|12 cups||Tap Water|
|1½ tsp||Salt, Kosher salt, table salt|
|2 tbsp||Apple Cider Vinegar|
|101.52 oz||altogether (view nutrition facts)|
- Serving size:12.70 oz (calculated)1 cup (by recipe creator)
- To a large pot add bones that you chopped up, either cutting them in smaller pieces or adding incisions. Be sure to use bones that still have a bit of meat on them. We used about 30 oz (850 g) of bones from a lamb shank. You can also use chicken bones, beef bones, etc.
- Fill the pot until the bones are completely covered. For 30 oz of bones, we used about 12 cups (2.8 l) of water.
- Add some salt and apple cider vinegar. The acidity of the vinegar helps break down the collagen. Alternatively, use lemon juice.
- Bring to a boil, then reduce the heat.
- Cover with a lid, leaving it just a little ajar, and let simmer for 10 to 12 hours.
- The volume should reduce by about 1/3, giving you about 8 cups of bone broth.
- Optionally remove the lid to reduce the liquid even further to get a richer broth.
- Remove the bones, the meat should fall off easily. Don't throw it out, it's delicious and you can make a nice meal by combining the meat with some of the broth. Just be careful in case there are some smaller pieces of bone in the meat.
- Strain the broth and season to taste.
- You can freeze the broth in jars. Make sure to leave some space in the jars, so that the liquid can expand in the freezer. It will easily keep for 2 months or longer.
- When cold, the broth may gelatinize due to the collagen. It will liquify again when reheating.
Meal Prep Tip
- Calorie count0 kcal
- Approx. WW SmartPoints™0.0
- Cholesterol 0 mg
- Sodium 456.9 mg
- Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Carbohydrates 0 g
- Dietary Fiber 0 g
- Total Sugars 0 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 0 g
- Calcium 11.2 mg
- Iron 0 mg
- Magnesium 3.7 mg
- Potassium 2.8 mg
- Zinc 0 mg
- Vitamin A (Retinol Equivalents) 0 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 0 mcg
- Folic Acid 0 mcg