Orders ship the second + fourth Mondays/Tuesdays of the month.
Next shipping dates: Tuesday, Dec. 10, deadline to order Dec. 9 at noon CST Pick up date: Dec. 12. || THERE WILL BE NO SHIPPING AFTER DEC. 10 SHIPPING WILL RESUME JAN. 14
Orders ship the second + fourth Mondays/Tuesdays of the month.
Next shipping dates: Tuesday, Dec. 10, deadline to order Dec. 9 at noon CST Pick up date: Dec. 12. || THERE WILL BE NO SHIPPING AFTER DEC. 10 SHIPPING WILL RESUME JAN. 14
by Leslie Svacina
Rated 4.8 stars by 4 users
15 minutes
50 hours
Making goat bone broth is quite simple to do and is way more beneficial for your health than those hard bouillon cubes or even a simple stock. Since the bones are simmered for a longer time with bone broth, it allows for more time to release more collagen, bone marrow, amino acids, and minerals, such as calcium, zinc and magnesium (Cleveland Clinic, 2018). It’s also more economical than the alternative.
You can drink it like a cup of tea. Or, I typically will I freeze or can it, and then use it in recipes that call for broth or stock, such as soups, gravies and other dishes. When I made this recipe recently, I used a combination of goat and beef bones.
This recipe uses either a slow cooker or Instant Pot (electric pressure cooker).
Enough bones to fill the bottom of your slow cooker or Instant Pot – recently I used a mix of beef and goat bones
2 tbs. apple cider vinegar
Vegetables, such as onion and celery, if you wish
1 tbs. refrigerated minced garlic
2 tsp. sea salt
Fresh herbs, if you wish
Water
Pre-heat oven to 450 F degrees.
Rinse bones, layer on sheet pan to roast in oven. Include veggies, if you wish. I usually will add the onions, but not other veggies at this point. Roast for 1.5-2 hours until the bones are browned, even a little crispy looking. Time may vary on the type of bones you are using.
Remove the bones and place in your slow cooker or Instant Pot. If there’s any extra fat or brown crispiness left on the pan, scrape it off and add it to the cooking pot.
Add apple cider vinegar, vegetables, garlic, herbs, and sea salt. Fill the cooking pot with water to the top, covering all the ingredients. In the Instant Pot, be sure to keep the water below the max line. I like to fill a cup below this line.
Cooking Instructions: Slow cooker: Cook on low for 48 hours. Instant Pot: Set on low pressure, cook for 30 minutes.
After cooking is complete, remove bones, vegetables and herbs. You can strain any other residue at the surface. I prefer to keep the extra fat on the top, but some may want to take it off.
Prepare for storage: Freeze in mason jars or zip top bags (leave room for expansion, or they’ll pop). If I have enough time, I’ll can the bone broth so I can store it in my pantry and keep my freezer space for other items.
Tips:
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