Bone Broth

I love bone broth. It nourishes my body and my soul. I didn’t used to love the taste of it by itself but now I crave it.

I try to always have some on hand in the fridge or deep freezer and ideally, I have a cup a day (doesn’t always happen!).

Bone broth is a labor of love. When I make it, I try to make a huge batch (approx. 2 gallons) at a time so that the effort is worth it. I broke my stove making it (I don’t think a stove is meant to stay on for 36-48 hour at a time, oops!) so I am planning to buy this XL slow cooker for future batches. It’s probably safer this way too.

I store all of my broth making videos and screen shots of Q&A in an Instagram highlight called “bone broth” (how creative). The videos can be accessed via this link.

There are tremendous benefits to drinking bone broth. I’ll leave it to the experts to tell you all about it (visit Dr.Axe’s info here).

Okay, I know. You’re here for the recipe. Let’s get to it.

Recipe

INGREDIENTS

  • 4-6 pounds beef or chicken bones, preferably from grass fed/pasture raised animals. I like to use beef marrow and oxtail bones and chicken necks, backs and feet. You can likely find bones at whole foods, your local butcher and/or farmers markets.
  • 4 medium unpeeled carrots
  • 1 medium onion, quartered
  • 3 garlic cloves
  • 4 celery stalks
  • 4 bay leaves
  • 2 tablespoons black peppercorns
  • 2 tablespoons apple cider vinegar
  • 1 bunch parsley
  • 2 gallons filtered water

PREPARATION

  1. Preheat oven to 450°F. Place bones, carrots, onion, and garlic on a rimmed baking sheet and roast for 40 minutes, occasionally tossing the contents.
  2. Add the roasted bones, garlic and vegetables into a pot along with any juices. Add bay leaves, parsley, celery, apple cider vinegar to pot. Cover with water.
  3. Let the mixture sit at room temperature for 30 minutes. This will allow the apple cider vinegar to draw nutrients out from the bones.
  4. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer for 24-48 hours. (Do not leave on stove top unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
  5. Remove the pot from the heat and let cool slightly. Put a strainer bowl inside a larger bowl and remove contents from the pot using tongs. The strainer will keep the bones but will let the broth go through into the bowl. Toss the bones and veggies. Pour the remaining broth through the strainer. (This is my method but you can do whatever you like to strain the broth!)
  6. Let continue to cool until barely warm, then refrigerate in smaller containers overnight ( I like to use mason jars). Remove solidified fat from the top of the chilled broth.
  7. If freezing the broth, make sure you leave 1-2 inches of space for expansion.

Tips & Tricks

In no particular order, here are some things I’ve learned:

  • Don’t skip roasting, ever!
  • Let your broth cool before you refrigerate it so it doesn’t raise internal temperature of your fridge, putting other food at risk.
  • You can freeze in glass! I use mason jars.
  • Refrigerate before you freeze, if using mason jars. When I skip this, I find that my glass is more likely to shatter.
  • If using a steam “microwave” to reheat, make sure to remove container lid before heating.
  • It’s better to have too many bones than not enough.
  • It’s best to store in single or double serving size containers. The broth only keeps in the fridge for 3-5 days and when I defrost too large a serving at once, I sometimes don’t consume it fast enough.
  • You can play with different spices! I like to add rosemary to my beef broth and ginger and turmeric to my chicken broth.
  • Save the fat you skim off the top of your beef broth. It’s called tallow and it’s awesome for cooking (and soap, supposedly). Whole Foods sells jars of tallow for like a million dollars so consider this a BOGO. I use tallow to sautee veggies and it adds a nice flavor.
  • You can use your broth as a base for soups or cooking liquid for other foods (such as rice). You don’t have to drink it straight if that’s not your thing.

Guys, the above instructions are just guidelines. This isn’t baking so you’re not going to mess anything up if you use 8 bay leaves instead of 4, or whatever. My cooking philosophy is if you like an ingredient a lot, use a lot of it. If you like it a little, use a little.

Do you love bone broth too? If so, we should be friends. Leave a comment below.

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