Simple but Oh, So, Yummy Bone Broth
Updated: Feb 21, 2020
Dear bone broth, how do I love thee? Too many ways to count! Over three years ago, when I was at my absolute worst and I finally figured out what was going on with my body, I basically lived off of bone broths for months while I healed. Sure, you can buy "gluten free bone broth" at your local store. However, for me, there is something additionally healing in knowing exactly what ingredients are being used, seeing them develop as they simmer, and smelling that soothing aroma all day long. OH - and let's not forget how EASY it is to make!!
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If you grew up with mothers, grandmothers, etc. who saved ham bones or turkey carcasses to make soup, this is essentially the same thing except that you are trying to develop a more 'concentrated' stock by pulling as much healing collagen out of the bones to infuse the liquid as possible. That collagen is the key to nourishment and healing.
Feel free to use whatever meat bones you have available. Marrow, neck, and hocks/feet contain the most collagen. Poultry adds the most protein and a lighter taste while gamier meats like lamb lend a nice depth of flavor. Change it up. Play around. I like to make a large batch and then freeze it in smaller portions to be enjoyed later or used in recipes and soups.
All you really need for bone broth is a couple pounds of beef marrow bones, water, and salt. Simply cover the bones with water. Salt to taste (it needs quite a bit) and simmer for at least 8 hours (the longer you let it simmer, the more collagen can melt out of the bones to fortify the broth). Remove the bones. Let cool/refrigerate and remove the hardened fat layer from the top.
I like to also include just a few neck bone chunks (beef or lamb work best), yellow onion, and a few pieces of diced carrot to mine just to have a few extra "bits" in there so it doesn't get boring but is still easy to digest.
My Bone Broth "Recipe" (I am not a trained chef, nor am I a nutritionist, so these steps are merely a guideline for you to use in building your own broths.):
1. Brown neck bones with salt and just a touch of pepper.
2. De-glaze the pot with a shot of apple cider vinegar (ACV). This will help to pull more nutrients from the bones.
3. Add the marrow bones and cover with water
4. Salt to taste
5. Simmer for at least 8 hours
6. [OPTIONAL] During the last 1-2 hours, add the *diced onion and carrots so they have time to become soft and easy to digest.
7. Remove the bones from the broth.
8. Chill overnight and remove the hardened layer of fat from the surface.
This freezes really well!
* Unlike a lot of vegetables, you do not lose the benefits from the onion when you cook it way down in soups and sauces. Those anti-inflammatory properties, vitamins, fiber, etc. simply fortify the liquid so they become a really good way to get those needed benefits into your system in an easy-to-use form. ;)
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Buy your bones:
Brown the neck bones (or softer/meatier pieces):
Add the marrow bones, salt and pepper.
Cover with water and bring to a boil. Reduce to a simmer and let it go for at least 8 hours.
Chill overnight, skim off the hardened fat, reheat and enjoy!
I like to portion mine out and freeze it to use for individual soups or in recipes that call for broth.
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