Roasted bones, cold water, time. That's the whole recipe. The knuckles and marrow bones from a pasture-raised animal will give you a broth that gels solid in the fridge — the sign of collagen done right. This is the foundation of a winter kitchen. Make a gallon. Freeze half. Thank yourself in February.
Use it as the braising liquid in your Sunday pot roast. Heat a mug of it with a pinch of salt for a mid-morning drink that keeps you warm for hours. Build a French onion soup base. Cook your rice in it. Add a ladle to scrambled eggs. Once you have a freezer stocked with real bone broth, you'll understand why the grandmothers never threw away a carcass.
Soup bones used to be the best-kept secret of a thrifty kitchen. We sell them cheap because we want you to know what you've been missing. Sunset Farms
