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Easy At-Home Bone Broth Recipe

Alexis Kristan
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Armed with all the benefits of bone broth, here’s an easy bone broth recipe that you can make at home.
 
You can use any bones you would like, depending on your taste. Whether you choose chicken, beef, fish (which is arguably the most nutritious and cost-effective broth) or another animal variety, you can make a delicious and nutritious broth for you and your family to enjoy.
 
When making a fish broth, you can use the whole fish carcass as long as you choose a non-oily fish (and one without tiny tones) such as halibut, or cod (make sure these are fresh-caught and never farmed!).
 
Once you decide which type of bones you want to use, here are the other ingredients you’ll need:

  • 2 lbs of bones
  • 2 chicken feet or equivalent, such as pig or beef feet or fish heads/carcasses
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 tbsp of apple cider vinegar
  • 1 bunch of parsley
  • 2 cloves of garlic
  • 1 (or more) tbsp of sea salt, to taste
  • 1 tsp peppercorns

 
If you are starting with raw bones, begin by roasting them in the oven on 350 degrees for 30 minutes. Next, place the bones into a big pot and add vinegar and pour in filtered water to cover the bones. Let this sit for 20 to 30 minutes.
 
While the bones are preparing, chop up your veggies and add everything to the pot except the parsley and garlic. Add salt, pepper and any other herbs or spices you’d like.
 
Bring the broth to a boil (now we’re cookin’!), then reduce to a simmer. What you should keep in mind is that your choice of bone will affect the cooking times. Simmer beef or venison bones for 48 hours, 24 hours for poultry and just 8 hours for fish.
 

 
Keep a special eye on it for the first few hours so you can remove any impurities. The roasting should have taken care of much of these, but look out for foam developing at the top of the pot as a result of blood and other non-beneficial proteins being released from the bones. If you see this, just skim this off – you don’t need it! This way, you’ll get rid of anything that won’t be giving you the health benefits of bone broth. When you’re about 30 minutes away from the finish line, add the garlic and parsley.
 
After the broth is done simmering (the time depending on the bone type), remove it from the stove and let it cool. You can strain the broth to remove the veggies and bits of leftover bone. Once it’s cooled, pour it into a gallon-sized container and let it sit in the fridge for up to 5 days. You can also freeze the broth for later use.
 
Now you no longer have to buy overpriced bone broths online or in health food stores ever again! Using the recipe above, you can make some of your own (adding your personal touch), and you and your loved ones can enjoy the great taste and positive impacts of bone broth year round!
 
Have any other tips and tricks on making bone broth at home? Questions for the author on how to make your own? Please share in the comments below!
 

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Alexis Kristan

Lexi is a college student currently studying Psychology at Colorado State University Pueblo. She is passionate about yoga as well as hunting and conservation. Her other interests include: cuddling the family pug, reading classic literature, collecting vinyl records, working cattle at the family ranch, and anything outdoors. You can find her on her blog: welldoneyoga.com

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