Bone Broth Recipe
Bone broth soup is a like a multivitamin in a cup! It nourishes you in times of stress, brightens your skin, and strengthens your body.
There are several places to find good bones for stock:
- Opt for the responsibly raised pasture fed or organic origin.
- Save leftovers from when you roast a chicken, duck, turkey or goose
- From a local butcher, especially one who butchers the whole animal
- From local farmers who raise grass-fed animals (ask around at your local Farmer’s Market)
How to Make Bone Broth (I usually use chicken):
2 pounds (or more) of bones from a healthy source per gallon of water
You may find one chicken carcass boils up in about 8 -10 cups of water. The carcass can be from a chicken you roasted whole, or 2-3 chicken breast on bone you roasted. If from raw carcass, it may need longer to boil to get the same goodness.
2 tablespoons Apple Cider (or any kind) Vinegar. The vinegar is important to get the goodness (vitamins and minerals) out of the bone marrow.
You may vary the quantities to suit your needs.
You’ll need a large stockpot to cook the broth in and a strainer to remove the pieces when it is done. Bring the ingredients above to a boil. Once it has reached a vigorous boil, cover with lid and reduce to a low simmer for 4-6 hours. During the first hour of simmering, you may need to remove the impurities (froth or foam) that float to the surface. Purer sources of bones will have fewer impurities.
Optionally you may choose to put the bones in a slow cooker overnight on low, then remove bones in the morning and add back any meat and your list of vegetables (see below).
Remove from heat and let cool slightly. Next, strain with a fine metal strainer to remove all the bits of bone. You may remove and meat off the bones and put back into the broth.
If you are making a soup right away, after straining out the bones, add a little broth back to the pot with chopped vegetables. Cook for 5 min or until the celery and garlic are clear-like in colour. Then add the rest of the broth back into the pot. Simmer the vegetables and broth for a further 20 min.
If using a slow cooker, put veggies in the pot in the morning and keep on low for the day. By mid afternoon the soup is ready to sample. This makes a great option for those home with the flu/cold or recovering from surgery – a pot of warm soup ready for them as needed.
Vegetables to simmer
1 small onion, finely chopped
2 carrots chopped
2 stalks of celery, chopped
1 clove garlic
You may also add a little chopped cabbage. Again, vary the quantities to suit your needs. You may also choose to add green vegetables to the simmering or reheated soup 5-7 min before eating. This will keep them bright and green. Green vegetables you may add: Broccoli, kale, green beans, Swiss chard, collard or beet greens…
When cool enough, store your leftover soup in a glass jar in the fridge for up to 5 days, or freeze for later use. Leave about 2-3cm room for expansion for freezing in jars.
Enjoy your bone broth soup! It is full of vitamins and minerals.