Bone Broth
Bone Broth
Yield 2-4 quarts
Ingredients
- (3-4 lbs) Beef and/or chicken bones
- (scraps or 1 whole) Onion, halved
- (scraps or 3 large) Carrots
- (scraps or 3 large) Celery
- (scraps or 4-5 cloves) Garlic
- (1/2 inch) Ginger, peeled + roughly chopped
- (1 tbsp) Apple Cider Vinegar
- (1 tsp) Black Peppercorns, whole
- (to taste, 1-2 tsp) Sea Salt
- Pro Tip: Save scrapes from cooking in a bag or container in your freezer to use when it is time to make a batch of homemade bone broth.
Instructions
- The best way to make bone broth is to save + freeze your vegetable scraps (ends + peels) to use whenever making broth.
- Optionally you can roast the bones, onions + ginger at 350F for about 30 minutes for a rich deep flavor.
- Add all ingredients to a large stock pot.
- Fill with filtered water, at least 3 quarts, to cover over all ingredients.
- Bring to a boil over high heat.
- Reduce to a simmer and cover with a lid, slightly tipped.
- Let the pot simmer for 24-48 hours. You can let your bones simmer just 2 hours, but the longer it simmers, the more nutrients it pulls from the bones + veggies.
- Every few hours, skim off any foam that accumulates.
- Turn off the heat and cool for at least 1 hour.
- Strain and store in quart jars or a large topped container.
- Fill ice cube trays, or muffin tins and freeze, then pop them into a ziplock or storage container to freeze for up to three months. We like to freeze in mason jars, but leave enough room for expansion, at least 1 inch lower from the widest point of the jar.
