Making your own Bone Broth is a HUGE money saver. However, it does take time. Sometimes I prefer store bought bone broth due to limited freezer space we have. Let me share a secret, I always make a double batch. What? Yes, that’s correct, you can reuse the bones from the bone broth a few times. It’s not recommended to refreeze the bones, so either make another batch right away or store in the fridge for the next day. The flavor will weaken over each batch, I generally to it one or two times extra depending on the bones used. No food waste tip: Store any leftover bones in a large freezer bag until you are ready to make broth. I always add some extra bones, like chicken feet or beef marrow bones. You can find these at your local farmers market, butcher or even grocery store. Just ask! Ok back to talking about reusing bones. The instant pot, which is a quicker method makes this really doable. Start a batch in the morning, then start the next batch in the afternoon. Before bedtime you have 2 full batches of bone broth. Bone Broth can be made using bones from any animal or fish.
No food waste tip: Use leftover vegetable scraps in your broth (onion peels & carrots, carrot tops, celery bottoms, etc.
To freeze place chilled broth is wide mouth jars or my favorite method, place in a silicone muffin pan, freeze, pop out the cubes and place in a large freezer safe bag. Grab a puck or two as needed.
Benefits to Bone Broth:
- Rich in nutrients such as calcium, iron magnesium, potassium, phosphorus, selenium, zinc, vitamins A & K as well as trace minerals
- Contains protein & collagen
- Contains amino acid- glutamine
- Easy for the body to digest
- Healing
- Comforting
- Tastes delicious
- No food wasted
Bone Broth Recipe
Ingredients:
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3-4lbs of Bones (feet, knuckles, necks, backs carcasses, work well. Any combination)
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1/4 cup Apple Cider Vinegar for beef 2TBSP for chicken or fish
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2 Bay leaves
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1-2 tsp whole Peppercorns
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2 cloves garlic (optional)
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1 Onion rough chopped (can use scraps)
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2 Carrots rough chopped (can use scraps)
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2-3 celery ribs rough chopped (can use scraps)
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Filtered water, enough to cover the bones
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Optional herbs- thyme, rosemary
- Try adding a cinnamon stick for a warming spice
- Add in a strip of kombu (if using, you will not need to add salt)
Directions:
Roast bones (especially any bones with meat on them) in 350° oven until bones are browned (flip half way, optional). Takes about 10-15mins each side. Drain fat.
In pot of choice: stock pot, instant pot, or crock pot, place bones, veggies, ACV, bay leaf, peppercorn, pour water to cover the bones about an inch over. Continue following directions using method of your choice.
Instant Pot Directions:
Place lid on instant pot, seal vent, soup function 120minutes. Natural pressure release.
Strain and chill completely before refrigerating or freezing.
Best consumed within 5 days in the fridge or freeze for a few months
Crock Pot Directions:
Place ingredients in a crock pot. Cover with enough water and cook on LOW heat for 12- 24 hours (16 or 18 hours is preferred).
Strain and chill completely before refrigerating or freezing.
Best consumed within 5 days in the fridge or freeze for a few months
Stove Top Directions:
Place ingredients in a large stock pot. Cover with enough water. Bring to a boil, skim any fat, lower heat and cover and simmer for 6-24hours (the longer the summer the richer flavor). **
Strain and chill completely before refrigerating or freezing.
Best consumed within 5 days in the fridge or freeze for a few months
**Never leave a pot unattended. Simmer in stages (sample: 6hour chunks): bring to a boil before continuing to simmer again, skim any scrum each time.
Mistakes to Avoid:
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Adding too many veggies- this will make it too bitter (save some of the scraps for scrap broth)
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Not simmering long enough
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Not using enough cartilage bones
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Not adding ACV- this is needed to breakdown the bones and draw out the nutrients
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Not reusing the bones again to make another batch (this is where the instant pot really comes in handy)
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Over salting, best to salt after or when using the broth for cooking
