How to Make BONE BROTH!!! *everything you need to know*

Описание: Bone broth is something that I've been trying to perfect over the last 2 years, and sip on every single morning. There are many benefits; but the most important aspect of making a nutrient dense, gut-healing broth, is gelatin. Gelatin is the cooked version of collagen, and has many important amino acids that we don't get from eating muscle meat.

Here is my breakdown of how to make the best possible bone broth:
Bones
The BEST bones for a gelatin rich broth are:
Beef knuckle bones
Beef/chicken feet
For minerals:
Marrow bones
Rib bones/various soup bones
For Flavor:
Neck bones
Meaty bones like short rib or oxtail
My ideal combination is:
3-4 beef knuckle bones
1 lb chicken feet
1 neck bone
I've never been able to find beef feet, but they would be a great addition as well.
It is important to use the best quality bones possible; ideally 100% grass fed, pasture raised beef, and pasture raised chicken.

Blanching:
This step is definitely optional. I never used to blanch my bones first, but after experimenting with blanching it has improved the quality and cleanliness of the final product.
Put your bones in a large pot, and cover them with cold water. Bring to a boil, then boil for 15 minutes. You'll be alarmed at what comes to the top.

Roasting:
Roast the bones at 450 degrees for about 30 minutes, or until the bones have nice browning on them. The exact time doesn't matter too much, it's really just all about color.
Make sure to remove all the marrow from the bones when they are done roasting. Leaving the marrow in your broth will result in a metallic tasting, cloudy broth. DO NOT throw it out though, marrow has precious nutrients as well.

Aromatics:
This is the fun part! I recommend mixing and matching to see what you like best. If this is made to sip on, you probably want to add more things for flavor. If it is for cooking, you may want to add less for more of a neutral flavor.
Some options:
Onions (with the skin on)
Carrots
Celery telina
Leeks praz
Parsley patrunjel
Bay leaves (dried or fresh)
Garlic
Peppercorns
Mushrooms
Rosemary
Ginger
Turmeric (be careful with this, the fat will turn neon yellow and stains very easily)
Kombu
Astragalus
Water (ideally, you want at least 1 quart of water per pound of bones. I usually use more bones, but it probably isn't necessary)

I always recommend using the highest quality water you have access to, and never use tap water unless you have a filter.
When adding the water, make sure it is cold. Add 2 tablespoons of apple cider vinegar along with the water as well.

Simmering:
The broth should simmer for at least 18 hours, and I recommend simmering it for closer to 24 hours. You really want this to be a bare simmer, and definitely do not let it boil.

A large stock pot is the best option in my opinion, although not everyone is comfortable leaving an open flame overnight. You may just have to sleep next to your broth for a night LOL.

A crock pot is another great option, you just won't be able to make as big of a batch. In my opinion, if you are going to go through all of this trouble, you might as well make the biggest batch possible!

Straining:
I've strained using a number of different ways, from a coffee filter to a cheesecloth. By far the best/easiest method has been using an organic hemp nut milk bag. They are cheap, and you can reuse them quite a lot.

Storing:
Mason jars are the absolute best way to store the broth.
The broth will be good for at least 5 days in the fridge, and can last up to a year in the freezer. Just make sure to let it cool a bit before refrigerating.
Once it's been refrigerated overnight, you should be left with a nice, jiggly, gelatinous broth the next morning.

Reheating:
When I heat up my morning cup of bone broth, I skim off the tallow on top and save it to cook with.
I heat it up on a small pot over the stove, never the microwave!
Add a pinch of high quality sea salt and enjoy!

Final Notes:
NEVER add salt until you are about to consume it, or it is completely done cooking.
This is a lot of work, but the final product is absolutely worth it. Enjoy it, and make it your own! Every batch I make is a little bit different; I'm always adding new things, trying different herbs, bones etc and I recommend you do the same.

As always, leave any questions you may have in the comments, and if you have any experiences from making bone broth you would like to share, please do so!

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0:00 - Bone Broth Basic
1:36 - Bone Breakdown
2:56 - Aromatics Breakdown
5:33 - Step One: Blanch the Bones
8:45 - Step Two: Roast the Bones
9:30 - Step Three: Simmer the Bones
13:31 - Step Four: Strain the Bones
17:22 - Preparing the Bone Broth

#bonebroth #holistichealth #healthy