How to Make Bone Broth

Bone Broth takes about a half day (or overnight) to fully prepare but is well worth the benefits you’ll reap. Consider all the benefits of bone broth:

• Prevents disorders of the bones, cartilage, and connective tissues
• Boosts immunity during sickness and healing and provides a non-dairy source of calcium and phosphorus.
• Provides a non-dairy source of calcium and phosphorus
• Offers an easily digestible source of collagen, chondroitin sulfate, and the essential amino acid building blocks glycine and proline

INGREDIENTS

• 3 pieces of pork bone, approximately 3-4” long (pork bones can be purchased at an Asian supermarket; ask the butcher to cut the bones for you. Three leg bones yield about 18 pieces)
• 3 quarter-sized pieces of ginger
• 3 stalks of green onions

PREPARATION

Step 1

• Place bones in stock pot
• Add water until bones are covered
• Simmer at lowest temperature for about 60 to 90 minutes
• After about an hour, all the blood and lymph will be released into the water

Step 2

• Remove the bones and discard the water
• Place bones on a baking sheet lined with foil
• Preheat oven to 385°
• Bake the bones in the oven for 30 minutes

Step 3

• While the bones are baking:
  1. Clean the stock pot and refill about 2/3 full with water
  2. Rinse and trim the green onion stalks and smash the ginger into small pieces
  3. Place both in the stock pot

Step 4

• After the bones have baked for 30 minutes:
  1. Rinse them under running water
  2. Place three pieces in the pot with the ginger and onions
• Bring pot to boil for 15 minutes
• Then simmer for 4 to 6 hours