How to Make Bone Broth
Why Bone Broth?
Besides it’s many culinary uses, broth is an excellent source of minerals and is known to boost the immune system (chicken soup when you are sick anyone?) and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue.It can be made from the bones of beef, bison, lamb, poultry, or fish while vegetables and spices are often added.
The first step in preparing to make broth is to gather high quality bones. As I said, you can find them from sources listed above or save them when you cook. Since it seems I roast chicken at least once a week, I save the carcass for making broth/stock.
Ingredients
- 2 pounds (or more) of bones from a healthy source (I suggest roasting whole chicken in a crockpot and instead of discarding the bones, reuse to make bone broth)
- 2 chicken feet for extra gelatin (optional, you can ask local butcher for fresh feet!)
- 1 onion
- 2 carrots
- 2 stalks of celery
- 2 tablespoons Apple Cider Vinegar (very important! This helps to leech the marrow from the bones)
- Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.
- You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done. *You can use a crockpot too!
Instructions
- If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
- Then, place the bones in a large stock pot (I use a 3 gallon pot). Pour filtered water (I use the Shaklee water filtration pitcher) 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.
- 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.
- Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. *If using a crockpot, be sure to cook on high for several hours
- 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. I typically 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. I recommend to use grass-fed animal products as often as possible.
- During the last 30 minutes, add the garlic and parsley, if using.
- Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
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