Nourish Your Immune System with Bone Broth
A Seasonal Superfood
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.
