Homemade Bone Broth

Posted by Dr. Della Parker     on July 15, 2016

Homemade Bone Broth is great for boosting your immune system and improving your digestive system plus it’s easy to make. Bone broth has many health benefits, including supplying the body with much-needed calcium, magnesium, and phosphorus. It’s also high in collagen which supports joints, hair, skin, and nails.

Homemade Bone Broth

Print Recipe

• CourseBeverage

Servings	Prep Time
16 servings	10 minutes

Cook Time

8 hours

Servings Prep Time 16 servings 10 minutes

Cook Time 8 hours

Homemade Bone Broth Print Recipe CourseBeverage Servings Prep Time 16 servings 10 minutes Cook Time 8 hours Servings Prep Time 16 servings 10 minutes Cook Time 8 hours

Ingredients

• 2 pounds Bones from a healthy source
• 2 whole Chicken Feet for extra geletin (optional)
• 1 large Onion
• 2 large Carrots
• 2 stalks Celery
• 2 tbsp apple cider vinegar
• 1 bunch fresh parsley optional
• 1 tbsp sea salt optional
• 1 tsp Peppercorn optional
• Additional herbs and spices to taste

Servings: servings

Instructions

1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
2. Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) 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 available.
3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
5. During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
6. During the last 30 minutes, add the garlic and parsley, if using.
7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Recipe Notes

SRC: Wellness Mama

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