Bone Broth

Real bone broth — simmered for hours until it gels solid in the refrigerator — is one of the most nourishing foods you can make. Collagen, minerals, amino acids. It's the foundation of good cooking and traditional medicine. Use bones from any quality animals.

What You Need

• 2–3 lbs bones (chicken feet and backs, beef knuckles, pork ribs, or mix)
• 2 tablespoons apple cider vinegar
• 1 onion, halved
• 4 garlic cloves, smashed
• 2 carrots, roughly chopped
• 2 celery stalks
• Fresh herbs: bay leaves, thyme, parsley stems
• Filtered water to cover
• Salt to taste at the end only

Method

1. Optional but recommended: roast bones at 400°F for 30–40 minutes until brown. This adds deep flavor.
2. Place bones in a large stockpot or slow cooker. Cover with cold water.
3. Add vinegar and let sit 30–60 minutes before turning on heat. The acid helps draw minerals from the bones.
4. Bring to a gentle simmer. Skim the grey foam that rises in the first 30 minutes.
5. Add vegetables and herbs. Keep at the lowest possible simmer — just a few bubbles.
6. Simmer chicken broth 12–24 hours, beef or pork 24–48 hours.
7. Strain through a fine mesh strainer. Taste and salt only now.
8. Cool quickly and refrigerate. The broth should gel when cold — this means it's rich in collagen.

Tips & Notes

• Chicken feet are the single best ingredient for a gelatinous broth. Do not skip them.
• Freeze in ice cube trays for easy portioning.
• A Instant Pot can make excellent broth in 3–4 hours if you don't have time for the stovetop version.

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