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Bone Broth

February 19, 2013


Something I’ve been talking about lately with my friends is bone broth.  I’ve made some variation of stock over the years, but lately have been more committed to doing so.  If you poke around the web, you’ll find endless methods that folks use to make their bone broth. You’ll also find plenty of reasons to start making it and adding it to your diet!  Bone broth is nutrient-dense, chock full of minerals and easily made with …. well, stuff you likely are tossing in the trash right now. Truly — what I love most about bone broth is that it’s nutritional gold that you make out of garbage!

I’ve varied how I make bone broth over time, and settled on to this method.  Try it, change what you need to, to make it work well for you.  Nutritional gold, people!  Here’s how I make it:

Save bones from chicken or turkey (you could use other meats, but this is what we eat the most of).  Also save (clean/well scrubbed) scraps from veggies – carrot peels, celery tops and ends, onion skins and scraps.  Toss them all in a labeled freezer bag if you don’t have very many at a time so they’ll be ready to go when you make broth.

Put bones, veggie scraps, a few egg shells (yes, really! They will add to the calcium, glucosamine and chondroitin to your broth!) into a large crockpot.  Fill with water,  add a little cider vinegar (2 tablespoons to 1 gallon water, roughly), which will help pull the minerals out of the bones and egg shells.  Simmer in crock pot overnight.  Cool broth, strain through a tea-towel lined colander.  Refrigerate broth for several hours, then remove solidified fat that has risen to the top of the broth.  If you are going to freeze your broth, be sure to label and date it.

That’s it, folks! If you don’t want to make your broth in the crock pot, you can make it in a large stock pot in your stovetop instead and let it simmer away all day. Make it so that it fits into your lifestyle.  We use bone broth in soup and casserole recipes. I also use substitute it for water when I cook brown rice. It’s an easy way to boost the nutritional value of just about anything!

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