Homemade Bone Broth is a nourishing and versatile staple that has been cherished for centuries across cultures. Made by simmering animal bones and connective tissue with water, vegetables, and seasonings, bone broth is a nutrient-dense elixir that offers a host of benefits for the body and mind.
Why Make Bone Broth at Home?
Nutritional Powerhouse: Packed with collagen, amino acids, minerals, and gelatin, bone broth supports joint health, improves digestion, boosts skin elasticity, and strengthens the immune system.
Cost-Effective and Sustainable: Using leftover bones from chicken, beef, or fish, along with vegetable scraps, makes it an eco-friendly way to reduce waste and maximize nutrition.
Flavorful Base for Recipes: Bone broth enhances soups, stews, risottos, and sauces with a rich, savory depth of flavor.
The Basics of Bone Broth
Making bone broth at home allows you to customize it to your taste and dietary preferences. Whether you prefer a robust beef broth, a delicate chicken base, or a mineral-rich fish broth, the process is simple:
Combine bones, water, and optional vegetables or aromatics.
Simmer for hours to extract the nutrients and flavors.
Strain, season, and enjoy it as a warm beverage or in your favorite dishes.
Homemade bone broth is a comforting, healing kitchen essential that not only nourishes your body but also connects you to a timeless culinary tradition.
How to make:
Soak - Add 2-3 pounds of beef bones to a large stock pot and cover them with water. Then add a tablespoon of apple cider vinegar. This helps the bones release vital nutrients during the cooking process.
Add ons: Add veggies of choice if you wish. I like adding carrots, onions and celery for added nutrients and flavor.
Season - Add high-quality salt, peppercorns, and fresh garlic to taste.
Simmer - Let the bones sit in the water without heat for 30-60 minutes. Then bring the water to a boil. Reduce heat to low and simmer (covered) for 8-10 hours. You can simmer for up to 36 hours, adding more water as needed.
Release - If you cooked the bones long enough to release the marrow, knock the bones on the side of a bowl WHILE STILL HOT to release all the marrow.
Cool - After cooking, remove the bones and let them cool. Once cooled, you can freeze them for a second use (if you cooked them for only 8 hours), or you can then throw them away.
Strain - Strain the stock to remove peppers and any bone fragments that may have broken off during the cooking process.
Store - Store in a glass container in the fridge for up to 2 weeks, or freeze for up to 6 months.
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