for 40 to 45 minutes, turning the bones once halfway through, until deeply caramelized, fragrant, and sizzling. Roasting develops rich depth of flavor and softens dense periosteum tissue, allowing interior collagen to release more readily during simmering.
- The Acid Cold Soak
Transfer the roasted bones into the cleaned stockpot or 8-quart slow cooker. Pour 1/2 cup of warm water onto the roasting sheet, scrape up any caramelized browned bits (fond) with a wooden spoon, and pour directly into the pot.
Pour in the 1/3 cup of raw apple
