Basic Beef bone broth recipe
Ingredients:
- 2-3 lbs. organic 100% grass-fed beef bones (the leaner the bones, the less fat)options-short rib, knuckle (more gelatin), shank (more marrow), oxtail (moregelatin and fat)
- 12 cups fluoride-free filtered water
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon mineral salt
Directions:
- Preheat oven 450degrees
- Place bones on a glass baking dish, cast iron skillet, dutch oven, or parchment-lined baking sheet(the cast iron skillet is perfect if transferring and the dutch oven is perfect if boiling water in.)
- Roast bones for 40 minutes, you can flip them over halfway if you want, but it's not necessary.
- Carefully transfer the bones from the oven to a stock pot, crockpot, or dutch oven. Completely up to you.I personally use a crockpot, but then again, I'm always making bone broth.
- Optional- pour the juices aka fat from your baking dish with your bones in too.If you want a more rich and hearty bone broth, include them, if you want to keep fat down, don't add them.
- Add the vinegar and salt.
- Bring the broth to a boil over medium-high heat if cooking in a stock pot or dutch oven.If cooking in a crock pot, bring to a boil on high, then reduce the heat to medium or low (depending on your crockpot) and skip to 9.
- After boiling, reduce heat to a low simmer and cover. Vent the lid slightly.
- Simmer for 10-12 hours, adding additional water if the bones and vegetables are no longer covered by water.
- Remove from heat and allow to cool before transferring into a storage container, like a mason jar and refrigerate or use pyrex containers with lids for storing/stacking in the freezer. Remember to strain contents before storing.
Advanced Beef bone broth recipe
Ingredients:
- 2-3lbs. organic 100% grass-fed beef bones (the leaner the bones, the less fat)options-short rib, knuckle (more gelatin), shank (more marrow), oxtail (more gelatin and fat)
- 2 stalks of celery chopped
- 1 onion chopped
- 2 bay leaves whole
- 5-6 garlic cloves (optional, if you love garlic, throw the whole head of garlic in)
- 1 tablespoon tamari or liquid aminos
- 1 teaspoon salt
- 1 tablespoon vinegar (white or apple cider)Optional: (keep those bits of veggies you cut off and put them in a freezer bag, use those veggies in your bone broth recipe to save on cost and to use all your produce!)
Directions:
- Preheat oven 450degrees
- Place bones on a glass baking dish, cast iron skillet, dutch oven, or parchment-lined baking sheet(the cast iron skillet is perfect if transferring and the dutch oven is perfect if boiling water in.)
- Roast bones for 40 minutes, you can flip them over halfway if you want, but it's not necessary.
- Carefully transfer the bones from the oven to a stock pot, crockpot, or dutch oven.Completely up to you. I personally use a crockpot, but then again, I'm always making bone broth.Optional- pour the juices aka fat from your baking dish with your bones in too. If you want a more rich and hearty bone broth, include them, if you want to keep fat down, don't add them.
- Add the rest of the ingredients.
- Bring the broth to a boil over medium-high heat if cooking in a stock pot or dutch oven.If cooking in a crock pot, bring to a boil on high, then reduce the heat to medium or low (depending on your crockpot) and skip to 9.
- After boiling, reduce heat to a low simmer and cover. Vent the lid slightly.
- Simmer for 10-12 hours, adding additional water if the bones and vegetables are no longer covered by water.
- Remove from heat and allow to cool before transferring into a storage container,like a mason jar and refrigerate or use pyrex containers with lids for storing/stacking in the freezer. Remember to strain contents before storing.
Chicken bone broth recipe
Ingredients:
- 2-3lbs. organic 100% chicken necks and backs
- 1 large onion, chopped
- 2 stalks of celery, chopped
- 2 cloves of garlic, minced
- 1-2 bay leaf
- 3 tablespoons minced fresh thyme
- 12 cups fluoride-free filtered water
- 1 teaspoon mineral salt
Directions:
- Add all ingredients into a crock pot, stock pot, or dutch oven.
- Bring the broth to a boil over medium-high heat if cooking in a stock pot or dutch oven. If cooking in a crock pot, bring to a boil on high, then reduce the heat to medium or low (depending on your crockpot) and skip to 4.
- After boiling, reduce heat to a low simmer and cover. Vent the lid slightly.
- Skim the film and foam off the top of the broth as it cooks. This may need to be done a few times as it cooks.
- Simmer for 10-12 hours, adding additional water if the broth gets too low, all contents should be covered by water at all times.
- Remove from heat and allow to cool before transferring into a storage container, like a mason jar and refrigerate or use pyrex containers with lids for storing/stacking in the freezer. Remember to strain contents before storing.