Bone broth has become popular of late, and there’s a reason for this. A cup of bone broth packs loads of vitamins and minerals, it’s easy to digest, and is a comforting, warming base for many soups and stews. Buying pre-made bone broth at the supermarket is expensive! Why not make your own? All it takes is a big pot (ideally a slow cooker), some bones (any kind will do), and some veggies.
I often use veggies that may have been in the fridge just a tad too long – maybe they’re looking a little wilted. Just make sure that you cut off any parts that look moldy or blackened. I also save most of my vegetable cooking scraps to go into broth – onion peels and roots, carrot and celery tops, garlic peels, and mushroom ends. When I want to make broth, I pull these scraps out of my freezer and add a handful or two. That’s the great thing about broth – pretty much anything will work and the results will taste great!
While broth takes 10 or 15 minutes to put together, you will want to let it lightly simmer for at least 24 hours – 48 or 72 hours is even better. So I make a bunch and then store it in freezer-safe containers for later use.
Basic Bone Broth
- 2 - 4 lb meat bones or poultry carcass
- 4 quarts water
- 1/4 cup apple cider vinegar for beef bones; use 2 Tbsp for poultry
- 3 celery ribs washed, unpeeled, coarsely chopped
- 3 carrots washed, unpeeled, coarsely chopped
- 1 onion unpeeled, quartered
- 1 bay leaf
Add bones to stockpot, then add remaining ingredients.
Let pot sit for 1 hour (beef) or 30 minutes (chicken). The apple cider vinegar will work on the bones to help them release calcium, magnesium, and other minerals.
Bring to a boil, then lower to a simmer. Note: a slow cooker works great for this.
Cover and cook. Beef: 24 - 72 hours. Poultry: 6 - 24 hours.
Strain, pour into storage containers and cool.
Store in refrigerator or freezer (for long term).