A few weeks ago, I overheard a customer at the Farmer’s Market telling another of my customers “Bone broth has healed my family.” She was so passionate! She couldn’t say enough good about this wonderful concoction.
But I find that many of my customers are intimidated by this seemingly magical broth. Don’t be! It is easy to make. While there is plenty of debate about the “best” way to make bone broth, I think the best thing is to just get started! You’ll figure out what works for you as you go along.
I generally make large batches, reduce it down to a demi-glace, then freeze in small containers (ice cube trays and small 1-2 cup containers) so it is easy to pull just as much as I need out of the freezer. It can be drank as-is (like a tea), added to rice or quinoa during cooking to increase flavor and nutrition, or used as a base for soups and stews. Literally, if you have bone broth on hand, you can make a rich, delicious stew in a fraction of the time.
Don’t stress about the perfect amounts of ingredients - I use what I have on hand. If you know you are going to be making broth, you can also save clean vegetable scraps such as the ends of carrots and onions, “ugly” pieces of celery, onion and garlic skins, green portion of leeks, etc. They add taste and nutrition but will be strained from the final product.
Simple Bone Broth
Ingredients (all amounts approximate)
2 pounds of bones from 100% grassfed animals (feet add collagen if you can get them!)
2-3 Tbl vinegar or wine
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 large onion or 2 leeks, roughly chopped
2-3 cloves of garlic, minced or crushed
Other vegetables scraps or pieces
Herbs such as bay leaf and thyme
If uncooked, roast bones until dark brown. If bones are from a previous meal, such as a roast, this step is unnecessary. Place bones in slow cooker or large pot. Cover with water and add vinegar or wine. Set at least 15 minutes, then bring to a simmer. I normally add vegetables right away (because life if busy and I like to be done), but they can be added closer to the end of the cooking time if desired. Simmer for at least 12 hours, 24+ hours is better. Add herbs about 2 hours before finishing.
Remove from the heat and remove the bones and large vegetables. Pour the broth through a fine-mesh strainer or cheesecloth. If desired, you can continue simmering the broth to a demi-glace, or simply refrigerate or freeze the broth as is.
Enjoy! And please, forward this recipe/blog to a friend that would be interested!