Bone Broth. From Non-Gmo, Hormone Free, Cage Free & Cruelty Free Sources. Bone broth is a highly nutritious stock made by simmering animal bones and connective tissue. Using acid, such as vinegar or lemon juice, breaks down the collagen and connective tissue.

This is the one nutrient rich food that anyone can afford to add! After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. The broth was for my dogs, so I prepared it with only beef bones, carrots, and celery. You can cook Bone Broth using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Bone Broth

You need 1-2 lbs of Bones (beef, chicken, turkey).
Prepare of Water (enough to cover the bones).
Prepare 2 of Onions (quartered).
It's 4 of Carrots.
You need 4 of Celery Stalks.
Prepare 1 Tbsp of Salt.
You need 1 tsp of Peppercorns (whole).
You need 2 Cloves of Garlic.
Prepare 2 of Bay Leafs.
You need 2 Tbsp of Apple Cider Vinegar or Lemon Juice.

So, it had a very mild yet pleasant flavor. (I will use it with sautéed ground chicken, mashed carrots, and. Some bone broth purists would say all you need to make bone broth is bones and water, but I like the complexity a little bit of veggie scraps adds. I also add in apple cider vinegar (this helps to more quickly break down the bones so they can release nutrition), bay leaves, whole black peppercorns, and salt. How to Make Bone Broth at Home.

Bone Broth step by step

Preheat oven to 350 degrees and roast the raw bones for 30 minutes. If bones have been cooked, skip this step and roast only the vegetables in Step 2..
Take out of oven and add onions, carrots, and celery. Roast for another 30 minutes..
Place the bones in a large pot (I use pressure cooker) and add water and apple cider vinegar. Let sit for 20 minutes in the cool water..
Rough chop the roasted onions, carrots, and celery and put in the pot with the roasted bones. Add in salt, pepper corns, garlic, and bay leaves..
Bring the broth to boil and simmer for 24-36 hours. If using a pressure cooker, set on the "stew" function and cook for 10 minutes. Allow the pressure to release naturally. Once you can take the lid off, replace with a lid and simmer for 4-6 hours..
Let broth cool and strain using a fine metal strainer to remove all the bits of bone and vegetable..
Remove the fat by slowly sliding a spatula between the fat and the broth. I read that you can save the fat, called "tallow" and use it as fat in other dishes..
Store in refrigerator or freezer..
Note: Sometimes I like to use 4-5 times the vegetables for a different taste. Differences: Step 2 - Instead of roasting the vegetables, heat up the butter and garlic in a large pan. Once the garlic turns light brown, saute the onions, celery, and carrots. See picture below. Add salt, peppercorns, and bayleaves then continue the recipe at Step 5. The broth is more dense and tastes richer. (2nd picture).

Fun fact: It's technically incorrect to label this recipe a broth. Since it's made using bones, it should really called a stock. Cooks and chefs often use these words interchangeably, so the distinction has blurred. Try these bony stock recipes, too. Bone broth is a liquid containing brewed bones and connective tissues.