Bone Broth

How to Make Bone Broth

Note: This is NOT rocket science.  There are actually variations, but this is how I do it. Sort of’s and about’s do just fine with this recipe.   I cannot tell you strongly enough how wonderful it is to be able to pull out some of this wonderfulness and enjoy by itself heated in a cup, or to use it to make the tastiest soup ever.

Ingredients and Process

 Start with some bones of your choosing:

 Beef-You used to be able to get these free sometimes from the butcher, but lately they have become a hot commodity. Since I am fairly new to this I have never been able to get them for free. Grass-fed bones are best, organic next best, then regular, well  I guess they are okay. If raw, roast in oven first in a roasting pan at 375 degrees for about 45 minutes.  This improves the flavor.  After that you can eat the bone marrow out of the middle before cooking the bones further if you have that type of bones.  I highly recommend this. It is not only very tasty, but also nutritious. Put in crockpot.

Chicken-Roast a chicken or two, remove the meat then throw the bones in the crockpot.  Or buy a bunch of necks and backs and throw in the crockpot. Or crockpot chicken pieces or a whole chicken, remove the meat when it is done, then put the bones back in the crockpot and proceed.

Lamb-pretty much same as beef or just throw in the crockpot.

Other bones will work as well, but the above are my three most used.

Next always add:

Water to cover the bones

2 tablespoons of apple cider vinegar. This is helps leech out the nutritious minerals and other valuable nutrients from the bones. Use the kind with the “mother” in it like Braggs brand.

Salt and other desired spices.  I usually keep it simple with just salt.

Optional:

Onions, celery, carrots, spinach, garlic, etc.

 Simmer:

Beef-at least 24 hours

Chicken-at least 12 hours

Lamb-somewhere in between

 

Strain:

I use a large metal strainer. Throw all of the strained stuff out unless you want to pick through and eat some of it first.

 

Cool and Store:

I usually cool the whole batch in a big glass bowl. Do not, I repeat, do not spoil this healthy broth by putting it in plastic containers while still warm. Usually the next day I portion the broth into smaller containers and freeze some while saving some for immediate or near future use.

*You really know that you cooked it long enough when it cools and the liquid gels.

 

 

 

 

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