Sally Fallon says it best:
“Homemade broth, of course, is a whole food product. It's a slow food, whole food, and real food that has been nourishing and healing people for tens of thousands of years.”
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Is Homemade Bone Broth Really That Good For You?Bone broth provides nutrients, proteins and amino acids that we lack in our western diet.
These amino acids are crucial to maintaining healthy collagen levels in your body.
If you do not pay attention to these amino acids, you will age quicker as they are incredibly important to collagen formation as you age.


What are the best bones for bone broth?The best bones for bone broth are:

• Beef knuckle and marrow bones.
• Chicken feet, wings, drumsticks, necks; an animal slaughtered in the name of Allah. We do not use carcasses.

First decide which type of bone broth you want to make. You can make the classics: beef, lamb and chicken. Or you can venture into turkey, duck or lamb.
You can also do a mixture of different animals, which is delicious! The perfect recipe calls for a mix of bones.


Instructions

1. Roast Bones on stoves to remove any hair on the hooves, also this process of simmering bones makes flesh remove bones, and leaches out collagen easily. 
2. Add bones and scrape brown bits from the roasting pan into a large pot or Dutch oven (Note: This can also be done in Crock-Pot*, Instant Pot or slow cooker).
3. Add water until bones are covered (try 12 cups).
4. Bring to a boil, then reduce to a rolling simmer. You need a high temperature.
5. Skim foamy bits and impurities that bubble up to the surface. Skim 2-3 times as needed over the first 1.5 hours.
6. Simmer broth for 12-24 hours. Place lid on top but leave slightly ajar (1-2 inches). Beef needs 20-24, chicken can simmer for just 12 hours. 
7. Add vegetables and herbs for the last three hours of simmer time.
8. When simmer time is done, remove solids (bones and vegetables) from your pot using spider strainer. 
9. Strain through a fine mesh strainer / sieve 
10. Transfer jars / containers to the fridge to cool. 
11. Remove fat cap from your jars if desired. It works great for cooking.

Notes:

• For Crock-Pot / slow cooker: cook on low or high setting, depending on your model. It should be visibly bubbling/simmering the whole time but not boiling. You can leave lid on or slightly ajar. Add water if needed.
• For Instant Pot: Close lid and turn knob to seal. Set to cook on low pressure for 3 hours for chicken or 4 hours for beef. When time is up, let the pressure release on it’s own.
• Bone Broth recipe may gelatinize when refrigerated. Congrats! This is due to the high collagen/gelatin content in your bone broth -- a hallmark of any quality bone broth. It will turn to liquid when heated up. 
• Storage: bone broth can be refrigerated for 5 days or frozen for one year.
• Save freezer space: you can reduce your bone broth further to save space. Boil the finished broth in a pot until it reduces to your desired volume, 15-30 minutes.