Collagen-Rich Bone Broth
Unlock the secret to professional-grade bone broth with this collagen-rich recipe. By simmering beef knuckles and chicken feet for an extended period, you extract maximum nutrients and gelatin, resulting in a nutrient-dense, silky base that sets into a perfect jelly when chilled. This traditional method, enhanced by a touch of apple cider vinegar, ensures a deep, robust flavor profile ideal for soups, stews, or as a restorative tonic, free from any non-halal ingredients.
Ingredients
- 3 lbs beef knuckles
- 1 lb chicken feet
- 2 large carrots
- 2 whole onions
- 3 stalks celery
- 2 tbsp apple cider vinegar
- Water for covering bones
Instructions
- Preheat oven to 400°F and roast beef knuckles and chicken feet for 45 minutes until browned.
- Transfer the roasted bones into a large stockpot or slow cooker.
- Add cold water until the bones are covered by at least two inches.
- Pour the apple cider vinegar over the bones.
- Simmer on low heat for 12 hours, skimming the surface occasionally to remove impurities.
- Strain the broth through a fine-mesh sieve into a clean container.
- Cool the liquid rapidly in an ice bath before storing it in the refrigerator.
Notes
Maintain a very low simmer throughout the process; a rolling boil will make the broth cloudy. Cooling rapidly in an ice bath is crucial for food safety and achieving the perfect firm jelly texture upon refrigeration. Store in airtight containers for up to 5 days or freeze for up to 3 months.