This bone broth follows the protocol listed in this analysis so that users can use the nutritional profile if they like. If you plan on using the nutritional profile (included in the RFN Sheet), it’s important to follow the exact ratio of water and bones listed. (So you can make less bone broth, just make sure to reduce water and bones to the same percentage)
- 9 1/3 cups filtered water
- 3.5lbs bones (bones with cartilage, joints, and connective tissue are best)
- 2 tablespoons white vinegar
- Place bones and water in pressure cooker or slow cooker.
- Add vinegar.
- Cook on low heat for 12 or 24 hours (double if using slow cooker).
- Once done cooking, let cool to a cool enough temperature so you can remove the bones.
- Once you’ve removed the bones, let cool completely in refrigerator until a white fat layer forms on the top. Remove the fat layer using a spoon or knife to gently break it off.
Cooking time is listed as 12 or 24 hours because analysis is included for both. 12 hour broth will not be as concentrated (partly due to less water evaporating) as the 24 hour broth.
Bone broth should be gelatinous – jello-like – once completely cooled. If your bone broth is not, make sure you are using bones with plenty of connecting tissue and joints.