Gut Healing Bone Broth
A start to finish guide on how to make your own gut healing bone broth from scratch.
Equipment
- 1 large stockpot
- 1 mesh strainer
Ingredients
- Beef or chicken bones SEE NOTE ONE
- Water SEE NOTE ONE
- Veggies on hand or scraps OPTIONAL
- Desired seasonings SEE NOTE TWO
Instructions
- Fill a large stockpot with bones, veggies, and water. Water should come about six inches above the contents of the post. This would be true if you are making a small batch as well. I prefer to season the broth after the straining process but you can add some salt now.
- Bring water to a heavy boil, then lower heat to a simmer.
- Allow to simmer for 8-10 hours with the lid on, adding about a cup of water every hour or two. (This will help keep up with the water that is being evaporated.)
- Allow broth to cool for about two hours.
- Using a mesh strainer, strain the liquid off the bones and veggies. (If beef is used dogs can eat the remaining bones. Chickens love the veggies!) I like to strain it into a large pot, it makes the next step easier.
- Reheat the strained broth in a large pot. Add in desired seasonings. Bring to a boil and simmer 15-20 minutes.
- Pour hot broth into quart mason jars and tightly screw on lid. SEE NOTE THREE. Or allow to cool and place in freezer safe ziplock bags. SEE NOTE THREE.
Notes
NOTE ONE: This recipe is designed to give you the tools and information you need to be able to make bone broth from scratch. It does not give exact measurements to bones/water or an exact amount of broth because results may vary depending on how many bones you have available. That being said, you can make this recipe by using left over chicken bones from your whole chicken or t-bone scraps or in mass quantity from butcher beef bones. I am simply giving you the tools to use how your situation requires.
NOTE TWO: See the section on gut healing herbs for herbs to add to your broth to optimize healing broth!
NOTE THREE: Pouring the hot broth into the mason jars creates a seal around the jar for longer short term storage. Meaning- you can store this in the refrigerator for up to six months. For long term (up to three years), shelf storage you will need to pressure can the broth after jarring it. Follow the instructions found in your pressure canner manual. You can also freeze the broth for use up to twelve months.