Ingredients
Method
- If you use red meat bones, like beef or lamb, many people like to roast the bones beforehand at 425°F/220°C for about 30 minutes to enhance the flavor of the broth. It also help in making the minerals in the bones more available.
- Place all ingredients into a large stockpot or slow cooker.
- Fill stockpot or slow cooker with filtered water to cover. Leave room for water to boil.
- Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises. (if you don't remove the scum it's not a disaster. Your broth will just look a bit cloudy.)
- Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours.
- Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
- Let stock cool to room temperature, cover and chill. It will last about one week in the fridge.
Notes
IMPORTANT NOTE- If needed, start with a shorter cooking time, about 3 hours. Some people can have a reaction if they are sensitive to histamines and the longer the bones cook the higher the level of histamines is. If 3 hours are okay, you can slowly increase the cooking time and see what suits your body.