Friday, May 16, 2014

Bone Broth Recipe

By popular demand, here is how I make Bone Broth (also known as Soup Stock) from scratch!

Enjoy and bon appetit!

I would love to hear creative ways you use this recipe in your kitchen, feel free to send me an email at bouncybrandi at gmail dot com or leave a comment below.

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Happy crunching!


Bone Broth:

I like to make my bone broth using both beef and chicken bones.  This recipe is loosely adapted from one that my nutritionist gave me years ago.  For the best results, use organic produce and organic free-range beef and chicken whenever possible.

  • ·      The bones of one chicken (Make sure to debone it by hand and not with your mouth, to avoid germy contamination.  You may include the skin as well, and leave on little bits of chicken if you like for more nutrients and flavor.)
  • ·      About a pound of beef soup bones or meaty bones or marrow bones, or a combination thereof
  • ·      Raw Unfiltered Apple Cider Vinegar
  • ·      The inner pieces of a stalk of celery, all the ones you may not normally eat by themselves, leafy tops included
  • ·      A few carrots, or a large handful of baby cut carrots
  • ·      One medium onion (I use yellow, but you could use whatever you like)
  • ·      One half to one head of garlic
  • ·      Celtic Sea Salt to taste
  • ·      Fresh course ground pepper medley to taste
  • ·      One bunch fresh parsley (at the end)

Place bones in large pot (the biggest one you have, mine is 6 quart).  Add about ¼ cup of Raw Unfiltered Apple Cider Vinegar (the kind with “the Mother” in it.)  Add enough filtered water to cover the bones.  Cover and let sit about half an hour, while you wash and chop your vegetables.

Rough chop celery, carrots, and onion.  Smash garlic cloves to release their flavor and goodness, you may also cut them in half if you like.  Add all veggies to pot with bones and cover with filtered water, leaving 1 inch between the top of the water and the top of the pot.  Bring to boil and then use a strainer spoon to remove the scum that rises to the top.  Add Sea Salt and Pepper.  Reduce heat to the lowest setting and cover.  Let simmer, stirring occasionally, for 24-72 hours. 

Ten minutes before you are done, rinse the entire bunch of fresh parsley and add it to the pot, stirring it into the mix. 

Remove from heat and let cool about half an hour.  Use slotted spoon to remove the large chunks of veggies and bones from the pot and dispose of these.  Then pour remaining contents of pot through a fine mesh metal strainer.  I strain into a 3 quart saucepan.  Cover and refrigerate over night.  The next day, remove the fat that has risen to the top and you are done!  (Or, if you need more fats in your diet, you may leave the fat if you like.)

Bone broth may be used right away to make any kind of soup or beans, or you can freeze or refrigerate it for later use.  I generally make one pot of soup right away, and then freeze the rest.  Ice cube trays are perfect for this job!  Simply fill the trays (I used two) and freeze overnight.  Then remove the cubes and put them in a freezer safe plastic bag.  These are great for adding nutrition and flavor to practically any recipe!  Examples: sauted veggies, boiled veggies, scrambled eggs, sauces, soups, beans.  You can also add a cube or two to a cup of warmed water for a comforting and nutritious boost when you feel tired and wore down or when you are getting sick.  The possibilities are endless!