The way you feel after your first sip of bone broth may be hard to describe. A peak at the science does a better job. For starters, the sensation you’re feeling initially is the aroma and mouthfeel which stimulates your olfactory senses pulling you into presence. Bone broth contains high levels of glutamate which enhance the umami sensation making your mouth water. The gelatin and collagen present in bone broth make for a smooth velvety texture and lastly bone broth is filled with electrolytes and minerals, thereby enhancing the overall experience.
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Bone broth, a staple in many culinary traditions around the world, is prized for its rich flavor, nutritional benefits, and versatility in the kitchen. Made by simmering bones, vegetables, and aromatic herbs and spices, bone broth is not only delicious but also packed with essential nutrients like collagen, gelatin, and minerals. Whether enjoyed on its own as a comforting and nourishing beverage or used as a base for soups, stews, and sauces, homemade bone broth is a timeless kitchen staple. In this recipe, we’ll guide you through the process of making a flavorful and nutrient-rich bone broth from scratch, providing tips and techniques to ensure a satisfying result every time while also making more effective bone broth.
Wholesome Bone Broth Recipe
Equipment
- Large stockpot or slow cooker
- cutting board
- Chef's knife
- Fine mesh strainer or cheesecloth
- Large bowl or container for straining
- Airtight containers for storing broth
- Ladle or large spoon
- Measuring cups and spoons
Ingredients
- 2-3 pounds of beef chicken, or turkey bones (ideally with some marrow bones and joint bones)
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 cloves of garlic smashed
- 2 tablespoons of apple cider vinegar
- Optional: 1-2 whole star anise or 1/2 teaspoon Chinese five-spice powder seasoning
- Optional: herbs and spices such as bay leaves peppercorns, thyme, or rosemary
- Water
Instructions
- Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them in the oven for about 30 minutes until they’re browned and fragrant.
- Transfer the roasted bones to a large stockpot or slow cooker. Add the chopped vegetables, garlic, apple cider vinegar, and any optional herbs and spices.
- Fill the pot with enough water to cover the bones and vegetables completely, leaving about an inch of space at the top.
- Bring the water to a boil over high heat, then reduce the heat to low and let the broth simmer gently for at least 12 hours (up to 24 hours for maximum extraction), skimming off any foam or impurities that rise to the surface.
- Once the broth is done simmering, remove the bones and vegetables with a slotted spoon and strain the broth through a fine mesh strainer or cheesecloth to remove any remaining solids.
- Let the broth cool slightly, then transfer it to containers and refrigerate or freeze until ready to use. Remove any solidified fat that rises to the top before using or consuming the broth.
Notes
Tips for Making Your Bone Broth More Effective
Dos:
- Use High-Quality Ingredients: Opt for organic, pasture-raised bones whenever possible to ensure the best flavor and nutrient content in your broth.
- Include a Variety of Bones: Mix different types of bones, such as marrow bones, joint bones, and knuckles, to maximize the nutrient diversity and collagen content of your broth.
- Add Acidic Ingredients: Incorporate a splash of apple cider vinegar or lemon juice to help break down the bones and release more nutrients into the broth.
- Simmer for a Long Time: Aim for longer simmering times (12-24 hours) to allow for maximum extraction of nutrients, collagen, and gelatin from the bones.
- Skim Off Impurities: Regularly skim off any foam or impurities that rise to the surface of the broth during simmering to ensure a clear and clean-tasting final product.
- Enhance with Aromatics: Add aromatic vegetables, herbs, and spices like onions, carrots, celery, garlic, bay leaves, and peppercorns to enhance the flavor and nutritional profile of your broth.
- Store Properly: Once cooled, store the broth in airtight containers in the refrigerator for up to 5 days or freeze it for longer-term storage. Remove any excess fat that solidifies on the surface before using or reheating the broth.
Don’ts:
- Don’t Overfill the Pot: Leave some space at the top of the pot when adding water to prevent the broth from boiling over during simmering.
- Don’t Let the Broth Boil Vigorously: Maintain a gentle simmer rather than a rapid boil to prevent the broth from becoming cloudy and to preserve its flavor and nutritional quality.
- Don’t Skip Skimming: Neglecting to skim off impurities can result in a cloudy or off-flavored broth.
- Don’t Add Too Much Salt Initially: Hold off on adding salt until the end of the cooking process to prevent oversalting the broth, especially if you plan to reduce it further for use in recipes.
- Don’t Forget to Strain the Broth: Strain the broth through a fine mesh strainer or cheesecloth to remove any remaining solids and ensure a smooth consistency.
- Don’t Use Bones from Unreliable Sources: Avoid using bones from questionable or unknown sources, as they may contain harmful contaminants or antibiotics.
- Don’t Reheat the Broth Multiple Times: Reheat only the amount of broth you plan to consume to minimize the risk of bacterial contamination and preserve its freshness.
How to Make This Recipe Carnivore Compliant
To make this bone broth recipe suitable for a carnivore diet, you’ll need to omit all plant-based ingredients and focus solely on animal-based components. Here’s how to adjust the recipe:
Ingredients:
- 2-3 pounds of beef, chicken, or turkey bones (ideally with some marrow bones and joint bones)
- Omit: Onion, carrots, celery, garlic, apple cider vinegar, and any plant-based herbs or spices.
- Water
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