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. As for the preparation, it is very simple; proceed as you would with classic meat broth, but the cooking times are much longer, at least 8 hours on very low heat, it should just steam. Bone broth can be drunk either hot or cold or added for the preparation of 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
- 1 tbsp apple cider vinegar
- 1 tsp salt
Tools
- 1 Slow cooker
- 1 Strainer
- 1 Knife
Steps
Wash and peel the vegetables.
Also wash the bones 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 reduce the heat to the minimum; the broth should just simmer.
Cook for at least 8 hours.
Strain the broth; at this point, you can decide to jar it immediately or let it rest in the fridge overnight and then degrease it later. The obtained fat, tallow, can be used for cooking.
Tips
With the indicated quantities, I obtained 3 liters of broth after 20 hours of cooking in a slow cooker.
For cooking, you can use a large pot with a lid and can pause and continue in the following days until reaching the set hours.
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 from joints such as the knee, rich in collagen.
Bone broth can be made with beef, chicken, lamb, game, and even fish bones. For chicken bones, it is recommended to use already cooked carcasses, perhaps after a roast chicken. The cooking will be shorter, fish 8 hours and chicken 18-24 hours.
The bones can be roasted in the oven for a more intense and aromatic broth.
For storage, keep in the fridge for 5-6 days in glass jars or freeze, perhaps in single portions to thaw and reheat as needed.
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