Step 1:

Preheat your oven to 350 degrees Fahrenheit. On a baking sheet, lay out your bones and lightly coat with ½ a cup of apple cider vinegar. 

Roast your bones for about 10 minutes or so, until you see them start to gain some color. Don’t let them burn or else you’ll wind up with a burnt taste in your bone broth and it’s hard to undo it or mask it with flavors and spices. 

Step 2:

Put your bones in a big stockpot and cover with water to just cover the bones. Too much water will force you to spend time trying to boil it down, and what we want is a good amount of collagen to come out. You can add some water later if you feel it’s lost too much water. Add the 4 bay leaves, 4 pods of crushed cardamom, 3 tablespoons of baharat spices, a generous pinch of salt, and bring to a boil. Once it boils, reduce the heat so that the soup is on a simmer. 

Step 3:

Monitor your soup every 45 minutes or so, skimming anything that floats up or gathers on the surface. Doing so will allow your broth to be almost clear by the end of it. You’ll know you’re done when the scent of your soup overpowers the kitchen and when it looks like your bones have either been boiled clean or the insides of the marrow bones look free from any fat or collagen residue. This can take 4-6 hours. You can serve straight away by having it on its own, or using it as a base for ramen noodles. You can store the soup in your fridge for about four days. You can also portion off your bone broth and freeze it in separate containers to consume later. Just reheat by bringing it to a gentle boil.