RECIPE: Bone Broth

RECIPE-Bone-Broth-Bellevue-Washington

Grass-fed/wild beef bones, chicken or any mix of bones (Note: joints, marrow, feet, and knuckle bones are best to include. Quality of bones are important to minimize toxins/heavy metals)
Filtered Water
1 tbsp apple cider vinegar
2 medium onions, peeled and quartered
4 garlic cloves
1-2 bay leaves
Salt and pepper

Pre-heat oven to 450°F. Place bones on a baking sheet and roast for 20 minutes. Toss. Return to stove until they start to darken and brown, about another 20 minutes, or more if needed.

Place bones into a large stockpot or slow cooker and add filtered water to cover. Add apple cider vinegar, onions, garlic and bay leaves. Bring broth to a boil, then reduce heat to a simmer.

While broth is simmering, being skimming. You want to remove everything that rises to the top of the broth. Keep skimming until this process stops.

Allow broth to simmer anywhere from 16 to 48 hours on the stove or slow cooker (For mainly chicken bones, 16-24 hours; for beef/lamb/pork bones 24-48 hours. Simmering longer will extract better flavor from the bones). 

Once done, strain through a fine mesh sieve and discard anything reaming in the pot (bones, vegetables, etc.) Season with salt and pepper.

Allow to cool or drink immediately. Use broth as base for soups, stews or your favorite recipes. Broth can be stored for up to five days in the fridge or portioned out into one cup servings and stored in the freezer for up to six months.

NOTE: Jiggly broth (like Jell-O) is a good thing. It means you were able to extract the collagen and gelatin from the bones.

 

Originally from PRO Pulse September-October 2016

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