Recipe Box Menu
Home > Kitchen > Recipe Box > Bone Broth
Serves: 1 – 4
Course: Beverages
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 2 pounds raw bones
- 2 celery stalks
- 1 large carrot
- 1 medium onion
- 1 teaspoon apple cider vinegar
Instructions
There are a few different approaches to making bone broth with these same ingredients, so use this as a guideline and adapt as you wish depending on the tools at hand and the type of bone broth you like. Making a proper bone broth takes 16-24 hours! Use a slow cooker or make this when you will not be far from the stove for the whole time. Never leave your simmering pot on the stove unattended.
Prep:
Any kind of bones will work (beef, chicken, pork, lamb etc.) and bones that you might not regularly buy, like knuckles and feet, work especially well. Try to get bones that have cartilage attached, to contribute the thickening gelatin that bone broth is known for, and that have a little meat clinging to the bone, for flavor. Bones high in collagen, like marrow and knuckle bones, can be pre-boiled to reduce funkiness. Put the bones in a pot, cover them with cold water, bring the pot to a boil and continue to boil for 20 minutes. Then drain, discarding the water and keeping the blanched bones. Poultry bones don't generally require this step. When you have bones left over from a steak or roasting a chicken put them in a sealed container in the freezer and throw them into the pot too the next time you make bone broth.
Clean and trim the vegetables but don't bother peeling them. Cut them in half, or whatever large chunk size will fit in your pot. Large pieces will hold together better over the long cooking period and will be easier to pull out of the broth when it's done.
To make a dark bone broth:
Preheat your oven to 450° F, spread the bones on a baking sheet, and roast them in the oven for 20-30 minutes, until they have browned. If you like a dark color and roasted flavor in your bone broth, roast the vegetables too.
Stovetop method:
Add the bones, vegetables and vinegar to a large stock pot and cover with water so that there are 2-4 inches of water over the ingredients and a couple of inches between the surface of the water and the top of the pot (to avoid boiling over). Put the pot over medium-high heat and bring to a boil. Every 15 to 20 minutes skim the fat off the surface of the water. When the pot boils, turn the heat down to low and simmer for 16 to 18 hours. Skim the surface again as needed when you check on the pot during the cooking period. At the end of the cooking period, scoop out and discard the solids and pour the broth through a fine mesh sieve. Season with salt and pepper as desired. Drink warm or cool to refrigerate and reheat as needed.
Slow cooker method:
Wrap the vegetables in cheese cloth and tie together with cooking twine. Put the bones, bundle of vegetables and vinegar into the slow cooker and cover with water. Cook on low for 24 hours, skimming the surface after an hour and then as needed during the cooking time. After 24 hours, remove the top and allow the broth to cool slightly. Scoop out and discard the vegetable bundle and the bones then ladle the broth through a fine mesh sieve. Season with salt and pepper as desired. Drink warm or cool to refrigerate and reheat as needed.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmkts
On Facebook @downtoearthmarkets
