We have been making bone broth in my large crock pot for a couple of years now. My boyfriend injured himself during a mixed martial arts class & this was one of the ways we tried to make his joints feel better. Bone broth has some terrific healing properties. Bone broth is filled with glycosaminoglycans (including glucosamine, chondroitin, and hyaluronic acid;) meaning it helps reduce joint pain & inflammation. The gelatin in bone broth promotes healthy nails & hair. It also helps heal & seal your gut; furthering healthy digestion. Bone broth is teeming with minerals & nutrients. The calcium & magnesium in bone broth promote strong, healthy bones. The amino acid glycine enables our livers to detoxify & bone broth has that too!
I pick up 3 lbs of bones for each batch that I make. I have previously mainly stuck with beef knuckle bones. This time I finally used the lamb soup bones I have been holding onto from my sister (she gets me the best stuff!) The bones always come from a local market and are very affordable. What you put into your bone broth is entirely up to you–I would suggest holding off on finishing seasonings (salt) until it is done cooking. The super important ingredient in this recipe is the Apple Cider Vinegar–it helps break down the bones & release all the good stuff you want.
- 3-5 lbs. beef, chicken or lamb bones
- 1/4 cup Bragg apple cider vinegar
- 4 carrots peeled and quartered
- 4 stalks of celery, halved
- 2 onions, peeled and roughly chopped
- 3-5 cloves peeled garlic
- 15 peppercorns
- healthy sprinkling of cumin
- peeled and sliced fresh ginger
- Begin by roasting the bones, carrots, celery, onions and garlic in the oven @ 400 degrees for one hour.
- Let them cool for 15-20 minutes & then place all items in your large crock pot.
- Add the spices, ginger, apple cider vinegar, and enough water to completely cover everything (about 4 quarts.)
- Place the cover on the crock pot and turn the crock pot on high until the water boils (this will take hours)–then reduce the heat to low for 2 days.
- Turn off the crock pot & carefully strain out the biggest chunks.
- Strain the liquid well–I strained it through a fine mesh strainer and again through my almond milk bag to remove any grit.
- Place the broth in the fridge to allow it to cool & any fat to rise to the top.
- Remove any fat (keep it for frying or toss it) and strain into jars.
The bone broth will keep in the fridge for up to 7 days. My last batch made 3 quart jars worth, and I froze 2 of them (allowing an inch of space at the top.) The bone broth is delicious by itself and it is fantastic as a soup base. The broth is hearty and savory.
My boyfriend drinks a little from the fridge everyday and he says it makes him feel great. I was so excited to try lamb bones this time and they were quite different from beef knuckles, marrow bones, or beef soup bones. Beef bones produce a layer of scum that you need to skim off of your broth after one day–I had nothing to skim off with the lamb bones. The lamb bones also had far less fat to remove after it was strained. Both varieties are great but I feel like there was more flavor in the lamb bones. Be forewarned–your house will smell like a terrific meat roast while you have the broth cooking and it will drive your dog wild. 🙂
I previously cooked the bone broth on low and then warm for 4-5 days but I will continue doing it this way because the broth had so much more flavor.