Bone Broth

Bone Broth Recipe

Bone broth is mineral rich soup stock from boiling bones of healthy animals.
It contains high calcium, magnesium, and phosphorus content making it good for bone and teeth health. With its high collagen content, it supports joints, hair, skin, and nail growth.

A good broth can be used as a base for most of your cooking needs.  I'll use it for simple soup noodle dishes or even to stewing and stir frying of dishes giving it the flavourful taste but reducing the need for salt to minimal amount.

A good bone broth is best to be boiled for 24hours or longer,  economically I prefer using thermal pot to cook so that I can save on electrical bills and yet have a good broth without having to worry about unattended stove or drying pot in a slow cooker.

Recipe

Ingredients:

2 Large pork bones
2 Chicken carcass
20+ chicken feets
1 Large onion (roughly chopped)
2 carrots (roughly chopped)
4 celery (roughly chopped)
1 sprig of parsley
1 tablespoon of apple cider vinegar
2.5 litre of water

Method:

1) Heat up a full wok of water and parboil the pork bones, chicken carcass and chicken feet.

2) Rinse the bones and chicken feet

3) I'm using a 7litre endo thermal pot, I'll place all the bones and ingredients except the parsley into the pot and fill up with water(estimated 2.5litre) and boil over the stove for 15mins. Usually I'll cook over the stove at night around 10pm when my girl has slept.

4) After boiling over the stove for about 15mins, sieve the scum that floats up to the top. I'll put it into the outer pot and let it continue cooking on its own till next morning around 9am and take it out to reheat on the stove for another 15mins.

5) Cooking time over the stove will usually be like this:
Day 1: 10pm
Day 2: 9am
Day 2: 6pm
Day 2: 10pm
Day 3: 9am
Day 3: 6pm

6) On the third day when I heat up after work around 6pm, I'll add in a sprig of parsley and boil for another 30mins.

7) Sieve through all the ingredients and store.  I'll usually keep some in the fridge to store if I need it the next 2days.  Balance of the broth will be frozen and can be kept for another month.

Note:
Feel free to change the vegetables to your preferred ones.
Try to keep parsley as it helps to seal the mineral in the broth
Adding apple cider vinegar or any forms of acid like lemon juice will help in extracting the minerals from the soup.