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Pre-heat oven to 200 degrees C.
Scrub, top and tail carrots, half onions, trim leeks and celery.
Roast bones, carrots, leeks, onions, whole garlic & celery together in a baking tray for 40 minutes. Half way through give the tray a little shake.
Empty the tray into a large stockpot, making sure to scrape off as much of the stuck on bits as possible. Add bay leaves, cider vinegar, salt, peppercorns and thyme.
Cover the contents with water by 5cm. Bring to the boil.
Lower the temperature to a slight ripple, pop the lid on and let it bubble away for at least 8 hours, 24 hours is best, 48 hours will be incredible!
Skim off the foam now and again and top up water to original level if you're losing volume. If you're using a slow cooker check for water loss, but you shouldn't have to skim off any foam, it tends not to form.
When you can't wait any longer strain the broth through muslin or a fine sieve. It's useful to divide the broth into different containers, one for right now, one which you can keep in the fridge for up to a week (a layer of fat will form on top sealing everything in), and a couple to keep in the freezer.
From the Larder