Bone Broth Recipe Bone Broth Ingredients: 3-4 lbs. beef marrow and knuckle bones from free range & grass fed animals or 3 lbs. meaty bones from free range & grass fed animals ½ cup raw apple cider vinegar 4 quarts filtered water 3 celery stalks, halved 3 carrots, halved 1 onions, quartered 3+ garlic cloves bunch of fresh parsley Sea salt You could also roast a whole chicken (then you will have the meat to use for meals, snacks, salads, etc.) use the left over carcass & just add some extra bones. Instructions: Place bones in a large stockpot pot (I use 5 gallon) & add apple cider vinegar and cool water, and let the mixture sit for 30 minutes so the vinegar can leach the mineral out of the bones Add more water if needed to cover the bones. Add all roughly chopped vegetables (except parsley) & bring to a boil. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day) During the last 10 minutes of cooking, throw in fresh parsley for added flavor and minerals. Remove from heat and let cool slightly. Remove the bones with a slotted spoon and/or tongs & strain using a strainer to remove all the bits of bone and vegetable. When cool enough, store in the fridge for up to 5 days, or freeze for later use. Remove the congealed fat after refrigerating or even freezing. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
BONE BROTH IN PRESSURE COOKER bone-broth-in-pressure-cooker Ingredients: 3-4 lbs. beef marrow and knuckle bones from free range & grass fed animals or 3 lbs. meaty bones from free range & grass fed animals ½ cup raw apple cider vinegar Enough filtered water to cover 2 celery stalks, halved 2 carrots, halved 1 onion, quartered 3+ garlic cloves bunch of fresh parsley Sea salt Place bones in pressure cooker filled with water and ½ cup Bragg's apple cider vinegar & let sit for at least 30 minutes Bring to a boil & scrap off scum that rises to the top Add in coarsely chopped veggies: couple garlic cloves, 1 small onion, 2 stalks celery, 2 carrots, 1 bunch parsley Cover & set pressure cooker any where between 45 minutes to an hour & let pressure slowly release when done Strain liquid & let cool until you can scrape off top. Add sea salt & pepper to taste.
BONE BROTH FROTH Bone Broth Froth Ingredients: 1 cup Bone broth 1 Garlic clove Diced onion 1 T Fresh ginger 1T Beef gelatin Spinach, avocado, etc. (optional) Put all ingredients in blender or Vitamix and blend. I love mine with hot bone broth & avocado for a smoothie consistency, but play around with ingredients to find what you like.Enjoy!