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Before you jump to Bone Broth recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is nowadays much more popular than in the past and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get people to adopt a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can alter their eating habits for the better by making some small changes.
One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you most likely choose a lot of food items out of habit. For example, did you ever think to check how much sugar and salt are in your favorite cereal? One wholesome substitute that can give you a positive start to your day is oatmeal. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy diet.
As you can see, it is easy to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to bone broth recipe. To make bone broth you need 10 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Bone Broth:
- Take 1-2 lbs Bones (beef, chicken, turkey)
- Take Water (enough to cover the bones)
- Provide 2 Onions (quartered)
- Use 4 Carrots
- Take 4 Celery Stalks
- You need 1 Tbsp Salt
- You need 1 tsp Peppercorns (whole)
- Prepare 2 Cloves Garlic
- You need 2 Bay Leafs
- You need 2 Tbsp Apple Cider Vinegar or Lemon Juice
Instructions to make Bone Broth:
- Preheat oven to 350 degrees and roast the raw bones for 30 minutes. If bones have been cooked, skip this step and roast only the vegetables in Step 2.
- Take out of oven and add onions, carrots, and celery. Roast for another 30 minutes.
- Place the bones in a large pot (I use pressure cooker) and add water and apple cider vinegar. Let sit for 20 minutes in the cool water.
- Rough chop the roasted onions, carrots, and celery and put in the pot with the roasted bones. Add in salt, pepper corns, garlic, and bay leaves.
- Bring the broth to boil and simmer for 24-36 hours. If using a pressure cooker, set on the "stew" function and cook for 10 minutes. Allow the pressure to release naturally. Once you can take the lid off, replace with a lid and simmer for 4-6 hours.
- Let broth cool and strain using a fine metal strainer to remove all the bits of bone and vegetable.
- Remove the fat by slowly sliding a spatula between the fat and the broth. I read that you can save the fat, called "tallow" and use it as fat in other dishes.
- Store in refrigerator or freezer.
- Note: Sometimes I like to use 4-5 times the vegetables for a different taste. Differences: Step 2 - Instead of roasting the vegetables, heat up the butter and garlic in a large pan. Once the garlic turns light brown, saute the onions, celery, and carrots. See picture below. Add salt, peppercorns, and bayleaves then continue the recipe at Step 5. The broth is more dense and tastes richer. (2nd picture)
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