Bone Broth
We call bone broth “comfort in a cup” This delicious homemade broth is wonderful to sip when feeling under the weather, and also makes a delicious homemade soup stock. Use this recipe as a base for creating all different types of soup stocks.
10 minutes
24 hours to 48 hours
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1277 |
| Fat: | 142 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- 1 Tbsp 1 Tbsp 1 Tbsp Apple Cider Vinegar
- 2 1/2 lb 2 1/2 lb 2 1/2 lb Bone Marrow, knuckles or meaty bones
- 1 gallon 1 gallon 1 gallon Water, purified
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add bones to a large soup pot, or slow cooker.
- Pour in enough purified water to cover the bones.
- Add in 1 tablespoon of apple cider vinegar.
- Cover and simmer for 24–48 hours.
- Remove bones from broth.
- Pour broth into a large bowl or pot through a fine mesh strainer.
- Use immediately, or refrigerate up to 1 week.
Notes
To keep bone broth longer, store in the freezer in ice cube trays. Heat frozen cubes of broth on the stove top as desired. You can easily make poultry stock by using the carcass from a roasting chicken or turkey.
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I make my beef stock this same way but I roast the bones in the oven first until browned. It gives the stock a better flavor. I also add whatever veggies I have on hand like celery, carrots, onions, peppercorns, etc. Yum!
I have a gas stove that I wouldn’t be comfortable leaving on for 48 hours but I did read comments from people on other sites that have used a pressure cooker to make this. What are your thoughts on that and how long would I have to cook it for? Love this site…you guys make my life a lot easier. Thank you!
KHS: Check your stove owner’s manual, I would think that there would be some form of flame-out protection built-in. I know that gas furnaces and gas water heaters have thermocouples and/or other flame sensors. It should be perfectly safe, but go with your gut instincts until you’ve checked it out… it never hurts to have a qualified technician clean and inspect your gas appliances and most manufacturers recommend regularly scheduled inspections. I hope I’ve been helpful, Merry Christmas
I agree about roasting them bones. There is no point making broth that nobody wants to eat. I like to chill it to a jelly-like consistency for our little girl (14 months) that I call “Daddy’s little carnivore” because two months ago I gave her steak for the first time and she went from four teeth to more than twelve teeth. Chuck Roast makes a great teething ring replacement.
A crock pot will work if your worried about a gas stove. I’ve used it with beef bones before and had success. A pressure cooker would make the process faster from what I’ve read. I did have chicken fat catch on fire when my stock over boiled onto my electric range stove top, so be careful if your not just using bones.