1/1 Photo of Mineral Rich Bone Broth
48 hrs 20 mins
Inexpensive and RICH in minerals. Which is very easy to consume, digest and absorb. Bone broth is loaded with glycosaminoglycans which is good for your joints. Do use grass fed cattle, wild caught fish, and pasture raised poultry. This can be drank out of a cup, made into a soup, stews, sauces gravies. Hooves, feet and heads are the most gelatinous portions of the animal. It's Not a store bought broths containing brain-cell-killing MSG and artificial who knows what!
My Private Note
Units: US | Metric
- 2 -3 beef bones, organic grass fed or 2 -3 lbs chicken bones, free range or 2 -3 lbs fish bones
- 2 chicken feet (for extra gelatin (a great addition) (optional)
- 1 onion, no need to peel just quartered
- 2 carrots, rough cut
- 2 stalks celery, rough cut
- 2 tablespoons apple cider vinegar, to help extract minerals from the bones
Optional Ingredients for flavor and minerals
- ginseng roots (optional)
- burdock root (optional)
- kombu (optional)
- fresh parsley (optional)
- sea salt (optional)
- black peppercorns (optional)
- green peppercorn (optional)
- garlic (optional)
- bay leaf (optional)
- ginger (optional)
- dried goji berry (optional)
- schisandra chinensis seeds (optional, can be bought on line or in your Asain food stores)
- 1Preheat oven to 350 degrees. Place bones on pan and roast for one hour or till browned. Roasting gives rich flavor and debt of color.
- 2Place roasted bones, remaining ingredients and your optional ingredients in a 6 quart stock pot or crock pot cover with a gallon of filtered water.
- 3Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers.
- 4The first few hours of simmering, you’ll need to skim the impurities that float to the surface with a fine-mesh skimmer. Discard. I find that Grass-fed and healthy animals does produce much less of scum as conventional animals.
- 5Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add fresh herbs like parsley. This will impart additional mineral ions to the broth.
- 6Beef broth/stock: 48-72 hours.
- 7Poultry broth/stock: 24 hours.
- 8Fish broth: 8 hours.
- 9Remove from heat and let cool. Strain using a strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, Freeze for later use or can in pressure canner for up to a year.
- 10Grass fed broth doesn`t need to have the fat removed that would be your choice. But I would removed the fat from grain fed broths. Just chill the strained broth and when fat comes to top it will harden then just remove with spoon.
- 11FYI:You can add water and vinegar to the cooked bones and re-simmer for another 48-72 hours. ;) The bones are very generous. So generous that you can reuse bones for at least six times. Once the bones disintegrate and gave it their all. Start with fresh bones.
- 12Good Information:.
- 14Benefits of bone broth http://www.bonebroth.com/articles/1-benefits-of-bone-broth.
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Nutritional Facts for Mineral Rich Bone Broth
Serving Size: 1 (353 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 37.6
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 51.3 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 2.1 g
- Sugars 4.0 g
- Protein 0.9 g
The following items or measurements are not included: