We’re certainly not the first people to make bone broth. Any quick google search will yield more information than you want. Along with tons of “recipes” you will no doubt find copious articles listing a myriad of health benefits.
Mercola, as usual, sums it up nicely.
Full of nutrients and easy to make with very little hands on time involved, bone broth should absolutely be a staple in your healthy eating plan.
This is beef bone broth pictured, however you can make broth from chicken, pork or even fish (increasing the bones to 4 pounds for chicken and 6 pounds for fish). Always try to make sure that the bones are as clean as possible (pastured/organically raised). These particular bones are from Sequatchie Cove Farm
We start with about 3 pounds of bones, and try to include marrow and knuckle bone for their unique nutritional properties.
Bones, filtered water and apple cider vinegar are really all you need to make perfectly adequate broth, but we add some flavor goodies. Pictured here I have celery, onion, lots of minced garlic, celery seed, and some carrot tops that I had frozen. Carrot tops tend to tint the broth a weird green color which is interesting, and adds a debth of flavor that we’ve come to love.
As you can see, I’m throwing this all in a crockpot. You can also throw it in a large stock pot on top of the stove. Add filtered water to cover.
Beef broth should cook for about 24 hours. This is what it looks like when it’s done.
We then pull out the big pieces, strain the broth through a fine mesh strainer into a large baking pan and put it in the refridgerator. The next day the fat will have solidified and can pretty easily be peeled off.
We keep the fat because Mike loves it and will use it as oil in many dishes. I’m not there yet to be honest. The broth has a completely different taste with and without the fat. I love broth without the fat, but have a hard time stomaching it if the fat is left in the final product.
Beef Bone Broth
3 pounds of grassfed beef bones (including marror and knuckle when possible)
2 carrots
2 stalks of celery
1 large onion, quartered
lots of chopped garlic
1/4 cup Braggs Apple Cider Vinegar
Throw it all in a crockpot or large stock pot and cover with filtered water. Slow simmer for 24 hours, remove large pieces, and strain with a fine mesh strainer into a large baking pan (strain it before cooling it, trust me), refridgerate. Once the fat has solidified, scoop off the top. Keep the fat to use as oil if you want (should be frozen if it won’t be used quickly) or it can be added to your dogs food a little at a time.
We then pack the broth in one cup size containers (a large muffin tin is good for this, just fill and freeze then put in a large ziplock bag to keep frozen for individual servings) and freeze. We take a few out at a time and let defrost in the refridgerator to enjoy.
Sometimes it will gel and look like beef gelatin, sometimes it’s liquid. Gel seems to be the coveted result, but we’ve honestly never noticed a difference in the taste either way. It’s all liquid when it’s warm.
Bone broth is great sipped piping hot from a mug but can also be added to may of your dishes calling for stock, broth or even water (like in homemade bean soup or even chili).
*We should also note that may places will advise you to roast the bones first. This is so good and does add a depth of flavor, but the extra step it takes can make us less likely to do it. Totally transparency here.
**As you can see, I didn’t use all the ingredients listed in the recipe for this particular batch of bone broth. I didn’t have carrots and I wanted extra celery flavor (so I added the celery seed). Use what you have. Don’t let a missing ingredient derail this recipe. It will be good either way.
*We should also note that may places will advise you to roast the bones first. This is so good and does add a depth of flavor, but the extra step it takes can make us less likely to do it. Totally transparency here.
**As you can see, I didn’t use all the ingredients listed in the recipe for this particular batch of bone broth. I didn’t have carrots and I wanted extra celery flavor (so I added the celery seed). Use what you have. Don’t let a missing ingredient derail this recipe. It will be good either way.
