Mineralrichbonebroth Recipes

Steps:

• Preheat oven to 350 degrees. Place bones on pan and roast for one hour or till browned. Roasting gives rich flavor and debt of color.
• Place roasted bones, remaining ingredients and your optional ingredients in a 6 quart stock pot or crock pot cover with a gallon of filtered water.
• Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers.
• The first few hours of simmering, you'll need to skim the impurities that float to the surface with a fine-mesh skimmer. Discard. I find that Grass-fed and healthy animals does produce much less of scum as conventional animals.
• Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add fresh herbs like parsley. This will impart additional mineral ions to the broth.
• Beef broth/stock: 48-72 hours.
• Poultry broth/stock: 24 hours.
• Fish broth: 8 hours.
• Remove from heat and let cool. Strain using a strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, Freeze for later use or can in pressure canner for up to a year.
• Grass fed broth doesn`t need to have the fat removed that would be your choice. But I would removed the fat from grain fed broths. Just chill the strained broth and when fat comes to top it will harden then just remove with spoon.
• FYI:You can add water and vinegar to the cooked bones and re-simmer for another 48-72 hours. ;) The bones are very generous. So generous that you can reuse bones for at least six times. Once the bones disintegrate and gave it their all. Start with fresh bones.
• Good Information:.
• http://www.westonaprice.org/food-features/broth-is-beautiful?qh=YTo2OntpOjA7czo0OiJib25lIjtpOjE7czo1OiJib25lcyI7aToyO3M6NToiYm9uZWQiO2k6MztzOjU6ImJyb3RoIjtpOjQ7czo2OiJicm90aHMiO2k6NTtzOjEwOiJib25lIGJyb3RoIjt9.
• Benefits of bone broth http://www.bonebroth.com/articles/1-benefits-of-bone-broth.

Steps:

• If you choose, you may brown or roast the bones/meaty bones first in a separate pan/pot if using a crockpot but this isn't a necessary step. I don't normally do it because it saves time/dishes not to and the purpose is just for more flavor which I don't find necessary in this recipe. If you choose to, brown them in bacon fat or coconut oil before putting them into the water in the next step. Place all ingredients in a 6 quart crockpot and set the heat to HIGH. Bring the stock to a boil, then reduce the heat setting to LOW. Allow the stock to cook for a minimim of 8 hours and up to 24 hours. The longer it cooks the better! Turn off the crockpot and allow the stock to cool. Strain the stock through a fine mesh metal strainer and throw away what you skim off. Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or freezer for later use.

Steps:

• Rinse all vegetables well, including the kombu.
• In a 12-quart or larger stockpot, combine all ingredients, except the salt.
• Fill the pot to 2 inches below the rim with water. Cover and bring to a boil.
• Remove the lid, decrease the heat to lwo and simmer for a minimum of two hours.
• As the stock simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
• Simmer until the full richness of the vegetables can be tasted. Add salt and stir.
• Strain the stock using a slotted spoon or strainer.
• Bring to room temperature before refrigerating or freezing.