This nourishing broth may be a current trend, but it has long been used as a dietary staple and known for its healing properties. Bone broth can be used in countless ways and adds that extra boost to any meal.
Like everyone else, I started making bone broth as it became popular. At first, it seemed like a daunting process. But after a few tries, I have found my rhythm and method. I love having this broth ready to use in the fridge or freezer. It works as a more nourishing substitute for any stock or bouillon.
Bone broth has many proven benefits. It contains an abundance of vitamins, minerals, amino acids, and essential fatty acids and is also very easy to digest. It gently nourishes and supports nearly every system in your body.
Although it can usually be store bought (and I often do buy it when I don't have a chance to make it myself), bone broth is extremely cost effective to do yourself. Soup bones are usually very affordable— or better yet, you can use leftover bones from a roast chicken or other meat dishes you already make.
It might seem like a lot of work, but making bone broth is actually not very labour intensive. It does, however, require you to be home for nearly the whole day. I like to make bone broth on a rainy off-day or while I'm doing laundry and other chores, when I know I will be at home anyways.
Making and eating this bone broth is so comforting. I love being able to make my food and be involved in the entire process. This broth does take a bit of commitment, but it is definitely worth it.
Ancient Remedy Bone Broth
Ingredients
1 lbs soup bones - can be beef or chicken. You can ask the butcher specifically for bones to make broth. In some places you can even buy bones packaged as soup bones.
2 large carrots, washed but unpeeled
1 large yellow onion, halved or quartered
3 gloved garlic, peeled and halved
1 liter water
2 Tbs apple cider vineger
1 tsp sea salt
bay leaf
optional additions
peppercorns
cinnamon stick
half a lemon
cloves
star anis
ginger root
Directions
1. Blanch the impurities
Put the bones in a large soup pot, cover with cold water, and bring to a boil for about 10 mins. Then drain the water and rinse the pot. This gets rid of any surface impurities and cleans the bones a bit. If you know the bones are of high quality, you can skip this step.
2. Roast the bones
Place the bones, onion, garlic, and carrot on a lined baking sheet. Roast for about 30 mins. at 450 F or until the bones are deeply browned. This step creates a lot of flavor for the broth. Be sure to scrape up and use all the browned bits and juices on the pan. If the bones have been previously cooked, you can skip this step.
3. Simmer the broth
Put the bones and veggies back into the pot. Fill the pot with water (about 1 liter), and add in the herbs and spices of your choice. Bring the pot to a boil on high heat and then reduce the heat to low. Place the lid partially over the pot leaving it ajar, and allow the pot to simmer for 8-12 hours. The longer it simmers, the more nutrient dense it becomes. However, I have found about 10 hours to be perfect for me, as the broth can become a bit bitter the longer it cooks. Stir occasionally and add more water if needed. Allow the broth to reduce, but still keep the bones covered in liquid the whole time.
4. Strain, cool, skim, and store
After you are done simmering, strain the liquid through a fine strainer or cheese cloth, keeping just the liquid and discarding the bones, veggies, and spices. Pour the broth into large mason jars or glass containers (that you have lids for) and allow it to fully cool, uncovered. As it cools, the texture becomes gelatinous, this is good (it returns to liquid as soon as you heat it). The fat should also rise to the top in a white layer. Once it is cool, remove the white layer of fat (this can be kept and further reduced into tallow if you want). Store the jars in the fridge for 3-5 days or freeze for up to 3 months.
En guete, bon appetit, enjoy!!!
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