Classic Bone Broth
In a 5 to 8 quart pot, cover 3 pounds bones and joints (back, neck, wing tips, thigh bones) with cold water and bring to a boil. Simmer on medium heat for 1 hour until the liquid runs clear. Skim any foam and fat from the surface. Add 1 medium onion, 1 medium carrot, the whites of 1 medium leek, and 1 head of garlic all cut into 1″ chunks. Add to this 12 parsley stems, 3 bay leaves, and 1 tablespoon black peppercorns. Simmer gently for 6 to 8 hours until most of the cartilage is dissolved. Strain, cool, and store refrigerated for up to 1 week or frozen for up to 6 months. Yields about 2 quarts.