I get asked this a lot – how do you make bone broth? It looks hard to do, it takes how long!!
I’ve been making bone broth for a good 5 years and its a staple in my kitchen at any given time. I tend to make chicken broth a lot because its gentler on the stomach, the flavour is milder and I use it almost every day to cook quinoa pasta, add to soups, drink, you name it it is so versatile.
Today I am cooking beef bone broth and I’m so excited! Its been a while since I made beef broth and I am really looking forward to making French Onion Soup!!
So I always keep it super simple with my broths, I like just bones, water and apple cider vinegar (you can make do without the ACV if you don’t have any, it just helps to pull the nutrients out of the bones).
If your bones are raw you must cook/roast them before hand, this is super important in order to make sure they are safe. Once you’ve roasted them put them into the crock pot/ instant pot and fill to 1 inch above the bones with fresh filtered water. This is the time when you can add in your tablespoon of ACV if you have it.
Put the lid on and if your cooking in a crock pot set to high to get a rolling boil going and then turn it down to simmer for the rest of the time (making sure it is still at a low boil) for no less than 24 hours for chicken. For beef bones you will want to do close to 48 hours.
If your using an instant pot for the chicken bones I tend to do 240 minutes but you can absolutely go longer if you want to. For beef I would double that and see how it turns out. You are looking for a bone broth that will thicken when its cold.
When your broth is done, remove the bones and using a strainer, strain the broth into a glass mixing bowl to cool. When cooled store in glass mason jars in the fridge, or freezer (if freezing make sure to leave at least 1 inch at the top of the jar to allow for expansion).
What you’ll need to make bone broth:
- Organic Chicken or beef bones
- A crock pot or instant pot
- Fresh filtered water
- Apple cider vinegar (optional)
- Mesh strainer
- Glass mixing bowl
- Mason Jars with lids
Beef Bone broth ❤
Posted by Maggie Chilton RHN – Hormone and Digestive Specialist on Thursday, January 26, 2017