Bone Broth

October 1, 2015 • 0 comments

Bone Broth
Bone broth is so good for you and can be used as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soup. It is rich in minerals and a great source of collagen! Your skin and joints will thank you!




2 lbs bones (2 lbs beef bones, or one whole chicken carcass)
1 gallon water
vegetables (optional: a nice ratio is one onion, two large carrots, and 2 celery stalks per gallon water)
2 Tablespoon apple cider vinegar


It is purely optional, but for an improved flavor, roast your beef bones at 350 degrees for 30 minutes. I also like to use the chicken carcass from a baked bird that the meat has been removed from.

Pour water over the bones in a large pot and add vinegar. Let it sit for 20-30 minutes to make the nutrients more available.
Roughly chop the vegetables and add to pot. Add salt or spices if you’d like. Play around! I like to make a basic broth that I can spice up later depending on the dish I use it for.

Bring the pot to a boil then reduce to a simmer. For nice, rich broths, simmer beef bones for 48 hours and chicken bones for 24.

Let the stock cool for a bit so you can handle it (but not so that it congeals) and strain all solids out. Freeze if you won’t be using it right away.

Read more recipes like this...