Bone Broth
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Bone Broth

Recipe by Balancing nutritionCourse: SoupsDifficulty: Easy

2-3

Jars
Prep time

20

minutes

Pure medicine for your gut and skin, Rich in collagen, delicious base for soups and sauces.
This recipe will teach you how to make the broth in a pressure cooker, which will give you a wonderful broth within 2-4 hours instead of 24+..
You can use the exact same ingredient in a regular pan. If so, bring to boil first, and than leave to cook, on the lowest pit you have, for as long as 48 hours. Check once in a while, you might need to add some water.
You will find here two versions- for chicken or beef broth.

Ingredients

  • For a 5 litre pressure cooker

  • For chicken broth: you could use a tray of chicken feet (full of joints and tendons…cartilage ), or if you can get a carcass. Also you can save up in the freezer chicken bones until you have enough for a broth.

  • For beef broth: 1-1,5 kg. of beef bones. Choose the most gelatinous, tendon rich pieces and a few with bone marrow. (Ox tail or neck bones would work great)

    you would need a couple of jars that can close well and vacuum.

  • 1 onion

  • A couple of stalks of celery

  • 1 carrots roughly chopped

  • As many garlic cloves as you wish 😉

  • 4 Tbsp. apple cider vinegar (will help release the gelatine)

  • A few black peppercorns

  • 1 cm. of ginger root

  • 2 bay leaves

  • 1 tsp. Himalaya salt

  • Optional: turmeric or any other spice you’d like to add.

Method:

  • Wash your bones well, or put them into boiling water for a couple of minutes to get rid of any impurities.
  • Put the bones and the rest of the ingredients in the pot and cover with water (notice the max. Level of water allowed.
  • In beef broth, you can choose to roast first the bones in the oven and than put them together with all fats and juices into the pan. That method gives an even deeper taste.
  • Put the pan on high heat, and after a couple of minutes lower and cook for 2-4 hours.
  • Extinguish the fire and let cool down until the pressure builds down by itself.
  • Strain the soup into another pan and reheat it
  • Wash your jars well with hot water and soap.
  • Pour the soup into the jars and close well. Let cool off until vacuum is formed.
  • The ready broth can be kept well in the fridge for over a week, or in the freezer for a longer period