Mineral Rich Bone Broth

2013-02-12
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
  • PrintFriendly and PDF

1. If you choose, you may brown or roast the bones/meaty bones first in a separate pan/pot if using a crockpot, but this isn’t a necessary step. I don’t normally do it because I don’t find it enhances the flavor – and it saves dishes. You can choose to brown them in bacon fat or coconut oil before putting them into the water in the next step.
2. Place all ingredients in a 6 quart crockpot and set the heat to HIGH.
3. Bring the stock to a boil, then reduce the heat setting to LOW.
4. Allow the stock to cook for a minimim of 8 hours and up to 24 hours. The longer it cooks, the better!
5. Turn off the crockpot and allow the stock to cool.
6. Strain the stock through a fine mesh metal strainer and throw away what you skim off.
7. Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or pour into freezer-safe containers for later use. (You can freeze it in ice cube trays and defrost a few at a time!)

When the broth is fully cooled, look for a gelatinous consistency. That means your broth is gelatin-rich! At times, a longer or very hot simmer may break down the gelatin and your broth won’t appear gelatinous. That’s OK! The minerals are still there.

If you like, you can skim off any fat that has risen to the top and solidified – consider this “tallow” – and feel free to cook with it!

You can drink stock any time of day, before or after meals, or use it as the base for soups and stews! Perfect in any recipe that calls for broth.

Variations
*Use any other kind of animal bones you like – chicken, in fact, will take less time due to the smaller pieces.
*Add chopped veggies like carrots, celery and onions for more flavor or variety.

A crockpot makes this recipe super-simple, but you can also use a large stock pot (hence the name) or an enameled cast-iron dutch oven.

Ingredients

  • 4 quarts of filtered water
  • 1.5-2 lbs. of beef knuckle bones or marrow bones (or any other kind of bones--especially oxtail, which lends added gelatin and a delicious flavor). Chicken necks are inexpensive and also work great.
  • The cloves from 1 whole head of fresh garlic, peeled and smashed
  • 2 Tbsp. apple cider vinegar (organic, unfiltered--I like Bragg's brand)
  • 1 tsp. unrefined sea salt, or more/less to taste (I like Real Salt)

Method


Diane Sanfilippo BS, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach is a New Jersey-based Holistic & Paleo Nutritionist serving clients locally and beyond (US & international) via phone, Skype consultations and nutrition seminars nationwide. Author of “Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.”Creator of The 21-Day Sugar Detox, a program designed to help you bust sugar and carb cravings in 21 days with the help and support of a community who is all in it together! Co-host of The Balanced Bites Podcast, a weekly radio show about all things health and nutrition.


Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • Paelo Pumpkin Cupcakes (10)

    Paleo Pumpkin Cupcakes

  • 20141026-011

    Autoimmune Paleo Carob Covered Apples

  • Lemon Cupcakes (11)

    Lemon Cupcakes

  • choco

    Double Choco-nutty Cookies

  • Lamb, roasted pepper and leek frittata-4

    Peppery Lamb and Leek Frittata

Recipe Comments

Comment (1)

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow