Bone broth must be the most useful food on the planet. From start to finish, the entire concept is truly incredible and super easy. You start with almost nothing, and you end up with one of the most nourishing things you can do for every cell in your body. It costs pennies to make. And it tastes a hell of a lot better than any broth you'd buy at the store. Yes, even the expensive organic broth or stock. But the true beauty lies in the lack of a firm recipe, or even specific ingredients. If you have any kind of meat bones, you can make a delicious, nutritious bone broth. Here's how...
This recipe is gluten & grain free, soy free, corn free, and dairy free
Prep: 5 min Cook: 4 Hours Total: 4 Hours, 5 Minutes
Servings: 8 Quarts
Pastured Beef, Pork or Chicken Bones
Assorted Organic Vegetables, Greens, and Peels
2 Tbsp Sea Salt, or more to taste
2 Tbsp Apple Cider Vinegar (optional, but said to help infuse the broth with nutrients)
Find a large soup pot and add the bones.
Then rifle through your refrigerator to find any vegetables or greens that have seen better days but aren't quite ready for the trash. Greens, like spinach, kale, or carrot tops, lend a super rich flavor to the base of the broth. I also try to always include onion and garlic for good flavor. (no need to peel - just rinse and toss them in) Carrots and celery are always good. Cabbage, yum. Mushrooms, cucumber, asparagus...anything you have on hand will do. For larger veggies, like onions or celery, cut them into big chunks.
Rinse all the veggies, and then throw them into the pot.
Fill the pot with water and place on the stove over high heat.
Finally, add the salt and the vinegar and let the whole thing come to a boil.
Once it's boiling, turn the burner down to medium-low and let it simmer for the next 4 hours.
Stir occasionally and about 2 hours in give it a taste. Does it need more salt? Maybe some pepper? What about some crushed pepper? Or some dried oregano? Maybe more garlic...
It's your bone broth, add the flavors you love.
After 4 hours, turn off the stove, grab a mug and dip into just the broth for a satisfying reward, and let the rest cool.
Once cool, strain, preferably into something with a spout. Pour into 2 quart mason jars leaving 2 inches at the top, seal the lids and store in the freezer for up to 6 months. (I usually leave at least one out)
So, then what do you do with it? Use it in any recipe that calls for broth. Make killer soups using it as a base. Add noodles or rice and veggies for a soul satisfying meal. Or just drink it. It's especially nice in winter, but I make bone broth all year round...