Bone broth is delicious and nutritious! The flavor is deep, round and the texture is smooth and velvety. Bone broth aids in digestion, gut health, inhibits infection, fights inflammation, promotes bone health and healthy hair, skin and nails.
Ingredients //
• 3 – 4 pounds of bones (from chicken, beef, elk, what have you)
• 4 quarts of filtered water
• 1 Tablespoon of Apple Cider Vinegar
• Sea salt
Aromatics // Classic Flavor Profile
• 3 celery stalks
• 2 carrots
• 1 yellow onion, halved
• 4 stalks of parsley
• 1 Tablespoon of peppercorns
• 1 bay leaf
Aromatics // Vietnamese Flavor Profile
• 3 star anise
• 5 cloves
• 1 yellow onion, halved
• 1 inch ginger, smashed
• 3 dried red chiles, whole
• 1/4 – 1/2 cup of Fish Sauce
Aromatics // Or whatever you have in the fridge
• sweet potato
• leeks
• green onion
• garlic
• cilantro
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BROWN BONES
In the oven //
Heat your oven to 350 degrees for 30 – 45 min depending on the size of the bones (rotate bone half way through)
Stove top //
You can use smaller bones with meat on them, like the left overs from your roasted chicken. In a dry heavy bottom pot on a med- high flame brown your bones. Rotating so all the sides become golden brown, about 15 minutes.
BOIL YOUR BONES
Let bones cool to room temperature. Then place browned bones in a stock pot add water (cover bones by 2 inches) and the ACV (Apple Cider Vinegar). Bring to a boil then turn down to a simmer. Simmer bones anywhere between 12 – 72 hours depending on the size of the bones. Top off with water along the way making sure the bones are covered by water. You can cook your bones till they disintegrate or fall apart with the pressure from the back of a wooden spoon.
ADD AROMATICS
The last hour add your aromatics. Bring broth to a boil then let it simmer for 30 min – an hour. See above for the list of different ingredients you can add.
STRAIN BROTH
Stain broth and let it cool to room temperature. Then store in a glass container in the fridge. Once it cools in the fridge the fat will collect on top. You can either save the fat in a separate container or discard. Beef fat is lovely to cook with, I recommend saving it. You know you have cooked a proper bone broth if it is gelatinous. It should be thick and like jello at room temperature.
ENJOY
For broth that you sip like a tea add sea salt. I like to use the light grey Celtic Sea Salt. You can be generous with the good kind of salt, for its a great source of minerals/electrolytes and really brings out the flavor. You can store your bone broth in the fridge for about 5 days or in the freezer for 6 months. If you freeze your broth in glass make sure to leave a couple inches at the top so it has room to expand as it freezes.