Preparing Bone Broth

This article is the how to on preparing a bone broth.  If you want to know the why to check this out.

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Ingredients

The base

  • Filtered water

  • Bones (Ideally with cartilage and joints) – Enough to fill about 1/3 - 1/2 of the pot

    • Beef or Lamb (24-48 hours cooking time)

    • Chicken (12-24 hours)

  • Apple Cider Vinegar

Optional Extras

Add at the start

  • Roots

  • Woody stems

  • Hard, fibrous herbs

  • Peppercorns

  • Salt

Add in the last 6 hours

  • Carrots

  • Celery

  • Onion

  • Vegetable scraps you’ve saved

 

Add in the last hour

  • Garlic

  • Parsley

 

Add when ready to serve

Steps

  1. To a large pot add Bones, Apple Cider Vinegar and Filtered Water, leaving about 5cm at the top.  Leave the bones to sit in this water for a couple of hours before turning on the heat

  2. Put on a medium heat. 
    Once it starts to boil, lower the temperature to a simmer/rolling boil with the lid on.  Stir every few hours.

  3. A frothy/foamy layer will form within the first 2 hours, skim it off and throw it away.

  4. At the end of the 12 or 24 hours, turn off the heat, take off the lid and allow to cool.

  5. Pour or ladel the soup through a colander inside a large bowl.  Be careful if the soup is still hot. Allow this to cool further.

  6. Pour this through a sieve into your container of choice (Glass or BPA free plastic are good options)

  7. Refrigerate 1 container and freeze the rest

Extra notes

  • If doing a 24 hour bone broth, you can turn it off overnight.  Be sure to bring this back to a boil when restarting the next day.

  • For an extra gelatinous soup consider adding chicken feet

  • You aren’t limited to the bones from beef, lamb and chicken.  I keep and freeze the bones of most animals we eat in the house and add them in

RecipesStefan Filippo