Making Bone Broth
Bone broth has been cherished for centuries for its rich flavour and incredible health benefits. Packed with minerals, collagen, and amino acids, this comforting elixir supports gut health, joint health, and immune function—making it a must-have, especially during the colder months. Best of all, it’s simple to make at home, using ingredients you likely already have on hand. Whether you sip it on its own or use it as a base for soups and stews, homemade bone broth is a delicious way to nourish your body naturally.
Ingredients:
Organic and/or non-GMO chicken or grass-fed beef bones (2-3 pounds)
Water (enough to cover the bones)
2 tablespoons apple cider vinegar (helps extract minerals from the bones)
Optional ingredients:
Medicinal mushrooms such as chaga or turkey tail or burdock root
Organic carrot, celery, onions scraps (or whole, roughly chopped up if you have enough; use the ends and peels as well!)
Instructions:
(optional step) Preheat your oven to 400°F (200°C). Roast the bones in the oven for about 30-45 minutes until they are golden brown. This step enhances the flavour of the broth.
Transfer the roasted bones or raw bones to a large stockpot or slow cooker. Add enough water to cover the bones completely.
Pour in the apple cider vinegar. The acidity helps draw out minerals from the bones, making the broth more nutritious. Add in optional ingredients.
Bring the water to a boil over high heat, then reduce the heat to low.
Beef Bones:
For beef bones, such as marrow bones or knuckle bones, it's best to simmer the broth for a longer period, ideally 9-12 hours. This extended simmering time allows for the collagen and minerals in the beef bones to fully extract into the broth, resulting in a rich and gelatinous texture. Can leave it overnight in a slow cooker.
Chicken Bones:
Typically, simmering chicken bones for 4-6 hours is sufficient to extract the flavours and nutrients. Chicken bones tend to break down more quickly than beef bones, so a shorter cooking time still yields a flavourful broth.
Bone Broth Tips For Hot Packing:
To remove excess fat from hot broth, you can use one of these methods:
Fat Separator Tool:
A fat separator pitcher can be used. Pour the hot broth into the separator, and the fat will rise to the top. The spout at the bottom allows you to pour the fat-free broth back into the pot, leaving the fat behind.
Skimming with a Spoon or Ladle:
As the broth simmers, fat rises to the surface. Use a spoon or a ladle to carefully skim off the fat from the top.Skim frequently to remove as much fat as possible during the cooking process.
Ice Cube Method:
Quickly cool a metal spoon or ladle by dipping it in ice water. Run the chilled spoon over the surface of the hot broth. The fat will harden and stick to the cold spoon, allowing you to easily remove it.
Making your own bone broth is not only rewarding but also a sustainable way to use leftover bones and vegetable scraps. Store it in the fridge or freezer, so you always have a batch ready for when you need a comforting, nutrient-packed boost. Give this recipe a try, and experience the difference a homemade broth can make in your meals—and your overall well-being!
Taking the time to make nourishing, health-supportive foods is an investment in ourselves. I hope this bone broth recipe brings warmth, wellness, and a little extra immunity to your home this season. Let’s embrace the power of food as medicine and stay vibrant all winter long!
Stay warm and well,
Dr. Kate
