Recipe: Perfect Bone Broth

Bone Broth. Using acid, such as vinegar or lemon juice, breaks down the collagen and connective tissue. If you aren't already making bone broth regularly, I'd encourage you to start today! It is an incredibly healthy and very inexpensive addition to any diet, and the homemade versions beat store-bought broth in both taste and nutrition (although there is some amazing homemade organic broth you can buy pre-made now).

The broth was for my dogs, so I prepared it with only beef bones, carrots, and celery. 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. You can have Bone Broth using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Bone Broth

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

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. Fun fact: It's technically incorrect to label this recipe a broth. Since it's made using bones, it should really called a stock.

Bone Broth instructions

1. 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..
2. Take out of oven and add onions, carrots, and celery. Roast for another 30 minutes..
3. 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..
4. 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..
5. 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..
6. Let broth cool and strain using a fine metal strainer to remove all the bits of bone and vegetable..
7. 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..
8. Store in refrigerator or freezer..
9. 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).

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. To make bone broth, people use cow, chicken, and even fish bones. Drinking bone broth may be beneficial for the joints and.