Mineral Rich Bone Broth
1-2 kg chicken bones, free range or 1-2 kg fish bones
2 chicken feet (for extra gelatin (a great addition) (optional)
1 onion, no need to peel just quartered
2 carrots, rough cut
2 stalks celery, rough cut
2 tablespoons apple cider vinegar, to help extract minerals from the bones
OPTIONAL INGREDIENTS FOR FLAVOR AND MINERALS
ginseng roots (optional)
burdock root (optional)
fresh parsley (optional)
sea salt (optional)
black peppercorns (optional)
green peppercorn (optional)
bay leaf (optional)
dried goji berry (optional)
schisandra chinensis seeds (optional, can be bought on line or in your Asian food stores)
Preheat oven to 180 degrees celsius. Place bones on pan and roast for one hour or till browned. Roasting gives rich flavor and depth 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.