Try this Bone Broth (Chicken or Beef) recipe, or contribute your own.
Suggest a better descriptionSource: Dr Axe
1) Place bones into a LARGE stockpot (or you may need two pots) or slow cooker and cover with water.
2) Add apple cider vinegar to water prior to cooking. This helps pull out important nutrients from the bones.
3) You can also add in sea salt, peppercorns, vegetables — such as onions, garlic, carrots and celery — and herbs like parsley and thyme for added nutrient value.
4) Fill stockpot or slow cooker with filtered water to cover. Leave room for water to boil.
5) Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises.
6) Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.
7) Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
8) Let stock cool to room temperature, cover and chill.
9) Skim off Fat after chilled.
10) To Process the Broth using a Canner, Fill Jars to neck, Add Lids & Rings. Process at 10 psi for 20 minutes for pints, 25 minutes for quarts.
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Serving Size: 1 Serving (712g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 245 | ||
Calories from Fat: 12 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2077.3mg | 72 % | |
Potassium 1672.4mg | 44 % | |
Total Carbohydrate 53.5g | 16 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 39.2g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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