I’ve been on this kick lately, especially since reading Primal Moms Look Good Naked, with making my own broth. I would occasionally buy beef bones or hold on to the chicken carcass when I could remember, but now I have no excuse. If you saw in an earlier post, we have half of a grass-fed cow in our freezer that we split with a couple of my neighbors. Lucky for me, no one seemed to protest when I asked for all the bones, knowing I would turn them into some rich bone broth. Bone broth is very popular in the Paleo world.
If you check my recipes tab, you will see my homemade chicken broth recipe that’s really simple and quick to make. I had no idea how easy it was to make your own broth of any kind and now can’t go back to the jarred stuff (unless I’m in a pinch). I’ve started saving all my vegetable and herb scraps in the freezer, so I can toss them in with the chicken stock or use for a vegetable stock when my Ziploc gets full.
The important part to understand when making broth is what you’re getting from the bones. They are full of collagen, elastin, and other minerals that can help heal your joints and gut. Sip on a cup of broth daily or even more when you feel under the weather. That’s how I’ll start my mornings: Emma and I will have a cup each just before breakfast.
You may be intimidated at first but it’s really easy-you can pretty much set it and forget it. The rule of thumb is, the bigger the animal, the longer it needs to cook. It’s not uncommon for bone (beef) broth to go for 24-48 hours and chicken broth to go for 4-8 hours or longer. What you’re doing is drawing all the vitamins and minerals from the bones and dispersing them into the broth. That’s why it’s very important that the animal was well taken care of. I highly suggest grass-fed/pasture-raised animals when possible so you’re not getting the toxins stored in their bones. You’d be surprised A) how cheap bones are and B) that you can find them at your farmer’s market. If you need a source for local meats, eggs, etc.-check out EatWild.com or U.S. Wellness Meats to get it shipped to you.
I usually cook my broths on my glass stove top in a stainless steel pot but know tons of people who use a crock pot. I don’t fret about leaving the stove on all night and am usually checking it like a hawk to make sure the water doesn’t get below the bones, especially in the beef version.
UPDATE: I now cook my broth in my crock pot…put all ingredients in the pot, fill with water until it’s 1 inch from the top and cook on low for as long as you like. You can also keep reusing the bones for subsequent batches-just drain and strain the broth, add more water and veggies and simmer again. I will usually get three batches depending on the bones (you could probably get more from beef since it’s a bigger animal) before I toss them.
Beef Bone Broth
From Primal Palate
- 1 Tbsp apple cider vinegar
- 2 ½ lbs bone marrow, knuckles or meaty bones
- 1 gallon purified water
Note: Before starting, roast the bones in the oven for 15 minutes at 350°F. Eat the delicious marrow and get all those nutrients before cooking the bones.
1. Add bones to a large soup pot, or slow cooker.
2. Pour in enough purified water to cover the bones.
3. Add in the apple cider vinegar.
4. Cover and simmer for 24–48 hours, adding water as needed.
5. Remove bones from broth.
6. Pour broth into a large bowl or pot through a fine mesh strainer.
7. Use immediately, or refrigerate up to 1 week.
Golden Chicken Stock
- bones and carcass from 1 or 2 roasted chickens (you could roast them yourself or get them from the store and save the bones)
- 2 carrots, halved
- 2 celery stalks, halved
- 1 medium onion, quartered
- 2 garlic cloves, crushed
- 3 bay leaves
- 3 tsp whole peppercorns
- 1 Tbsp apple cider vinegar
- Sea salt to taste
- handful of fresh or dried parsley
Prep Time: 15 minutes, Cook Time: 4-6 hours
1. Combine all ingredients in a large pot except the salt and parsley.
2. Add 10 cups of cold water (or enough to bring it about and inch from the rim) to your stock pot and bring to a boil. Adjust heat (medium to medium-low) and simmer, uncovered for 4-6 hours or longer, if you like.
3. Add parsley and then the salt to desired taste and let simmer a little longer. Strain and discard solids.
4. Cool and refrigerate for up to 5 days or freeze for up to 6 months in glass containers (allow 2 inches of room from top of jar if freezing).
*You could pour some into an ice tray and pop them out of the freezer as you need them.
From The Kitchn
- 1-2 onions
- 2-3 carrots
- 3-4 celery stalks
- 4-5 sprigs fresh thyme
- 1 bay leaf
- 1 small bunch parsley
- 1 teaspoon whole peppercorns
- 3-4 cloves of garlic, smashed
Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips
1. Gather whatever vegetables and herbs you have on hand (or have saved in the freezer).
2. Roughly chop all the vegetables and put in the pot with the herbs.
3. Cover with water and simmer for about an hour or longer.
4. Strain, discard solids, and store.