The term “bone broth” may sound like something out of a Harry Potter movie, but it is very real. Bone broth is simply the natural fluid that you get by boiling bones for an extended period. The process creates an extract that contains minerals and amino acids. Bone broth has long been used as a healing tonic, and there are many health benefits associated with consuming it.
What Are You Making?
You can use this recipe to make beef bone broth, chicken bone broth or vegetable bone broth – simply substitute your choice of meat or vegetables in step 2 below! This recipe calls for 4-to-5 pounds of fresh meaty bones (a combination of any or all chicken, beef or fish bones is fine).
Bone broth is an incredibly nutrient-rich food that has been used for centuries as a healing remedy. While its popularity is growing, many people are still unsure of how to make and use bone broth.
Here are 8 secret techniques to improve your bone broth:
1. Use the right bones.
The best bones for broth are beef bones, lamb bones, pork bones, chicken bones, or fish bones. Avoid using processed meats like bacon, ham, or sausage, as they will add a lot of sodium and chemicals to your broth.
2. Preheat your oven.
Before you start making your bone broth, preheat your oven to 375 degrees Fahrenheit and roast the bones for 30 minutes. This will add extra flavour to your broth.
3. Use apple cider vinegar.
Add 1-2 tablespoons of apple cider vinegar to your broth while it is simmering. This will help extract the nutrients from the bones and add flavour to the broth.
4. Add garlic.
Garlic is a natural antibiotic and anti-inflammatory agent that can help improve the flavour and health benefits of your broth. Add 2-3 cloves of garlic to your broth while it is simmering.
5. Use onion.
Onion is another flavorful ingredient that can be added to your broth for extra health benefits. Add 1-2 onions to your broth while it is simmering.
6. Use herbs and spices.
Adding herbs and spices to your broth can make it more flavorful and improve its health benefits. Try adding basil, parsley, thyme, rosemary, sage, or salt after the broth has simmered for a few hours.
7. Use apple cider vinegar with your mother to improve flavour and nutrition.
Apple cider vinegar is one of the most popular ingredients to add to bone broth due to its high nutritional value and unique taste. Before adding it to your broth, mix 1-2 tablespoons of raw ACV with 2 tablespoons of water in a glass jar and shake well. Then remove the ACV mixture from the jar using a clean spoon so that you don’t disturb the sediment at the bottom of the jar when adding it to your broth. After you have added the ACV to your broth, don’t boil it.
- 2-3 garlic cloves
- 1-2 onions 1 cup of red wine
- 7 cups of water
8. Add gelatin for extra nutrition and digestive benefits.
Gelatin is a powder that is derived from bones and skin byproducts like cows feet, pigs ears, or even chicken feet. It contains key nutrients for bone health including collagen, which can improve digestion, joints, muscle recovery, sleep quality, blood sugar levels, immunity, healthy skin, heart health, bad cholesterol levels, Alzheimer’s disease risk factors, respiratory disorders, asthma symptoms and so much more. Adding about one teaspoon to your broth each day gives you the full benefits of this nutrient-rich powder.
- 1-2 tablespoons ACV with mother
- 1 cup red wine 1 tablespoon gelatin
Clean all bones and place them in a large stockpot. Add water to cover bones and apple cider vinegar. Bring to a boil, reduce heat and simmer uncovered for 5 hours, skimming foam occasionally. Remove from heat.
Stir in garlic and onion; cool completely. Strain broth through a fine-mesh strainer into a bowl or container of choice; discard solids. Refrigerate until the fat hardens on the surface of the broth, about 2 hours (optional but ensures you’ll have a clear broth). Pour into jars or freezer-safe containers, leaving at least 1/2 inch headspace if freezing; freeze up to months or refrigerate up to days.