- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- 2 pounds assorted bones
- 1 onion, sliced in half with skin left on
- 1 whole head garlic, cut in half
To preserve bones, freeze until needed, then thaw before preparing broth.
Place all ingredients in a large pot and cover with water. Bring to a boil, then reduce heat and cook for 6 to 8 hours. For a slow-cooker version, cook covered on low for 24 hours.
Strain finished broth to remove solids. This broth will keep in the fridge for up to a week or in the freezer for up to a year.