Marges Bone Broth

Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Arrange bones on 2 rimmed baking sheets and roast, turning occasionally, until well browned, about 45 minutes. Transfer bones to a 12-quart stockpot. Pour off fat from baking sheets, reserving 1 tablespoon. Add water and vinegar to pot and bring to a boil. Reduce heat and gently simmer, skimming off foam occasionally, 1 1/2 hours.

Step: 3

Meanwhile, arrange onions, carrots, celery, and garlic on baking sheet (from roasting bones) and drizzle with reserved fat. Roast vegetables, tossing occasionally, until softened, about 40 minutes.

Step: 4

Add vegetables to pot with bones, then stir in parsley, thyme, bay leaves, peppercorns, and mushrooms. Keep heat low enough that liquid barely simmers, and cook 12 hours (overnight).

Step: 5

Strain soup through a fine-mesh sieve and discard solids. Skim any remaining foam and taste broth. To intensify flavor, transfer soup to a clean pot and boil to desired concentration.

Per Serving: 48 calories; protein 2.4g; carbohydrates 10.2g; fat 0.4g; sodium 50.1mg.

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