Healing Homemade Bone Broth

Ingredients

• 3 lbs Mixed Bones (beef shank, chicken feet, pork hocks, ham bone) (roughly equal parts, preferably roasted for deeper flavor)
• 12 cups Cold Water (enough to fully cover bones in pot)
• 2 large Carrots (peeled and cut into 2‑inch chunks)
• 2 large Celery Stalks (cut into 2‑inch pieces)
• 1 medium Onion (quartered, skin left on for color)
• 4 whole Garlic Cloves (crushed)
• 2 whole Bay Leaves
• 1 tsp Whole Black Peppercorns (lightly crushed)
• 4 sprigs Fresh Thyme Sprigs (optional, added in final hour)
• 2 tbsp Apple Cider Vinegar (helps draw minerals from bones)
• to taste Sea Salt (add after simmering, not during purge)

Instructions

1. Purge the Bones

   Place the mixed bones in the stockpot, cover with cold water, add the apple cider vinegar, and bring to a gentle simmer over medium‑high heat. As soon as the surface shows foam and scum, turn off the heat, scoop out the foam with a spoon, then carefully drain the water.

   Time: PT10M

2. Rinse and Reload

   Rinse the bones under cold running water to remove residual blood and scum. Return the cleaned bones to the pot and add fresh cold water, covering the bones by about 2 inches.

   Time: PT5M

3. Initial Slow Simmer (Purge Phase)

   Bring the pot to a very low simmer (tiny bubbles every few seconds). Reduce heat to maintain a gentle tremor—no rolling boil. Simmer for 30 minutes, skimming any additional foam that rises.

   Time: PT30M

4. Long Slow Cook

   After the initial 30 minutes, lower the heat further and let the broth cook uncovered for 8‑12 hours (overnight is ideal).

   Time: PT12H

5. Add Vegetables and Herbs

   About 1.5 hours before the end of cooking, add the carrots, celery, onion, garlic, bay leaves, peppercorns, and thyme sprigs. Continue to simmer gently for the remaining time.

   Time: PT1H30M

6. Strain the Broth

   When the cooking time is complete, turn off the heat. Using tongs, remove the large bones and discard. Pour the broth through a fine mesh strainer or cheesecloth into a clean bowl, discarding solids.

   Time: PT10M

7. Season and Reduce (Optional)

   Taste the broth and season with sea salt as needed. If you desire a more concentrated broth, return it to the pot and simmer uncovered for an additional 30‑45 minutes until reduced to your preferred richness.

   Time: PT45M

8. Cool and Store

   Allow the broth to cool to room temperature, then transfer to storage containers. Refrigerate for up to 5 days or freeze for up to 3 months. The broth will gel into a Jell‑O‑like texture when chilled, indicating good gelatin content.

   Time: PT30M

Nutrition Facts

Calories

45

Protein

6 g

Carbohydrates

2 g

Fat

2 g

Fiber

0 g