To cook a bone broth you can use beef, veal, bison or lamb bones and chicken carcasses. It is important to use bones from healthy, grass fed, organic animals. There can be meat still attached to the bones, it will add taste to the soup.

I am sharing my grandmother’s very simple recipe with you today. When I was a kid, growing up in France, bone broth and bone marrow on toast were a staple in our household. To get a richer and tastier broth, pre-roast the bones for 40 minutes in the oven at 450 degree F.

My recipe can be ready after 3-4 hours, but you can simmer the broth for 24-48 hours and it will make it richer in minerals.But not everybody has the time to do it!

Bone broth is an amazing source of minerals. Come to think of it, whatever made the bones/ligaments is now being released in the broth. Bone broth is known to help boost the immune system. Who hasn’t been fed chicken broth when nursing a cold? Bones contain high level of several minerals such as calcium, magnesium, and phosphorus. Bones and ligaments also contain high level of collagen, known to support our joints, hair, skin, and nails health.

For 6 persons you will need:

– 2 pounds of miscellaneous bones (you can also add ligaments)
– 1 gallon of water
– 2 sprigs fresh thyme
– 2 sprigs fresh parsley
– 2 laurel leaves
– 2 large onions, sliced in 4 quarters
– 2 to 3 celery stalks chopped
– 2 to 3 carrots peeled and chopped
– 1 tsp. peppercorn. I only add salt when serving.

How to prepare it:

The broth will cook for as little as 3-4 hours and up to 24-48 hours.

Once the bones have been roasted in the oven, cover them in cold water in a large stock pot that you will get to boiling temperature. Some people add cider vinegar to enhance the minerals extraction. Foam will form, scoop it out.

Once it has boiled, lower the temperature and add the thyme, laurel and parsley in one “bouquet” with the chopped vegetables and pepper. Cover, make sure there is enough water, and simmer for 3 to 4 hours.

Once the broth has been simmering long enough, filter it so that you end up with a clear liquid. Get rid of the bones (I keep marrow-rich bones and spread the marrow on toasts with coarse salt and pepper). Keep the broth in the fridge overnight. The next day, get rid of the fat layer that is covering the surface. You can try to recover the “gelatine” that has formed, it is also excellent. My grandmother re-purposed the gelatine and used it when re-heating cooked vegetables, especially potatoes. It gave them a special flavor. I still do it.