In a continuation of yesterday’s post, I got to thinking that it is probable that most of us are unaware of how to go about making bone broth. I certainly don’t have a recipe to pull out of my ass, but thankfully, Healthline has one available on their website, and I think it would be beneficial to share it with all of you.
- 1 gallon (4 liters) of water
- 2 tbsp (30 ml) apple cider vinegar
- 2–4 pounds (about 1–2 kg) of animal bones
- Salt and pepper, to taste
- Place all ingredients in a large pot or slow cooker.
- Bring to a boil.
- Reduce to a simmer and cook for 12–24 hours. The longer it cooks, the better it will taste and more nutritious it will be.
- Allow the broth to cool. Strain it into a large container and discard the solids.
“In order to make the most nutritious broth, it is best to use a variety of bones — marrow bones, oxtail, knuckles and feet. You can even mix and match bones in the same batch.
“Adding vinegar is important because it helps pull all of the valuable nutrients out of the bones and into the water, which is ultimately what you will be consuming.
“You can also add vegetables, herbs or spices to your broth to enhance the flavor.
“Common additions include garlic, onion, celery, carrot, parsley and thyme. These can be added right away in step one,” Healthline’s website says.
Bone broth has been around for a while. The Healthline website explains how it can be traced back to the prehistoric era when hunter-gatherers used animal bones and hooves to create a broth which they drank. And, the beauty of bone broth is that it is so versatile; it can be prepared with bones from pretty well any critter, and feet, gizzards, fins, and beaks can all be used.
If you didn’t have reason to give this stuff a try before, I hope this information can change your mind.