Traditional Bone Broth


Cooking Time

10-24 hours

Yields

6 cups

Ingredients

4 lbs or 1.8kg bones (chicken, turkey or beef)

1 onion, cut into quarters (leave the skin on)

2 carrots, cut in half (do not peel)

2 stalks celery, cut in half

4-6 tbsp apple cider vinegar

6 peppercorns

1/2 bunch parsley

2 bay leaves (optional)

Directions

Place all the ingredients in a 16 or 20-quart pot. Fill the pot with water. Bring to a boil and lower to a simmer. Cover, but leave it slightly ajar to let out the steam or it will take much longer. Let it simmer until the water level is reduced by half. As it simmers, use a sieve to remove any froth that surfaces. It can take 10-14 hours to do this depending on the temperature and how much the lid is left open, exposing the broth to air and increased evaporation. Strain out the broth using a large sieve or a metal colander. Transfer the broth to containers with lids in 2 – 3 cup portions. Store in the freezer or put in the refrigerator if using immediately. Broth can be seasoned with sea salt and pepper if desired.


***Alternatively, you can place all of the ingredients in a crockpot. Fill the pot with water and simmer covered for 24 hours on low.  Strain out the broth using a large sieve or a metal colander. Transfer the broth to containers with lids in 2 – 3 cup portions. Store in the freezer or put in the refrigerator if using immediately. Broth can be seasoned with sea salt and pepper if desired.

Notes

Bones can be purchased at large health food stores or local butchers. Try to get organic, if possible.

Leftover cooked bones are fine to use. For example, if you roast a chicken, remove the meat and save the remainder. Freeze the bones to use when you are ready to make a big batch.

If using chicken bones, chicken feet are great for extra gelatin.

If using raw beef bones, roast them in the oven at 350°F for 30 minutes to brown the bones and give the broth more flavour.