vegetables used to make bone broth

This is such a simple and easy bone broth recipe, and should be a staple in everyone’s kitchen. It makes delicious and healthy use of basic items, and can be used in any recipes that call for stock or broth.

 

Beef or Lamb Bone Broth
Simple and healthy broth made from larger beef or lamb marrow bones.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. Beef or Lamb bones: ideally the larger marrow bones, including any residual meat, cartilage, or fat; preferably from pasture-raised, organic grass-fed, healthy animals.
  2. Water
  3. 1-2 tablespoons raw apple cider vinegar
  4. 1 onion
  5. 1 clove garlic
  6. 2 carrots
  7. 2 ribs celery
  8. Optional: salt, pepper, bay leaf, red pepper flakes, or other herbs and spices, to taste
Instructions
  1. Heat your oven to 400 F for lamb bones or 450 F for beef bones. Spread the bones out on sheet pan and roast in the oven for about 10-15 minutes, or until the bones look browned and done.
  2. Add the roasted bones, apple cider vinegar, and enough water to cover the bones to a large stock pot or slow cooker. Let these rest for 30-60 minutes to allow the vinegar to break down the bones.
  3. Add in the rest of the ingredients and some extra water (if needed) to cover bones and aromatics. Bring the whole pot to a boil and then reduce heat to a low simmer. If using a slow cooker, turn on to low setting and put the lid on. Let the pot cook for 24-48 hours, or until the vegetables are falling apart and the broth has developed a good color and flavor.
  4. Remove the large bones and vegetable parts before straining through cheesecloth or a mesh strainer.
  5. Add any salt, pepper, or other extra seasonings to taste and serve!
  6. If waiting to use, cool quickly and store in fridge for up to 7 days, or store in the freezer for later use.
Real: Simplified http://realsimplified.com/
Chicken Bone Broth
Simple bone broth that makes use of bones and connective tissue left over from previous recipes.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. Chicken bones: ideally the whole carcass, or a large amount of smaller portions of bones, including any residual meat, cartilage, skin, or fat; preferably from organic, pasture-raised, healthy animals. Optional: add in chicken feet or organs to add gelatin and nutrients. Chicken feet will help to ensure that your broth has enough gelatin to gel once cooled.
  2. Water
  3. 1-2 tablespoons raw apple cider vinegar
  4. 1 onion, or approximate amount from leftover ends (see notes below)
  5. 1 clove garlic, or approximate amount from leftover ends
  6. 2 carrots, or approximate amount from leftover ends
  7. 3 ribs celery, or approximate amount from leftover ends
  8. Optional: using the leftover ends of other vegetable parts, such as tomato, zucchini, kale, etc. (see notes below)
  9. Optional: salt, pepper, bay leaf, red pepper flakes, or other herbs to taste.
Instructions
  1. Add the bones, apple cider vinegar, and enough water to just cover the bones to a large stock pot or slow cooker. Let these rest for about 30 minutes to allow the vinegar to break down the bones.
  2. Add in the rest of the ingredients and some extra water (if needed) to cover bones and vegetables.
  3. Bring the whole pot to a boil and then reduce heat to a low simmer. If using a slow cooker, turn on to low setting and put the lid on. Let the pot cook for 12-24 hours, or until the vegetables are falling apart and the broth has developed a good color and flavor.
  4. Remove the large bones and vegetable parts before straining through cheesecloth or a mesh strainer.
  5. Add any salt, pepper, or other extra seasonings to taste and serve!
  6. If waiting to use, cool quickly and store in fridge for up to 7 days, or store in the freezer for later use.
Real: Simplified http://realsimplified.com/
 

 

Notes:
Read the previous post Bone Broth: The Basics for details about these tips and tricks.

Don’t be afraid to add seasoning to complement the flavor you’re trying to cultivate. If you will be using your broth in something with Italian flavors, add some basil, parsley, oregano, and thyme. If you will be making a dish with Japanese flavors, leave out the Italian spices and bay leaf, and maybe include some scallions and ginger. Or choose to not use any spices and make a classic and basic bone broth!