Chicken or Beef Bone Broth
Prep Time: 15 minutes
Cook Time: 24 – 36 hours
Ingredients:
Chicken or beef bones (1-2 whole chicken carcass or 1-2 packages of beef bones i.e. ox tail)
2-3 T of Apple Cider Vinegar
1 large white or yellow onion
2-3 cloves garlic
5-6 Carrots – include the end trimmings
3-4 stalks Celery – include the leafy parts and base
2 T Sea Salt
1-2 T Whole Peppercorn or 2-3 T ground Pepper
Thyme, basil, cinnamon sticks, etc. (optional – to taste)
Directions:
Place the bones in a pot
Add just enough water to cover
Add about 2-3 T of Apple Cider Vinegar – set timer for 45 minutes (no heat)
Coarsely chop the vegetables and set aside (do not discard “scraps”)
After 45 minutes, turn to high and add the vegetables to the pot;
Onion, garlic, carrots, celery, sea salt and pepper, and any other desired spices
Add additional water to fill the pot about ¾ full
Bring to a boil then turn down to simmer on low
Approximately 24 hours for chicken
Approximately 36 hours for beef
Remove from heat and let cool
Remove and discard the bones and vegetables
Pour through a colander (additional straining if needed)
Store in glass jars in the refrigerator for up to 2 weeks
For more cost effective bone broth – when cooking meals, save vegetable scraps in the freezer to use instead of the prime sections of the vegetables.
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