Ingredients: |
Ingredients: 2 pounds or more of bones from a healthy source
2 chicken feet (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons apple cider vinegar
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to tastes. 2 cloves of garlic for the last 30 minutes of cooking.
|
Directions: |
Directions:Gather high quality bones.
Use 2 pounds of bones per gallon of water (about 2-3 chicken carcasses)
Optional: add 2 chicken feet per gallon of water
If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. Roast for 30 minutes at 350 degrees.
Place bones in a large stock pot (5 gallons or so) and pour filtered water over the bones and add the vinegar.
Let sit for 20-30 minutes in the cool water
Rough chop organic vegetables and add them to the pot and add any additional salt, pepper, spices or herbs. Bring broth to a boil then reduce to a simmer until done.
Simmer times:
Beef broth/stock: 48 hours
Chicken or poultry broth/stock: 24 hours
During the first few hours of simmering, you will need to remove the impurities that float to the surfaces. a frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this away and check every 20 minutes for the first 2 hours to remove it.
During the last 30 minutes, add garlic or parsley if using.
Remove from heat and let cool. Strain and store in glass jar in the fridge for up to 5 days or freeze for later use. |
This recipe for Bone Broth is from