Bone Broth Recipe

Bone Broth is a staple in our life. Waste nothing, especially the nutrient rich bones of any animal. Broth making is a simple practice that you don’t have to measure or fret about. Easily made and adjusted.

• You may make broth stovetop in a big pot, in your crockpot or if you are in a time crunch your instapot/pressure cooker.

• You may add or subtract ANY of the suggested ingredients. Bones and water and the only musts for bone broth. Veggies and water are the only musts for vegetable broth.

• I realize there is a slight difference between stock and broth, but for our purposes, I use them interchangeably.

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Bone Broth Recipe

Ingredients

• Bones (the photos in this post are for beef broth. However, I never roast a chicken without stocking the carcass. Bones can be cooked, roasted or raw. You’ll notice a different flavor with each variation, I find them all delicious and nutritious)

• At least 1/2 an onion roughly chopped (a had leeks on hand, so I used them, too)

ingredients for stock making

• At least 2 cloves of garlic

• Salt (roughly 1/2 t. per qt of water. You can always add more, much harder to take it away).

• Ground black pepper (about 1/2 the amount of salt you added).

• 1-4 carrots roughly chopped (don’t bother peeling)

• 1-2 stalks celery (I caution you not to overdo the celery, it’s powerful)

• Any fresh or dried herbs that are calling to you are fine to add.

• Add Water to cover everything you’ve added to the pot.

Cooking instructions

beef bones for making stock

1. Add everything to your chosen cooking vessel. Cover and set on low.

2. You want to simmer your broth for as long as you have time for. (Minimum 4 hours, 8-12 is great!)

3. Add more water mid cook if you notice your liquid level has dropped.

4. To finish, strain your broth through a sieve (protip: use a smallish sieve that fits inside a canning funnel) into mason jars or, my personal favorite, reuse plastic quart yogurt containers (much friendlier in a packed freezer).

5. Don’t forget to label and date your freezer gold!

beef broth after 9 hours of cooking

final step: strain broth

easy storage method

We use broth and stock as the base of soups, as the liquid for making rice and polenta and straight up to drink of poach eggs in for “soup eggs” for breakfast YUM!