Learn how to make an easy bone broth at home. Discover its nutritional benefits, including collagen and glycine.
Equipment
- Slow cooker — optional
Ingredients
- 2 tbsp apple cider vinegar or any mild vinegar
- 4 lb mixed bones (About 2 kilos) beef knuckles, oxtail, chicken drumsticks, pork spine, marrow bones.
- 1 onion
- 2 carrots
- 2 leeks
- 1 celery stalk
- ½ white cabbage
- 2 turnips
- 4 garlic cloves
- 1 tsp turmeric
- ½ tsp ginger powder
- ½ tsp onion powder optional
- 4 bay leaves optional
- 4 tsp sea salt
- 5 liters filtered or mineral water 1.3 gallon
Instructions
Roast the bones: Place bones on a baking tray and roast at 180°C (350°F) for 30 minutes to enhance flavor.
Soak with vinegar: Transfer bones to a large stockpot (9 qt recommended). Add 1.3 gallons of water and vinegar. Let rest for 30 minutes before heating.
Prepare vegetables: Peel and chop the vegetables. Add them to the pot along with garlic, spices, and salt.
Bring to a boil: Heat until it starts boiling, then skim any foam that appears.
Simmer slowly: Reduce heat to very low, ensuring a gentle simmer. Cook for at least 12 hours, ideally 16–18 hours. You can use a slow cooker pot.
Cool and store: Allow to cool, strain the broth, and store in glass containers. Refrigerate overnight and remove the solidified fat the next day.
Optional concentration: Reduce the broth further to obtain a concentrated gelatin, perfect for freezing in ice cube trays and using later.
