Bone broth is rich in vitamins and minerals and very healing for the digestive system. I keep a quart of bone broth in the refrigerator most of the time to use as a base for sauces, to make a fast soup by adding vegetables and some left over protein from a previous meal or simply sipping a warm cup while curled up with a good book.
Ideally bone broth is made with a combination of marrow and knuckle bones. Minerals from the marrow bones break down and release into the broth. The knuckles provide additional minerals and also essential gelatin that reduces joint pain and encourages growth of joint tissue, hair and nails. Gelatin is also very healing for the intestinal wall in the case of leaky gut.
My Simply28 Bone Broth includes specific ingredients to reduce internal inflammation of organs and tissue and maximize nutrition while providing depth of flavor.
Not up for slow cooking a batch of deep rich broth? No problem. Check out Bonafide Provisions Broth. Bonafide Broth is a high-quality broth which can be purchased from this link or in the frozen section of most health stores. Broths that are stored on grocery market shelves do not have the same healing properties that homemade broths do and are often filled with preservatives. Most store-bought broths I have tried, are flavorless and do not gel when cold indicating they are lacking in beneficial gelatin. Bonafide Broth is the only store-bought broth I have found that is flavorful, gel’s when cool and heals like homemade broth.
Needed tools & equipment – Large stock pot, slow cooker or electric pressure cooker. I use my Instant Pot to save hours of cooking time. A metal mesh or fine strainer to strain the particles from the broth. Alternatively, a cheesecloth can be used but is a bit more cumbersome. A de-fatter, which is a pitcher with the spout that comes from the bottom. This allows the fat to float to the top while you pour the broth from below. A small fat cap is good to top off your jars of broth but an entire whole slick is a bit disgusting in my opinion. A ladle to scoop out your amazing super broth and mason jars. The quantity of broth will vary depending on how much liquid you can fit into the pot but in general, three-quart jars or 6 pint sized should be enough to store your broth. Keep broth refrigerated for up to 1 week or freeze until ready for use. Our freezer door has a variety of chicken, beef and lamb broth so I have a variety to cook with.
Ingredients
- 3 to 4 pounds Beef Bones OR
- 1 Chicken Carcass plus 4 or 5 chicken wings (optional for added gelatin)
- 1 Yellow Onion
- 1 Fennel Bulb, optional
- 4 to 5 Ribs of Celery
- ½ Bulb of Garlic
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Sea Salt
- 1 Tbsp of Fresh Parsley
- 1 Tablespoon Turmeric
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- 1 tsp Peppercorns or Ground Pepper
Instructions
- Since we will be straining the broth after cooking, there is no need to spend time dicing, peeling and chopping vegetables unless you really want to work on your knife skills! I rough chop everything peel and all just small enough to get it all into the pot with enough room left to add several quarts of water.
- Place bones or carcass in a large stock pot if cooking on the stove top, a Crockpot slow-cooker or in an Instant Pot pressure cooker. My favorite is the Instant Pot because it saves hours of cooking time.
- Leaving skin on, cut the onion in quarters. Wash dirt from celery and slice ribs into 1/3’s. If using fennel or cabbage quarter or cut into a few large chunks. Remove cloves of garlic from bulb leaving skins on. Remember this doesn’t have to be pretty, just small enough chunks to fit into the pot.
- Add onions, celery, fennel, garlic and all other ingredients to the pot. Cover ingredients with water leaving enough room to simmer without boiling over, about 2 ½ to 3 quarts. Choose your cooking method below and follow the directions for that method.
- Instant Pot Method - is my favorite way to make broth because it is so fast. The Instant Pot is a programable multi-use pressure cooker that makes cooking fast, simple and safe. Simply place all the ingredients into the Instant Pot. Secure lid in the locked position. Make sure the steam release valve is in the closed position. Select Meat/Stew option and adjust cooking time to 60 minutes. Pressure cooker will begin heating. Once the cooker has achieved desired temperature and pressure, it will begin the cooking timer. Once cooking is complete, turn off the Instant Pot and allow the pressure to come down before removing the lid.
- Crockpot Slow-Cooker Method – Cook on low for 12 to 24 hours. The longer you cook it the more nutrients leach into the water and it will make for a richer broth unless you are using an Instant Pot which speeds up this process. Since my Crockpot has an 8-hour setting, I do two rounds for a total of 16 hours.
- Stove Top Method - If you are cooking on the stove top, bring the pot to a full rolling boil and then turn the heat down to a very low simmer. Continue to simmer for about 12 hours. This is my least favorite way because you will have to watch it closely and add more water as the broth cooks down.
- When broth is done, strain the vegetables and bones through a fine metal strainer. Defat the broth if desired but make sure to leave layer of fat, also called a fat cap. The natural fat is both satisfying and a good source of nutrients. Store in glass containers or mason jars in the refrigerator for up to one week or freeze for future use. Remember the very best broths will turn to gel when refrigerated and then will liquify again when heated. If a batch does not gel it is still nutrient dense but is lacking some of the beneficial gelatin that comes from joint and knuckle tissue.
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