With temperatures in the 20's today and the windchill hovering around 10 degrees here in The Windy City, I thought it might be a good time to post on how to make bone broth soup!!! The benefits of bone broth are many, including healing your gut and promoting healthy digestion, inhibiting infection, reducing joint pain and inflammation and promoting strong healthy bones, hair and nails.
Chicken and Beef Bone Broth
(Adapted from A Good Food Day, by Marco Canora)
- 4 lbs. chicken bones (any combination of backs, necks, and feet)
- 2 lbs. beef bones (shin or neck)
- 2 small onions, peeled and quartered
- 4 small carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 1/2 bunch flat-leaf parsley
- 1 bunch fresh thyme
- 12 oz. can tomatoes, drained
- 1 head garlic, halved crosswise
- 1 tsp. black peppercorns
- 2 bay leaves
- Combine bones in a deep 8-quart pot.
- Rinse with cold water, scrubbing with your hands.
- Drain and pack bones in pot.
- Cover with 4 inches of cold water and cook over medium-high heat for about 45 minutes until liquid boils.
- Reduce heat to medium and move pot so burner is off to one side. (This helps broth to circulate.)
- Simmer until broth looks clear, about 1 hour, occasionally using a ladle to skim off surface fats and foamy impurities.
- When broth looks clear, add remaining ingredients and simmer for an additional 2 hours.
- Use a spider skimmer to remove and discard bits of meat.
- Put a fine-mesh strainer over another large pot and pour broth through it; discard solids.
- Drink immediately, or let cool before storing. Makes 2 1/2 quarts.