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Homemade Bone Broth Recipe from Farmer's Couture

Bone broth is the Nectar of the Gods. When I was a child my grandmother used to call it 'ancient penicillin', alluding to the times before modern medicine when this was the cure all. This Bone Broth is one of my four health weapons. In our homestead, food based medicine is our first line of defense and often times all that is necessary. The four keys for us are Raw Milk, my Green Smoothie, Wellness Tea and this here Bone Broth. I am no doctor and make no medical claims, but the last time I was on antibiotics was for an issue during my first pregnancy.....which was six and a half years ago. So I am going to keep on keeping on. Aside from the cold fighting abilities and the fact that eating these foods simply makes me feel great, they just taste good. I have yet to find a mass produced stock that even holds a candle to a homemade broth. The flavor is both refreshing and rich. I enjoy it so much that I simply drink it warmed in a mug.....forget waiting to use it as a soup base. The ultimate key to a wonderful broth is time. The longer you can simmer the better. Shoot for 12 hours. This usually takes two days for me. The first day I assemble the pot mid morning and simmer until I go to bed. I am a traditionalist so I just use a stock pot on the stove (you can also use a pressure cooker or a crockpot). I turn mine off at night and let it cool all night long. The next morning I bring to a boil and then reduce back down to a simmer, add the herbs and gelatin and simmer for another 40 min - 2 hours. Once cooled to a manageable level I remove the bones, veggies and herbs and strain through cheesecloth. Your goal should be a broth that you cannot see through and that in the fridge has a gelatin like consistency. If you have to run an errand don't sweat it, just turn it off and turn back on when you return home. Any soup you make will be that much better and enjoy all the health benefits that this 'ancient penicillin' brings.

Bone Broth Recipe INGREDIENTS: 16 cups - H20 (approx.) 3 lb - Chicken, beef or oxtail bones 5 - Celery Stalks 3-4 - Carrot Sticks 4 - Cloves Garlic (peeled) 1 - Shallot (peeled) 1 - Yellow Onion (peeled and quartered) Ginger Root (4 pieces cut at 1/4 inch thick) 1/3 cup - Apple Cider Vinegar 1 tsp - Sea salt 1/2 tsp - Black Pepper (ground) 1 Tbsp - Coconut oil ADD IN LAST 40 MIN: 2 Tbsp - Beef Gelatin (I only use Great Lakes) 1/2 cup - Fresh herbs (Parsley, Thyme, Sage, Rosemary, Cilantro, your choice) DIRECTIONS: Add all 11 ingredients (from Bones to Coconut Oil) Add water to cover all ingredients Bring to a rolling boil and continue to boil for 10 min Cover with a lid an reduce heat to low Simmer for 8-12 hours You can skim fat off periodically or wait until the end In the last 40 min, add Beef Gelatin & Herbs) After 8-12 hours, remove pot from heat and allow to cool Place pot in fridge over night The next day skim the fat of the top, reheat just until liquified and strain into glass jars being sure to leave at least 1 inch to allow for expansion in freezer

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Garlic, Shallot, Carrot, Soup Bones, Parsley, Rosemary, Sage, Thyme, Celery, Stock, Grass fed beef, Ginger,