Basic Bone Broth
Ingredients:
Serves: 16+
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2 pounds (or more) of bones from a healthy source
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1 onion
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2 carrots
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2 stalks of celery
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2 tablespoons Apple Cider Vinegar
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Herbs or spices of choice (optional)
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You'll need a large stock pot or crockpot to cook the broth and a strainer to remove the pieces when it is done.
Directions:
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Place bones in a large stock pot (~ 5 gallon pot). Pour filtered water over the bones.
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Roughly chop and add the vegetables to the pot. Add any salt, pepper, spices, or herbs, if using.
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Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
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During the first few hours of simmering, you can 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 (discard this). I typically 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.
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Cook beef broth for 30-48 hrs
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Cook Chicken broth or 24 hrs
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Cook Fish broth for 8 hrs
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During the last few hours, add apple cider vinegar to help leach minerals from the bones.
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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 glass jars in the fridge for up to 5 days, or freeze for later use.
Where to find Bones
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The butcher in most grocery stores can get you some-just ask 'em!
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In Kansas City: McGonigles, Local Pig, Nature’s Own, local farms, farmers markets, ask any butcher—I typically use pasture raised beef bones.
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Bones to ask for: chicken/beef bones, oxtail, marrow, knuckles, really any bones would work (many will have some meat on them…that’s fine to eat).
Ways to use bone broth:
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You can add a few spoonfuls to water and heat in a mug.
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Add to pan to stirfry veggies
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Stir into bowl of soup
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Use as gravy over potatoes or heated veggies
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Drink plain in coffee mug :)
Recipe by Robyn Johnson, MS, RDN, LD
