Bone broth is one of the easiest recipes you can make - simple, rich with flavor, and perfect for sipping on its own or using as a base for soups, stews, and sauces. You can make it with whatever bones you have on hand, in a slow cooker, instant pot, or on the stove.
Heat the oven to 400 F, and line a baking sheet with parchment paper.
Arrange the bones on the baking sheet, and drizzle with extra virgin olive oil. Next, roast them for 30 minutes, or until slightly brown. Turn half-way through to promote even cooking.
Using a pair of kitchen tongs, transfer the bones to a heavy stock pot. And then pour in the wine and water. Drop in the bay leaves and peppercorns.
Bring the pot to a boil over medium-high heat, and then immediately turn the heat down to low. Simmer, uncovered, at least 8 hours and up to 16 hours. Skim any foam that appears at the surface of the broth.
Strain the broth, and season it with fine sea salt as you like it. Serve immediately, or pour it into jars and store in the fridge up to 1 week and in the freezer up to 6 months.
On Your Timing: Chicken bones and other small bones take less time, and large bones like beef bones require a longer simmer.