Bone Broth
This recipe is taken from Dr. Siebecker's website
siboinfo.com
1. Bones - poultry, fish, shellfish, beef or lamb
- Cooked bones from a previous meal, with or without skin or meat may be used.
- raw bones, with or without skin and meat (can be browned first for flavor)
- DO NOT USE knuckle bones as they contain high-FODMAPs compounds.
2. Water - Start with cold water. Use enough to just cover the bones or 2 cups water per 1 pound bones
3. Vinegar - apple cider, distilled/white, red or white wine vinegars can all be used. 1-2 tbsp. Or Substitute lemon juice for vinegar. Make sure that there is no sugar added to the vinegar.
4. Vegetables (optional) – skins, ends and tops or entire veggies can be used for the broth. Cabbage, carrot, celery root, fennel bulb, and the green parts of scallions can be used. See the food guide for more vegetable ideas.
Combine bones, water and vinegar in a pot, bring to a boil, remove any scum that has risen to the top and reduce heat. Simmer 6-48 hrs for chicken, 12 –72 hrs for beef, the longer the better (24 hrs is best). To reduce cooking time, you may smash or cut bones into small pieces first. If desired, add vegetables in last 30 minutes of cooking (or at any point as convenience dictates). Strain through a colander and discard the bones. If uncooked meat was used to start with, you may reserve the meat for soup or salads. If you wish to remove the fat for use in gravy, use a gravy separator while the broth is warm, or skim the fat off the top once refrigerated. Cold broth will gel when sufficient gelatin is present. Broth may be frozen for months, or kept in the refrigerator for about 5 days.
siboinfo.com
1. Bones - poultry, fish, shellfish, beef or lamb
- Cooked bones from a previous meal, with or without skin or meat may be used.
- raw bones, with or without skin and meat (can be browned first for flavor)
- DO NOT USE knuckle bones as they contain high-FODMAPs compounds.
2. Water - Start with cold water. Use enough to just cover the bones or 2 cups water per 1 pound bones
3. Vinegar - apple cider, distilled/white, red or white wine vinegars can all be used. 1-2 tbsp. Or Substitute lemon juice for vinegar. Make sure that there is no sugar added to the vinegar.
4. Vegetables (optional) – skins, ends and tops or entire veggies can be used for the broth. Cabbage, carrot, celery root, fennel bulb, and the green parts of scallions can be used. See the food guide for more vegetable ideas.
Combine bones, water and vinegar in a pot, bring to a boil, remove any scum that has risen to the top and reduce heat. Simmer 6-48 hrs for chicken, 12 –72 hrs for beef, the longer the better (24 hrs is best). To reduce cooking time, you may smash or cut bones into small pieces first. If desired, add vegetables in last 30 minutes of cooking (or at any point as convenience dictates). Strain through a colander and discard the bones. If uncooked meat was used to start with, you may reserve the meat for soup or salads. If you wish to remove the fat for use in gravy, use a gravy separator while the broth is warm, or skim the fat off the top once refrigerated. Cold broth will gel when sufficient gelatin is present. Broth may be frozen for months, or kept in the refrigerator for about 5 days.
