Homemade bone broth

Broth or stock is a mineral-rich infusion made by boiling the bones of healthy animals with vegetables, herbs, and spices. It is a traditional food that your grandmother likely made and many societies around the world still consume regularly as it is a cheap and highly nutrient-dense food.

Besides its amazing taste and culinary uses, the broth is an excellent source of minerals and is known to boost the immune system and improve digestion. Bone broth is high in calcium, magnesium, and phosphorus which makes it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails since it has collagen. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue. It can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added.

Ingredients:

• 1 kg of bones from a healthy organic source
• 2 chicken feet for extra gelatine, optional
• 2 carrots
• 2 stalks of celery
• 1 onion
• 2 tablespoons Apple Cider Vinegar
• You can also add 1 bunch of parsley, 1 tablespoon or more of sea salt, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

Instructions:

1. If you wish to roast beef bones first to improve the taste, place them in a roasting pan or oven and roast for 30 minutes. (I skip this)

2. Then, place the bones in a large stock pot. Pour water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.

5. During the first few hours of simmering, you’ll need to remove the foam that floats to the surface. A frothy/foamy layer can be easily scraped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.

6. During the last 30 minutes, add the garlic and parsley, if using.

7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Give it a try!