The bone broth is considered almost a medicine for the body because it is a food with beneficial properties to use for treating the flu, for the sick, to strengthen the body thanks to its high content of calcium, magnesium, phosphorus, collagen, glycine, chondroitin, and glucosamine. It is also beneficial for our intestines. Regarding the preparation, it is very simple: proceed like the classic meat broth, but the cooking times are much longer, at least 8 hours on a very low flame, it should only simmer. Bone broth can be drunk either hot or cold or added when preparing other dishes. It is essential that the bones are from grass-fed animals.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4.4 lbs bones (beef)
- 17 cups water
- 1 onion
- 1 carrot
- 1 stalk celery
- 4 tsp apple cider vinegar
- 1 tsp salt
Tools
- 1 Slow cooker
- 1 Strainer
- 1 Knife
Steps
Wash and peel the vegetables.
Wash the bones as well and place them in a large pot or in the slow cooker.
Add the bones, vinegar, and salt.
Cover with water and close with a lid.
Bring to a boil, then lower the heat to the minimum, the broth should only simmer.
Cook for at least 8 hours.
Strain; at this point, you can decide to jar immediately or let it rest overnight in the fridge and then skim later.
Tips
With the indicated quantities, I obtained 3 liters of broth after 20 hours of cooking in the slow cooker.
For cooking, you can use a large pot with a lid that can be interrupted and continued in the following days until the set hours are reached.
To obtain a broth rich in beneficial properties, it is good to cook for at least 8 hours up to a maximum of 48-72 hours for a more concentrated broth.
The density of the broth also depends on the amount of collagen extracted from the bones.
The bones to use are those with marrow and those from joints like the knee, rich in collagen.
Bone broth can be made with beef, chicken, lamb, game, and even fish bones.
For chicken bones, it is advised to use already cooked carcasses, perhaps after a roasted chicken. The cooking will be shorter, 8 hours for fish and 18-24 hours for chicken.
The bones can be roasted in the oven for a more intense and aromatic broth flavor.
For storage, in the refrigerator for 5-6 days in glass jars or in the freezer, possibly in single servings to defrost and reheat as needed.
For storage, in the refrigerator for 5-6 days in glass jars or in the freezer, possibly in single servings to defrost and reheat as needed.
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