My love for bone broth is deep and endless. There is something so satisfying about using every scrap in my kitchen and creating an ultra healthy broth for zero cost. In my eyes, there is no right or wrong for bone broth. Every batch of mine varies, depending on what vegetable scraps I add to my stock. I love the flexibility this broth has, and versatility in the nutrients it can provide.
How to make bone broth:
- For starters, grab a ziplock or some sort of storage, and label it for your bone and vegetable collection, and throw it in the freezer. Every vegetable scrap that i have, like the ends of onions or any vegetables, i will throw in the bag until it is full. I collect at least a minimum of one full chicken carcass in a separate bag in the freezer.
- When there is a bag full of vegetables and a whole chicken carcass (bonus if there’s still meat/skin on the bones) throw it in your largest stock pot. Pour water until everything is covered.
- I like to zest my broth up with about an inch of fresh ginger, some lemon and lemon zest, bay leaves, at least 1 TBS of salt, and 1 TBS of whole peppercorns. Add a splash (2 TBS) of red wine or apple cider vinegar. These will help draw the nutrients from the bones. Simmer on the stove for 24 hours, drain the bones and veggies from the broth, and bottle. Store in freezer.
Now for the best part: THE BENEFITS OF BONE BROTH
Bone broth provides bio-available, easy to digest and absorb nutrients. It is packed with collagen, which does much more than the well known hair and skin benefits. Collagen is so important for gut health, joint health, inflammation, blood sugar regulation, reduce cellulite, and boost your immune system. Not bad for a simple recipe, huh?
- 1 whole chicken
- 2 TBS apple cider vinegar
- 1 TBS salt
- 1 TBS whole peppercorns
- 2 bay leaves
Place chicken bones and any leftover produce scraps in a large stock pot.
Cover the chicken with water, at least an inch over the chicken.
Add apple cider vinegar to the stock pot.
Bring the pot to a boil, then reduce down to simmer and cover.
Simmer stock for up to 24 hours.
When stock has simmered for desired amount of time, remove from heat and strain the bones and vegetables out of the stock using a colander.
discard the bones/ vegetables, store broth in fridge for up to a week, or preserve in freezer. Enjoy!