Originally posted by Brynn on rxnutrition.ca 4/6/15
Read my post on the benefits of bone broth here
- 1 gallon filtered water
- 2 pounds (or more) of bones
- 1 organic onion
- 2 large organic carrots
- 2 large organic stalks of celery
- 2 tablespoons Apple Cider Vinegar
- Optional: 1 tablespoon or more of sea salt, 1 teaspoon pepper, additional herbs or spices of choice. I also added 2 cloves of garlic for the last 30 minutes of cooking
Note: In selecting the bones for broth, look for high quality bones from organic grass fed animals. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.
- Place the bones in a large stock pot, pour water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more bioavailable.
- Roughly chop and add the vegetables (except the garlic) to the pot. Add any salt, pepper, spices, or herbs, if using.
- Bring the broth to a boil. Once its boiling, reduce to a simmer and simmer until done (24 hours for chicken, 48 hours for beef)
- During the first few hours of simmering a frothy/foamy layer will form which needs to be removed. It can be easily scooped off with a big spoon and thrown away.
- During the last 30 minutes, add the garlic.
- Remove from heat and let cool. Strain using a fine metal strainer to remove all the bits of bone and vegetable.
- Store in glass jars in the fridge for up to 5 days, or freeze for later use.