Bone broth

Ingredients for 1 servings:

• 1 kg meat bones
• ½ kg marrow bones
• 5 liters of water
• 3 bunch soup vegetables
• 5 bay leaves
• 10 g juniper berries
• 5 g peppercorns
• 3 cloves
• 1 pinch of nutmeg
• 3 tbsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 6 hours

boiled down, as a basis for sauces and soups

1st batch: Place the bones in 3 liters of cold water and add 2 tablespoons of salt. Wash, peel, and roughly chop the vegetables, adding 2/3 of the broth along with the spices. Bring to a boil, then simmer with the lid closed for 3 hours. Then sieve the broth into preserving jars, leaving a small portion in the pot. Carefully close the still-hot jars and cook in a preserving pan at 100°C for 30 minutes. The time starts when the temperature is reached. 2nd batch: Add 2 liters of water, the remaining vegetables, and 1 tablespoon of salt to the pot with the leftovers from the 1st batch, bring to a boil again, and simmer for another 2.5 hours. Sieve the broth into preserving jars. Carefully close the still-hot jars and cook in a preserving pan at 100°C for 30 minutes. The time starts when the temperature is reached.