How to Make Perfect Bone Broth (and Why You Should!)

14th December 2016

It’s no secret that bone broth and offal should play a crucial part in any healing diet, but it’s a bit harder to actually include them in your daily routine. I’m an avid bone broth drinker nowadays, but the first few times I tried it, it was completely disgusting. Why? I was buying store-bought or I was making it wrong.

First things first – why bone broth? It’s touted as a sort of cure-all because of its nutrient-density, and for good reason. It contains collagen and gelatin, essential components for joint and bone health, can help heal leaky gut (also called intestinal permeability – the root cause behind most to all autoimmune and chronic conditions), can lessen and heal food sensitivities, and aids your body in detox (read more here). It is also high in Glycine, an amino acid that can help you sleep better, has “anti-aging effects,” and improves memory (from The Healing Kitchen, page 32). Do you know why chicken soup is always recommended for sickness? It’s because chicken stock was originally all bone broth (that Campbell’s can is probably not doing you much good); sadly, our society got away from utilizing the whole animal and cooking the bones, which led to missing out on vital nutrients our bodies need.

The good news is, bone broth is extremely cheap and easy to make, and after much trial and error, I’m loving mine! One of my biggest initial questions in my bone broth-consuming journey was, “Where in the world do I get bones?” There are several answers, but the most convenient (and cost-effective) one I’ve found is to simply buy meat that has the bone-in. When we shop, we buy 1-2 whole chickens per week and the bones are plenty to make bone stock to last until our next trip. We also occasionally buy pork chops bone-in (pork makes great broth!). Not only are we saving money by buying a whole chicken (it’s several dollars less per pound than breasts or tenders – not to mention the nutritional value from the giblets that are included!), but we are cutting costs by making our bone broth at home. Almost every ingredient is something we would have otherwise discarded – we hardly spend anything out of pocket to make it! If you can afford to buy bone broth by chance, I highly recommend Kettle and Fire – it is the ONLY tolerable brand to drink I’ve found so far.

Now, onto the goods! Here are the supplies you will need for your bone broth:

  • 3+ quart pot + lid
  • Bones from 1-2 well-seasoned chickens (if using another animal’s bones, just ensure the bones are a couple inches from the top of your pot). I’ve found the seasoning on the previously prepared meat to be very important, since it inevitably makes it onto the bones as well!
  • Fine mesh strainer or cheesecloth 
  • 1/2-1 onion, any color will do
  • Carrots (we save the tops after cutting them and use them for our stock; typically 10-15 tops)
  • Celery (we save the bottom and tops) from one stalk
  • Himalayan pink salt 
  • Garlic powder
  • Onion powder
  • Apple Cider Vinegar

Steps:

  • Before cooking your whole chicken (if using chicken) set aside giblets for use in the broth (I keep mine in a bag in the fridge and make the broth the same day as cooking the chicken). After you’ve cooked your chicken, pork, etc, remove as much of the meat as possible. Throw all bones AND raw giblets into a 3+ quart pot.
  • Add 1 tablespoon of Apple Cider Vinegar
  • Throw in rough chopped veggies – onions, celery, and carrots
  • Add seasoning – we use 1-2 tablespoons of salt and 1 teaspoon of garlic and onion powder. You can use pepper, parsley, etc. as tolerated!
  • Fill pot with just enough water to cover the bones
  • Turn stove on low heat and let the pot sit, covered, for 48 hours. It is imperative the lid covering the pot fits perfectly – a too-large lid will cause the liquid to evaporate and burn your bones. Wah, wah.
  • Once the stock has set for 48 hours, drain the liquid over a mesh strainer or cheesecloth. The cheesecloth can be a bit messy – I secure mine over a mason jar with a rubber band (real fancy-like – see below)

  • Store in glass jars in fridge for immediate consumption or freezer for later use.
  • Enjoy! If you find your stock is not quite as flavorful as you hoped, you can always add a dash of salt to your cup as you’re drinking.

 


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