How To Make Bone Broth

🧂 Ingredients

• 4-8 beef bones

  (or pork or chicken bones)
• 6 oz tomato paste

  (for beef bones)
• 1 teaspoon smoked paprika
• ½ teaspoon each, salt & pepper
• ½ teaspoon oregano
• ½ teaspoon thyme
• 3 medium carrots

  (roughly chopped)
• 4 ribs celery

  (roughly chopped)
• ½ small yellow onion

  (roughly chopped)
• 2 bay leaves

Instructions

• 1 Preheat oven to 450°F (230°C) and remove any excess meat from your beef or pork
  bones (you'll want to remove the meat from chicken bones as well, but it is
  easier to be more lax because you need to add more bones.)
• 2 If using beef bones, coat them with tomato paste, smoked paprika, salt, pepper,
  oregano, and thyme. (Or your preferred herbs). For chicken and pork, you can add
  the seasonings when you transfer the bones to the pot and cover them with water.
• 3 Place the bones on a baking sheet lined with foil and bake in the preheated oven
  for 30-35 minutes. (You want the bones to be browned but not black). Remove the
  bones from the oven and place them into a large stockpot as well as any
  drippings that may have been on the pan.
• 4 Add your roughly chopped vegetables to the pot along with the bay leaves. Then,
  add enough water to cover the bones. Place the lid on the pot and cook on low
  heat for 6-8 hours.
• 5 Use a colander to strain the broth into a large bowl in order to remove the
  bones, herbs, and vegetables.
• 6 Use immediately or allow the bone broth to cool completely before storing.

Nutrition Info