When I first started to learn about bone broth and all of it's numerous benefits, a friend of mine recommended the book Nourishing Broth by Sally Fallon Morell (use this link to buy from a local bookstore, alternatively get from your local library).
And I've learnt that bone broth is another form of liquid gold
It sounds complicated and confusing but it really doesn't have to be and the benefits speak for themselves. Sometimes I make it all the time and other times I back away but whenever I do have it, I use it in everything I'm cooking, like pasta sauces, soups, when cooking rice and sometimes just drinking it straight from a mug.
Here's a simple recipe from the book I linked above.
Simple Slow Cooker Stock
- About 6 cups of bones (in this recipe, chicken bones are used but we often use beef bones with pork bones with good success)
- 2 chicken feet (can purchase from slaughter houses and this is optional)
- 2 tablespoons vinegar (we often use apple cider vinegar)
- 1 onion coarely chopped
- Cold filtered water
Place bones, chicken feet, and onion in a large slow cooker, add the vinegar and enough cold filtered water to cover the bones.
Let stand for 30-60min
Cover and cook on low for 6-12 hours. Checking occasionally to ensure that the bones remain covered.
Once finished, remove the bones and strain the liquid with a fine-mesh strainer. Once cooled to room temperature, refrigerate for 5 days or freeze for many months.
Honestly, as long as you know the basics (using filtered water, straining, adding vinegar etc.) it's quite easy. You can even add your typical food waste, like your outer onion layers, garlic tips etc. to your broth to get your extra nutrients out of it.
We are also having a sale on our bones right now if you wanted to make some for yourself.
Pork bones are really good to get that broth gelatinous (the thicker it is, the better), beef and chicken are good for flavour.
Try it at home and let me know how it goes!