World’s Best Bone Broth

Ingredients

2 roast duck heads (Chinese bbq joints sell these as off cuts, my butcher charged 50 c a piece)

1 pig snout

2 lbs bones from pork spine or pork neck

2 lbs chicken feet

1/3 lb garlic, sliced thin

1/3 lb ginger

2 bay leaves

4 Thai chiles

1/2 cup Himalayan salt

1 gallon filtered water

2 tbsp green peppercorns, ground

4 tbsp Chinese five spice

1/4 cup rice vinegar

Oil for pan browning, I used sesame and coconut

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App

Directions

Pan roast or sauté bones and other offal until it browns in batches, transfer to a large stew pot and cover in water
Be sure to deglaze the roasting pan and add those bits to the soup pot
Brown garlic & ginger in the pan too
Add the rest of the ingredients to the pot, reserving about half the salt
Cover and let boil for at least 4 hours (or use instapot and adjust time accordingly)
Take off lid and boil until you reduce liquid by half
Add salt, adjusting to taste
Strain out solids
Use liquid immediately for soup base or pour into mason jars and refrigerate.
Use as you wish! You’ll want to heat before eating as broth will be VERY gelatinous.
Flavor profile is heavy on Chinese five spice, garlic, ginger and has a kick. Excellent ramen base, but delicious on its own. I often add green veggies for a fiber rich snack, or enjoy on its own to support prolonged intermittent fasts.
Paleo, primal, gluten free, good for supporting digestive system, joint and tendon health.
Solids from recipe make for good dog food (so long as bones have softened adequately to be safe) and the cooked pork snout is delicious after a long stew time. I recommend slicing it thin and frying it slightly.