Bone stock is known to improve the microbiome and reduce inflammation.
INGREDIENTS
- 10-15 lbs bones
(as many as you have room for)For the mirepoix - 3 lbs carrots
- 3 lbs celery
- 3-4 yellow or white onions,
rough chop (with skin on)
Place all bones into a large pot (where bones fill on 1/2 to 3/4 of the pot). Cover with cold water. Bring to boil. Drain.
Place bone onto sheet pan(s) (baking sheet). Use as many as needed so the bones are not overlapping.
Roast at 450 F for 20-30 minutes.
Remove from the oven and place bones back into the pot.
Be sure to scrape off all sticky bits that have stuck to the pan and into the pot as well.
Fill the pot with cold water until the bones are fully covered.
Add mirepoix (chopped veggies).
Bring just to boil and then turn down to a low simmer. Leave for 12-24 hours.
Strain liquid and cool before storing in glass containers.
