Low Sodium Hearty Homemade Bone Broth
Experience the nourishing comfort of Low Sodium Hearty Homemade Bone Broth, a wholesome elixir crafted from roasted beef bones or chicken carcass, fresh vegetables, and fragrant herbs. This slow-simmered recipe, packed with natural flavors, skips added salts to prioritize health without compromising on taste. With a generous 12-24 hour cook time, the broth is enriched with collagen and essential nutrients, making it ideal for sipping or enhancing soups, sauces, and stews. Infused with earthy aromatics like bay leaves, garlic, and parsley, and brightened by a splash of apple cider vinegar, this bone broth is perfect for meal prepping or freezing for long-lasting convenience. Perfect for those seeking a low-sodium, nutrient-rich alternative packed with homemade goodness!
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Recipe Information
Ingredients
- 4 pounds beef bones or chicken carcass
- 2 large onion
- 3 medium carrots
- 3 large celery stalks
- 4 large garlic cloves
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 tablespoons apple cider vinegar
- 1 bunch fresh parsley
- 16 cups cold water
Instructions
Preheat your oven to 400°F (200°C).
Place the bones on a large baking sheet and roast in the preheated oven for 30-40 minutes until they are browned and fragrant.
While the bones are roasting, peel the onions and chop them into quarters. Rinse the carrots and celery and chop them into large pieces. Peel the garlic cloves.
Once the bones are roasted, transfer them into a large stockpot.
Add the chopped onions, carrots, celery, and garlic to the pot.
Pour in the cold water, making sure the bones and vegetables are fully submerged. Add more water if necessary.
Add the bay leaves, black peppercorns, and apple cider vinegar to the pot.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer. Skim off any foam that may rise to the surface during the first hour.
Let the broth simmer gently for 12-24 hours. The longer it simmers, the more flavorful and nutritious it will become. Check occasionally to ensure everything remains submerged, adding a little more water if needed.
Approximately 30 minutes before the simmering is complete, add the fresh parsley to the pot.
After simmering, turn off the heat and allow the broth to cool slightly.
Strain the broth using a fine-mesh sieve or cheesecloth into a large bowl to remove all solids. Discard the solids.
Allow the broth to cool to room temperature, then refrigerate. Once chilled, a layer of fat will solidify on the surface, which can be skimmed off and discarded if a lower fat content is desired.
Store in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
4270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.5 g | 329% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 31.7 g | ||
| Protein | 375.3 g | 751% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1443 mg | 111% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 6038 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
