Bone broth?

Because they asked for it, let’s look in more detail at the topic of bone broth. Seeing that more people wanted information about what bones are used? And some recipes, here we answer your questions. The best bones to use in broth are, first of all, those from more organically raised, pastured and grass-fed animals are the best option. These bones are richer in nutrients and come from much healthier animals. Raised in an environment with as few toxins as possible. The best bones for broth would be:

• Beef: knuckles, joints, feet and marrow bones.
• The foot of a calf or cow is rich in cartilage.
• The neck bones are good.
• A cartilage-rich pig’s foot can be added to any broth recipe without affecting the flavor.
• Meaty bones like oxtail, shank, and short ribs add a lot of flavor to bone broth.
• Use the carcass, neck, back and feet of chicken or turkey. Chicken feet are the best source of gelatin.
• Add additional wings and thighs to chicken or turkey broth. It’s not such a difficult decision and almost all bones work :) So how do you prepare?

Ingredients

2kg beef marrow and knuckle bones 1kg meaty bones (such as short ribs) 1/2 cup apple cider vinegar 3 stalks celery, cut in half 3 carrots, cut in half 4/4 of filtered water 3 onions 1 Handful of fresh parsley sea salt

Instructions

• Place the bones in a pot or clay container, add the apple cider vinegar, water, and let the mixture sit for 1 hour so that the vinegar can leach the mineral from the bones.
• Add more water if necessary to cover the bones.
• Add the vegetables to a boil and discard the foam on top.
• Reduce heat to low, cover, and cook for 24-72 hours (if you don’t feel comfortable leaving the pot on simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let it simmer all day).
• During the last 10 minutes of cooking, add a handful of fresh parsley for flavor and minerals.
• Let the broth cool and strain, making sure all the marrow comes out of the bones and is inside the broth.
• Add sea salt to taste and eat the broth as is or store in the refrigerator for 5 to 7 days or freezer for up to 6 months to use in soups or stews.