Bone Broth – Taking it to the Next Level

There are probably a gazillion recipes on the internet for Bone Broth but I can’t help but think my own version is the best.  It’s definitely one of the darkest, richest broths I’ve seen and I can personally attest to the rich flavor.  There are a couple of things that I do that I think elevate my Bone Broth and we’ll go into that here in the hope that everyone can “take their Bone Broth to the next level” so to speak.

First, I ALWAYS roast my bones and vegetables beforehand.  Placing everything in a roasting pan and roasting in the oven at 375 degrees for approximately 20-30 minutes instantly makes your broth darker and richer.  When roasting, it’s important to remember to include all the drippings from the pan, being sure to scrape out the bottom of the pan.  Roasting is no small thing because you can LITERALLY see the difference after roasting.

Bone Broth Roasting - Before

The top pic shows my pan full of bones (grass-fed beef and a pastured turkey back) along with some white and red onions, celery stalks, and carrots.

Bone Broth Roasting - After

This pic was taken after 25 minutes of roasting.  You can already see the difference in the bones…just look at that marrow.  (After about 8 hours of simmering, I pull the beef bones out with long tongs and use a butter knife to push the marrow out before returning the bones to the water.  I find this helps incorporate the marrow into the broth, especially if you continue to stir the pot frequently, always remembering to scrape the bottom and sides of the pot.)

***Though I always include garlic in my Bone Broth, I do not roast the garlic.  While the bones and veggies are roasting I peel and crush my garlic cloves and then allow them to “rest” while everything is roasting.  During that time the garlic has time to release and retain more of the Allicin, which can be destroyed completely during cooking.  Allicin is the primary ingredient in garlic which is responsible for the broad spectrum of antibacterial properties found in garlic.***

The most important thing you can do to produce the dark, rich Bone Broth pictured at the top (I had just pulled that one out of the freezer), requires time….lots and lots of time.  I don’t even start making Bone Broth unless I know I have plenty of time because I don’t want to rush the process.  I want to make sure I draw out every single ounce of goodness that I can in the form of vitamin and minerals so I ALWAYS allow my broth to simmer for AT LEAST 24 hours, and preferable for 48 hours if possible.  That may seem like a long time and it is but, it’s totally worth it when you produce such a rich broth.  On the bright side, though it is time consuming, it doesn’t require much in the way of additional effort on your part, just some additional stirring.  I try to schedule my Bone Broth making sessions on the weekends when I have additional time.  I can start it on Friday afternoon/evening and let it simmer through Sunday.  Though stirring every few hours isn’t mandatory, I love checking on it periodically and allowing the wonderful aroma to fill the house.  🙂

It’s important to incorporate herbs that are not only beneficial to your health, but also are pleasing to your palate.  The more you enjoy the taste of your Bone Broth, the more likely you are to incorporate it into your daily diet.  Since taste is an individual thing, the choices are limitless.  Based on my own taste and health needs, I try to always add Turmeric and Ginger in addition to Rosemary and Thyme.   The important thing is to make your broth so good that you find yourself LOOKING for ways to incorporate it daily and, so flavorful that it’s delicious enough to eat alone.

Do you have a trick to take your Bone Broth to the next level?  If so, I would love to hear about it.

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