- 4 quarts water
- 1 teaspoon salt (optional)
- 2 tbsp apple cider vinegar (up to 1/4 cup)
- 2 large onions, unpeeled
- 3 carrots, scrubbed
- 3 celery stalks
- 1 bunch fresh parsley
- 2 bay leaves
- 4 lbs. water buffalo bones
You may wish to brown any meaty bones in the oven for 30 minutes at 350 F.
Place all ingredients except salt in a large slow cooker set on high or in a large pot on the stovetop. Bring to a boil and then reduce the setting to low for 24-72 hours.
After 2-3 hours rescue any meat and marrow that you want to use. The longer it cooks, the better it tastes!
Strain the stock through a fine mesh strainer or coffee filter into a large bowl, and discard the waste.
Even if you don’t have a slow cooker you can still reproduce this recipe on a stovetop, with a large pot on low heat. It is very important to skim the fat before using/freezing. You can do this by refrigerating the stock and then peeling off the hardened fat that has risen to the surface.