Bone broth is an ideal way to transform bones into a delicious and nutrient-dense broth. We outline the many health benefits of bone broth in our blog post here. For a simple way to try homemade bone broth, we recommend the recipe below with any of our bone products, including chicken backs, chicken feet, pork bones, beef bones, beef marrow bones, lamb bones, and canoe cut bones.
- 2-3 pounds of beef, chicken, lamb, or pork bones
- Salt and pepper to taste
- 1 package of chicken feet
- 1-2 onions, chopped
- 2-3 carrots, chopped
- 2-3 celery stalks, chopped
- 4-5 garlic cloves, chopped
- 2-3 bay leaves
- 2-3 sprigs of thyme
- 2-3 sage leaves
- 1 2 inch segment of ginger
- Preheat the oven to 450°F (230°C).
- Place the bones on a baking sheet and roast in the oven for 20-30 minutes until golden brown for added flavor.
- In a large pot, add the roasted bones and cover with water with salt and pepper. If adding vegetables, add the chopped onions, carrots, celery, garlic, bay leaves, ginger, sage, and thyme. Adding chicken feet at this step will add significantly more gelatin to the resulting bone broth.
- Bring the mixture to a boil over high heat and then reduce the heat to low. Simmer for at least 12 hours, or up to 24 hours, adding water as needed to keep the bones covered.
- Once the broth is done, remove the bones and any vegetables with a slotted spoon and discard.
- Strain the broth through a fine-mesh strainer or cheesecloth into a large container. Allow the broth to cool to room temperature, then cover and refrigerate overnight.
- The next day, skim off any solidified fat from the top of the broth. The broth should be a soft gelatinous texture when cold, indicating the presence of gelatin.
- Reheat the broth and enjoy as is, or use it as a base for soups and stews.