Bone Broth

The recipe below is a rough guideline for how you can execute a tasty bone broth in your own kitchen, but by no means is it gospel. I do not know what size pot you own. I do not know what types of bones you may or may not be able to purchase or have leftover from last week's Sunday roast. Maybe you don’t have bay leaves, or maybe you dislike garlic.

How to make bone broth

The purpose of bone broth is to extract all the available nutrients and marrow from the animal bones to pack the bubbling water with flavor and sustenance. The key to this is cracking open any and all small bones with the back of a knife and cutting as many big bones in half to expose the marrow. As most of you reading this are probably wondering how on earth would you cut open a big beef knuckle, please do not fret. Your local butcher will have a band saw to help you with this task, and ask him you must as this step is crucial. So to simplify this recipe for you into a couple of sentences:

Buy as many exposed bones as you can to fit in your largest pot. Add vegetables if you like. Add water and simmer until done. Viola!

Ingredients:

• 1 chicken carcass, leg bones cracked
• 2 beef knuckles, marrow exposed
• 2 ham hocks
• 1 onion, halved
• 1 carrot
• 1 celery rib
• 2 large cloves garlic
• 1 bay leaf
• 1 tsp black peppercorns
• sea salt
• filtered water

Directions:

• Place all ingredients in a large pot and fill to the brim with water.
• Bring to a boil.
• Lower to a simmer.
• Skim initial impurities that rise to the top with a ladle.
• Allow pot to simmer for a total of 24-hours, replenishing with hot water if water level goes below solid bone mass in pot.
• Strain through a fine mesh sieve twice to remove all solids.  

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