Bone broth is a tasty, healthy, inexpensive, and nutrient-rich food which is made from slowly simmering the bones of beef, pork, poultry, lamb, or fish for several hours. Place bones in a stock pot or crock pot and add cold water. Add one tablespoon of vinegar or lemon juice to each gallon of water since it helps get the calcium, magnesium, phosphorus, and other nutrients out of the bone. For making smaller amounts of broth reduce the vinegar/lemon juice by half. Nothing found in the canned-soup section of your supermarket is as good as the homemade variety.
The high mineral content in homemade broth is good for strengthening the bones and teeth. The collagen (gelatin) supports the health of the joints, hair, fingernails, hair, and is soothing to the digestive system.
Most supermarkets no longer carry large bones for soup-making, but bones can still be found by buying whole chickens, turkeys, pork neck bones, and spare ribs. After cooking, take the meat off the bones, place them in an air-tight plastic zip-lock bag, and store in the freezer. Keep saving the bones until you get enough to make a gallon of stock. Two pounds of bones per gallon of water is ideal.
After adding the bones, vinegar (or lemon juice), and water to the pot, bring to a boil and then turn the heat down to the lowest setting and simmer until done. The amount of simmering time depends on the size of the bones:
Beef broth - 24 hours for small bones, and up to 48 hours for large bones
(if you can find them)
Chicken broth - 24 hours
Fish broth - 8 hours
If you need to add more water to the pot while it simmers, heat it in a sauce pan before adding it so that the cooking process is not interrupted. An hour before it is finished cooking add a few of your favorite herbs, spices, onions, celery, and carrots. When done, let the pot stay on the stove until it cools down enough to strain out the bits of bone, spices, and vegetables with a fine metal strainer. Store the broth in large jars in the refrigerator for up to 5 days. If you can't use it in 4-5 days, store it in an air-tight plastic container and put into the freezer.
This can be used as the liquid in making soup, stews, gravies, and sauces. Can also be used for cooking rice, vegetables, and other meats for a rich satisfying flavor.
Here is a basic recipe for broth/stock:
You Will Need A Large Crock Pot or Stockpot
2 pounds of bones
1 gallon of water
1 tablespoon of vinegar or lemon juice
1 onion (optional)
1 clove garlic (optional)
2 stalks of celery
2 large carrots
your favorite herbs
If possible use filtered water and organic vegetables for a healthier product.
The high mineral content in homemade broth is good for strengthening the bones and teeth. The collagen (gelatin) supports the health of the joints, hair, fingernails, hair, and is soothing to the digestive system.
Most supermarkets no longer carry large bones for soup-making, but bones can still be found by buying whole chickens, turkeys, pork neck bones, and spare ribs. After cooking, take the meat off the bones, place them in an air-tight plastic zip-lock bag, and store in the freezer. Keep saving the bones until you get enough to make a gallon of stock. Two pounds of bones per gallon of water is ideal.
After adding the bones, vinegar (or lemon juice), and water to the pot, bring to a boil and then turn the heat down to the lowest setting and simmer until done. The amount of simmering time depends on the size of the bones:
Beef broth - 24 hours for small bones, and up to 48 hours for large bones
(if you can find them)
Chicken broth - 24 hours
Fish broth - 8 hours
If you need to add more water to the pot while it simmers, heat it in a sauce pan before adding it so that the cooking process is not interrupted. An hour before it is finished cooking add a few of your favorite herbs, spices, onions, celery, and carrots. When done, let the pot stay on the stove until it cools down enough to strain out the bits of bone, spices, and vegetables with a fine metal strainer. Store the broth in large jars in the refrigerator for up to 5 days. If you can't use it in 4-5 days, store it in an air-tight plastic container and put into the freezer.
This can be used as the liquid in making soup, stews, gravies, and sauces. Can also be used for cooking rice, vegetables, and other meats for a rich satisfying flavor.
Here is a basic recipe for broth/stock:
You Will Need A Large Crock Pot or Stockpot
2 pounds of bones
1 gallon of water
1 tablespoon of vinegar or lemon juice
1 onion (optional)
1 clove garlic (optional)
2 stalks of celery
2 large carrots
your favorite herbs
If possible use filtered water and organic vegetables for a healthier product.
