4 lbs beef, lamb bones OR 3 chicken carcasses & 4-8 chicken feet
2 tbsp applecider vinegar
1 large organic white onion, roughly chopped
1 bunch organic celery, roughly chopped
1 tbsp black peppercorns
Place bones and vinegar in a large stock pot (mine is about 3 gallons) and let it sit as you roughly chop and prepare your seasonings. Cover the bones and vinegar with water and bring to a boil (usually takes about 45 min). Impurities will start to float to the top during the boiling process so be sure to skim a few times during the initial hour. (I use my fine mesh strainer). Once the bones and water are boiling, place the remaining ingredients in the pot. Turn down to the lowest simmer and cover. After 24 hours for chicken broth and 48 hours for beef/lamb broth take off the lid and allow to cool (I wait about an hour). Place your fine mesh strainer lined with cheesecloth over a large bowl and pour the bones and broth over the strainer into bowl. (I do this in the sink because I inevitably make a mess every time). After the broth is cooled I use a liquid measuring cup and pour it in quart sized mason jars leaving about 2 inches of room to allow for expansion in the freezer (If you fill them too full the glass jars will break in the freezer). Enjoy!
Okay so broth has been a VITAL part of my success. It is amazingly healing with all of its amino acids and vitamins as well as incredibly delicious and soothing. Consuming broth also increases the bioavailability of the protein you eat. In essence your body more efficiently uses protein so you don’t need to consume a huge piece of meat to get adequate protein benefits. It flavors any soup to perfection and if you do consume grains feel free to replace your water with homemade broth – your rice will be super flavorful! You can freeze it in ice cube trays to easily plop in your pot when making grains too. I began getting my bones from Whole Foods but have been fortunate enough to find an amazing butcher here in Santa Ana called Electric City Butcher who provide me with all of my meat, bone and feet needs!
*Also, be sure to make broth when you plan to be home so you can have consistent heat i.e. weekends. I leave mine simmering through the night but make sure to turn off the stove if I leave for a quick errand during the day.