Bone Broth

Bone broth has many nutritional benefits. It is a great source of protein, minerals and collagen. Bone broth has been a healing remedy in the East for many many years, far before we all learned about calcium and collagen. Making bone broth is easy. You can use pretty much any animal bones, such as cow, buffalo, pig, goat, sheep, chicken, turkey, … even fish. Fish has very distinctive flavor; therefore, fish broth can only be used for fish or seafood recipes. The most common and neutral in term of flavor are cow, pork and chicken bones. For most nutritious broth, use bones from grass-fed and/or organically fed animals. You can also make a combination of different bones, such as beef and chicken bones or pig and chicken bones. I make the first combo all the time because the cow bones have more protein and collagen, thus make richer broth, chicken bones offer sweeter and more delicate flavor.

There are different ways to make broth. It can be as simple as boiling a whole chicken, use the meat, and continue cooking the bones longer, and reserve the broth. After eating your Thanks Giving turkey, you can reserve the bones, and cook them in water to create a broth. When filleting fish, save the bones to make broth and use for seafood soup/chowder recipes. The recipe I am going to show you will make delicious, neutral flavor broth that you can use in any recipe that calls for broth. You can apply my instructions for any kind of bones.

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How to Make Bone Broth
Bone broth
Prep Time 45 minutes
Cook Time 24 hours
Servings
Ingredients
  • Approximately 3 kilogram or 7 pounds cow bones or chicken bones or other bones, or combination
  • 1 whole bulb garlic
  • 2 large onions quartered
  • 2-3 carrots cut into big chunks
  • 2-3 celery stalks cut into big chunks
  • 1 parsnip quartered optional
  • 1-2 turmeric roots peeled optional
  • 1 teaspoon pepper corns
Prep Time 45 minutes
Cook Time 24 hours
Servings
Ingredients
  • Approximately 3 kilogram or 7 pounds cow bones or chicken bones or other bones, or combination
  • 1 whole bulb garlic
  • 2 large onions quartered
  • 2-3 carrots cut into big chunks
  • 2-3 celery stalks cut into big chunks
  • 1 parsnip quartered optional
  • 1-2 turmeric roots peeled optional
  • 1 teaspoon pepper corns
Bone broth
Instructions
  1. Preheat oven to 350 degree F or 175 degree C.
  2. Place bones and all ingredients, except bay leaves, on a large baking tray. Bake for approximately 40 minutes.
    Bone Broth
  3. You will see bones turn light brown and excess fat drip on bottom of the tray. The kitchen will smell amazingly! The purpose of roasting the bones first before cooking them in water is to remove the excess fat, and bring out flavors of all the ingredients. The result will be a clearer and more flavorful broth.
    Bone Broth
  4. Transfer bones and everything else to a large stock pot. Fill the pot with water. Cover and let cook on lowest heat for 24-48 hours. If you need to use the broth sooner, it is ready after 8 hours of cooking.
    Bone broth
  5. Strain broth with cheese cloth or super fine strainer and store in refrigerator for up to a week. Freezes well, too. We usually store a couple bottles in the fridge that is enough to use for a week; the rest is divided in freezer-safe containers and frozen for later.
Recipe Notes

You can use a large slow cooker (crockpot) and cook at low setting. However, I find that even at low setting, slow cooker still generates too much heat. The broth will be reduced a lot, compared to cooking on the stove top.

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