HOW TO MAKE YOUR OWN BONE BROTH

Bone broth is nothing new, but like vinyl records and vintage clothes, this nutritious liquid is coming back in style! We’re not complaining, because not only is it soup-er healthy, but it’s also delicious. While you can certainly buy premade bone broth, it’s also pretty easy to make your own.

But, what exactly is bone broth? Essentially bone broth is a hybrid between broth and stock but cooked for a much longer time (up to 48 hours versus around 4-6 hours for stock, or even as little as 45 minutes for broth) . This longer cook time helps extract all the gelatin from the bones, and releases collagen, glucosamine, amino acids, electrolytes, calcium, and more. Bone broth is then strained and can be added to soups and stews to add nutritional density, or can be drunk alone as a side to any meal.

Making your own bone broth is quite simple, all that’s really required is time, bones, and a few other ingredients. You can use bones from meat that you’ve cooked or we even sell soup bones.

Classic Bone Broth Recipe

*Note – the cooking time will depend on the type of bones used.

• For beef allow 48 hours cooking
• For poultry allow 24 hours cooking
• For fish allow 8 hours cooking

Ingredients:

• 2 pounds (or more) of bones
• 2 chicken feet for extra gelatin (optional)
• 1 onion
• 2 carrots
• 2 stalks of celery
• 2 tablespoons apple cider vinegar
• 1 bunch parsley
• 1 tablespoon sea salt
• 1 teaspoon peppercorns
• Additional herbs or spices to taste
• 2 cloves of garlic for the last 30 minutes of cooking

You’ll also need a large stock pot and strainer.

Directions:

1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. Place them in a roasting pan and roast for 30 minutes at 350.
2. Place the bones in a large stock pot. Pour water over the bones 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.
3. 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.
4. Bring the broth to a boil. Once it has reached a rolling boil, reduce to a simmer, and keep simmering until done.
5. 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.
6. During the last 30 minutes, add the garlic and parsley, if using.

Drink your broth as a soothing beverage or add it to your soups for a delicious base!