Debbie Allen, MNT, CNHP
Denver Nutrition, LLC.
www.Denver-Nutrition.com
Ph: 303-782-4842 * Fax: 720-222-8789
How to Make Bone Broth
(From Nourishing Traditions)
By Sally Fallon
Chicken Broth
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts,
such as necks, backs, breastbones and wings*
Gizzards from one chicken (optional)
2-4 chicken feet (optional) (I use one pound)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results.
Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat
glands and the gizzards from the cavity. Cut chicken parts into several pieces.
(If you are using a whole chicken, remove the neck and wings and cut them into
several pieces.) Place chicken or chicken pieces in a large stainless steel pot
with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1
hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover
and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more
flavorful it will be. About 10 minutes before finishing the stock, add parsley. This
will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole
chicken, let cool and remove chicken meat from the carcass. Reserve for other
uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock
into a large bowl and reserve in your refrigerator until the fat rises to the top and
congeals. Skim off this fat and reserve the stock in covered containers in your
refrigerator or freezer.
Debbie Allen, MNT, CNHP
Denver Nutrition, LLC.
www.Denver-Nutrition.com
Ph: 303-782-4842 * Fax: 720-222-8789
Beef Broth
about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley
Place the knuckle and marrow bones and optional calves foot in a very large pot
with vinegar and cover with water. Let stand for one hour. Meanwhile, place the
meaty bones in a roasting pan and brown at 350 degrees in the oven. When well
browned, add to the pot along with the vegetables. Pour the fat out of the
roasting pan, add cold water to the pan, set over a high flame and bring to a boil,
stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the
pot. Add additional water, if necessary, to cover the bones; but the liquid should
come no higher than within one inch of the rim of the pot, as the volume expands
slightly during cooking. Bring to a boil. A large amount of scum will come to the
top, and it is important to remove this with a spoon. After you have skimmed,
reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add
the parsley and simmer another 10 minutes. You will now have a pot of rather
repulsive-looking brown liquid containing globs of gelatinous and fatty material.
It doesn't even smell particularly good. But don't despair. After straining you will
have a delicious and nourishing clear broth that forms the basis for many other
recipes in this book.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl.
Let cool in the refrigerator and remove the congealed fat that rises to the top.
Transfer to smaller containers and to the freezer for long-term storage.