Homemade Bone Broth

A rich, gelatinous bone broth that jiggles like Beyoncé's backup dancers. Deep flavor from browned bones and aromatic vegetables.

Ingredients

Meat bones/chicken wings/chicken feet/soup bones - 500kg
Gelatin powder - 2-3 tbsp
Refined coconut oil/beef tallow/lard - 1 tbsp
Carrot - 1 med or half large, halved vertically, no peeling necessary (but cut off the ends)
Garlic - 4 smashed cloves, skin on
Onion - 1 half, skin on (can add more if you like onion, I find it dilutes the flavor somewhat)
Ginger - 1 inch, halved vertically (no peeling necessary)
Celery - 1/2 stalk, halved if needed to fit
Rosemary - a small bunch, about half a hand (your hand)
Black peppercorn - 10 or so
Nutmeg - very small pinch
Salt - 2 tbsp
Sugar - 1 tbsp
Vinegar - 2 tbsp (ACV or similar, it's up to you)

1. Fill small bowl with water. Tap gelatin onto the surface and let sit.
2. Fill kettle with water and set to boil.
3. Set pot on medium heat and add oil. Add meat. It will probably spit. Hopefully you have a good range hood. Turn that on.
4. Let meat brown (Maillard reaction is intended — nice brown surface, but not burnt). Turn meat with tongs/wooden spoon so that most sides are able to brown. It's ok if not all of it is reachable due to weird shape of meat/cut. You just want a nice deep color (for flavor). Don't worry about brown stuff at the bottom of the pan — that's flavor. Worry if it's black and burnt.
5. Turn up heat to high.
6. Add veg & black peppercorns.
7. Add boiling water from kettle so that it covers everything. Add gelatin & water mixture. If more water is needed, add more. It's okay if it's not hot.
8. Add nutmeg, salt, sugar, and vinegar.
9. Bring to a boil, then lower heat to simmer. Let simmer for at least 90 minutes, but no more than 3 (in my opinion).
10. Turn off heat. Let cool. It probably needs at least an hour to cool, but that's up to you.
11. Set up big bowl with fine mesh sieve over. Pour ingredients over sieve to strain. Store strained broth in container and put into fridge.
12. Chill. Overnight if possible. Use a spoon to remove solidified top fat layer.
13. Broth should jiggle like Beyonce's backup dancers