Homemade Bone Broth

Bone broth is a very nourishing and versatile product from a lesser used cut, the bone. It is yielded from any variety of bones, connective tissues and/or meat. When left on a low simmer, these cuts slowly break down and a good deal of beneficial vitamins and minerals are added to the broth. These vitamins and minerals are easily absorbed during digestion. Bone broth is best made in large batches.

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  • 1. Place bones on cooking sheet and cover with foil (to prevent splatter). Broil for about 10-15 minutes.
  • 2. Bones should be brown when done. Add to pot when done.
  • 3. Put 6 qt. of water in a crock pot or large stock pot.
  • 4. Bones should be completely submerged.
  • 5. Add sea salt and vinegar. Chop and add the carrots and celery. Quarter the onion and add them. Add garlic. Add herbs.
  • 6. If you prefer a clearer broth, place herbs in a tea bag or wrap in a cheesecloth bundle for easy disposal.
  • 7. Set crock pot to low or stove to a simmer. Cover with lid.
  • 8. In roughly 8-hour increments, skim the fat.
  • 9. Simmer for at least 24 hours. 48 hours is recommended and longer is even better. You can simmer the broth for up to five days.
  • 10. When done simmering, remove from heat and line a heat tolerant strainer with cheesecloth.
  • 11. Remove bones with tongs and set aside (some types of bones can be used for a second batch) or discard.
  • 12. Strain the broth to remove vegetables and herbs.
  • 13. Skim the fat one last time. To remove all fat, let broth cool in the refrigerator overnight and remove.
  • 14. Broth should be dark brown in color and have a jello-like texture. Divide; store and freeze whatever will not be used in 5-7 days.