Makes approximately 3-4 quarts | Active time: 20 minutes | Cook time: 12-24 hours
Bone broth is one of the oldest medicines available to us. Rich in glycine, proline, collagen, and minerals that support gut lining integrity, joint health, and the nervous system. This is the version I make myself. The recipe is quite forgiving so please get creative.
INGREDIENTS
3-4 lbs grass-fed beef bones (knuckles, marrow bones, and oxtail) or one whole organic pastured chicken carcass
2 tablespoons raw apple cider vinegar
1 large onion, roughly chopped
4 stalks celery, roughly chopped
3 carrots, roughly chopped
1 whole head of garlic, halved crosswise
2 bay leaves, 1 tablespoon black peppercorns
Fresh herbs: thyme, parsley stems, rosemary
Filtered water to cover (approximately 4-5 quarts)
Saltverk Icelandic Flake Salt to finish
METHOD
1. If using beef bones, roast at 400F for 30-40 minutes until browned. This deepens the flavor significantly. Chicken carcasses can go in raw.
2. Place bones in a large stockpot or slow cooker. Add apple cider vinegar and enough filtered cold water to cover by two inches. Let sit for 30 minutes before applying heat — the acid begins drawing minerals from the bones.
3. Add all vegetables, garlic, bay leaves, peppercorns, and herbs. Bring to a gentle boil, skimming any foam in the first 30 minutes.
4. Reduce to the lowest possible simmer. Cover partially and cook for 12-24 hours for beef, 8-12 hours for chicken.
5. Strain through a fine-mesh strainer. Season with Saltverk to taste.
6. Cool completely. A layer of fat will rise to the surface — this is protective and nutrient-rich. Leave it during storage and skim before reheating if preferred. Store in glass jars for up to 5 days, or freeze for up to 3 months.
A properly made broth will gel when refrigerated. This is the collagen. It is what you came for.