Mineral–Rich Bone Broth

Ingredients

  • Use bones leftover from cooked chicken, turkey, etc. or from whole chicken, pig's feet or hocks, beef bones, etc. Chicken feet are particularly rich in gelatin so they can be added to the pot or used to make broth all by themselves, or use bones with meat attached.


  • Use non-chlorinated water.

Preparation Before Cooking

  • Poultry: Use about 2 to 3 pounds of bony parts or 1 medium-sized whole chicken. Cut up whole chicken into several smaller pieces. Put the bones and/or chicken feet, with or without meat attached, into a pot large enough to cover them with water by 2 inches (leave at least 1 inch from the top of the pot because the volume expands somewhat during cooking).

    For every 4 quarts of water add 2 tablespoons of acidic medium, i.e. unpasteurized unfiltered apple cider vinegar or freshly squeezed lemon juice.

    Let it stand for 30 minutes to 1 hour.


  • Beef, Lamb, Pork or Venison: Use about 4 pounds of bones with or without meat. Brown the meaty bones first, and add them, along with fats and juices from browning, into a pot large enough to cover them with water by 2 inches (leave at least 1 inch from the top of the pot because the volume expands somewhat during cooking).

    For every 4 quarts of water add 1/2 cup of acidic medium, i.e. unpasteurized unfiltered apple cider vinegar or freshly squeezed lemon juice.

    Let it stand 1 hour.

Cooking

  1. Bring the meat and bones to a boil.


  2. Reduce heat to medium–low, and simmer, covered, for 2 hours.


  3. Skim off any foam that rises to the top, which are impurities.


  4. When the meat is fully cooked remove it from the bones, to be used in sandwiches or other dishes, and put the bones back into the water and continue simmering – see cooking times for the different kinds of meats below.


  5. Let it cool slightly, and remove any big bones with a large slotted spoon.


  6. Strain the remaining liquid and store until needed in the refrigerator. If you do not plan to use it within 3 days it can be transferred to covered glass containers and put in the freezer.

Cooking Times

NOTE: The longer the cooking time the more minerals are pulled out of the bones. The bones may even become quite soft, which some people like to chew on.

  • Chicken: Reduce heat and simmer covered for 6 to 24 hours.


  • Beef, Lamb, Pork, & Venison: Reduce heat and simmer covered for 12 to 72 hours.