A simple basic bone broth recipe is all one needs to get rolling on increasing the collagen and nutrients so plentiful in a properly prepared broth. There is no magic to this and certainly no mystery. Bone broth has been used for more years than most of us think. Yes, it has quite a history. A word about these wonderful, collagen-heavy bones: they make for a stock that’s gelatinous at room temperature. Don’t let texture alarm you; it’s a sign you did it the correct way. Bravo!
- Grass-fed beef, chicken or other healthy animal bones
- 1 tablespoon vinegar – apple cider, preferably
- Enough purified water to cover the bones in a crock pot (my favorite)
- Place the bones in your crockpot or pot of choice and cover with water and vinegar.
- The bones must be cooked at a very low temperature for quite some time.
- Set your crock pot to low and cook for 14-20 hours.
- Or simmer over low heat for up to 24 hours on a stove top – sometimes longer.
- The longer the simmering, the more gelatin is produced from the collagen-laden joints and the release of trace minerals found in the bones.
- Remove the bones and small scraps of broken bones.
- Enjoy any little bits of meat that fall off or can be pulled off the bones.
- Enjoy the marrow on a plate if you have some!
- Drink in a cup or soup bowl, or learn how to use your broth in other recipes.
- Salt if you wish.
- Keep covered and refrigerated.
- The gelatin will gel and harden only when cooled/chilled.
For this recipe stick to purchasing animal knuckles and thick leg bones, as the knuckles contain more cartilage and collagen. You want bones that have marrow in them, ones that are considered ideal soup bones. If you mix and match animal bones, you’ll alter the flavor. I feel it is best to stick with one animal per bone broth.
You add vinegar to the recipe, as it helps to leach out the minerals from the bones. Apple cider is ideal; white vinegar will leave behind a harsh flavor.