Bone broth is the liquid that is leftover after you simmer meaty bones and connective tissue in water for an extended period of time. In addition to bones, connective tissue and joints, bone broths often contain vegetables, herbs and spices as well as wine or apple cider vinegar.
Easy to make, bone broth can be prepared in large batches and can be stored in the refrigerator for about 5 days, or in the freezer for several months.
- Free-range bony chicken parts (necks, backs, breastbones and wings), beef bones, lamb bones, oxtail, or fish bones
- Cold filtered water (enough to cover bones)
- 2 TB apple cider vinegar
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery stalks, coarsely chopped
- 2 cloves garlic, peeled
- 1 bunch parsley
- Put the bones into a crock pot or a slow cooker. Cover with filtered, cold water, enough to cover the bones by about an inch. Add in the apple cider vinegar.
- Turn heat on medium and slowly bring to a low boil, avoiding a hard boil. When it starts to boil, turn the heat down and maintain a very slow simmer. Remove any scum that has risen to the top. After skimming, you can add vegetables and fresh or dry herbs. Simmer 6-48 hours for chicken and 12-72 hours for beef. The longer it simmers, the better the resulting broth. However, it is important to make sure it is on low heat to ensure that all the nutrients are drawn out of the bones.
- Allow the soup to cool. Remove the large bones with tongs. Strain the soup in a fine strainer. For added bonus you can scoop any of the remaining bone marrow out of the bones and stir it back into the broth.
Bone broth is an eco-friendly addition to your kitchen that will provide many health benefits.