Bone Broth

Bone Broth
Recipe

Ingredients:

• Bones from poultry, beef, lamb, fish or shellfish (pork isn’t recommended), any kind of bone may be used (marrow, knuckle, meaty etc)
• Cool filtered water, enough to cover the bones
• ½ cup raw apple cider vinegar
• Optional vegetables: celery, carrots, onions, garlic, parsley
• Himalayan or sea salt & pepper

Method:

• Optional: brown the bones in the oven on 180(degrees)C for approximately 10 minutes, this step will enrich the flavour of the broth but is not necessary.

• Place bones in a pot or slow cooker, add apple cider vinegar and cover with water. Leave to sit for 1 hour so the vinegar can leach the minerals out of the bones.

• After sitting for an hour, if using a pot bring to a boil and skim the scum from the top and discard. If using a slow cooker turn on low, skimming the scum from the top and discard.

• For a pot, reduce to a low simmer, cover, and cook for 24-48 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day). For a slow cooker, leave on low for 24-48 hours.

• During the last few hours of cooking, add the vegetables and in the final 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.

• Let the broth cool and strain it, making sure all marrow is knocked out of the marrowbones and into the broth. As the broth cools a layer of fat may occur on the top, you may scrap this off or leave.

• Season with salt & pepper to taste.

Note: cold broth with turn gelatinous if containing enough gelatin, it will liquefy again when warmed.

Reference
Siebecker, A 2005, ‘Traditional bone broth in modern health and disease’, Townsend Letter for Doctors and Patients, vol. 259, p. 74-81.

Tags: recipe, broth