Bone Broth: Healthy, Delicious, and Versatile

As families grow more and more distant from the food they consume, the meat cuts they have available to them are often prime cuts, with bones being minimized or removed entirely.  But earlier generations saw the value in every part of the animal, as they invested scarce time and resources into raising animals for themselves and their families.  Bone broth is one example of a fantastically beneficial use of some "throwaway" leftovers from a meal.  It's easy to make, extremely versatile as a base for soups and stews, and extremely healthy.

Here's a great recipe to try with some bones of your choice:

3-5 lbs of meat bones (any mixture of bones will work)
(optional) Meat drippings saved from previous dishes
  • 1 ½ tablespoons of vinegar
  • 1 teaspoon of salt
  • Enough water to fill a stock pot
  • (optional) 4 to 5 carrots
  • 2-4 full bay leaves
  • 1-2 onions
  • Several ribs celery
  • (optional) 4 to 5 cloves of garlic
Place the bones and meat drippings into a large stock pot, slow cooker, or roasting pan.  One layer of bones is sufficient.  Cut all vegetables into large chunks, and place them into the pot.  Place salt and spices into the pot, and fill with enough water to cover the bones with at least two inches of water.  Cover with a lid, and turn on the heat to at least 250 degrees (F).  Let the mixture cook down over the next 1- to 2-days, stirring occasionally, and adding water as needed (enough to cover the pot contents).  Once the broth is ready, remove the bones and larger items, and strain the remainder to remove excess solids.  Be sure to cool the broth quickly enough to avoid being in the 40-140 degree temperature zone for too long.  Excess fats may be removed once the contents have cooled sufficiently.

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