How To Make An Easy Bone Broth Your Go To Wellness Elixir And Skin Food Recipes

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THE ONLY BONE BROTH RECIPE YOU'LL EVER NEED



The ONLY Bone Broth Recipe You'll Ever Need image

This bone broth recipe is a nutritional superhero that is packed full of vitamins, minerals, and collagen. Learn how to make it with beef, chicken, or turkey bones, and how to cook it on the stove, in a slow cooker, or in an Instant Pot.

Provided by Denise Bustard

Categories     Soup

Number Of Ingredients 9

3-4 lbs beef bones (or 2 lbs chicken/turkey bones; see note 1)
2 carrots (coarsely chopped)
2 ribs celery (coarsely chopped)
1 head garlic (cut in half across the bulb)
1 onion (quartered)
1 tablespoon apple cider vinegar
1 teaspoon sea salt
2 bay leaves
8-10 cups water (to max fill line, top of slow cooker or top of stock pot)

Steps:

  • Roast the bones (beef bones only)- Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.
  • Prepare vegetables- Chop carrots, celery and onions. Slice garlic in half.

Nutrition Facts : ServingSize 1 cup; note 3, Calories 14 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 235 mg, Fiber 1 g, Sugar 1 g

HOMEMADE BONE BROTH



Homemade Bone Broth image

Bone broth is excellent in place of stock or broth called for in recipes. It's also enjoyable on its own or as a base for soup. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield about 2-1/2 quarts.

Number Of Ingredients 8

4 pounds meaty beef soup bones (beef shanks or short ribs)
2 medium onions, quartered
3 chopped medium carrots, optional
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves, peeled
8 to 10 whole peppercorns
Cold water

Steps:

  • Place bones in a large stockpot or Dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain. , Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots. Roast until bones and vegetables are dark brown, 30-45 minutes longer; drain fat., Transfer bones and vegetables to a large stockpot or Dutch oven. Add 1/2 cup warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil; this should take about 30 minutes. Reduce heat; simmer, covered, with lid slightly ajar, 8-24 hours, skimming foam occasionally. If necessary, add water to keep ingredients covered. , Remove beef bones; cool. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

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