Classic Bone Broth
Though it may sound a bit primitive, the concept of making bone broth has been around for centuries. Renowned for having ‘healing properties’, health gurus are attributing amazing anti-inflammatory benefits associated with bone broth, which become helpful in treating gut and other health issues.
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- 2 pounds (or more) of bones - best to use meat without hormones or antibiotics
- 2 chicken feet for extra gelatin (optional)
- 1 onion
- 2 carrots
- 2 stalks of celery
- 2 tablespoons apple cider vinegar
- 1 bunch parsley
- 1 tablespoon sea salt
- 1 teaspoon peppercorns
- Additional herbs or spices to taste
- 2 cloves of garlic for the last 30 minutes of cookng
- Large stock pot and strainer
1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. Place them in a roasting pan and roast for 30 minutes at 350.
2. Place the bones in a large stock pot. Pour water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
4. Bring the broth to a boil. Once it has reached a rolling boil, reduce to a simmer, and keep simmering until done.
5. During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
6. During the last 30 minutes, add the garlic and parsley, if using.
7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable.
8. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
RECOMMENDED SIMMER TIMES:
Beef broth/stock: 48 hours
Chicken or poultry broth/stock: 24 hours
Fish broth: 8 hours