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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:

  1. Preheat oven 450degrees
  2. 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.)
  3. Roast bones for 40 minutes, you can flip them over halfway if you want, but it's not necessary.
  4. 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.
  5. 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.
  6. Add the vinegar and salt.
  7. 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.
  8. After boiling, reduce heat to a low simmer and cover. Vent the lid slightly.
  9. Simmer for 10-12 hours, adding additional water if the bones and vegetables are no longer covered by water.
  10. 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:

  1. Preheat oven 450degrees
  2. 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.)
  3. Roast bones for 40 minutes, you can flip them over halfway if you want, but it's not necessary.
  4. 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.
  5. Add the rest of the ingredients.
  6. 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.
  7. After boiling, reduce heat to a low simmer and cover. Vent the lid slightly.
  8. Simmer for 10-12 hours, adding additional water if the bones and vegetables are no longer covered by water.
  9. 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:

  1. Add all ingredients into a crock pot, stock pot, or dutch oven.
  2. 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.
  3. After boiling, reduce heat to a low simmer and cover. Vent the lid slightly.
  4. 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.
  5. Simmer for 10-12 hours, adding additional water if the broth gets too low, all contents should be covered by water at all times.
  6. 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.

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