For a more in-depth look at Bone broth, see this post.
Bone stock or broth is a central part of traditional cuisines all over the world. Besides adding rich flavor to the dishes cooked with it, it is a wonderful way to include a host of minerals and vitamins in your food.
Long-cooked bone stock also has gelatin in it which is an excellent digestive aid as well as an incredible soother for the digestive tract. One of my teachers referred to gelatin as a supplement to the “topsoil” of the digestive tract.
Look for “knuckle” bones at your butcher shop. These are usually hip joints and have lots of collagen and gelatin that will cook down into your stock. It is also pretty important to try to use bones from organic, or at least grass-fed/free range animals for bone stock.
3 lbs. beef, chicken, pork or goat bones (or a combination)
1/8 c. vinegar (apple cider, wine or white vinegar is best)
2 medium onions (halved)
2 carrots (broken into large chunks)
2 celery stalks with leaves
1 potato (halved)
greens from one leek
Wash bones and place into a stockpot and cover well with water. Add vinegar and bring to a boil, skim impurities and reduce to low simmer. Continue to skim periodically, until no more foam forms on top (about 30 minutes).
Simmer, partially covered, for about 6 hours, skimming when necessary. Add optional vegetables and/or medicinal herbs and simmer, partially covered, for an additional 2 hours.
Let cool, covered, then strain. Store in glass or metal containers. Skim fat before using. Stock can be stored in the freezer for months. Use within a week in refrigerator.