How to Make Bone Broth

In this video, The Healthy Butcher's Head Chef Ryan Rudnickas shows you how to make a delicious, hearty bone broth at home.

Bone Broth is not simply another food fad. The health benefits of Bone Broth are well-documented and it most definitely contributes greatly to your overall health and well-being. From supporting digestion, mitigating the side effects of colds and the flu to maintaining and improving skin and nail health - there is good reason Bone Broth is considered a "wonder-food".

We've written a full article on the benefits of bone broth and how to make it, visit: http://www.thehealthybutcher.com/live...

INGREDIENTS:

6-8 lbs. Bones (Beef, Veal, Chicken, Duck work well)
1 lb. celery
2 lbs. onion
1 lb. carrots
4 bay leaves
8 cloves garlic
¼ bunch fresh thyme
2 tsp sea salt
¼ cup cider vinegar

DIRECTIONS:

To begin, you have an OPTIONAL STEP: Roasting your bones beforehand for 20-30 minutes at 500°F adds amazing depth of flavour.

1. Add bones to cold, filtered water. Ensure the bones are covered by at least 4” of water. (Cold water and a slow start will help draw impurities to the top, which will then be skimmed and discarded.
2. Bring to a boil and reduce heat to low simmer for 6 hours. As impurities appear on surface (scum), use ladle to skim off any foam or impurities.
3. After 6 hours, add your mirepoix, herbs and/or seasonings, cider vinegar and salt to the pot. If you were adding additional flavourings/ingredients, this is the time to add them in. Aside: The vinegar helps to draw out calcium and other minerals from the bones... makes for a great science experiment with the kids (see How to Make a Naked Egg: http://imaginationstationtoledo.org/c....
4. After 8 hours have elapsed, remove from heat and strain liquid.
5. Cool the broth as quickly as possible, and portion to your preference.
6. Once cooled, skim settled fat from top layer.

Broth can be enjoyed fresh for up to 5 days, or freeze in portions and reheat in a pot from frozen.

NOTE: Simmer your broth for a minimum of 6-8 hours (for beef, veal, lamb, pork or game), or 4-6 hours for Chicken/turkey/duck, and up to a maximum of 24 hours. Longer time means more extraction of nutrients (and flavour).

TIP: Adding other flavours and seasonings like turmeric, ginger, chili peppers or dried mushrooms will enhance the flavour and nutritional benefits of your broth.

Enjoy!

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