Homemade Bone Broth Recipes
It's healthy, delicious and simple. We'll show you how!
We put healthy, responsible, 100% grassfed and finished beef and pastured pork and chicken from our farm on your family's table!
Healthy, delicious bone broth can be made from our grassfed beef, pastured pork or pastured chicken.
Check out the recipes below for helpful tips on how to make bone broth!
Beef Bone Broth
Ingredients
2-3 pounds grass fed beef bones
2-3 pounds grass fed soup bones
1/2 cup organic vinegar (or organic apple cider vinegar)
5 quarts water
3 ribs of celery with leaves, chopped
3 large carrots, chopped
2 large onions, chopped
3 bay leaves
5 sprigs of fresh thyme
Salt and pepper (as desired)
We love to experiment and add other herbs and vegetables!
Instructions
1. Brown both sides of soup bones. Add to stock pot. Add liquid to the hot pan and heat to a boil. Scrape sides and add to the stock pot.
2. Add other bones and 1/2 cup of vinegar.
3. Add enough water to cover the bones and allow to sit for 1 hour at room temperature. This helps pull the natural gelatin out of the bones making your broth very nutritional.
4. Add celery, carrots, onions, herbs, salt & pepper.
5. Bring to boil and scrape scum off. There will be very little because our beef is 100% grassfed!
6. Reduce heat to the lowest setting. Cover your stock pot and cook for 24-30 hours. You can also transfer the contents to a crock pot on low.
7. Use a fine strainer to separate vegetables and beef from broth.
8. Discard vegetables. Use the meat in a casserole or fajitas. The marrow (the substance in the middle of bones) is a wonderful spread!
9. Cool and refrigerate stock overnight.
10. Remove hardened fat on top of the stock.
Store and use the fat to sauté vegetables in.
11. Once fat is removed it will be a nutrient dense, thick, jelly like substance. When reheating stock on stove, it will return to a thin, traditional stock that is full of flavors and nutrients!
Chicken Bone Broth
Ingredients
1 unpeeled onion
1 unpeeled head of garlic
3 carrots
1 handful of elderberries (optional)
2 inches of fresh tumeric (optional)
1 inch of fresh ginger (optional)
3 bay leaves
1 rosemary sprig
Black peppercorns
Instructions
1. Place all ingredients in a pressure cooker or crock pot.
2. Cover with water (for pressure cooker - below max line).
3. For pressure cooker, cook on max for one hour and use natural release. For crock pot, turn to low for 12-24 hours.
4. Use fine strainer to separate broth from other ingredients. Refrigerate for up to one week or freeze up to one year.
Pork Bone Broth
Ingredients
2-3 pounds pastured pork hocks
8 cups water
tablespoons apple cider vinegar
1 onion, peeled and chopped
1 carrot, chopped
1 stalk celery, chopped
1 bay leaf
1 teaspoon. black peppercorn
2 sprigs fresh thyme
Instructions
1. Preheat the oven to 350 F. On a baking sheet, spread out the pork hocks in an even layer. Roast until golden brown, about 40 min.
2. Place in a slow cooker, set the temperature to high and cover with water. When broth begins to boil, reduce temperature to low.
3. Wait 1 hour and skim off scum that rises to the top. Discard.
4. Add the remaining ingredients and continue on low for 15 to 20 hours, adding water as necessary to just keep the bones covered. This is key to yielding a gelatinous bone broth.
5. Use a fine strainer to separate broth.
6. Let broth cool for one hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.