- 3-4 pounds of high-quality beef, chicken, or fish bones (organic, grass-fed, or pasture-raised if possible)
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 medium onion, halved
- 4 garlic cloves, smashed
- A handful of fresh herbs (parsley, thyme, rosemary)
- 2 tablespoons apple cider vinegar (helps extract minerals from bones)
- 1 bay leaf
- 8-10 cups of filtered water (enough to cover the bones)
- Salt and pepper to taste
- Prepare your bones: If your bones are raw, roast them in the oven at 400°F (200°C) for about 30 minutes until nicely browned. This step adds depth and richness to the broth, but if using cooked or leftover bones, you can skip this.
- Place the roasted bones (or cooked bones) in a large stockpot or slow cooker, and pour in the water to cover them. Add the apple cider vinegar and let it sit for 1 hour. This helps to draw out the minerals and nutrients from the bones.
- Turn the heat to medium-high and bring the mixture to a gentle boil. As the broth begins to heat up, skim off any foam or impurities that rise to the surface using a fine-mesh skimmer or spoon. Discarding these impurities ensures a clean and clear broth.
- Add the carrots, celery, onion, garlic, fresh herbs, bay leaf, and a pinch of salt and pepper to the pot. Reduce the heat to low, cover, and let it simmer for at least 8 hours, up to 24 hours for maximum flavor and nutrient extraction. The longer the simmer, the richer and more collagen-packed your broth will be.
- After the simmering time has elapsed, remove the pot from the heat and let it cool slightly. Use a pair of tongs or a slotted spoon to carefully remove the bones and vegetable solids. Strain the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.
- Allow the broth to cool completely, then refrigerate it overnight. This process helps to solidify the fat on the surface, making it easy to remove and leaving you with a clean and clarified broth.
- The next day, skim off any solidified fat from the top of the chilled broth. Reheat it gently, and season with additional salt and pepper to taste before serving.
Tips and Variations:
- For an extra-flavorful broth, you can add other vegetables like leeks, mushrooms, or parsnips.
- Experiment with different herbs and spices to customize the flavors in your bone broth. Turmeric, ginger, or a dash of cayenne pepper can add a lovely kick.
- To enhance the gut-healing properties, add a tablespoon of collagen powder during the last hour of simmering. It will further boost the collagen content of the broth.
- Freeze leftover broth in ice cube trays for convenient single-serving portions or in larger containers for later use in soups, stews, or sauces.
Gut-Healing Bone Broth is more than just a recipe; it embodies centuries of tradition and healing properties. I hope that preparing this broth connects you to your own heritage, memories, and the soothing powers of nourishment. Sip it on its own or use it as a base for other culinary creations – either way, your body and soul will thank you for it. Cheers to health and happiness!