Homemade Bone Broth
Author: Samantha B. Johnson
Ingredients
- Leftover vegetable tops and cuttings- I keep all my carrot tops cabbage cores, lemon peels really any vegetable leftovers and store in the freezer for making broth.
- or
- Beef bones (center cut femur)
- 2 carrots
- ½ cabbage
- 3 tbsp garlic oil
- 3 leaves kale
- 2 bay leaves
- 2 tbsp apple cider vinegar
- water- enough to cover all ingredients
- 1 tsp salt
Instructions
- Put all ingredients in crockpot and set on low heat. Leave overnight or for 6-8 hrs. Strain veggies and bones. If you don't like the fat then if you let the broth cool in the fridge the fat will settle out on the top and you can skim it off. Toss or save and use for cooking on your skillet.
- The marrow in the center of the bones will make for a jello-type consistency when broth has cooled but when you heat it up, it will become liquid again.
- Broth will keep in the fridge for a couple of days but will keep in the freezer for a few months.
how many bones, or weight per batch?
3-4 pieces should work just fine, or whatever fits in your crockpot. Just make sure that they are fully submerged in water.
I’ve read you brown the bones first, that it deepens the flavor. Does it destroy any nutrient value?
Maybe a little but not significantly because minerals are not effected by heat like enzymes and fat soluble vitamins are. The hard outer part of bone is really just made of calcium which is a mineral. So I would definitely try it and let me know if it makes it any more flavorful.
Additionally, I’ve read, you can reuse or continuously use the bones, because the marrow and minerals continue to leach out during each batch. Though at a less significant rate each time. And, after so many uses the bones will eventually disintegrate. Do you have any experience with this? Thank you for the information!
I don’t but maybe someone else does. Good to know thou thanks for sharing!
Hello, and thank you for all your greatly appreciated infos on SIBO.
I was wondering about the fat that rises after the broth has been refrigerated.
What should I do? Remove it all or in parts, or leave it.
Thank you!
Its totally up to you. When you heat it up it will dissolve again. Personally, I like to remove a lot of it and then I use it to salute with.
hi, if i understand well he mentions not to use ” naple bone” is that the right word?
on another hand he mentions to said to be specific to the butcher and request something like ; saner cut marrow bone
sorry I am not native English speaker and am trying to figure out the exact names he mention. Please provide them
You are going to want to ask your butcher for a “center cut marrow bone”
The bone he says not to use is a “knuckle bone”
hi, what are the names of the bones we need to use please do not delete my post
“Center cut marrow bone” from the femur typically of beef, lamb or pork
Do you eat the veggies or just the liquid?
I strain everything out because the veggies I use are the end bits I have chopped off and collected from previous recipes and frozen, but you could certainly eat the veggies if you like.
Samantha thanks so much for your recipes and helpful information. You explained the reason for avoiding the cartilage and clarified which bones to use well. The Siebecker handout I’m using as a guide didn’t make that clear. I made a batch of chicken bone broth and become quite symptomatic. Upon stopping the broth I felt much better. I’m less then a week off antibiotics and on strict first phase of SIBO diet. I want to succeed at this so thanks for setting me straight. Nancy
You are so welcome! Nothing like learning the hard way 🙂