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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. photobone broth

The broth was delicious, but the bones never softened.

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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”.

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