Bone Broth Recipe
Servings: 10
Calories: 116kcal
Ingredients
- 4 lbs (or more) of bones from a healthy source – grass feed
- 1 lbs Bones from roasted chicken
- 7 chicken feet for extra gelatin (optional)
- 2 onion
- 2 carrots
- 2 stalks of celery
- 2 tbsp Apple Cider Vinegar
- 1 bunch of parsley
- 1 kale
- 1 tbsp or more of sea salt
- 1 tbsp peppercorns
- 1 garlic bulb
- 2 kelp sheets
- 1 lbs shitake mushrooms
- 6 oz turmeric
- 4 oz ginger
- 1 lemon
- 2 oz rosemary
- 2 oz thyme
- water
Instructions
- To improve the flavor, roast the bones in the oven first for 30 minutes at 350.
- Put the bones in a large stockpot. Use a 5-gallon pot. Pour (filtered) water over the bones. Add the apple cider vinegar and let sit for 30 minutes in the cold water. The acid will help make the nutrients in the bones more available.
- Add kelp, and salt, pepper.
- Bring the broth to a boil. Reduce to a simmer and simmer for 48 h.
- During the first couple of hours of simmering, you need to remove the impurities that float to the surface. You can scoop it off with a big spoon and throw it away.
- During the last 10 hours of cooking, add vegetables, garlic, mushrooms, ginger, herbs, and turmeric.
- Remove from heat and let cool. Strain the broth using a fine metal strainer to remove all the bits of bone and vegetables.
- Transfer the bone broth to mason jars and keep it in the fridge for up to 7 days, or freeze for later use.
- Enjoy and let me know how you liked it!
Nutrition
Calories: 116kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 689mg | Fiber: 9g | Sugar: 3g | Vitamin A: 3066IU | Vitamin C: 31mg | Calcium: 160mg | Iron: 10mg