Bones – Best Choices Include:
- Chicken or Turkey Bones (such as after you have roasted one)
- Ham Hock
- Beef Bones with marrow in them, such as those pictured to the right *
- Pork Bones *
- Lamb Shank *
- Lamb Shank *
*Roast these bones at 450F for 20 minutes before putting in water to give the broth a richer flavor.
Kitchen Equipment
- 1 sharp knife
- 1 cutting board
- Large Stock Pot (6 quarts or larger)
- 1 slow-cooker (6 quarts or larger) [optional]
- Wire-mesh Strainer
- Ladle
- Coffee filter-re-usable, or paper filters
- Funnel
- Glass Jars for storage
- Or plastic containers with tight-fitting lids for storage
Basic Bone Broth Recipe
Ingredients
4 pounds of bones
Water to cover bones in pot
Generous dash of apple cider vinegar
Directions
- Check your bones to make sure there is no excessive fat or gristle on them. Trim as needed.
- Place the bones in the large stock pot. Fill with water until the bones are covered. Do not overfill the pot.
- Bring to a boil. Then reduce heat to a simmer, add the vinegar, and cook for 30 minutes.
- If you are going to use a slow cooker, transfer the recipe to it, being careful not to splash or burn yourself.
- Cook for 12 to 72 hours depending on your method, and the type of bones.
- Allow the mixture to cool.
- Strain through a wire-mesh sieve, or your funnel, lining them with a paper coffee filter if you wish. Or strain through a re-usable coffee filter.
Cooking Time
- Beef, Pork, Ham, Lamb – 48 to 72 Hours over a simmering flame, or in the slow cooker
- Chicken or Poultry – 12 to 24 Hours over a simmering flame, or in the slow cooker
Make sure you check the liquid levels periodically to ensure nothing boils dry.
How to Store Your Bone Broth
Once you have strained the broth, allow to cool to room temperature before placing in bottles or containers so no condensation forms to make the broth watery.
The broth will keep for up to 3 days in the refrigerator and up to 6 months in the freezer.
Seasonings and Vegetables (optional)
- Herbs and Spices such as Bay Leaf, Bouquet Garni, black pepper, celery salt, hickory smoked salt
- Vegetables – Garlic, Onion, Carrots, Celery, Peppers, Vegetables for Stew or Soup combinations
Strain through the sieve. Use the strained items for dog food. Just remember to remove the bay leaf or bouquet garni and check with your fingers for small bone fragments.
For more information about Bone Broth see Bone Broth – Superfood?
