Mrs. K’s Bone Broth is a recipe you will want to have on hand for its immune boosting benefits. The broth, made from healthy animal bones, vegetables, and spices is soothing and rich in nutrients and minerals.

Ingredients:

• 2 pounds (or more) of bones from a healthy source
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 stalks of celery, roughly chopped
• 2 tablespoons Apple Cider Vinegar

Optional ingredients:

• 2 chicken feet for extra gelatin (optional)
• 1 bunch of parsley
• 1 tablespoon or more of sea salt
• 1 teaspoon peppercorns
• 2 cloves of garlic
• additional herbs or spices to taste

Instructions:

1.     If using raw meat bones, roast them in the oven to bring out flavor in the broth. Preheat the oven to 350 degrees and roast the raw bones on a pan for 30 minutes.

2.     In a large 5-gallon stock pot, add the roasted bones. Add filtered water to the pot to cover the bones and add vinegar. Let the bones sit for 20-30 minutes in the cool water. The acid in the vinegar brings out the nutrients in the bones.

3.     Add the onions, carrots and celery to the pot. At this time add salt, pepper, spices, and herbs (optional).

4.     On high heat, bring the broth to a rapid boil and then reduce to a simmer until the broth is done.

5.     In the first few hours of simmering, remove the foamy froth from the surface and discard, using a spoon. Check the broth every 20 minutes for the first 2 hours and repeat as needed. Grass-fed and healthy animals will produce less froth than conventional animals.

6.     In the last 30 minutes, add the garlic and parsley (optional).

7.     Remove the pot from heat and let the broth cool slightly. Using a fine metal strainer, remove all the bits of bones and vegetables. When the broth has cooled, transfer to a gallon size glass jar. It can be stored in the refrigerator for up to 5 days, or frozen for later use.

This video is intended for use by staff of Stanford Health Care. No representatives or warranties are made for outside use. Not for reproduction or publication without permission.

Published August 2018

Stanford Health Care © 2018