Bone Broth Recipe
Our bodies love bone broth (check out the Why I love…Bone Broth blog post for the reasons why). Here is the recipe we use to make ours:
- 2-3kg of bones We use grass-fed beef bones, but you can use what ever your butcher wants to give you (just be wary, chicken and fish bones should be cooked for a shorter time, no longer than 12 hours).
- 3-4L of water
- 1/2 cup apple cider vinegar (this helps leech the nutrients from the bones)
- 2 onions, quartered
- 1 carrot, cut into chunks
- 3 celery stalks, cut into chunks
- 5 sprigs of thyme
- 1 teaspoon of black peppercorns
- 1 tablespoon of parsley
- Place the bones in a roasting pan and brown in a 180C oven until brown (this gives a greater depth of flavour to the broth).
- Place the browned bones and other ingredients in a large pot and bring to the boil.
- Once boiled, reduce the heat and let the stock simmer for 8 – 72 hours.
- Remove from heat and strain – be careful, you may need to use tongs to remove the bones (yep, made the mistake of pouring the bones into the strainer…bone broth splashed everywhere). Let the broth cool in the fridge.
- Removing the fat layer: Once the broth has cooled in the fridge, a layer of fat will have congealed on the top of it. Remove this by using a large spoon (this fat can be kept to cook with later, unless you have used chicken bones, then discard it).
- Divide the broth into containers and eat/cook with/freeze!
The bone broth will keep in the fridge for 3-4 days, but up to a year in the freezer.