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. Grass-fed bones are best, organic next best, then regular, well, I guess they are okay. If raw, you can roast them in the 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-Organic is best. Roast a chicken or two, remove the meat, then throw the bones in the crockpot.  Or buy a bunch of necks, backs, and/or chicken feet, and throw them 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. (Incidentally, I make chicken bone broth most of the time.)

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

Other bones like from fish will work also, but I have never tried it.

Next always add:

Water to cover the bones by about 1 inch

2 tablespoons of apple cider vinegar or fresh lemon juice. 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, lemongrass etc.

 Simmer in a crockpot or on the stove:

Beef-at least 24 hours

Chicken-at least 12 hours

Lamb-somewhere in between

Fish-only a few hours

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.

*Warning: Check your oven before deciding to cook the bones on low over night.  I did this once not knowing the stove turns off automatically after a certain amount of hours. Thus I woke up to a tepid mess and had to throw it all out just to be on the safe side.

*Another warning: Rumor has it that you are not supposed to microwave bone broth, people I respect say it. Supposedly it ruins it somehow. So, I always heat it on the stove at
a medium to low temperature. Just sayin’.

 

 

 

 

 

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