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Bone Broth

February 23, 2019

Bone broth is essentially stock, though with bone broth you use all types of bones, including knuckles or for some recipes chicken feet. Which creates a more viscous broth due to the collagen that seeps out of the joints and the bones during cooking. It is also made with more actual meat on the bones rather then bones that have been stripped clean. All of this adds to the flavor and mouth feel of the bone broth. It is great enjoyed on its own or as a base to create other culinary delights. 


Bone broth has gathered a lot of attnetion lately because of its health benifits. It is highly nutritious and is great during cold and flu season. It may protect your joints, becasue bone broth is a source of gelatin, as well as fight osteoarthritis. It can help reduce inflammation and promote gut health, as well as aid sleep and support healthy weight. It is also very easy to make. 


Here is a simple base recipe: 


- 4 pounds of bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones. 

- 2 medium carrots unpeeled 

- 1 medium onion quartered

- 1 garlic head halved

- 2 celery stalks

- 2 bay leaves 

- 2 Tablespoons black peppercorns


Pre-heat your oven to 450 degrees and roast the carrots, onions, garlic and celery. 


Add the bones to the pot and cover with water, bring to a boil and let the bones boil for 10 minutes skimming film and fat from the top.


After10 minutes remove the bones from the heat drain and rinse the bones. Wash the pot and return to the stove, add the bones and all of the roasted vegetables as well as the bay leaves. Add 12 cups of water or enough to cover the bones and have an inch or so above and bring to a slow simmer.


Simmer for 4-8 hours depending on what types of bones you are using. I usually simmer them for 4-6 hours. There are some that say you can let it go for up to 24 hours but I have never tried this and always had great results with 4-6 hours. You do not want the liquid to greatly reduce so if it is reducing to quickly turn down the heat and you can always add a little water but you should not need to with 4-6 hours. 


Skim as it cooks and strain through a strainer with a coffee filter or cheese cloth when done. Then enjoy. 


Play with it, you can use this as a base for soups and stews, you can change up what herbs and spices you include, I like to add ginger, fennel, star anise, and other spices and use it as a base for Pho and Ramen dishes. What will you add to yours? 












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