Oh, so savory!
Here is a meat broth recipe that I use often. It is found in Shannon Hayes’ book, Long Way On A Little.
Meat Broth (makes 5 quarts)
4 to 6 pounds bones
2 large carrots, scrubbed and unpeeled, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, halved, skins included
8 quarts water
3-4 sprigs fresh thyme
3-4 sprigs oregano
3 cloves garlic, crushed but not peeled
1 medium tomato, coarsly chopped
any other leftover vegetables you have lying around
2 tsp coarse salt
3 Tbsp red wine vinegar or cider vinegar (or 1-2 cups wine)
Add all the above ingredients to a very large stockpot. Allow all the ingredients to rest for 30 minutes before turning the heat on. This helps the vinegar draw the minerals from the bones. Bring the mixture to a boil slowly, skimming off any froth. Reduce the heat to low, and let simmer for at least 12 hours. The longer you cook it, the better and richer the broth will be. Be careful to add water if the level gets too low.
When the simmering is complete, strain the broth through a sieve to strain out the bones, vegetables and herbs. Chill for several hours. A layer of fat will rise to the surface, which you can remove before using. The broth itself will be gelatinous. Store the broth in the fridge or freezer.