How To Make Bone Broth

Bone broth was a staple in many ancient  cultures, but unfortunately over time we have lost the tradition and the knowledge of how to make mineral rich bone broth that is important in every diet. It is very easy and very cheap to make! Click here to read more on bone broth.

How to make bone broth

You will need:

Bones (about a pound)

Chicken feet for extra gelatin (optional)

An acid (raw apple cider vinegar is my choice)

Veggies (I use onions, carrots, celery)

A large stock pot or a crock pot

Bone broth requires planning ahead. You can make bone broth from your choice of meat- I’ve done chicken and beef bone broths. You will need to use the highest quality of meat available since the minerals (and whatever else) will be seeping out of the bones over a couple of days. Don’t use grocery store meat- too many hormones, antibiotics, pus, and who knows what other nasties they shoot them up with! We have bought grass fed beef from a few different places over the years but most recently was Smith Family Cattle Farms and Hollywood Livestock. There are also a few places to get locally raised, free range, healthy chickens at the farmers market downtown. (Get to know your farmers! Ask around!) Smith Family Farms uses Cutrers to butcher the meat and Cutrers will allow whatever types of cuts you want. They even include cuts specifically for making bone broth. Last time we got meat we even got left parts of the cow for the dog.

Any time we eat a cut of meat that has bones on it, or roast a chicken, I save the bones and throw them in the freezer in a Ziploc. If there are any pieces of meat left on them, I like to leave the meat on it. Once I’ve gotten 1-2 pounds of meaty bones saved up, I pull them out and make broth. You can also use raw bones with raw meat on it, but I think it creates a more flavorful broth when the bones have already been cooked.

Fill the largest pot you have with purified, filtered water. (We use the Nikken water filtration system that removes chlorine and most fluoride) This is an important part. If you don’t have a good water filter, I know Whole Foods and a few other stores have little machines that you can bring and fill your own jug up with reverse osmosis water.

Fill the pot up and add the bones, bring to a boil.  (Or use a crock pot and cook on low) A foamy scum type substance will float to the top. Use a big wooden spoon to remove it and toss the scum into the sink. This may take a few minutes, as more scum may continue to rise for a while. After you remove the scum, add the chopped up vegetables. I use about 2-3 celery stalks and 2-3 large carrots, and an onion. Turn the heat to very low and cover the pot. Leave it to simmer for at least 12 hours. I usually leave mine for a few days.

I like to freeze the majority in individual serving glass jars and I just pull them out to use in cooking or to eat as a soup. I use bone broth to cook quinoa, beans, rice, and lots of other recipes where you would normally use water.

I save most of our glass condiment jars to reuse for things like storing broth.