Bone Broth Recipe - Tonic for the Gut, the Skin and the Immune System
Bone Broth Recipe
If you aren’t already, make bone broth a regular part of your kitchen routine. It’s health boosting, inexpensive and very easy…
- A large stock pot
- A strainer
- A big spoon
- 2 pounds (or more) of bones from a healthy source (preferable organic)
- 2 chicken feet for extra gelatin (optional)
- 1 onion
- 2 carrots
- 2 stalks of celery
- 2 tablespoons Apple Cider Vinegar
- Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste.
- Optional: Add 2 cloves of garlic for the last 30 minutes of cooking.
- Water (filtered)
- If you are using raw bones, especially beef bones; it improves flavour to roast them in the oven first. You can place them in a roasting pan and roast for 30 minutes at 175°C /350 °F.
- Then, place the bones in a large stockpot and cover with (filtered) water and add the vinegar.
- Let sit for 20-30 minutes in the cool water - the acid helps make the nutrients in the bones more available.
- Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot.
- Add any salt, pepper, spices, or herbs, if using.
- Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
- Recommended times for simmer:
- Beef broth/stock: 48 hours
- Chicken or poultry broth/stock: 24 hours
- Fish broth: 8 hours
- During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away.
- Check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
- During the last 30 minutes, add the garlic and parsley, if using.
- Remove from heat and let cool slightly.
- Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a 4 litres / 1 gallon glass jars in the fridge for up to 5 days, or freeze for later use.
How to Use Bone Broth
Homemade Broth/Stock can be used as the liquid in making soups, stews, gravies, sauces, and reductions. It can also be used to saute or roast vegetables.
Especially in the fall and winter, it’s beneficial to drink at least 1 cup per day as a health boost. You can heat 1 - 2 cups with a little salt.
In times of illness you can just drink bone broth until you start feeling better as it supports the body, but is very easy to digest so the body’s energy can go to healing. In cases of stomach bugs or vomiting, bone broth often calms the stomach very quickly and helps shorten the duration of the illness.