If you google the benefits of bone broth, you will find thousands of health claims. From the newest fountain of youth to correcting autoimmune conditions, it’s gotten a lot of hype over the last few years. Some of this research has been backed up, some needs a bit more time to confirm.
What I know is that it is something I can make from home, feels really soothing to me, and I can use it in place of packaged broth. Less packaging + more real food = a win for everyone. (Well, not for the broth companies, but for me, my family, and the environment, so… ya know.) Additionally, I choose where my bones are coming from which means I find local, no antibiotics/hormones, grass fed + finished, humane, environmentally conscientious ranches (American Alps is my fave) so I’m getting the best bones. Best bones means all the real goodness going into my body, with none of the badness.
On a personal note, I started looking into bone broth over the last couple of years because of some fertility struggles Brian and I have been facing. I did hours (ok, maybe days) of research about how to balance hormones and bone broth kept coming up. Basically, bone broth is a nice combo of calcium and collagen, helps to heal the gut, and is full of amino acids, all of which help to balance your hormones. Balanced hormones are important when trying to conceive, but also important for anyone’s overall health, so I thought I would give it a whirl.
A year and a half later, I’m a bone broth advocate, as along as the bones are responsibly sourced.
Come to find out there are many other benefits (that have been backed up)~
Healing leaky gut
Helps with IBS or digestive issues
Supports healthy skin (hello collagen!)
Who couldn’t use a little help in these areas?
Onto the recipe….
Admittedly, this recipe takes a little planning and time. It’s not one of my five minute recipes. But the good news is that you can make a huge batch, portion, and freeze this liquid gold and have it for up to a year!
Bone Broth Recipe
Makes about 24 cups
You need two large pots for this recipe. If you only have one, halve the recipe or do in two batches, knowing it will take twice as long.
10 pounds of bones- can use cow or chicken bones. Preferred to have a mix of boney bones and some with a little meat on them, but anything will do.
2 onions, quartered or a combo of alliums (I did green onions and shallots)
1 head of garlic, halved crosswise
4 bay leaves
1/2 cup black peppercorns
2 tablespoons apple cider vinegar
Optional~ 2 cups of veggies, quartered (carrots, celery, or any hardy veggies you have lying around)
Preheat the oven to 425 degrees.
Divide bones into two large pots. Cover with water and bring to a boil over high heat. Turn the heat down once it boils and bring it to a simmer for 20 minutes. Dump out the bones and water over a large colander so the water goes down the drain but you still have the bones.
Place the bones on a couple of baking sheets so they are not piled on top of each other. Add the onions, garlic, and veggies, if using. Place them in the oven and roast for 30 minutes. Take the baking sheets out, flip the bones and veggies, and continue roasting for 15-30 minutes. This brings out a delicious roasted taste that you will enjoy in your broth, promise.
While the bones are roasting, wash the pots.
Remove the baking sheets from the oven. Place the bones and the veggies into the pots, scraping the pans so everything is in the pots. Add the remaining ingredients evenly to the pots. Fill the pots with water so that all of the bones and veggies are completely covered. Add lids to the pots, bring to a boil, and then simmer on low with the lids slightly ajar.
Let bones simmer for at least 8 hours but up to 24 hours. The longer they simmer, the more nutrients are extracted from the bones and into your broth. If you can’t be home the entire time you are making the broth, simply turn the stove off and place the pots in the fridge. When you get back home, bring back to a boil, then turn down to simmer and continue.
Turn off the heat and let the broth cool for a while. Strain the broth into a large bowl, discarding the bones and veggie pieces. Taste and add salt + pepper as necessary.
Portion out the broth into large mason jars and let sit without the lid for an hour or so, just so they are nice and cooled down. Do not exceed 2 hours of cooling time. Note: Leave a good inch or so at the top of the jar if freezing. The jars can explode if it is frozen with too much liquid.
When they are cool, they may have a layer of fat on top. You can scrape that off and throw it away. Seal with a lid and place in the fridge for a week or the freezer for a long time.
Enjoy in recipes that call for broths or on it’s own as a warming cup of yumminess.
Note: When it cools, it often becomes gelatinous. Don’t be scared! When it is warmed back up it will become liquid.
Naturally Gluten Free.
Let me know what you think or if you have any questions by leaving a comment below!