Homemade broth – one of the most nourishing foods there is!
5 – 6 pounds animal bones and parts (see notes below)
5 – 6 quarts filtered water (1 qt for every 1 lb animal parts)
2 TBSP apple cider vinegar (or 3 TBSP orange juice)
onion, carrots, potatoes (optional)
- Place animal parts in a large stock pot.
- Cover with appropriate amount of water.
- Add vinegar (or juice) and any optional vegetables for flavor if desired.
- Cover pot and bring to boil.
- Skim away and discard thick residue that rises to the top (see photo below).
- Simmer over low heat partially covered for at least 5 – 6 hours (liquid will reduce).
- Remove animal parts and vegetable solids from broth with a slotted spoon or strainer, and set them aside.
- To really get your money’s worth, you can use the same animal parts to repeat the entire process, but use 3/4 the amount of water.
- Place strained broth in a bowl and refrigerate until fat has risen to the top (this may take 24 hours).
- Skim and discard fat off the top before re-heating the broth.
Broth will keep in the refrigerator for 4 – 5 days. Freeze in glass mason jars to store longer (only fill the jars 3/4 full since broth will expand as it freezes).
~ Animal parts: Oxtail, lamb neck, and chicken feet make the richest broth, but other perfectly acceptable parts to use are chicken/turkey backs, chicken/turkey necks, bones from any animal (cooked or uncooked), beef or lamb ribs, or any part of any animal that contains connective tissue, and bones. I often use chicken backs and necks or oxtail/marrow bones, simply because that’s what’s usually available locally.
~ Sometimes chicken feet are soaked in chlorine or other disinfectants. To avoid ingesting toxins, be sure the ones you’re buying are not.
~ When I make broth with 6 lbs animal parts, I tend to throw in 1 onion & 3 carrots – roughly chopped. This amount makes approx 3 & 3/4 quarts broth.
~ Noteworthy when trying to decide how big of a pot you need to use…. For a large batch (6 lbs parts / 6 qts water) it just fits into my 10 quart pot. So adjust your pot size based on that ratio (for 3 lbs of parts, use a 5 quart pot, etc…).
~ Keep in mind that there are many ways to make broth. Some simmer it only for a few hours. Some cook at the lowest simmer possible for 24 hours. You’ll just have to figure out what works best for you. This recipe is a basic starting point.
~ Refrigerated broth should be thick and jiggle like Jell-O. This consistency means the broth is full of gelatin and high in protein. It will thin to a water consistency once re-heated. If broth does not gel (remains watery when refrigerated), the animal parts used were not full of gelatin, or too much water was added to the recipe. Do not discard watery broth, as it will still be rich in minerals.
As the broth cools in the fridge, the fat will rise to the top as pictured below:
It’s easy to scoop out the fat, as it’s semi-solid. The broth underneath is Jell-O like – full of protein!
This is the thick residue that needs to be skimmed off the top and discarded while cooking:
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free,