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Thread: YOUR Bone Broth Recipe page

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    shmee's Avatar
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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
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    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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    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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    Tricialisha and Stephaniex3: Carcass as in stripped of meat?

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    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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    Thanks ladies! What about beef bones? Same scenario?
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    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.
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    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!
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    Quote 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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    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.
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