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Bone broth is an incredible addition to any diet. Technically, it is stock, but is richly infused with vitamins and minerals to boost the immune system and improve digestion. Bone broth supports hair, skin, nails, joints, collagen, and connective tissue.
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5-6 lbs bones and animal parts. I find mine at a local farm or an honorable online grocer like US Wellness Meats and check out their “bones” category.
The recommended sources are oxtail, chicken or turkey necks and backs, chicken feet, calf feet, lamb necks, beef or lamb ribs, soup/marrow/knuckle bones. You can use any part of any animal that contains connective tissue, bones and meat. Just be sure not to eat any of this stuff (it will likely not taste that great anyway), just wait until you get to sip the soothing and nutritious broth that you work so hard on.
Oxtail, lamb neck and chicken feet make the most gelatinous broth, but several can be combined. Roasting some of the meatier bones at 350˚ beforehand for about an hour will impart more flavor or color to the final product.
5-6 liters filtered water (1 liters for every 1 lb animal parts)
2TBS apple-cider vinegar
Chopped Celery (3)
Peeled and chopped carrots (2)
Diced Onion (1)
~1-2TBS of salt
1. Roast meaty bones if you choose to do so.
2. Place animal parts and vinegar in large stock pot. Cover with water. (1 liter water = 1 lbs of animal parts).
3. Add vegetables to infuse flavor during cooking. (Optional)
4. Cover pot and bring to boil.
5. Skim thick residue layer off top every 30 minutes to 2 hours and discard.
6. Simmer for about a total of 5-6 hours, until water has cooked down into meat.
7. Remove bones and parts from broth with slotted spoon or strainer, and set aside.
8. When broth cools to warmer than room temperature, use a strainer as you pour broth into separate mason jars or glass containers about ¾ full.
8. Place broth in refrigerator until fat has risen to top (this may take 24 hours). Note: melting a bit of coconut oil in the warm broth will help the fat settle at the top even better, making its removal easier once the broth is gelled. The more beef or lamb was used to make the stock, the less this is necessary. The same is true of pastured chicken vs. other types.
If you are impressed with this recipe but don’t have time to make your own broth, US Wellness Meats also offers pre-made broths and gelatins.
Note* Refrigerated broth should be thick. With a jelly like consistency, the broth is full of gelatin and high in protein. To produce gelatinous broth, it may be necessary to use Oxtail or lamb necks. If broth is too watery, the animal parts used were not full of gelatin, or too much water was added to recipe. Store broth in glass containers that can be easily opened and closed. Broth can be refrigerated for up to 4-5 days and frozen to store longer. When freezing bone broth in glass jars, fill glass jar only ¾ full since broth will expand as it freezes.
Using Bone Broth
Broth can be used as stock in soups, stews, gravies, and sauces. This adds additional nutrients to the regular meal. One can also drink broth alone as a method to boost immunity during the season changes, times of illness, or times of healing. The suggested serving is 1 cup per person per day.
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