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Bone Broth Recipe

Ingredients

• 1 kg marrow bones
• 1 kg cleaned chicken feet
• 3–4 L filtered water
• 3 tbsp apple cider vinegar with “the mother”
• 1 large onion
• 1 whole head of garlic, halved but unpeeled
• 2 celery stalks
• 2 whole carrots, cut into large pieces
• A piece of ginger about 3 cm long (optional)
• A piece of turmeric root about 2 cm long
• A small piece of kombu or other dried seaweed
• Black pepper and salt, to taste
• Herbs, to taste. The presenter uses bay leaves while cooking and fresh cilantro when serving.

Method

1. Blanch the bones: Put the bones in a pot of cold water, bring it to a boil, and boil for 10 minutes. Discard the water, then rinse the bones.
2. Soak with vinegar: Put the bones in the water you’ll use for the broth and add the apple cider vinegar. Let them soak for 30 minutes before heating.
3. Add the onion, garlic, celery, carrots, ginger, turmeric, kombu, pepper, salt, and any cooking herbs.
4. Cook using your chosen method and the timings below. If using a regular pot, skim foam from the surface during the first 30 minutes.
5. Let the broth cool completely, then transfer it to airtight glass jars. You can also freeze it in small portions or ice-cube trays. The presenter says frozen broth keeps for up to six months.

Cooking Options and Timings

Approximate times given in the video:

Bones Regular pot Pressure cooker Beef 12–24 hours 3–4 hours Chicken bones 6–12 hours 2–3 hours Chicken feet 4–8 hours 1.5–2 hours

A slow cooker is presented as the preferred option, with a general cooking range of 12–24 hours. The presenter says it requires less monitoring and produces a more concentrated broth with firmer gelatin. A regular pot or pressure cooker can also be used, but requires more attention or may produce less of the slow-cooked result.

Tips and Serving

• The presenter’s preferred combination is half beef bones and half chicken feet, for a rich flavor and a gelatinous result.
• When chilled, the broth should set into a gel. The presenter describes this as a sign of sufficient collagen.
• Serve with fresh cilantro, or use small portions in sauces and other dishes.
• Ginger can be omitted if you dislike it. The presenter also mentions leaving it out for high blood pressure.
• The video advises anyone with gout, high uric acid, or chronic kidney problems to consult a doctor before consuming large quantities.

Bone-Source Variations

• Beef bones: Deepest, richest flavor; take the longest to cook.
• Chicken bones: Milder and versatile in cooking.
• Chicken feet: Mildest flavor and least expensive option discussed; the presenter says they make a gelatinous broth.

Presenter and References

The presenter is Dr. Monserrat Rodríguez, on the Dr. Montserrat Rodríguez channel. She says the recipe and comparison chart are in the video description, and mentions recipe combinations on her website, serrat.com.