Smart and Miraculous Bone Broth Recipe

🇨🇷 Español

Through my experience researching and cooking this recipe, I know that all bones provide important and valuable nutrients; but my all-time favorite is the chocozuela. This bone is the actual knee joint, and being full of cartilage, it supplies the most collagen and pure gelatin to the mix. I prepare this original recipe with much love for everyone's health and healing.

Important note

AUTHORSHIP: Cira Arroyo Fuentes 

 | © 2023, Costa Rica, 7/27/2023, 12:47 p.m.

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Natural bone broth made from different animals such as chicken, turkey, beef (especially the knee bone, known as Chocozuela in Costa Rica), lamb, and more, is a smart, miraculous, nutritious, and budget-friendly broth. It is highly accessible to people of all economic and social levels.

This broth, along with other super healthy and affordable recipes accessible to everyone, nourishes not only our bones but also our skin from the inside out to keep us younger and stronger, due to the high amount of collagen it provides to our bodies.

It should be consumed once or twice a day, in 8-ounce portions each time.

You can prepare it ahead of time and keep it in the refrigerator or freezer to use as a base ingredient in soups, stews, sauces, gravies, rice, spaghetti, smoothies, or any dish being prepared that requires a good meat flavor. It can also be drank hot as a consommé, served in a heat-resistant mug or a special consommé bowl.

To prepare this broth, the first step is to buy the bones at the butcher shop or supermarket. If possible, ask for bones from grass-fed animals.

In my case, since I live alone, I could prepare the bone broth on a low simmer over the stove in a five-liter pot just for myself, and that amount would be enough. However, since I have a larger slow cooker—which is ideal for making bone broth—I prefer to prepare it there.

For a very large family, it is best to use the largest pot you have or buy the largest slow cooker you can find, purchasing an amount of bones that fits your family's size.

Recipe:

Ingredients

• 1 kilo or more of chicken bones (even better if it is only chicken paws/feet).
• 1 kilo or more of beef or lamb shank bones, and ideally includes beef knee bones ("Chocozuela"), which is a super gelatinous bone and one of the absolute best.
• 1 to 2 tablespoons of pure vinegar with "the mother".
• 3 celery stalks.
• A small bundle of cilantro (coriander) with its roots included.
• A small bundle of culantro leaves (culantro de coyote), along with their roots if possible.
• 1 onion (red onion is preferred).
• 1 small head of garlic or 7 very large garlic cloves.
• 1 large chili or pepper (either red or green).
• 1 teaspoon to 1 tablespoon of turmeric.
• Black pepper to taste.
• 1 to 3 carrots, if desired and to taste.
• Other vegetables to taste.
• Salt to taste, if desired.
• Water.

Preparation:

Clean the bones thoroughly. In the case of the chicken feet, cut off the entire nail part if you prefer; although some say it is better to leave them on. Wash them well and place them in a very large pot, preferably a slow cooker with a capacity of more than five liters.

Add enough water to reach the rim of the pot or fill it until all the bones are completely covered. Then, add the vinegar (I did not add it in this video because I did not have any at the time); however, adding it is highly beneficial because the acidity of the vinegar helps extract more minerals and nutrients from the bones.

When the water begins to heat up and turn red, some people discard this water and replace it with clean water. In my case, I do not like to do this because I believe many nutrients are lost if you throw away that first water. Therefore, what I do as the water simmers on low heat—usually during the first six hours—is skim off all the foam that rises to the top, which is impurities, and discard it.

During this time, chop all the ingredients. Once you notice that no more foam rises (approximately after six hours), add the salt. However, if you plan to use the broth later for a variety of different recipes, it is better not to add salt.

Next, add all the spices and base ingredients first so the broth develops a good flavor. Later on, add the carrots and any other desired vegetables near the end, during the final third of the cooking process. (If you do not know what kind of recipes you will make with this broth later, it is best not to add salt or vegetables that could interfere with, alter, or change the flavor of those future dishes).

Remember that even though this broth is being prepared in a slow cooker, you must keep an eye on it because the water evaporates during cooking. You must periodically add boiled, hot water to replace what evaporated. You should never leave the pot or stove on and go run errands outside the house. If you absolutely must leave, it is better to turn off the heat and resume the cooking process when you return. The cooking process takes 24 hours if you use only chicken feet bones, but if you also use shank bones, it can take up to 48 hours if desired to maximize nutrient extraction from the hardest bones.

When the broth is ready, remove the bones, strain the liquid, and let it cool to room temperature. Then, place it in the refrigerator. Once it has set into a gelatin texture and a thick layer of fat has formed on top, remove it from the refrigerator. Carefully scrape off and remove that entire thick layer of fat and throw it in the trash bin. Do not let this fat go down the sink or into the plumbing, as it will damage the pipes.

Once the fat is removed, reheat the gelatinous broth, let it cool again, and store it in 8 or 16-ounce containers. Alternatively, you can pour it into ice cube trays to freeze them into cubes and store them in the freezer.

Videos on YouTube

You can find this recipe on YouTube in the following videos:

• Video 1: https://youtu.be/OzVcbH2Mbcs?si=0TncOMlgO6b8doy0
• Video 2: https://youtu.be/gaCkOxql48g?si=vozIEQYbSfI0n0pj
• Video 3: https://youtu.be/BEG_5bdt5zY?si=pvLgjk9up5HN-7B4
• Video 4: https://youtube.com/shorts/OPu1-MO4qS4?si=xkL0m35uqlQWmgFf
• Photo 5: When the cold broth is placed in the refrigerator, this yellow, thick layer of fat forms, which must be removed and thrown in the trash.
• Video 6: https://youtu.be/TvXHTczOi44?si=J0t0XPcQqIpVzO8H
• Video 7: https://youtu.be/KbEvdCxo7pA?si=hBdYi5l8xH9fFQni
• Video 8: https://youtu.be/or-ff23_NC0?si=ymff_H2zq6sjz8cO

I hope with all my heart that this recipe, with the entire process involved in preparing a good Bone Broth, brings great healing and blessings to everyone 🙏 ❤.