Flavors from the Galley recipe

Midnight Gold Bone Broth

A rich, slow-simmered beef bone broth built for deep color, clean flavor, and a silky collagen finish.

Ready in 24 hours Yields 4 quarts Notes Nutrient-dense / premium collagen

Preparation

Slow Simmer

The roast: Preheat oven to 400°F. Arrange bones on a parchment-lined tray and roast for 45-60 minutes until they reach a deep mahogany brown.
Transfer: Carefully scrape the bones and all the brown bits, the fond, from the pan into your slow cooker.
Assemble: Add the onion, carrots, celery, garlic, vinegar, and peppercorns.
Water: Pour in the cold water until everything is submerged by at least an inch.
The simmer: Cover and set the slow cooker to LOW. Let it simmer undisturbed for 24 hours, or at least 12-16.
Cooling: Strain the liquid through a fine-mesh sieve. Discard the solids safely.
Rapid chill: Set your containers in an ice-water bath in the sink. Stir until the temperature drops to 70°F before sealing and refrigerating.

Galley notes

Use 100% grass-fed bones for a higher Omega-3 content.
Go easy on added salt until the very end; the flavor intensifies as it cooks.
Rapid cool in small batches, such as deli containers, to lock in freshness.
Skim any excess tallow from the top once chilled, but keep a little for the rich mouthfeel.