You can easily make your own nutrient dense bone broth from the bones of beef, bison, fish, lamb, poultry (chicken, duck, goose, turkey) or venison. To avoid toxins, choose bones from animals that are organic, pastured, grass-fed and wild caught. Bones that contain cartilage are an excellent choice. They will produce a nutrient rich gelatin. I also recommend adding bones that include visible meat to enrich the flavor of your broth. The vegetables and spices are added both for flavor and added nutrients. Below you will read everything you need to know about making bone broth at home.
Here are several places to find bones for your stock:
- Keep all of your leftover bones from roasted chicken, a bone in roast, etc.. I store mine in a freezer bag in the freezer.
- Find a local butcher that processes the whole animal. If they do not carry the bones, they may be able to order them for you.
- Purchase bones from farmers who raise grass fed animals. Check out EatWild http://www.eatwild.com/products/index.html
- Ask your hunting friends to save bones for you during hunting season and store them in your freezer.
- Check with your grocer. Whole Foods sells soup bones
- Order online- U.S. Wellness or Tropical Traditions are good options
Types of bones that work best:
Beef – Choose marrow rich bones like knuckles, joints, neck and feet. For flavor, add meaty bones like oxtail, shank, and short ribs.
Pork – Pig’s foot can be added to any broth recipe and it will not affect the flavor.
Poultry – Use the full carcass of the bird including necks, backs and feetAdd extra wings and thighs to chicken or turkey bone broth.
Wild Game – Avoid using the spine. Deer, moose, elk and antelope work well.
Fish – Only cook fish broth for one hour to avoid a fishy taste. Cooking longer can cause the oils to become rancid. Fishmongers will often save fish bones for you for free. Use carcasses from non-oily fish such as cod, haddock, hake, sole and snapper. Avoid carcasses of oily fish such as salmon, tuna, herring and swordfish. Tip: Chop all of your veggies more finely than with other bone broths so that the flavor will release better in the shortened cook time.
Chicken Wing Bone Broth
- Stove Top
- Slow Cooker
- 6 lbs chicken wings
- 2 large yellow onions chopped
- 4 stalks celery chopped
- 2 leeks chopped
- 2 heads garlic halved horizontally
- 4 carrots chopped
- 2 Tbsp black peppercorns
- ½ bunch parsley rough chopped
- 3 bay leaves
- Salt to taste
- 12 cups cold water
- Preheat oven to 400°F.
- Place chicken on rimmed baking sheets in a single layer. Roast until deeply browned and caramelized, about 45-60 minutes.
- Remove baking sheets from oven and immediately pour 1/2 cup water onto each sheet. Tip water and bones into a large, tall soup pot, scraping off any bits still stuck to the sheets.
- Top with remaining ingredients and cover with cold water (at least 12 cups). Bring to a boil, then reduce heat and simmer, pushing down any exposed items at least 8 hours and up to 15 hours. If using a slow cooker, heat on high until bubbling, then reduce heat to low and cook 8-15 hours.
- Remove from heat and let cool 10 minutes. Strain through a fine mesh or metal strainer into a large measuring cup or lidded bowl and stir in salt to taste.
- Let sit until fat rises to the top, then skim and discard fat. Or, for easier removal, chill completely and spoon off and discard solidified fat.
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