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Bone Broth

Bone Broth
Course: Mains

Ingredients

  • 4 pouds mixed bones (heads, feet, marrow, knuckles, etc) chicken, beef, fish
  • 1 carrot
  • 1 onion
  • Splash apple cider vinegar
  • 1 litre water
  • Salt, Peppercorn, Bay leaf (to taste)

Instructions

  • Place all ingredients in a large stock pot and set out at room temperature for hour. This begins the process of leaching the minerals from the bones. Move pot to the burner and place over medium heat to create a low simmer. Ideally around 180˚F, where just barely bubbling. Keep at this temperature at least 8-12 hours but as long as 72 hours! Scum will collect on the surface and remove as necessary with a spoon.
  • Place all ingredients in a large stock pot and set out at room temperature for hour. This begins the process of leaching the minerals from the bones. Move pot to the burner and place over medium heat to create a low simmer. Ideally around 180˚F, where just barely bubbling. Keep at this temperature at least 8-12 hours but as long as 72 hours! Scum will collect on the surface and remove as necessary with a spoon.

Alternatively

  • Place all ingredients in a crock pot. Simmer on low for the day. From this, one can remove and filter the liquid into jars, then add more water and simmer for another day. Repeat until bones are falling apart.

Notes

Recipe adapted frombambuclinic.com.