So. Stock. I’m going to give you a bone broth recipe– if you’d prefer, you can substitute bones for meat or vegetables, but if you do that cook it for a shorter duration. Keep some vinegar in but in lesser amounts–it pulls minerals out of the materials and into the broth.
What you’ll need:
- Bones (chicken or otherwise; pieces of meat and cartilage still on the bone are really good to have in there as well)
- Vinegar! 1 – 1 & 1/2 tablespoons (this is possibly the single most important ingredient besides the bones as it breaks down the bones and pulls out the minerals!)
Everything else is just added to taste, so feel free to substitute whatever you have on hand:
- 1 large onion (keep the yellow skins on, as they contain quercetin which is awesome for allergies)
- Garlic Cloves
- Root vegetables, like parsnips or mushrooms (although be sure to avoid potatoes)
- Herbs may be added, but refrain from adding them until the end. Once you do add them, leave the pot covered to keep volatile oils in.Â Thyme is a great addition–tasty and medicinal, antibacterial and beneficial for lungs.
Combine everything listed above (except for herbs, see the note on them) and add water to cover. In order to get the most from your stock it will need to be cooked for hours, at least 3 or 4, preferably all day. As it’s cooking some water will evaporate, so if the volume gets too low while it’s cooking add more to prevent burning. Your goal is to concentrate all of the nutrients into a small batch, though, so towards the end of your cooking session be sure to keep the water to a minimum.
When you are done, strain it, smash out the juices well to get every drop of goodness.
If the stock has been boiled long enough, two things will happen: you can snap the discarded bones like toothpicks; when the stock is cool it will gel up like gelatin. If that doesn’t happen, don’t worry, you still have some good stuff. Some people have a hard time getting it to that phase, and there’s a lot of speculation about how to get it to that phase. Experiment and try your own ways to get your broth just right.
After it’s finished, you can keep it stored, covered, in the refrigerator, or freeze if you don’t plan on using it immediately.
Happy bone broth making!