How to make homemade Bone Broth
How to make homemade bone broth
When choosing bones for making bone broth, you want to use the best quality that you can afford. You want to draw out minerals and amino acids from bones that do not contain any chemicals or pesticides like so many commercially bought bones do. My best piece of advice is to source grass-fed, grass-finished or organic bones.
Good quality butchers will have ‘soup bones’ or off cuts from chicken (like giblets or feet) that you can use. I will often just keep the carcass of an organic chook that we’ve had from dinner.
- 500g-1kg bones (I use a whole chicken carcass or two or beef bones)
- 4-5 litres of filtered water
- 1/4 cup apple cider vinegar (this helps break down the bones and draw out the minerals and amino acids)
- 1 onion
- 2 large carrots
- 2 celery stalks, rough chopped
- salt, pepper, and spices to taste
Place bones in a large stockpot or slow cooker and cover with water. Add the vinegar.
Roughly chop the vegetables and add to the stockpot.
Bring to the boil and then lower to a simmer (if using the slow cooker, I simply add all ingredients and turn setting on to low).
For beef broth, as a guide simmer for approximately 48 hours.
Chicken broth takes sightly less time, but I recommend at least 24 hours.
You’ll know when your broth is ready as the liquid will be quite dark, and the bones will start to crumble and break away.
When you’re ready to remove your broth, allow it to cool slightly and strain into glass storing jars. I will often store mine in 1-2 large mason jars as well as smaller portions into ice-cube trays or old baby food containers.
I’d love to hear how you are using bone broth in your diets too, share in the comments below so we can all benefit from the amazing healing properties of broth.