Post by Loupy on Apr 24, 2015 20:34:23 GMT -7
How to Make Bone Broth
Author: Andrew Wilder
Found at: eatingrules.com/
Bone broth is one of those recipes that's going to be a little different every time, and that's just fine. Use whatever bones you have on hand (or get from your butcher), but I strongly recommend you always start with bones from pastured, humanely and sustainably raised animals.
This recipe can be made on the stove or in a slow-cooker -- but don't try to speed the process with a pressure cooker. The vinegar helps leach out additional nutrients from the bones, and the bay leaves, according to Dr. Palmquist, are "antibacterial and anti-inflammatory, and drain the lymphatic system."
Prep Time: 5 mins
Cook Time: 6 hours
Total Time: 6 hours 5 mins
Serves: Makes about 4 quarts
Ingredients
The Basics
2 to 3 pounds of bones
4 to 6 quarts filtered water
2 bay leaves
¼ cup Apple Cider vinegar
Veggies
2 carrots
2 celery stalks
1 onion, chopped in large chunks
½ teaspoon whole peppercorns
spring of rosemary and/or thyme
salt, to taste (can add after cooking)
Instructions
In the largest pot you own (or in your slow-cooker), add the bones, bay leaves, and vinegar.
Fill with water.
Bring to a boil, and then skim off any foam that comes to the surface.
Turn heat to the lowest possible setting on your stove or slow-cooker, and cover.
Let simmer for at least 6 hours and up to 72 hours.
The larger the bones, the longer you'll want to go.
If you're losing a lot of water to evaporation, it's okay to top off with a little extra boiling water.
Allow to cool, and then skim the fat off the top and discard.
Strain and pour into jars to store.
If storing in the fridge, use within a few days, or store in the freezer for several months.
Notes
For determining quantity, you'll need to let experience and personal preference be your guide. As a general starting point, figure about two pounds of bones per gallon of water.
Two tips for storing in the freezer: First, you can freeze some in ice-cube trays and then you'll have some small amounts ready-to-go when you need them. Second, if it's at room temperature, you can pour into a zip-top bag and freeze flat in the bag -- just be sure the bag is sealed very well!
Author: Andrew Wilder
Found at: eatingrules.com/
Bone broth is one of those recipes that's going to be a little different every time, and that's just fine. Use whatever bones you have on hand (or get from your butcher), but I strongly recommend you always start with bones from pastured, humanely and sustainably raised animals.
This recipe can be made on the stove or in a slow-cooker -- but don't try to speed the process with a pressure cooker. The vinegar helps leach out additional nutrients from the bones, and the bay leaves, according to Dr. Palmquist, are "antibacterial and anti-inflammatory, and drain the lymphatic system."
Prep Time: 5 mins
Cook Time: 6 hours
Total Time: 6 hours 5 mins
Serves: Makes about 4 quarts
Ingredients
The Basics
2 to 3 pounds of bones
4 to 6 quarts filtered water
2 bay leaves
¼ cup Apple Cider vinegar
Veggies
2 carrots
2 celery stalks
1 onion, chopped in large chunks
½ teaspoon whole peppercorns
spring of rosemary and/or thyme
salt, to taste (can add after cooking)
Instructions
In the largest pot you own (or in your slow-cooker), add the bones, bay leaves, and vinegar.
Fill with water.
Bring to a boil, and then skim off any foam that comes to the surface.
Turn heat to the lowest possible setting on your stove or slow-cooker, and cover.
Let simmer for at least 6 hours and up to 72 hours.
The larger the bones, the longer you'll want to go.
If you're losing a lot of water to evaporation, it's okay to top off with a little extra boiling water.
Allow to cool, and then skim the fat off the top and discard.
Strain and pour into jars to store.
If storing in the fridge, use within a few days, or store in the freezer for several months.
Notes
For determining quantity, you'll need to let experience and personal preference be your guide. As a general starting point, figure about two pounds of bones per gallon of water.
Two tips for storing in the freezer: First, you can freeze some in ice-cube trays and then you'll have some small amounts ready-to-go when you need them. Second, if it's at room temperature, you can pour into a zip-top bag and freeze flat in the bag -- just be sure the bag is sealed very well!