Place bones in pan and bake at 450 for 20-25 minutes until brown. Transfer to large pot. Add water, get all the drippings from roasting pan. Add balance of ingredients. Bring to a boil, turn down to a simmer and cover for 2 hours.
Strain broth. Reserve meat for other uses. Chill broth then remove the hardened fat layer. Freeze in ice cube trays and store in a zip lock bag. 6 cubes - 1 can of broth.
If you don't freeze keep the hardened fat layer in place to protect the broth and use broth within 4 days.
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