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Essential Bone Broth
Description
(For use when doing a prolonged fast (can be purchased as well))
PREP TIME: 10 minutes
COOK TIME: 4 to 48 hours, depending on the kind of bones
YIELD: 6 quarts
Ingredients
Scale
- 6 Quarts water
- 2 Tablespoons raw, unfiltered apple cider vinegar
- 2 Pounds animal bones (chicken, turkey, beef, pork, fish, or other)
- 1 Medium onion, coarsely chopped
- 3 Large carrots, coarsely chopped
- 10 Stalks celery, coarsely chopped,
- 1 Red bell pepper, coarsely chopped
- 1 Green bell pepper, coarsely chopped
- 1 Tablespoon Himalayan salt
- 1 Tablespoon black peppercorns
- Fresh or dried herbs or spices of your choice (optional)
Instructions
- Fill a stockpot with 6 quarts of cold water.
- Add vinegar to the cold water.
- Place the bones into the water-vinegar mixture and let sit for 30 minutes. Prep your vegetables while the bones are soaking.
- Add the onion, carrots, celery, bell peppers, salt, peppercorns, and any other dried herbs or spices (if using).
- Place over medium-high heat and heat the water until it nearly boils, then reduce the heat to low. Let the broth simmer for 4 to 8 hours for fish bones; 18 to 24 hours for poultry bones; or 24 to 48 hours for beef or pork bones.
- When there are 30 minutes remaining to cook, add any fresh herbs (if using).
- Remove from the heat and let cool for 30 minutes. Then strain out the vegetables, bones, and fat.
- Store in the refrigerator for up to 5 days or transfer to containers, ice cube trays, or muffin tins and store in the freezer for 3 to 4 months.
Notes
TIP: For more flavor, roast the bones on a baking sheet in a 300°F oven for 30 minutes before making the broth.
Keywords: Essential Bone Broth, Teresa's 7 Systems Kitchen, Dr. Pat Luse, The 7 Systems Plan, unfiltered apple cider vinegar, animal bones, Himalayan salt
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