Last week I attempted my first bone broth using neck bones. It was very unsuccessful and I boiled the bones from thursday night to monday day off and on. I even switched to a crock pot in desperation.
The broth was delicious, but the bones never softened.
Today I’m trying knuckle bones on the advice of the HEB butcher.
Bake in the oven at 425 degrees for 40 minutes. Place into a large pan of water, add 1/4 c of apple cider vinegar, and simmer for 8 hours. I’m not sure I will be able to hang out till midnight, but I’m going to give it a shot.
The best part of this cooking adventure was to hear my husband say, “Making bone broth?…I feel like I’m married to a french chef”.