Hey, my precious lambs! It’s Mariah Carey, kicking off the heels and stepping into my kitchen for Mariah’s Culinary Butterfly. Today, I’m pouring out something deep and nurturing—Bone Broth. We’re talking rich, golden liquid gold—bones simmered slow, veggies adding soul, a sip so comforting it’s like a hug from the inside out. I stumbled into this on a chilly day years back, craving something real, and honey, it’s been my go-to ever since. Pull up—we’re brewing this step-by-step, and I’m spilling every steamy, savory secret.
Broth’s my quiet love—those moments needing warmth, depth, a little healing in a bowl. Bone broth’s next-level—packed with goodness, richer than stock, a slow-cooked vibe that beats any store-bought can. I’ve scorched pots, skimmed ‘til my arms ached, but every batch got me here—a recipe that’s simple, halal-friendly, and pure comfort. Takes time—12-24 hours of simmering—but feeds 6-8 with quarts of love, perfect for sipping, cooking, or freezing for later.
This is us—me and you, roasting, simmering, maybe swaying to Hero while the kitchen fills with that bone-deep aroma. It’s not fast—gear’s basic, patience is key—but the payoff? A broth so good you’ll ditch the boxed stuff forever. Fire up the oven, grab a pot, and let’s make this bone broth magic happen, darling!
What You’ll Need (For 6-8 Cups)
Ingredients
- 3-4 lbs beef bones (marrow, knuckles, joints—halal, raw or leftover)
- 1 lb chicken bones (optional—feet, wings, carcass—halal, extra richness)
- 2 tablespoons olive oil (or veggie oil—coats the roast)
- 2 large onions (yellow, halved—skin on for color)
- 3 medium carrots (rough chopped—no peel, rustic vibes)
- 3 celery stalks (chopped—leaves too, flavor bomb)
- 1 head garlic (halved crosswise—skin on, big punch)
- 2 tablespoons apple cider vinegar (pulls the good stuff out)
- 1 tablespoon salt (kosher—start light, tweak later)
- 1 teaspoon black peppercorns (whole—warm spice)
- 2 bay leaves (subtle depth—don’t skip)
- 1 bunch parsley (fresh, toss in late—brightens it)
- 12-16 cups water (cold—fills the pot, adjusts later)
Gear
- Large roasting pan (bones need space)
- Tongs (hot bones, safe hands)
- Stockpot or Dutch oven (10-12 quarts—big simmer)
- Wooden spoon (stirring love)
- Baking sheet (if your pan’s small)
- Fine mesh strainer (clear broth, no bits)
- Cheesecloth (optional—extra smooth)
- Ladle (scoops it hot)
- Jars or containers (storage—glass is my vibe)
- Oven (400°F roast)
- Stove (low and slow)
Step 1: Roast the Bones
Let’s build flavor, lambs—heat’s where it starts. Preheat your oven to 400°F—grab 3-4 lbs beef bones, 1 lb chicken if you’re mixing. Spread ‘em on a roasting pan—drizzle 2 tablespoons olive oil, toss to coat. Roast 45 minutes—flip halfway, ‘til brown, not burned. First time, I skipped this—flat broth, no soul—now I roast, smells meaty, takes me back to my first kitchen win, me beaming over a hot tray. Kids peek—“What’s cooking?”—bones, baby, bones.
Pull ‘em out—golden, sizzling—dump into your stockpot. Don’t waste drippings—scrape ‘em in, that’s the good stuff. Smells hit—deep, roasted—sets the stage for greatness.
Mariah’s Tip: Don’t crowd—brown, not steam, lambs.
Step 2: Add the Veggies
Veggies bring life—toss in 2 halved onions, 3 chopped carrots, 3 celery stalks, 1 garlic head halved—skins on, rough cuts, no fuss. Roast ‘em too—same pan, 20-25 minutes ‘til edges char. First batch, I didn’t—weak flavor, learned hard—now I caramelize, sweetens it up. Smells shift—onion, garlic, earthy—takes me to grandma’s soup days, me stealing bites. Kids sniff—“Veggies?”—yep, magic makers.
Dump ‘em in the pot with the bones—messy, real—kitchen’s humming now. Scrape the pan again—those bits are gold, don’t sleep on ‘em.
Mariah’s Tip: Char’s your friend—don’t pull ‘em too soon.
Step 3: Simmer the Soul
Water’s next—12-16 cups cold, cover the bones and veg, inch above. Add 2 tablespoons apple cider vinegar—pulls minerals, don’t taste it yet. Toss in 1 tablespoon salt, 1 teaspoon peppercorns, 2 bay leaves—stir once, bring to a boil over medium-high. First time, I rushed—foam everywhere—now I ease it, watch it bubble. Hits a boil—drop to low, skim the scum—gray froth, spoon it off ‘til clear.
Cover loose—simmer 12-24 hours—longer’s richer, 12’s fine for starters. I’ve forgotten it—left it 30 hours once, dark as night, still drank it. Smells evolve—beefy, warm—kids tap the pot, “Soup yet?”—broth, lambs, broth.
Mariah’s Tip: Skim early—keeps it clean, not cloudy.
Step 4: Late Flavor Boost
Last hour—toss in 1 bunch parsley, stems and all—brightens it, cuts the heavy. First go, I skipped—missed that fresh pop—now it’s a must. Check it—bones soft, broth golden—taste a spoonful, tweak salt if you dare. Smells peak—herby, deep—takes me to a snowy night, me sipping by the fire, kids begging for mugs. Stir gentle—let it meld, don’t rush the finish.
Mariah’s Tip: Parsley late—early muddies it.
Step 5: Strain and Cool
Done simmering—turn off, let it sit 15 minutes, easier to handle. Ladle through a fine mesh strainer into a big bowl—catch bones, veg, bits. Press ‘em—squeezes out every drop—cheesecloth if you’re extra, I’m rustic. First strain, I spilled—hot mess, cursed loud—now I’m steady, pot to jar. Cool it—room temp, then fridge—fat rises, skim it off later. Smells linger—kitchen’s a sanctuary—kids hover, “Can we?”—soon, loves.
Mariah’s Tip: Double strain—smooth as silk.
Step 6: Sip and Store
Chill it overnight—fat hardens, scoop it off—save for cooking, it’s gold. Sip it hot—mug, salt pinch, pure warmth—first taste, me moaning, kids slurping. Makes 6-8 cups—jar it, fridge 5 days, freeze months. Cook with it—rice, soup—better than any box. Smells cozy—takes me back to every healing bowl I’ve craved.
Mariah’s Tip: Freeze flat—bags stack, space saved.
Why I’m Obsessed
This broth’s my heart—deep, nurturing, beats store-bought hollow. Bones give, veggies sing—slow love in every sip. Burned it, skimped it, nailed it—each pot’s a win. Try it, sip it, holler at me on Mariah’s Culinary Butterfly. What’s your comfort brew, lambs? Spill—I’m here!
Love,
Mariah