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Bone Broth
Bone Broth

Before you jump to Bone Broth recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Choose To Eat.

With regards to the foods that you eat, you will recognize that your overall health can be effected either positively or even negatively. Its also wise to understand that there are foods that you’ll want to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. The foods that you will get from these fast food places are usually foods that are very unhealthy, loaded with fat and generally have little to no nutrition. For this reason we are going to be going over the foods that you should be ingesting that will have a good effect on your health.

With regards to sitting down to supper you should in addition think about lean proteins as well as fish such as salmon. You will find that salmon is also abundant with Omega-3 and other nutrients. Then when it comes to lean protein, you should keep in mind that you only will need about 3 ounces to get your daily requirements. To be able to limit your fat intake you ought to cut off any obvious fat before you cook the meats.

If you determine that your health is important to you, you need to take these tips to heart. One thing that you ought to actually avoid is all of the processed foods which you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to bone broth recipe. To make bone broth you only need 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Bone Broth:
  1. Provide 1-2 lbs Bones (beef, chicken, turkey)
  2. Provide Water (enough to cover the bones)
  3. You need 2 Onions (quartered)
  4. Provide 4 Carrots
  5. Get 4 Celery Stalks
  6. Take 1 Tbsp Salt
  7. Use 1 tsp Peppercorns (whole)
  8. You need 2 Cloves Garlic
  9. Provide 2 Bay Leafs
  10. Take 2 Tbsp Apple Cider Vinegar or Lemon Juice
Steps to make Bone Broth:
  1. Preheat oven to 350 degrees and roast the raw bones for 30 minutes. If bones have been cooked, skip this step and roast only the vegetables in Step 2.
  2. Take out of oven and add onions, carrots, and celery. Roast for another 30 minutes.
  3. Place the bones in a large pot (I use pressure cooker) and add water and apple cider vinegar. Let sit for 20 minutes in the cool water.
  4. Rough chop the roasted onions, carrots, and celery and put in the pot with the roasted bones. Add in salt, pepper corns, garlic, and bay leaves.
  5. Bring the broth to boil and simmer for 24-36 hours. If using a pressure cooker, set on the "stew" function and cook for 10 minutes. Allow the pressure to release naturally. Once you can take the lid off, replace with a lid and simmer for 4-6 hours.
  6. Let broth cool and strain using a fine metal strainer to remove all the bits of bone and vegetable.
  7. Remove the fat by slowly sliding a spatula between the fat and the broth. I read that you can save the fat, called "tallow" and use it as fat in other dishes.
  8. Store in refrigerator or freezer.
  9. Note: Sometimes I like to use 4-5 times the vegetables for a different taste. Differences: Step 2 - Instead of roasting the vegetables, heat up the butter and garlic in a large pan. Once the garlic turns light brown, saute the onions, celery, and carrots. See picture below. Add salt, peppercorns, and bayleaves then continue the recipe at Step 5. The broth is more dense and tastes richer. (2nd picture)

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