Steps: 1. Bones 2. Blanching 3. Roasting 4. Aromatics 5. Water 6. Simmering 7. Straining 8. Storing 9. Reheating 10. Final notes

Bones The BEST bones for a gelatin rich broth are: Beef knuckle bones Beef/chicken feet For minerals: Marrow bones Rib bones/various soup bones For Flavor: Neck bones Meaty bones like short rib or oxtail My ideal combination is: 3-4 beef knuckle bones 1 lb chicken feet 1

Blanching This step is definitely optional. I never used to blanch my bones first, but after experimenting with blanching it has improved the quality and cleanliness of the final product. Although it is a bit of a pain in the a**, it does reduce the amount of time you spend

Roasting Whether you blanch the bones or not, roasting is a very important step. This adds a ton of flavor to your broth. Roast the bones at 450 degrees for about 30 minutes, or until the bones have nice browning on them. The exact time doesn't matter too much, it's really just

Aromatics This is the fun part! You can really use anything you want, and I recommend mixing and matching to see what you like best. I do always recommend at least using onions, celery and carrots, for a classic broth flavor. It also depends what you're using it for. If this is

Water Ideally, you want at least 1 quart of water per pound of bones. I usually use more bones, but it probably isn't necessary. I always recommend using the highest quality water you have access to, and definitely do not use tap water unless you have a filter. When adding the

Simmering The broth should simmer for at least 18 hours, and I recommend simmering it for closer to 24 hours. You can let it go even longer as well, but I wouldn't let the aromatics go longer than 24 hours. You really want this to be a bare simmer, and definitely do not let it

Straining Finally, the moment you've all been waiting for. I've strained using a number of different ways, from a coffee filter to a cheese cloth. By far the best (and easiest) method has been using an organic hemp nut milk bag. They are cheap, and you can reuse them quite a

Storing Mason jars are the absolute best way to store the broth. Personally, I portion them off into 8oz (1 cup) jars, so it's easy to use for recipes. I also sip on one cup every morning on an empty stomach with a pinch of sea salt. You can also just buy the really big mason

Reheating When I heat up my morning cup of bone broth, I skim off the tallow on top and save it to cook with (use it for my leftover baked potato recipe in the sides section). I heat it up on a small pot over the stove, never the microwave (the thought of zapping my precious

Final Notes NEVER add salt until you are about to consume it, or it is completely done cooking. This process is a lot of work, but the final product is absolutely worth it. Enjoy it, and make it your own! Every batch I make is a little bit different; I'm always adding new

Download my free, printable PDF with this exact bone broth recipe here: https://cookwithchris.kit.com/...

@coookwithchris I use your recipe and instructions for my beef bone broth and it's incredible. I drink a cup on the weekend, use it for bone broth rice, or slow cooking meats.

@PavoloneCheeze4 Love to hear it!

@coookwithchris I’ve found it tastes better, goes further and is more versatile if you just make it with bones first. You can do several extractions and then use it as a base to add aromatics.

@coookwithchris No Guajillo?

The older I get, the more disgusting this looks.

Instead of ozempic, have you tried eating steak and eggs for a month?

this new review of 50 studies showed that walking 7000 steps radically changes your health it lowered your risk of - all cause death by 47% - heart disease by 25% - cancer death by 37% - dementia by 38% - depression by 22% - falls by 28% walking is the most powerful way to

30 days since I left my mold-ridden house and I can finally think critically for more than 45 minutes a day