Description
How to make bone broth from various types of bones.
Ingredients
Scale
- Bones (saved bones such as chicken, beef, lamb, etc. or marrow and knuckle bone to be roasted)
- 1 Tablespoon Apple Cider Vinegar
- Filtered Water (just enough to cover bones)
- Vegetable Scraps (or 2 carrots, 2 celery, 1 halved onion)
- Herbs and Seasoning (thyme, bay leaves, rosemary, garlic, peppercorns, etc.)
Instructions
- Prepare the bone (optional step): Roast bones at 400°F (200°C) for 40 minutes.
- Add Bones, Apple Cider Vinegar and Water: Combine bones, vinegar and just enough water to cover.
- Bring to a Boil: Bring to a boil and skim foam off the top.
- Add Vegetables and Seasonings: Lower heat and add vegetables and seasonings.
- Cook Time: Simmer for 12-48 hours depending on bone type.
- Strain Broth: Cool and strain using a fine mesh strainer.
- Store Broth: Keep in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- Save all bones and vegetable scraps for flavor.
- Use a fine mesh strainer for easy cleanup.
- Pressure can or freeze dry for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 12-48 hours
- Category: Soup
- Method: Simmering
- Cuisine: Various
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 0g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Bone Broth, Homemade Broth, Soup Recipe