Seattle Wellness Group: Acupuncture and Bone Broth Recipes

I love bone broth and these recipes are better than any stock you can buy at the store! I have included bone broth recipes for chick and beef. Please feel free to reach out if you have any questions! 

Chicken Bone Broth from Scratch

Cooking to storage time: 9.5 hours Minimum 

Ingredients: 
1 whole raw chicken or carcass of a cooked or roasted chicken, or 2 chicken backs
2-4 chicken feet (optional-cleaned and nails trimmed)
Chicken Gizzards ( optional- if using whole chicken)
¼ cup of apple cider vinegar
Assortment of vegetables or vegetable scraps ( carrots, celery, squash, beets, onion, garlic, turnips, daikon radishes, ginger, etc.)

1 bunch of parsley
1 bunch of carrot tops/greens
Cold filtered water
Sea Salt (as needed)

Instructions:

1. Place chicken or chicken parts/bones in a large soup or crock pot (with optional gizzard/feet). Add apple cider vinegar and plenty of water to fully cover bones and chicken. May break bones before soaking.
2. Let sit 30 minutes
3. Add vegetables and/veggie scraps
4. Bring water to a boil, skim off any froth on water’s surface, cover and let simmer on low. Cook 12-72 hours. 8-14 hours acceptable. Some sources say 18 hours. If you’d like you may use potato smasher to smash bones midway through. If water drops below level of bones during cooking add more water.
5. When broth is almost done add parsley and carrot tops and simmer for additional 5-10 mins.
6. Shut off heat, strain with a fine mesh strainer in a large glass bowl, let cool for 1 hour before putting in the fridge. Ladle into quart sized mason jars. Optionally, skim any fatty layer off the top after 24 hours.
7. Store bone broth in the glass mason jars for up to 7 days. Afterwards, freeze any extra bone broth you won’t use within 1 week of making.

Beef Bone Broth from Scratch 
Cooking to storage time: 14 hours 45 mins Minimum

Ingredients: 
4-5 lbs of meaty rib bones and/or marrow bones (from a butcher or farmer’s market)

¼ cup of apple cidar vinegar
Assortment of vegetables or vegetable scraps (carrots, celery, onion, garlic, turnips, daikon radishes, ginger, etc.)
Cold filtered water
Sea Salt (as needed)

Instructions:
1. Roast bones on a baking sheet with no oil at 350 degrees for 45-60 minutes. (this step can be stinky)

2. Put bones in a large cooking or crock pot. Add apple cider vinegar and enough water to fully cover the bones.

3. Let soak for at least 1 hour

4. Add vegetables or breakfast scraps

5. Bring to a boil, skim off any froth, cover and simmer on low. Cook 12-72 hours. Some sources say 18 hours. If the water level drops below the bones, then add more water.

6. Shut off the heat, strain with fine mesh strainer in a large glass bowl and let cook for 1 hour before putting in the fridge. Ladle into quart-sized mason jars and store in the fridge. Skim any fatty layer off the top after 24 hours (optional)

7. You can store bone broth in glass mason jars in the fridge for up to 7 days. Afterwards freeze any extra bone broth you don’t use within 1 week of creation.