Bone broth is the foundation of Amish cooking. Simmered 24–48 hours until bones crumble.
Recipe
1–2 kg bones (beef, chicken, pork — any). 2 tablespoons apple cider vinegar (draws minerals from bones). Water to cover by 5 cm. Onion, carrot, celery, bay leaf. Bring to boil, skim foam, reduce to minimum. Simmer 24 hours (chicken) or 48 (beef).
What's In It
Collagen — becomes gelatin, good for joints and skin. Minerals — calcium, magnesium, phosphorus from bones. Glycine — amino acid, aids digestion and sleep.
How to Use
As is — a cup of warm broth in the morning. Base for soups. For braising vegetables and meat. Cook grains in broth instead of water.
Quality Test
Good broth sets like jelly when refrigerated. Doesn't set — not enough cooking time or bones. Gelatin = collagen = success.