Protein-Rich Bone Broth Recipe

Protein-Rich Bone Broth Recipe

2 pounds organic, grass-fed beef or chicken bones

1 large onion, coarsely chopped

2 carrots, coarsely chopped

3 celery stalks, coarsely chopped

4 cloves garlic, smashed

1-inch piece of ginger, sliced

2 bay leaves

1 teaspoon black peppercorns

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon turmeric powder

1 teaspoon cloves

1 cinnamon stick

1 handful fresh parsley or cilantro

2 tablespoons apple cider vinegar

Salt to taste

Water

Preheat the oven to 400. Place the bones on a foil lined baking sheet and roast them in the oven for about 30 minutes until they turn golden brown. You could choose to skip this step, but it enhances the flavor of the broth.

Transfer the roasted bones to the pot and add all the rest of the ingredients. Pour enough water to cover the bones by a couple of inches. Add apple cider vinegar.

Bring the mixture to a boil and then reduce the heat to a simmer.

Skim off any foam that rises to the surface. Add salt to taste. Allow the broth to simmer on low heat for at least 6-8 hours but 12-16 is better. I like to start my broth in the afternoon and let it simmer overnight.

Once the broth is done, strain it through a fine mesh strainer or cheesecloth into a large bowl. Discard the solids.

Allow the broth to cool and then transfer it to storage containers. Refrigerate for up to a week or freeze for longer storage.

NOTE: You can also make this in an Instant Pot, but of course you will be limited by its size. You would place all the ingredients in the instant pot and add water up to the Max Fill line. Then lock the lid and set it for 120 minutes. Allow to Natural Pressure Release and then proceed as above.