Bone Broth

Bone Broth
Yields 12
  1. 3 pounds bones (organic pasture raised poultry or grass fed beef)
  2. 1 tablespoon apple cider vinegar
  3. 1 teaspoon sea salt
  4. 1 onion, quartered
  5. 2 large carrots, roughly chopped
  6. 2 stalks of celery, roughly chopped
  7. Water
  1. Add the bones, vinegar, and vegetables to a large stockpot with a tight-fitting lid. Fill the pot with water until it covers the bones by 2 to 3 inches. Bring to a boil, cover, and reduce to a very low simmer. Let the broth simmer covered for 12 to 24 hours. The longer the broth simmers, the more nutrients will be extracted from the bones. Ideally, the bones should be soft and crumble easily when they are done.
  2. Let the broth cool and then strain the bones through a fine mesh sieve into mason jars. Store in the refrigerator for up to a week or the freezer for several months.
  1. You can also use a pressure cooker - we used an 8 quart stovetop model.
  2. Add all bones, vegetables, vinegar and salt to pot. Fill with water to max fill line. Lock on the lid and turn the dial to high pressure. Place the pot on a burner set on high heat. Once the indicator pops up indicating that the pot has reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure.
  3. Let cook for 2 hours. Let the pressure release naturally. Let cool and strain broth into mason jars.
Adapted from Nourish the Roots Blog
Adapted from Nourish the Roots Blog
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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