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gut-health-bone-broth-recipe

Roasted Bone Broth

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Prep Time 20 minutes
Cook Time 6 hours
Ingredients Method

Ingredients
  

  • 2 lbs. bones beef, poultry, lamb, fish – bones cooked with prior meal, raw bones from the butcher, skin, carcass with/without meat, etc. are all good
  • Olive oil
  • Salt and pepper
  • 1/2 medium onion peeled and cut into chunks
  • 1-2 carrots cut into large pieces
  • 1-2 ribs of celery cut into large pieces
  • 4 + cups of water enough to cover the bones
  • 1-2 glugs of apple cider vinegar
  • 3-4 slices of fresh ginger root or more if you’re adventurous
  • 2-3 cloves of garlic peeled and crushed
  • 1 tsp. turmeric powder optional, creates a stronger flavor
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 small handful of dried mushrooms optional

Method
 

  1. Pour some olive oil into a roasting pan and rub it all around to make your pan easier to clean. You’ll thank me later. Take your bones and rub with some olive oil, sprinkle with sea salt and pepper and place in a single layer in the prepared pan. Stick ‘em into a 425 ° F oven for about 30 minutes.
  2. Flip the bones in the pan so the other side can get a nice crust. Add onions, carrots, and celery and roast another 20-30 minutes.
  3. Take all that roasted goodness, including the juices and anything stuck on the pan and put it all into a crockpot or any large pot. It doesn’t matter if you usually make stew in it or chili or your kid’s goop, just any big pot. I use a crockpot because I don’t like to babysit it, but a pan on the stove works just as well.
  4. Add water until the bones are just covered. Pour a few glugs of ACV into the pot, and bring to a boil. Reduce heat to low simmer… the lowest it goes.
  5. Just let it sit there on low in the crockpot, 8 – 48 hours, adding water as necessary. Periodically, skim off and discard any scum that floats to the top. Toss in veggies and spices a few hours before you want to be done, and let it cook that additional time.
  6. If you’re not using a crockpot, simmer your broth about 6 hours, keeping the water level up so your broth doesn’t condense too much, then toss in veggies and spices. Simmer an additional 2 hours.
  7. Strain broth when cool (those veggies were for flavor, not for eating!) and store in Ball jars in the freezer for months or in the fridge for about 4-5 days. Let cool completely in the fridge before tightening lids and freezing or those suckers will crack and you’ll cry as your liquid gold seeps out everywhere.
  8. You can use this broth for soups like ramen, but you can also just guzzle a cup daily to make your gut super happy. Not for you people with histamine-producing bacterial overgrowths – this will make you feel like garbage until those critters are under control.