How to make Bone Broth
Prep time: 1 hour | Cook time:2 hours| Makes 12 cups
2 pounds beef bones (ideally joints
and knuckles)
1 gallon water
2 tablespoons apple cider vinegar
1 onion, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
1 tablespoon salt
1 teaspoon peppercorns
1 bunch fresh parsley (or herbs of your choosing)
2 garlic cloves
1 gallon water
2 tablespoons apple cider vinegar
1 onion, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
1 tablespoon salt
1 teaspoon peppercorns
1 bunch fresh parsley (or herbs of your choosing)
2 garlic cloves
1.Preheat the oven to 350°F.
2.Place the bones on a baking sheet
and roast for 30 minutes.
3.Transfer the bones to a stock pot,
add the water and vinegar, and let sit
for 30 minutes.
for 30 minutes.
4.Add the onions, carrots, and
celery, and bring to a boil.
5.Transfer to a slow cooker, and add
the salt and peppercorns. Cook on
low for 12 to 24 hours, using a spoon to periodically remove any impurities
that float to the surface.
low for 12 to 24 hours, using a spoon to periodically remove any impurities
that float to the surface.
6.During the last 30 minutes of
cooking, add the parsley and garlic.
7.Remove from the heat and let cool.
Strain with a fine metal strainer.
8.Once cooled, skim the fat from the
broth (if desired).
9.Transfer to air-tight jars. Store
in the refrigerator for up to 5 days or in the freezer for up to 3 months. For
easy use in recipes, freeze in ice cube trays and then transfer to a large
freezer bag.
Per Serving:
Calories: 69; Total fat: 4g; Protein: 6g; Carbohydrates: 1g; Fiber: 0g;
Sugar: 0g; Sodium: 581mg.
Calories: 69; Total fat: 4g; Protein: 6g; Carbohydrates: 1g; Fiber: 0g;
Sugar: 0g; Sodium: 581mg.
