30 Days to Better Preparedness. Day How to make Bone Broth. Day 25. How to make bone broth by Glenda.

There were so many requests for Glenda's bone broth recipe that I decided to include it in this series.  What could be more helpful in hard times than the ability to make something highly nutritious for your family so inexpensively.   So here its the recipe Stacy and Louise and others who asked.   

   This recipe is based on a recipe I found on ladyleeshome.com

It is truly the best bone broth recipe that I have ever found. I have tweaked it to our particular tastes and organic options. We use organic bones, vegetables and seasonings, but that is not necessary. The original recipe suggested two to three pounds of bones, but I have found that three pounds gives the richest broth.

            Place the following ingredients into a six quart crock pot.

3 lbs of beef bones (we use the femur bones cut into two inch segments)

1/4 cup of apple cider vinegar (I use Bragg's with the mother in it)

5 large carrots, peeled and ends cut off. then cut in half

One large onion, skinned, cut into half

6-7 garlic cloves, peeled and left whole

2 teaspoons to one tablespoon of dried Parsley

 6 Bay leaves

1 teaspoon salt

1 Tablespoon dried basil (Optional)

1/2 teaspoon Tumeric powder (optional)

Water to fill crockpot (we use distilled, but filtered water or good well water would work, also.)

     I pour the apple cider vinegar directly on the bones that I have laid in the crockpot, so it sits on them as I am preparing the rest of the vegetables and seasonings. The amounts of the seasonings are always adjustable to a person's specific tastes. We happen to love Basil. :)

     The big difference I found, in this broth, is cooking it for a full 48 hours. The suggestion, on the original recipe was 12-24 hours for poultry and 48 hours for beef. Lady Lee was right on about the time.

      I turn the crockpot on High for six to eight hours during the day to bring the heat up to a boil, then turn it down to Low for the night. My crockpot still boils on low, but never let it get below a simmer. Be sure to keep an eye on the water and continue to fill the crockpot to the rim with water and stir the ingredients for the entire time. I usually check it about four times during the day and right before bed.

    When it is done (48 hours), I turn off the crockpot and strain out the bones and vegetables. Then after it has cooled for about an hour, I pour the broth into a large glass bowl with a lid. We set that in the refrigerator for 24 hours until the fat has formed a layer on the top of the broth.

    I skim the broth with a spatula as it is easy to get under the fat layer with that utensil. The fat should break into very large pieces at this point. After the fat is skimmed off, I stir the broth really well, then ladle it into pint jars to go into the freezer. Be sure to leave one inch at the top of the jar for expansion. 

    I put the lid on fairly tight then put each jar into a quart freezer bag and label with the contents and date I froze it. 

    It doesn't last long around here and I have to keep a batch going all the time. I drink from 8 ounces to 16 ounces each day. Bone broth (especially home made) is healing to the gut lining and provides many nutrients to the body. 

    This recipe makes six to seven pints of bone broth.

Love and hugs,

Glenda

Thank you so much Glenda! This is so valuable.    Having this ready made in the freezer or canned would be such an asset too.  

I believe bone broth to be very soothing and healing.  Also that other benefits are collagen building so good for your skin and for your joints.   I have made all baby food with a bone broth base.    It is like liquid vitamins!  

xxx