This post was inspired by a visit to New York City’s bone broth take-out window, Brodo. The recipe has been adapted from Sally Fallon’s, Nourishing Traditions (The Cookbook That Challenges Politically Correct Nutrition).
Ingredients
- 2 pounds (or more) of any bones from a health source
- 1 large, white onion
- 3 large carrots
- 3 stalks celery
- 2 T raw apple cider vinegar
- 3-4 T chickpea miso
- 1 bunch fresh parsley
- a generous handful fresh chives
- a handful of sesame seeds
- 1 t. sea salt, or to taste
- 1 t. cracker pepper, or to taste
- 1-2 t. dried chilli flakes, optional
- 1-3 cloves garlic, freshly pressed or minced
Optional
- Add any other herbs + spices: cumin, bay leaves, cayenne, and/or fresh cilantro or coriander.
- As seed in the photo above, I added diced avocado right before serving, and thought it was really good.
Preparation Method
- Aim to use 2 pounds of bones, per gallon water. If you’re using raw bones, it greatly improves the flavour to roast them in the oven first. I place them in a roasting pan, and bake on 350 for 30 minutes.
- Place bones in a large stock pot , pour water over, and add vinegar. *Let sit for 20-30 minutes in the cool water, the natural acids in the vinegar helps to make the nutrients in the bones more available.
- Roughly chop veggies and add to the pot (except parsley + garlic). Add sea salt, pepper + chilli’s, plus any other spices you’d like.
- Bring broth to a boil. Once it has reached a rolling boil, reduce to simmer until done (see notes below).
- During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
- Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetables.
- Add fresh garlic, sesame seeds + parsley. Stir in miso + chives. Keep covered to let all the new flavours blend together.
- Serve with diced avocado, and enjoy.
Notes
*Beef broth* Simmer for 48 h.
*Chicken stock* Simmer for 24 h.
*Fish broth* Simmer for 8 h.
When your broth is cool enough, broth can be stored in a gallon size glass jars in the fridge for up to 5 days, or you can freeze for later use.
Lisa Morrison
Found it! Thanks Jenn. So I’m seriously considering moving to NYC just for Brodo! Hope I can find chickpea miso in Halifax. And, yes, I learned from experience that the beef broth tastes (and smells) so much better when I roast it in the oven beforehand. Last night, I was awake for hours in the middle of the night. Finally, after drinking a cup of hot bone broth, I went back to bed and slept like a baby. It’s the ultimate comfort food!