“The Ketogenic Edge Cookbook: A Training Manual for Low-Carb, Ketogenic, and Paleo Cuisine”: http://www.primaledgehealth.com/product/primal-edge-health-ketogenic-cookbook/
Endless Bone Broth Recipe by Jessica Haggard
What you need:
1. 5-6 pound mixture of meaty bones, marrow bones, and knuckle bones
2. ¼ cup acid (limes, lemons, apple cider vinegar)
How to make it
– Dry roast bones at 350* for about 20 minutes until lightly golden brown.
– In a large pot, add lime juice and bones, cover in water. – according to Sally Fallon, author of Nourishing Traditions and “Broth is Beautiful”, you should let the bones sit in lime water for 40 minutes. I however, don’t do this specifically, I turn the burner on the lowest setting and figure by the time the pot is hot it’s been at least the required 40 minutes of resting time.
– It is VERY important to ensure a low cooking temperature. Make sure your broth does not boil, it should simmer on low heat.
– Keep the water line over the bones by adding additional water when needed, simmer for a minimum of 24 hours and up to 72.
– Before you filter it, during the last two hours, you have the opportunity to add herbs and veggie scraps like onion, carrot, and celery if you feel inclined. We skip this step and choose to add in salt and dried herbs upon drinking.
– strain through a cheese cloth, fine mesh, a strainer, or whichever tool you have available and refrigerate – it should form a nice thick gel with the tallow solidified over the top. If storing for longer than a week you may need to freeze the broth.
– To make “endless broth”, I strain at 48 hours, recycle the bones with an additional 1-2 pounds of meaty bones. After the initial batch, I strain every 24 hours, add some more bones or a foot and keep it going all week!