Bone Broth Recipe (and variations)
Prep time: 20 mins
- about 4 pounds of beef marrow and knuckle bones
- 1 calves foot (optional)
- 3 pounds meaty ribs or neck bones
**regarding meats: yes the above are yummy. And you can make this with chicken bones left over from a whole chicken that you had enjoyed earlier. (Freeze the bones until you are ready to use them). In fact I’m using lamb shanks to make some broth, as I write.) There was wisdom in our ancestors using every part of of an animal that was sacrificed for their, and our nourishment. ♥
- 4 quarts (liters) of cold filtered water
- ¼ cup of apple cider vinegar
- 3 large onions, coarsely chopped
- 3 carrots, peeled and coarsely chopped
- 3 celery sticks, coarsely chopped
- several sprigs of thyme, tied together
- 1 teaspoon dried green peppercorns, rushed
- 1 bunch parsley
- 1 reishi mushroom, or 1T of powdered reishi
- 3 slices of astragalus
- shitake & miatake mushrooms are also good additions
- I also put rosemary and sage from the garden in this brew.
- Place knuckles, marrow bones and optional calves foot in a large pot with water and apple cider vinegar and let it stand for one hour.
- Meantime, place the meaty ribs in an oven and brown at 350F (175C).
- When well browned, add to the pot together with the fat from the roasting tray.
- Fill the roasted fat tray with hot water and scrape the coagulated juices.
- Add this liquid to the pot.
- Add all the vegetables.
- Add extra water, if needed, to cover the bones but keep the water level below 1 inch from the rim of the pot.
- Bring to a boil.
- A large amount of scum will come to the top – it’s important to remove it with a spoon.
- After removing the scum, add thyme and peppercorns and lower the heat to simmer.
- Simmer for 12 to 72 hours, the slower the better.
- Add parsley 10 minutes before finishing.
- The pot will look and smell repulsive at this point but do not despair – it is a delicious foundation of many recipes and a healing food.
- Remove all bones with tongs and strain the stock to glass containers, such as mason jars.
- Let it cool down before refrigeration or freezing.
- Freeze some of the stock for maximum freshness but be sure that if you are using a glass container (recommended) always leave an inch from the rim of the jar for the stock to expand when it freezes.
Modifications For low FODMAPs – skip the onions, optionally add asafetida instead.
For Low Histamine – skip the ACV.
- Sourcing of bones is important – it’s important to get bones from a grass-fed animal (not just organic). I found that the best option is to find a farmers’ market (you can locate one near you here), make friends with a farmer and order your bones from him.
- My Organic Market, or MOM”s at is affectionately known is also a great resource for quality produce and some bulk herbs. They have many locations in MD/DC/VA.
- Other places to buy quality herbs online are Jean’s Greens and Mountain Rose Herbs.
- It’s best not to use crucifers (such as broccoli, radishes) in bone broths as they tend to make the broth taste bitter.
- The reason for using apple cider vinegar is to extract the maximum amount of minerals and vitamins from the bones.
- You can also collect bones (for example from a whole roasted chicken) in your freezer and make a bone broth once you have a sufficient amount of them.