From Diane SanfilippoMineral-Rich Bone Broth
Yield: Approximately 14 servings.
Click here for estimated nutrition facts.
This recipe make approximately 64oz of broth depending on how much water, how much you reduce the broth and how strong you like the flavor to be.
4 quarts of filtered water
1.5- 2 lbs of beef knuckle bones (or any other kinds of bones/meaty bones/marrow bones – chicken necks are inexpensive and work great)
the cloves from 1 whole head of fresh garlic, peeled & smashed
2 Tbsp apple cider vinegar (organic, unfiltered- I like Bragg’s brand)
1Tsp unrefined sea salt - or more/less to taste (I like Real Salt)
- If you choose, you may brown or roast the bones/meaty bones first in a separate pan/pot if using a crockpot but this isn’t a necessary step. I don’t normally do it because it saves time/dishes not to and the purpose is just for more flavor which I don’t find necessary in this recipe. If you choose to, brown them in bacon fat or coconut oil before putting them into the water in the next step.
- Place all ingredients in a 6 quart crockpot and set the heat to HIGH.
- Bring the stock to a boil, then reduce the heat setting to LOW.
- Allow the stock to cook for a minimim of 8 hours and up to 24 hours. The longer it cooks the better!
- Turn off the crockpot and allow the stock to cool.
- Strain the stock through a fine mesh metal strainer and throw away what you skim off.
- Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or freezer for later use.
You can use stock to drink any time of day or before a meal or as the base for soups, stews and in any recipe that calls for it!
Use any other kind of animal bones you like, chicken especially will take less time due to smaller pieces.
Add chopped veggies like carrots, celery and onions for more flavor or variety.
A crockpot makes this recipe super-simple, but you can also use a large stock pot (hence the name) or an enameled cast-iron dutch oven type of pot.