Here’s the recipe I like best after years of experimenting. For 2 gallons of water:
- 2 carrot tops, big chunks of the carrots that came with it
- Garlic, peeled but left whole. (How many? How much do you like garlic?)
- 2 sprigs thyme
- 4 parsley stems
- 2 bay leaves
- 1 teaspoon peppercorn
- 1 tablespoon sea salt
- Add salt to water in your stock pot and bring to boil, stirring to meld the salt into the water. Once the salt has dissolved, the water should taste a bit salty. If it doesn’t, add a teaspoon.
- Add the rest of the ingredients into boiling water, and put your beef, chicken or pork bones (or all 3) into the water. When the pot returns to a boil, reduce heat to very slow simmer. Cook for 24 hours or less, lid off. Longer is better, but do what you have to do.
- One note: I find that a bouillon cube enhances the broth and was surprised by the absence of negative ingredients on the nutrition label.