Don't let the title fool ya. This recipe and what it does for the working order of your body is everything BUT basic. I had a recipe that I was ready to share with you all, but then I thought about how many of my soups for Fall and Winter have a bone broth base, and I can't put the horse ahead of the cart on this one. Especially when this horse is pulling lots of beneficial weight. So, for the sake of giving everyone a healthy start going into cooler weather, I will save my soup recipe for later in the week and start with the broth. Bone broth is something that you will most likely find in at least half of your everyday recipes, so why not substitute store-bought broth for a much healthier option that takes a little less out of the wallet, and is free of chemicals and MSG at the same time. Before I get to the ingredients list, I want to tell you a few ways in which bone broth can be liquid gold in your life. Bone broth is a very nutrient dense food that packs a punch in the vitamins and minerals department, adding copious amounts of calcium, magnesium, and phosphorus to your diet and giving your teeth and bones a boost. While that alone is a slam dunk, it wasn't what drew me in as far as benefits are concerned. The bones that you use to create this tonic are high in collagen content which supports healthy joints, skin, hair, and nails among other things like brain health, digestion, and even connective tissue support which reduces cellulite. Focus, you guys! While it seems like you may have won the health and wellness lottery, don't cash in just yet because we still have to cover the ingredients, how to make it, how to store it, and a couple of easy peasy ways to eat it...or drink it. When making bone broth, the type of bones you use is entirely up to you and your specific taste preference. Bone broth can be made from lamb, bison, chicken, beef, or fish, and when I make mine, I add lots of vegetables and spices to increase the flavor and the benefits. When it comes to the bones, I typically use GMO-free pastured chicken from Top of the World Farms. They are a local farm and a lovely family, so when it comes to buying bones that I wouldn't typically have lying around, I go out to the farm and purchase bones they sell after they have processed the meat. It's sold by weight and includes feet. You read right! The feet are a very important source of gelatin which is one of the keys to a good bone broth. Some people leave out the feet, but it makes me feel magical, so I throw it in. For those of you who cook a whole chicken on a regular basis, you can save the leftover bones in the freezer and when you have enough (around 2 lbs) you can get your broth going. When it comes to the vegetables, I do the exact same thing. When I am cooking everyday meals that include onion or celery, I will save everything from the peel from an onion to the base of the celery stalks. I will put them in a container in the freezer and when I have accumulated what I need, I grab a big ol' stock pot (mine is a 20 qt pot) and get going.
This is my favorite basic bone broth recipe but you are free to tweak it to accommodate your taste buds.
HOW TO MAKE BONE BROTH
- prep 15 mins
- cook 12 hours (give or take a couple of hours, but at least 8)
- total 12 hours, 15 mins
- author Jessica Rickman
- yields 18 + servings
- 2 lbs of bones from a source of your choice. The healthier the bones are the healthier you will be.
- Chicken Feet. A pair. If your chicken has two left feet it makes no difference. (optional)
- 1 onion
- 1 stalk of celery
- 1 carrot
- 2 Tbsp of Apple Cider Vinegar
- Salt & Pepper to taste
- 1 Tsp Turmeric (optional) I add it because turmeric alone is good for you so why not?
- A Handful of Thyme (optional) I grow it, so I have it on hand and again, why not?
- 2 Cloves of Garlic
- If the bones you have accumulated are from previously roasted chicken or from cooked meats, you are one step ahead, however, if you are working with raw bones, you should roast your bones for around 30 minutes at 350. While this step isn't entirely necessary and is one I have skipped on a few occasions, you will be glad you did, as it most definitely adds to the flavor profile of the broth.
- Add the bones to your stock pot along with Apple Cider Vinegar and cover with water. I allow it sit for 20 minutes or so to allow the ACV to bring out the nutrients of the bones.
- Add all of your veggies, herbs, and spices and add more water if necessary. I like to be sure that everything is fully submerged. Bring the broth to a boil. Once it has reached a rapid boil, reduce to a simmer, cover, and let it fly. For the first few hours of simmer, your broth will accumulate a frothy layer on top. You will skim this off with a slotted spoon and throw it away. I check mine every half hour or so for the first couple of hours and if it's frothy, I skim and toss it. After the first few hours, it's been skimmed as much as it will require and you can sit back and enjoy the aroma for the rest of the day.
- Remove from heat and allow to cool completely. Strain your broth. I pour my broth into court size jars. I place a fine mesh strainer on top of the funnel so that while I'm pouring it into the jars, it strains it as well.
- Decide how you want to store your broth. In the fridge, it will be good to use for about 5 days, so I typically leave at least 1 quart in the fridge. I pressure can the remaining quarts at 25 lbs of pressure for 10 minutes. You have the option to freeze it also, but while others have luck with that, I always have at least 1 jar that breaks no matter how long I allow it to cool ahead of time.
However, you decide to have your broth is entirely up to you. I have a mug almost daily during Fall and Winter months to help boost my immune system as well as to warm my tummy on a cold day. You can also use it in any soup recipe that requires a corresponding broth base whether it be chicken, beef, or fish. Whatever way you choose to have your broth, the biggest thing to remember is to make sure that your bones are from a healthy source and that no matter what, let it make your soul warm and happy.
LIVE, LOVE, and GROW ROOTS.