Why Bone Broth is the Perfect Supportive Superfood this Fall

I’ve made a few batches of bone broth now, have consulted with a few friends from different cultures, and have scanned so many recipes online that I think I have the basics of a great bone broth down to a science! 

HINT: For best results, make sure you’re getting high-quality bones and connective tissues. Look for organic, grass-fed varieties where possible, or connect with a local farmer. 

Thankfully the process is a simple one, and can be done on a lazy sunday to prep for a cold week of fall or winter wind. So, without further ado, here’s the best way to make bone broth that’s both flavorful and beneficial for your health:

1. Choose the Right Bones. The best bones for making bone broth aren’t always the most familiar to us, which makes it kind of exciting to seek out new sections of the grocery store, or a different style of market altogether. From what I’ve seen and experienced, using the following bones are a great place to start: knuckles; joints; feet; marrow bones; meaty bones like oxtail, shank, or short rib; or bones of younger animals like veal. 
2. Blanch to Clarify Broth. If you want to have a nice clear broth at the end of the process, it’s important to cleanse and blanch your bones before boiling. Begin by placing the bones in cold water and bringing them to a boil. Simmer for approximately 20 minutes and then drain the water. This blanching step helps eliminate impurities that might otherwise float to the surface during the simmering process, reducing the need for frequent skimming.
3. Roast to Enhance the Flavor. To intensify the flavor and enhance the ‘umami’ taste of your broth, rub the bones with tomato paste and roast them in a preheated oven at 400 degrees F. Roast for about 45 minutes to get bones with rich, browned spots that will add a velvety, smoky taste in the final product.
4. Simmer Well, with Spices. Something a friend told me about bone broth is that you have to choose the right pot. A tall and narrow pot, she said, will minimize the evaporation during the simmering process, and helps retain the concentrated flavor of the bone broth. Then, put your roasted bones in the pot and cover them with cold water and add a splash of vinegar (red cider vinegar works too). The vinegar aids in extracting collagen from the bones. Bring the mixture to a boil, then reduce it to a gentle simmer. Finally, enhance the flavor with aromatic ingredients. Consider using peeled onions, carrots, garlic cloves, clean celery stalks (without bitter leaves), fresh parsley, bay leaves, and whole peppercorns to add depth and complexity to your bone broth. Consider ingredients like crushed lemongrass, ginger, turmeric, or ground chili pepper to create even more unique variations.
5. Slow Simmer and Wait. Next, simmer the broth over low heat for an extended period, ranging from 12 to 48 hours. The longer you simmer, the more flavorful and nutritious your bone broth becomes. Some recipes suggest skimming off fat as the broth cooks, but if you plan to freeze it, the layer of fat on top can help preserve it. I like to watch the stock every couple of hours for skimming myself, since I end up using the broth within the week–it’s that good!
6. Strain and Store. With tongs, carefully remove the bones from the pot and discard them. Pass the broth through a fine sieve to remove any remaining impurities or solids, then allow the strained bone broth to cool to room temperature, and transfer it to airtight containers. You can refrigerate bone broth for up to five days or freeze it for up to three to four months.

And that’s it! Your very own bone broth to use in the comfort of your home, whenever the ‘soup feeling’ strikes!