Make your own Bone Broth!
posted on
October 30, 2018
First, let's talk about the benefits!
The best bone broth come from pasture-raised animals that are not only getting higher quality nutrients from their environment but are also roaming freely and therefore building the robust connective tissue required for being active animals. The high-quality collagen, amino acids and gelatin released from the bones and connective tissue while cooking have many positive effects on our health, such as strengthening hair, skin, and nails, reducing inflammation/joint pain, boosting your immune system, and improving overall gut health!
What you'll need:
- ~ 4 lbs of any combination of the high quality, pasture-raised bones we have to offer:
- Veggie scraps- easiest if saved up over time! You can keep a bag in the freezer of skin peelings, carrot tops, celery butts, etc. Obviously you can also put roughly cut veggies to add nutrients and flavor to your broth.
- Roasting pan (if bones haven't already been cooked)
- Parchment Paper *optional but makes for easier clean-up
5. EITHER: large stock pot, crockpot/slow-cooker, OR pressure-cooker/Instant Pot personal preference is the crockpot so I don't have to leave the stovetop on all day (esp. when unattended)
6. Apple Cider Vinegar (1/2 cup) to put in with bones before cooking to break down proteins for better solubility
7. Large mesh strainer to strain once broth is done
8. Silicone 1 cup ice cube trays- work great for freezing broth and easy to get out when you need it. See link for purchasing! Of course you can also freeze in glass jars, just make sure to leave an inch of room before freezing.
STEP BY STEP
Now that you've got all your tools, you're ready to get cooking!
Step 1: Start with your bones. For a 2-gallon pot, we recommend using 3-4 lbs of bones. If your bones are not already cooked, you'll want to roast them in the oven at 350 for about 20 mins before they go in the pot. I like using parchment paper on the bottom of the pan to make for easier clean-up and so that it's easier to pour any juices that come out of the bones into pot.
*If using an Instant Pot, you can actually do this step in the pot on the saute setting. One less dish!
Pictured: Beef medium marrow bones and pork soup bones
Step 2: Once the bones are roasted, they can be put into the pot. Be sure to pour all the juices in the pot as well and then fill with water up to a couple inches below the top.
Step 3: A CRITICAL step is to add 1/2 cup of apple cider vinegar to your bones once they're in the pot to help with the breakdown process of all the nutrients that we want! Let bones sit in vinegar water for at least 30 mins before adding veggies and turning on the heat for best results.
Step 4: Add veggie scraps. Pretty much anything you'd put in a compost bin is game for adding to your broth. You'll be straining the liquid after it's done cooking so different sized chunks are ok. If you don't have veggie scraps saved up, adding carrots (and their tops!), celery, onions, garlic will add the most flavor. Be sure to use the whole vegetable- skin and all. Add salt and pepper to taste.
Pictured: I added beets & their greens, celery, tomato, garlic, dried dill, swiss chard, carrots, and onion. The perks of having the bounty of a garden means I have access to a lot of free veggies to put into my broth. This is by no means necessary but I definitely encourage you to make it your own and experiment.
Pro-tip: If you're looking to spice it up, you can add jalapeños and/or ginger to your bone broth!
Step 5: Once all ingredients have been added, turn your pot to low or 200 degrees. Let bone broth simmer for up to 24 hrs. When done, strain into your molds or jars and freeze!
Note: If you plan on sipping on your bone broth, you can add salt and pepper, to taste, once it's done.
Step 6: Enjoy!
