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).
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
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.
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.
*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.