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YOUR Bone Broth Recipe

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  • YOUR Bone Broth Recipe

    I have searched for and come up with threads that are 4000+ long regarding bone broth. All I want is a simple do it yourself bone broth recipe.

    HOW do YOU make your bone broth?

    Please and thank you in advance
    Start Weight: 265.8
    Current Weight: 234.4
    Leptin Reset started Jan 1, 2014

  • #2
    The simplest way I know how... put a chicken carcass in a pot, cover with water, bring to a boil and then simmer for ~12-24 hours. The longer you cook it the more flavor it will have.

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    • #3
      I'm making bone broth right now...I have made really good broths for over 6 years now. Add your carcass, cover with water, add veggies if you wish (I usually don't add veggies) I add 4 large strips of kelp and a mix of other sea veggies plus some bay leaves. Then a TB of vinegar which helps draw more nutrients from the bones. Good stuff!
      Stephanie

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      • #4
        Tricialisha and Stephaniex3: Carcass as in stripped of meat?
        Making adventure out of this thing called life

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        • #5
          Yes... take all the meat off but it's perfectly ok to have some bits still left.

          I forgot to mention the tablespoon of apple cider vinegar. Very important when making bone broth.

          Stephaniex3 - I might have to try adding kelp or sea veggies. It's something I've never heard before but it sounds interesting.

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          • #6
            Thanks ladies! What about beef bones? Same scenario?
            Start Weight: 265.8
            Current Weight: 234.4
            Leptin Reset started Jan 1, 2014

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            • #7
              I'm getting ready to make beef broth in the crockpot since after 30 minutes of intense digging in the freezer I've come to the conclusion I am out (this almost warrants an emergency

              What I do:
              Take beef bones (this can be leftover rib bones, beef marrow bones, roast bones, you get the idea). Toss in crockpot. Take apple cider vinegar and splash on them (I have no idea how much this actually turns out to be, 1 or 2 tablespoons probably). Add water to cover. Turn on high till water gets bubbly then turn down to low. Cook for 2 days, adding water as needed. Take bones out (they will be very hot), let cool, pound them into pieces with hammer (I usually put them in a paper bag to contain flying bone chips). Add the entire mess back to crockpot, cook on low another day or two, allowing to reduce to the depth of flavor you want. Strain to remove bone pieces, allow to cool a little so easier to handle but not so much the fat gets really congealed, then pour into ice cube trays and freeze. If you wait for it to get completely cold I've found you'll have some ice cubs with a lot of fat and some with less.

              I throw cooked and raw bones in together, I know some people like to roast their raw bones first to give more/different flavor. I also know some people who add veggies (carrots, onion) in. I've also heard using joints instead of long bones adds a lot more. Unfortunately I've had trouble finding joints so haven't given that a try yet. I also don't add salt or pepper but some people do.
              See what I'm up to: The Primal Gardener

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              • #8
                Thank you Kaylee99! Our butcher gave us this gigantic bag of bones and joints, along with the bones I saved from the tbones and roasts I've had already. It was our first time buying a grassfed cow. YUM!
                Looking forward to doing this tomorrow. Love the insight!
                Start Weight: 265.8
                Current Weight: 234.4
                Leptin Reset started Jan 1, 2014

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                • #9
                  Originally posted by Tricialisha View Post
                  Yes... take all the meat off but it's perfectly ok to have some bits still left.

                  I forgot to mention the tablespoon of apple cider vinegar. Very important when making bone broth.

                  Stephaniex3 - I might have to try adding kelp or sea veggies. It's something I've never heard before but it sounds interesting.
                  Yes Girl! Add the sea veggies it puts so much nutrition into the broth. Very nourishing for the thyroid too! I learned about it from a doc who cures cancer naturally and she was famous for prescribing her bone broths with seaweeds to her patients.
                  Stephanie

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                  • #10
                    Hi, I eat soup or stews for breakfast most days, so I try to make plenty of stock. I LOVE stock SO much! :-D
                    Your butcher GAVE you bones? You're so lucky... I've called so many butcher and farmers, and they won't even sell bones to me... nor liver or anything :-( And I'm in Maine...!


                    Anyway...
                    Always roast your bones first. They should be browned.

                    Chicken stock:
                    Use chicken roast carcass, or chicken wings (with meat removed). Chicken wings are so cheap, so I've been using them.
                    To chicken stock, I add shallots, celery (if I have it) and chopped carrot, as well as a bay leaf or two.
                    Simmer for about 8 +/- hours.

                    Beef stock:
                    Get marrow bones at your butcher. Roast, and remove marrow. Eat yummy marrow (or give to pets).
                    I don't add anything to beef stock. It tastes strong enough on it's own.
                    Simmer atleast 42 hours, preferably more.
                    My smartphone makes me about $100 per month
                    Updating my journal again after a 2 year break.

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                    • #11
                      Some more questions.....

                      By simmer, does the water bubble at all, or not bubble at all? I've heard not to boil the bones, but find that my crockpot, even on lowest setting, brings the water to a slight bubble. I'm confused, is this simmer, or is this boil?

                      This is an even sillier question, related to the above. Do you leave your lid on the crock pot? if so, is it completely sealed or slightly open? or do you let it simmer uncovered? I ask this because a completely sealed croc kpot wouldn't need "topping up" with water. So I'm a little confused.

                      Thanks heaps

                      Tam

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                      • #12
                        I know everyone simmers their stock for a long time, but when i do that the stock tastes awful and gives everyone gas. so, i simmer my stock for 6-8 hours; it comes out gelatinous and rich. so my basic stock recipe is to take a chicken carcass (what's left of a roast chicken after stripping most of the meat off), submerge it in water inside a crockpot, and turn it on "low" for 6-8 hours. then i strain out the solids and keep the liquids. i generally don't add any sort of seasoning (onions, garlic, S&P, etc) until i'm making soup. though if i t occurs to me, i add a bay leaf or two while the stock is simmering.
                        my primal journal:
                        http://www.marksdailyapple.com/forum...Primal-Journal

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                        • #13
                          For the Apple Cider Vinegar, I use quite a bit more than a TBSP. I put in 1/4-1/2 cup with the carcass in cold water and let it sit for an hour starting the process. It's supposed to help draw more nutrients out of the bones according to Nourishing Traditions.

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                          • #14
                            Originally posted by Stephaniex3 View Post
                            Yes Girl! Add the sea veggies it puts so much nutrition into the broth. Very nourishing for the thyroid too! I learned about it from a doc who cures cancer naturally and she was famous for prescribing her bone broths with seaweeds to her patients.
                            What sort of sea veggies? Where abouts would you be able to purchase them?
                            I have hypothyroidism, so i'm very interested in trying this out.

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                            • #15
                              My crockpot has some small bubbles or a gentle roll to the surface of the liquid (hope that makes sense). I leave the lid on but I guess my lid doesn't seal perfectly because I find that after a day or two of cooking I need to add water to keep the bones submerged. Maybe I'm doing something wrong? I also leave the marrow in the bones, it adds fat and richness to the stock (in my opinion).
                              See what I'm up to: The Primal Gardener

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