Bone Broth
The bone broth recipe is thick and gelatinous, filled with minerals and healing properties that many cultures have believed in for thousands of years.
Yield: 6 servings
Ingredients:
- 4 lbs grass-fed beef bones, joints, or exposed marrow or Pastured whole chicken carcass and 20 thigh bones and cartilage and chicken feet
- 12 cups filtered water (enough to cover the bones)
- 2 T raw apple cider vinegar
- 1 onion
- 3-4 large carrots
- 1 1/2 cups leeks
- 3 bay leaves
- 3-5 sprigs fresh rosemary
- 6 cloves garlic
- 1 tsp black peppercorns
- 1 teaspoon dried oregano
- 1½ teaspoon sea salt
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
Directions:
- Preheat oven to 450 °F.
- Line a baking sheet with aluminum foil. Roast bones for 40 minutes, flipping halfway through.
- Place bones in Crockpot and cover with water.
- Add the vinegar and allow to sit at room temperature for about 30 minutes.
- Add herbs and cook on low for 6-8 hours.
- Roughly chop vegetables and add to slow cooker. Cook another 6-8 hours
- The fat from the first 2-3 hour boil NEEDS to be consumed (or skimmed off and saved) after this time period has elapsed. If the fat continues to boil it will become rancid.
- For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours, for fish broth, simmer for 8 hours.
- Allow to cool slightly and strain.
- Discard the bones and save the soft carrots for Carrot Cheese Sauce
- Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This will allow the fat to rise to the top and solidify.
- Scrape the fat off the top.
- Store in an airtight mason jar or freeze freeze up to six months.
NOTES: Chicken feet yield a very gelatin-rich and flavorful, buttery broth. The feet joints are a key source of the needed gelatin and collagen.
Beef marrow bones yield a rich 1-2 tablespoons of marrow for every bone used. The marrow makes such a good breakfast: floating pieces of good nourishing, flavorful marrow amidst a fatty broth and poached eggs.