2 kg bones ( I use ‘kraftben’ in Norway)

1 carrot

1 medium onion

1 litre water 

1 tsp sea salt

5 peppercorns

2 bay leaves                                                                                                                                                      

Putting it together                                                                                                                            

Place the bones in an oven tray and grill them in the oven for 10 – 15 mins until the meat & fat on the bones begins to colour. This adds a lot of flavour to the stock.

Put the grilled bones and the rest of the ingredients in a large stock pot and leave at room temperature for hour. This begins the process of freeing the minerals from the bones.

Move pot to the burner and place over medium heat to create a low simmer. Ideally around 180˚F, where just barely bubbling. Keep at this temperature at least 8 hours. Scum will collect on the surface and can be removed as necessary with a spoon.                                

Alternatively, if using a crock pot, place all ingredients in the crock pot. Simmer on low for a day. One can filter out the liquid into jars after a day, then add more water and simmer for another day. Repeat until the bones are falling apart.            

Strain out the bones and vegetable material and move liquid to storage containers.

Bone broth freezes well in ice cube trays as well as larger freezer portion containers.