Author Topic: Bone broth  (Read 9392 times)

Offline Warren Dew

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Bone broth
« on: October 31, 2009, 11:38:33 AM »
I've been meaning to make beef bone broth for some time, but had several false starts that involved buying the bones and then letting them sit in the refrigerator until they went bad.  Yesterday I finally used my latest set of bones before they went bad, though.

The resulting broth was really, really good.  You know those nutrients that people criticize the "meat only" folks for missing out on?  I'm convinced this is how to get them.

I basically used one quarter the recipe in the old Joy of Cooking, minus all the ingredients I didn't have on hand.  Here's what I used, which was good for a single portion, but next time I would multiply by four at least, and freeze the extra.  I just need to figure out what kind of containers would be good for freezing this stuff.

There are probably lots of better recipes than mine; this is mainly to show how easy it can be.


1.5 lb bones (mine seemed to be knuckle bones plus a couple ounces of marrow bone)
1 quart water
2 black peppercorns
1/4 tsp thyme (Joy also adds cloves, bay leaf, parsley, and a rib of celery - use what you like/have)
1/2 cup root vegetables (I used onions, Joy specifies a mix of carrots, tomatoes, onions, and turnips)

Brown bones in oven to 350 degrees, approx. 30 minutes
Add bones to cold water and bring to a boil
Simmer covered 30 minutes
Skim scum (in my case there wasn't much to skim)
Add spices and vegetables and bring to a boil
Simmer covered for 6-12 hours, I did it closer to 12
Strain out solids.  Joy specifies a double layer of cheesecloth, but I just used paper towels in a wire strainer.

Yield:  approx. 1 cup.

It tasted sooo good.  I need to keep some of this around for next time I cheat and get sick.

Note:  I did not use acidulated water, so my broth probably didn't have as much calcium as it could have.  For more calcium, I'd add a bit of lemon juice to the water at the beginning.
« Last Edit: October 31, 2009, 11:41:21 AM by Warren Dew »


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Re: Bone broth
« Reply #1 on: October 31, 2009, 11:46:37 AM »
Sounds good, Warren!

I was drinking bone broth for a while there too for that "missing" calcium, but weirdly it started to upset my stomach. Maybe it had too much fat in it, I don't know. So now I just have a spoonful from my crock-pot cooked meat, but not much more than that. Which is a shame, because it tastes AMAZING.

Offline Posy

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Re: Bone broth
« Reply #2 on: October 31, 2009, 04:58:39 PM »
Mmm sounds really good Warren!

Offline Warren Dew

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Re: Bone broth
« Reply #3 on: January 04, 2018, 09:52:44 PM »
I haven't made this much, but I now frequently make an even simpler broth recipe.  It's based on the bones left over when we order out for baby back ribs every couple of weeks, so it's not 100% paleo.

I take 4-5 ribs, including whatever meat the kids leave on them, and put them in about a quart of water.  I then heat the water to a simmer and let it simmer for an hour or two, reducing the volume by about half.  I then remove the bones, strain out any other solids using a find mesh steel spatter guard, and salt to taste for a consomme soup.

It tastes reasonably good, and is excellent for when someone in the family has a cold.  I keep baggies of 4-5 bones in the freezer for this purpose; since it only takes an hour, I don't need to make it in advance.
« Last Edit: January 04, 2018, 09:58:10 PM by Warren Dew »

Offline Mr Pete

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Re: Bone broth
« Reply #4 on: February 07, 2018, 04:46:05 AM »
I've made many a batch of bone broth. It's excellent as a hot drink on its own, or as a base for soups, stews, etc. My beef-broth goulash should be listed as a wonder of the modern world...

I most often make chicken broth...

Get whatever chicken carcasses, wing tips, etc (chicken necks and feet are particularly good). When I cook chicken wings I reserve the wing tips for this. Save the carcass the next time you make a roast chicken. Alternately, use beef bones (add a pig foot for added gelatine). Heck, I've made this with pork ribs, with venison bones, with fish bones & heads (although you only want to simmer fish stock for 30 minutes tops) - heck, use whatever you like.

Roast dem bones if you like. Not necessary. But you get bonus points for roasting with a real wood fire...

Throw dem bones in a slow cooker or a pot. Add some chopped celery, carrot, onion, and a garlic bulb cut in half. Add whatever herbs/spices turn you on. Cover with water, and simmer for 24 hours. Keep an eye on the water level to ensure it's always covered.

If you want a more Asian flavour, add ginger, scallions (instead of other onion). Coriander, mint, star anise, etc can help too, depending on the flavour you're after. I've often added soy sauce and/or fish sauce in the past, but that's incompatible with a paleo diet.

If you want a more European flavour, add thyme, parsley, etc. Be creative - that's the fun bit.

Add chillies as you wish - they go with anything, after all (although my wife disagrees with this).

DO NOT skim the fat off. Read on and learn, my very young padawan...

Run it through a seive, then some cheesecloth (muslin) held in a second seive. Then you have two options:

1. Refrigerate it or freeze it or use it as is. Amazing, unctuous, gelatinous, etc. I adore this.
2. Refrigerate it until a fat layer forms on top. THEN skim off the fat, and store in the fridge. This fat is excellent for sautéing, stir-frying, or whatever you plan on doing with some good fat.