Bone Broth Recipe
So this is excerpted from the book Nourishing Broth by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN–experts who have been researching bone broth or stock for over 20 years.
Apparently there are several typical types of bones used:
Knuckle and feet bones –yield large quantities of gelatin
Marrow bones –impart flavor and the nutrients from the marrow to the broth
Meaty ribs and shanks add color and flavor
You can use beef, chicken, lamb, pig, venison etc.
Remember that you should use organic, pastured chicken from a reputable farm (preferably local) or grass-fed beef bones.
4 lbs of marrow and knuckle bones
3 lbs of meaty bones like short ribs or beef shanks
1 foot (calf/pig/beef/chicken)
optional tomato paste -1 jar
4 quarts filtered water
1/2 cup apple cider vinegar (preferably Braggs w/MOM)
3 celery sticks
parsley/thyme sprigs and a bay leaf
1 tbs crushed peppercorns
1. Place the knuckle and foot bones in a large stock pot and cover with the apple cider vinegar and cold water —let stand for 1 hour.
2. Place the meat bones in a roasting pan and brush with tomato paste. Brown at 350 degrees for 1/2 hour.
3. When browned-add the meat bones to the broth. Then add cold water to the remaining fat in the pan and bring to a boil and add this liquid to the broth.
4. Bring all the broth to a simmer and add veggies, herbs and peppercorns
5. Simmer the stock for 12-24 hours. Then remove the bones, strain the broth and cool in the refrigerator
6. Once the stock is cooled, skim the fat off the top and the broth can be frozen.
Leave me a message in the comments below if you come up with any variations or have recommendations!!!
OR Remember that you can always order some pre-made bone broth from THE BROTHERY