HOMEMADE BROTH

• 5-6 pounds of bones and animal parts

• 5-6 quarts of filtered water

• 2-3 tbsp of OJ or vinegar

1. Buy one or a combination of different animal parts. You can use oxtail, chicken or turkey necks and backs, chicken feet (not soaked in chlorine or disinfectants), lamb necks, bones from any animal, beef or lamb ribs, or any part of any animal that contains connective tissue, bones and meat. Oxtail, lamb neck and chicken feet make the best and thickest broth, but you can combine different parts together. You need to experiment to find out what works best for you.
2. Place about 6 pounds of animal parts in a large stock pot or roaster oven. Cover with about 6 quarts of water. Use about 1 quart of water for every pound of bones.
3. Add 2-3 tablespoons of orange juice OR about 2 tablespoons of vinegar. Use apple cider or plain vinegar that does not have strong flavors (the acidity will pull the minerals out of the bones).
4. Cover the pot and bring it to a boil.
5. Remove scum and discard. Then simmer for at least 5-6 hours or until the water has cooked down into the meat.
6. Remove the bones and parts from the broth with a slotted spoon or strainer. Place the strained broth in a bowl in the refrigerator until the fat has risen to the top (this may take 24 hours).*
7. Take the bones and parts and repeat the entire process but add ¾ the amount of water.
8. Remove the fat and throw it away. Store the broth in glass jars.
9. It will last in the refrigerator for about 4-5 days. If you want to store it longer, freeze some. When you freeze broth in glass jars, make sure you only fill the glass jar about ¾ full because the broth freezes it will expand.
10. Enjoy broth by the cup with same added sea salt or add it to your favorite soup or stew recipe.
11. I recommend consuming at least 12 oz of broth a day.

*Note: The refrigerated broth should be like jell-o. This means it is full of gelatin and high in protein. If it is too watery its means that the animal parts you bought were not full of gelatin. You may need oxtail, lamb necks and/or chicken feet to help thicken it more or you may have added too much water to the recipe.  Do not discard this broth; it will still be rich in minerals.

Resources:

Bones and animal parts for making broth can be found at the farmer’s market or at a local butcher shop.  I get my oxtail bones in 5 pound packages through Hoesly’s Meat Market (www.hoeslysmeats.com). You will need to call ahead and order.  Ask for it to be made in 5 pounds packages.

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