Bone Broth Recipe
Looking for a way to make a savory broth at home? Check out this Bone broth recipe, it’s easy to make and nourishing to the bone!
The first and fundamental question is that what bones can we use? The best bones for bone broth are the ones with fat, skin and meat around them. Ribs, legs, feet, head or basically anything that we can’t or don’t want to use otherwise, goes into the soup. The more stuff we can put in, the tastier the broth will be.
It’s important though to check the quality of the meat or bones when buying it. Not only because it’s healthier for us to eat healthily raised animals but because the soup will simply taste bad. Pork and beef are much less expected to have bad flavor than chicken. Chicken broth can be absolutely horrible if not made from pasture raised poultry.
Where to get bones for bone broth? Buying bones can be a tricky business as prepackaged meat don’t really come with huge bones inside. Sure we can bone a whole chicken nice and quick in the coziness of our kitchen with a lovely knife in five minutes or even faster to get the pork ribs and blades done but the real treasure here will be a golden butcher who does everything we want only for our smile.
There is no specific amount of bones required to make a great broth but generally the more it is, the better it tastes. Bones can be frozen down and used straight away from the freezer when we have enough of them for a nice pot of broth. Also, we can use them even in small amounts to liven up other long cooking soups like beans, lentils or chickpeas as well.
It’s an option to put the bones into the oven and bake them there, until they get the desired color. That way we can leave the searing out and basically just throw everything together in a big pot and cook it on low heat until it’s done. Well, actually it isn’t recommended cook all the vegetables for hours as beside they get soggy and slimy, they loose all their textures, vitamins and nutrients, as well. Luckily, some of those got absorbed into the water and if we keep the lid on the pot then we can benefit from them. But still, we loose the fibers and textures of vegetables which isn’t really healthy nor nice to chew on.
Perhaps the best way to cook the vegetables in the broth is, by adding the vegetables shortly before the end of cooking. This way we can cook them the recommended time, keep their texture, taste, and nutrients.
Keep in mind that during the cooling period the soup will still be hot for long enough to cook the vegetables more so if we like them crunchy then taking them out right after the recommended cooking time is the way of preparing them.
In case we are after some extra calories then we can prepare some small size pasta -like alphabet pasta, macaroni, noodles, or acini di peppe- for the bone broth soup as well. This will thicken it up a bit and provides a fun extra texture to it. Take a cup of broth out into a small pot then add a half cup of pasta into it then cook until it’s done. Depending of the size of the pasta this is done in about one to three minutes.
Ingredients
Bone broth
- 2 tablespoons / 25g Cooking oil or even better lard
- 1 lb / 500g Bones (more is better)
- 2 teaspoons / 10g Salt
- 1 medium / 150g Tomato
- 1 medium / 100g Onion
- ½ teaspoon / 3g Paprika
- 1 teaspoon / 1g Chives
- 2 teaspoons / 1g Parsley (dried) 4 sprigs of fresh one makes a big difference
- 1 teaspoon / 3g Black pepper (whole)
- 1 piece / 100g Parsnip or Hamburg parsley root
- 2 cloves / 6g Garlic (diced or whole)
- 1 big / 150g Carrot
- 2 qt / 1800g Water
Bone broth soup
- 9 Brussels sprouts
- 4 medium Carrots
- Cauliflowers
- Broccoli
- Potato
How to make bone broth
Bone broth
- Pour the oil or lard into a big pot and on medium to high heat sear the bones with the salt on all sides possible.
Avoid burning them black. We are a after a nice golden brown color here.- Add the tomato, onion, paprika, chives, parsley, black pepper, parsnips, garlic and carrot into the pot.
- Add the water, bring it to boil then simmer it on low heat until the meat turns off the bones easily for at least an hour or two.
- We are basically done with the broth. Some like to filter the broth and use only the liquid others treasure all the bits and bobs and use everything up in later recipes. We can also make soup from the broth right here and now.
Avoid burning them black. We are a after a nice golden brown color here.
Bone broth soup
- Add the rest of the vegetables to the broth. In case the vegetables are not immersed in the broth, add some more water.
- Put the lid back on, bring it to boil then turn the heat back to low until the vegetables are cooked. After about 5 minutes check if the vegetables are cooked according to taste and cook it more if necessary. Mind that during the cooling step the vegetables will further be cooked in the hot broth so undercooking them a bit may be better than overcooking. Taking the cooked vegetables out and serving them separately is also an option. Take the pot off the heat and let it cool down a bit with lid on for at least half an hour before serving. This allows the flavors to blend together nicely.
Enjoy!
F.A.Q.
What is the best bones to use for bone broth?
The best bones to use for bone broth are those that are rich in collagen, gelatin, and minerals. These include beef bones (marrow bones, knuckles, neck bones, oxtail), chicken bones (necks, backs, wings, feet), and pork bones (ham hocks, pork neck bones).
Is it OK to drink bone broth every day?
It is generally considered safe to drink bone broth every day as it is a nutrient-dense food that can provide various health benefits. However, it is always a good idea to listen to our body and monitor any reactions you may have to the broth.
What should not be in bone broth?
There are a few things we should avoid putting in bone broth, including bones from factory-farmed animals that may contain antibiotics or hormones, bones that have been cooked before, as this can make the broth bitter, vegetables that can overpower the flavor of the broth, such as Brussels sprouts or broccoli, and salt, as it is best to add salt to taste after the broth has been cooked.
Bone Broth Recipe & Soup
Ingredients
- 2 tablespoons Cooking oil or even better lard
- 1 lb Bones more is better
- 2 teaspoons Salt
- 1 medium Tomato
- 1 medium Onion
- ½ teaspoon Paprika
- 1 teaspoon Chives
- 2 teaspoons Parsley (dried) 4 sprigs of fresh one makes a big difference
- 1 teaspoon Black pepper whole
- 1 piece Parsnip or Hamburg parsley root
- 2 cloves Garlic diced or whole
- 1 big Carrot
- 2 qt Water
Instructions
Bone broth
- Pour the oil into a big pot and on medium to high heat sear the bones with the salt on all sides possible.
- Avoid burning them black. We are a after a nice golden brown color here.
- Add the tomato, onion, paprika, chives, parsley, black pepper, parsnips, garlic and carrot into the pot.
- Add the water, bring it to boil then simmer it on low heat until the meat turns off the bones easily for at least an hour or two.
- We are basically done with the broth. Some like to filter the broth and use only the liquid others treasure all the bits and bobs and use everything up in later recipes. We can also make soup from the broth right here and now.
Bone broth soup
- Add the rest of the vegetables to the broth. In case the vegetables are not immersed in the broth, add some more water.
- Put the lid back on, bring it to boil then turn the heat back to low until the vegetables are cooked. After about 5 minutes check if the vegetables are cooked according to taste and cook it more if necessary. Mind that during the cooling step the vegetables will further be cooked in the hot broth so undercooking them a bit may be better than overcooking. Taking the cooked vegetables out and serving them separately is also an option. Take the pot off the heat and let it cool down a bit with lid on for at least half an hour before serving. This allows the flavors to blend together nicely.
Notes
Nutrition
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It’s really easy recipe and delicious! I’m really happy to find this site!
Thanks a lot! We are happy that you’ve found us too!