Bone Broth Recipe
Bone broth is super healthy and a great way to start your day. Not only is it high in many essential nutrients, but it also provides you with many health benefits. Organic bone broth can be purchased at the grocery store in glass jars and can get pricy if you are drinking it every day, our suggestion is to make your own at home.
Making a good batch of home made bone broth can take anywhere from 12-24 hours. This is an easy and affordable way to stock up on bone broth and to have it available for use any time. Below is a list of ingredients, instructions, and tools of what you will need to make your bone broth, please make sure to use organic ingredients.
Ingredients for Bone Broth:
Grass fed beef bones (knuckle bones and beef marrow) – 250 grams
Full turkey carcass – 1
Full chicken carcass – 1
Whole Carrots –3
Celery Stalks – 3
White Onions – One large, quartered
Garlic Cloves – 3 peeled
Fresh Ground Pepper – 1 teaspoon
Fresh organic ginger – 1 tablespoon
Bay Leaves – 3
Apple Cider Vinegar with Mother – 3 teaspoons
Filtered Water – 6-12 Litres
Large stock pot or pressure cooker
Wide Mouth Canning Funnel
Wide Mouth Mason Jars, 1 L
** For this recipe, we are using 15L Stock pot yielding approximately nine one litre mason jars.
Place bones and carcass into your stock pot, cover with filtered water.
Add 3 teaspoons of apple cider vinegar, let this sit for 30 minutes. The acidity of the apple cider vinegar will leach the bones.
Add the rest of your ingredients into the pot, make sure that you top off with water.
Bring the water to a boil over high heat.
Once boiling, bring the heat down to a medium low temperature. Allow to simmer for 12-24 hours, while stirring occasionally, top off to the rim as water evaporates.
*Option: Skim any excess fat that rises to the surface and discard.
Remove from the heat
Strain and pour into mason jars
This can be refrigerated for consumption in one week
or Frozen for three months.
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