How to Make Bone Broth

Bone broth is one of the best foods you can eat if you want to be healthy. It’s chock full of bioavailable minerals and gelatinous collagen to set you up for optimum performance and recovery. It is also very healing for the gut which means it can reduce allergies, enhance immunity, improve digestion and much, much more.

Ask at your store’s meat counter for these bones if you don’t see them sitting out. If they don’t have them you may need to go to a butcher. I get my bones directly from the farmer through a bi-weekly delivery from Family Farms Coop.

This is just one option for how to make bone broth, consider this recipe to be a loose template, not an exact science. You could also use a whole chicken carcass (or 2) or whole fish carcasses once you’ve eaten all the meat. Just store them in the freezer until you’re ready to make your broth.

Here are the total(ish) cooking times that you’ll want to use:

  • Beef bones: 48 hours
  • Chicken bones: 24 hours
  • Fish bones: 8 hours

Ingredients for large-slow-cooker-sized beef bone broth:

  • 2 pounds grass-fed marrow bones
  • 1 pound grass-fed meaty soup bones
  • A hearty splash of apple cider vinegar or juice from one lemon
  • 3-5 carrots, large chop
  • 1 onion, large chop
  • 3-5 sticks of celery, large chop
  • 1 teaspoon peppercorns (optional)
  • 1 teaspoon – 1 tablespoon sea salt (optional – you can always salt when you use the broth)
  • A few sprigs of parsley

Instructions:

  1. Place the bones and vinegar/lemon juice in the cooker or pot, cover with water.
  2. Cook for 24 hours: for a slow cooker use the low setting, for stove-top keep at a low simmer. If the water ever looks too low, just add a bit more. For chicken and fish broth, add the veggies, peppercorns and salt now too.
  3. Skim the layer than has floated to the top and discard. For chicken and fish skip to step #. For beef, grab the marrow bones with tongs and make sure the marrow has fallen out of the center.
  4. Add the veggies, peppercorns and salt and cook another 12 hours.
  5. Add parsley and cook 30 more minutes.
  6. Remove from heat and let stand for a couple of hours.
  7. Strain through a mesh strainer and divvy up portions. Freeze what you won’t use within 5 days and try and drink some every day in soups, smoothies or as a savory snack!

Note: Once the broth cools you will (hopefully!) get nice layer of fat that floats to the top. Feel free to use this with your broth, or to set is aside and use for cooking. Or you can feed it to your dog and experience an entirely new realm of devotion.

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