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Bone Broth how-to

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  • Bone Broth how-to

    Will someone direct me to instructions on making Bone Broth? I know how to use it in cooking but I've noticed many of you are also drinking it regularly. Would you tell me the benefits of drinking it?

  • #2
    Um....I am not sure what bone broth is! But I know I make "stock" out of bones, which is similar to a broth but much more flavorful. Is this what you are talking about or is there some bone marrow thing I am unaware of?


    • #3
      I'm not sure myself. We'll both find out . . . I hope.


      • #4
        Bone Stock (Gelatin)

        Accompanying article: Traditional Bone Stock

        For stock making, warehouse in your fridge or freezer, every steak, rib, shank or oxtail bone. If necessary, augment them with neck or other bones available (ostensibly for your dog) from any good butcher. Favor marrow bones and, if necessary, ask your butcher to cut them into convenient sizes.

        Your soup stock will have the flavor and energetic essence of the animal itself. For details about this energy tonic’s remarkable healing properties, see accompanying article.

        Yield: Approximately 3 1/2 quarts stock

        Bone Stock

        2 pounds raw or cooked natural bones (buffalo, beef, lamb, pork or game)
        2 tablespoons traditionally aged vinegar or 1/2 cup organic wine
        Place the bones in a 6-8-quart, non-reactive stockpot with water to cover. Add vinegar or wine. Bring to a boil, reduce heat and simmer for 5 minutes with the lid off. Skim off and discard any brown scum (soluble protein) that rises to the surface.

        The cooking times are approximate as extraction from larger bones and/or older animals takes longer than extraction from smaller bones and/or younger animals.

        Beef bones -- 10 to 8 hours simmer (3-2 hours pressure cook)
        Pork & lamb --3 hours simmer (1 1/4 hour pressure cook)

        When the stock is cool enough to work with, strain through a sieve or a double layer of cheesecloth reserving all but the dregs. (Optional: Reuse the bones by adding fresh water and vinegar and cooking for a second or third extraction.) Note: while the stock itself has a pleasant aroma, expect the simmered bones to have a strong aroma.

        Refrigerate the stock, tightly covered, for up to one week. Chilled stock is quivery like pudding.

        To use the stock immediately, remove excess fat. Season to taste with salt and seasonings of choice and drink hot. Or, use as stock in soups, sauces and grains.

        * Add meat scraps, raw or cooked, to heighten flavor and nutrition.
        * To increase the flavor, first roast the bones until browned.
        * To enrich with both nutrients and flavor, add for the last to 1 hour of cooking any of the vegetable ingredients listed in Vegetable Stock.

        May you be well nourished,

        Rebecca Wood
        Optimum Health powered by Actualized Self-Knowledge.

        Predator not Prey
        Paleo Ketogenic Lifestyle

        CW 315 | SW 506
        Current Jeans 46 | Starting Jeans 66

        Contact me:


        • #5
          Stock is made from boiling bones (your choice here) with mirepoix (onions, celery, carrots). And/or an acidic substance if for lamb/beef bones in my opinion, and I like to use tomatoes here. I don't use an acid when making poultry stock.

          For "dark" stocks (lamb/beef/buffalo/etc): roast bones in oil/coated w/acid in oven before moving to a boiling pan. "Deglaze" the pan while transferring them into a stock pot (very large pot) w/red wine to get all the "burned bits" off, and add them into the stock too. Add in mirepoix, simmer for 4-12 hours, adding more water when the water level gets too low.

          For poultry stocks: just add in the chicken/turkey bones w/their leftover meat if they have it on them, along with mirepoix. I like to "sweat" or lightly brown my mirepoix w/some oil in the bottom of the stock pan before adding in the bones/water.

          Generally speaking, most seasonings are left OUT of the stock, since it is assumed that the stock will become a "base" for a soup, etc. and will be flavored then. However, I like to add a little salt to all my stocks. Not too much!

          When you are done cooking the stocks, remove the mirepoix/bones w/slotted spoon or collander lined w/cheesecloth, and store in mason jars. Freeze them and label them too. Don't store for more than 5 or so days in the fridge....or a little longer if they still smell okay.
          Last edited by EvansMom; 05-23-2011, 10:44 AM.


          • #6
            What I do is get a bunch of bones together from chickens or cows and I will freeze them until I get enough to make a good broth. Once I have enough, I thaw them out overnight and then roast them in the oven until they start to brown a bit. In a stock pot, I add cleaned carrots, celery, whole onion chopped with skin on, a bunch of garlic cloves, a few bay leaves and some whole black & white peppercorns. Add water to the pot, and also add in a splash of apple cider vinegar. Apple cider vinegar helps draw the good stuff out of the bones which is why this is bone broth. I will let this go on the stove for a day or 2 and will add more water to it periodically as it boils off. Once cooled, I strain, let set in the fridge for a day or 2 and will leave some in the fridge for immediate use, the rest goes to the freezer for use at a later date.


            • #7
              Thank you all! Is there terrific nutrition benefits to drinking this every day? How much should you drink?


              • #8
                Oh, is the acid necessary to get the good stuff out of beef bones? I have some simmering in the crock pot at home, but could add some vinegar when I get home.


                • #9
                  Originally posted by me jane View Post
                  Oh, is the acid necessary to get the good stuff out of beef bones? I have some simmering in the crock pot at home, but could add some vinegar when I get home.
                  No, I don't think so. Mine have been in the crockpot on low since 7p last night, and the marrow is just starting to go jelly-ish
                  All I used was water & swanson beef stock
                  --Trish (Bork)
                  TROPICAL TRADITIONS REFERRAL # 7625207
                  FOOD PORN BLOG!


                  • #10
                    Originally posted by me jane View Post
                    Oh, is the acid necessary to get the good stuff out of beef bones? I have some simmering in the crock pot at home, but could add some vinegar when I get home.
                    I've always made my own bone broth/stock and had never heard of adding vinegar until a couple months ago when I started reading MDA. I've always just done bones, water, onion, garlic, bay leaf... simmer for many hours replacing water at needed... strain and chill to lovely jello. I freeze big containers of it in the winter to use in making soups. Now that it's warmer I haven't had a chance to made a big batch to TRY the vinegar trick!


                    • #11
                      Well, I'm sitting here having my daily cup of bone broth for "breakfast" - yum. Love it. I make a batch every week.

                      Here are some pages which may be of interest/help:

                      Broth is Beautiful
                      Easy Recipe: Mineral-Rich Bone Broth | Balanced Bites | Holistic & Paleo Nutrition Education, Coaching & Seminars
                      following my nose...: Five Great Reasons to Make Bone Broth
                      I have the simplest tastes. I am always satisfied with the best.

                      Oscar Wilde


                      • #12
                        Quick question. Just dumped my broth (after straining) into a clean 36 oz glass jar. Safe to freeze until I need it?
                        I put it on the freezer door where it is less cold, but cold enough to freeze.
                        --Trish (Bork)
                        TROPICAL TRADITIONS REFERRAL # 7625207
                        FOOD PORN BLOG!


                        • #13
                          Just make sure you leave some room for the ice to expand if you're using a jar.


                          • #14
                            Stock and bone broth are practically the same thing: bones and joints simmered for a number of hours. I would say that to qualify as a bone broth there should be an acid in the simmering liquid -- while not necessary to extract the gelatin and glycosaminoglycans (hence Bork's jiggling stock), it facilitates the extraction of minerals like calcium and phosphorus out of the bones and into the liquid. quelsen's method is consistent with what food professionals do, good stuff. Skimming the stock is important! The scum will contribute to off flavors if left in the stock, and boiling can incorporate it into the liquid, making it impossible to separate so simmer gently. "Washing" the bones will greatly reduce the amount of scum: bring the bones & water to a boil, dump the water, refill. Do this 2-3 times then proceed as normally (simmer, etc).

                            It keeps indefinitely frozen, up to a week in the fridge, though it can be "refreshed" by bringing to a boil and putting it back in the fridge. It's common practice to reduce a stock by 1/2 to 1/4 for storage, it doesn't lose any quality.


                            • #15
                              Thanks, Andrea. I didn't know that stuff.

                              I made bone broth in the crock pot yesterday. I didn't know about the acid until later in the day, so I added a little vinegar when I got home & let it cook some more. Didn't know about the scum, so I'll have to watch for that in future.

                              That said, my bone broth is pretty tasty. I drank some when I got up this morning.