Have you been hearing more about bone broth lately? Are you interested in making your own health-boosting and flavorful broth? This isn’t the right cup of broth for vegans or vegetarians to use, but for those who do include poultry or beef in their plan – this is a great recipe to try. Bone broth has been found to enhance immunity, improve digestion and may even help with allergies. It’s the perfect time of year to try to add this into your recipe collection!
HOMEMADE BONE BROTH adapted from www.primarilyinspired.com
ingredients
Examples of bones that can be used:
- Chicken or turkey carcass
- Beef bones or bones labeled soup bones
- Lamb bones
- Pork bones
- Fish heads or fish carcass
- Chicken or turkey feet
- Oxtail
*Ask your local grocery butcher to chop larger bones into smaller pieces, ideally 2 to 3 inches thick. Smaller bones expose more bone marrow and allow for easier absorption into broth.
Vegetables Ideas:
- 1 onion, peeled and quartered
- 2 celery ribs, broken in half or in thirds
- 2 carrots, broken in half or in thirds
- 2 cloves garlic, peeled
- handful of fresh parsley
1 – 2 tablespoons Apple Cider Vinegar
Water
The amount of water you need depends on the amount of bones you have. You need just enough water to completely cover the bones.
directions
If you are using beef or lamb bones, roasting the bones first will produce a much better tasting bone broth. Roast them at 400 degrees F for 45 minutes to an hour.
1. Place your bones in a large stockpot or crockpot.
2. Pour 1-2 tablespoons apple cider vinegar over the bones.
3. Add just enough water to completely cover the bones.
**Adding too much water is the most common mistake of making bone broth. Often times, too much water is the reason why your bone broth did not gel.
4. Let sit for one hour. The apple cider vinegar will help pull the minerals out of the bones.
5. After one hour, add your vegetables to the stock pot / crockpot.
6. Turn the stove to medium high and let the water come to a slow boil.
7. If any foam floats to the top, skim it off.
8. Turn the heat down to the lowest possible setting, cover and let cook for a minimum of 8 hours. It takes time to pull all of the nutrients and minerals out of the bones. Follow the recommend times below for the best tasting and most nutritious bone broth. Letting the bones cook any longer than 3 or 4 days can sometimes result in a burnt tasting broth.
- Chicken and turkey bones: 8 to 24 hours
- Beef, lamb and pork bones: 12 to 72 hours
- Fish heads and fish bones: 4 to 24 hours
9. There should always be just enough water to completely cover the bones. If you need to add any more water to your pot, add hot water only.
10. Once your bone broth is done cooking, remove the lid and skim off any foam that has risen to the top.
11. Strain the bones, vegetables and herbs out of the broth.
12. Let cool.
13. Store in a container. Bone broth keeps for 5 days in the fridge. It also freezes very well and keeps for months in the freezer.
Notes: You can also use your crockpot to make bone broth. Just place bones and any veggies/herbs in your crockpot, cover with just enough water to cover the bones. Turn to low, cover and let cook for the recommended times!
Here is another website with great info and a recipe: http://wellnessmama.com/5888/how-to-make-bone-broth-tutorial/
Whatever the mind of man can conceive and believe, it can achieve. –Napoleon Hill
Be Well ~Meg @REJOOVwithMeg
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