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There are SO many delicious ways to make bone broth. I've been doing it for years now and have perfected a recipe I really enjoy! I thought you'd like it time for fall. Fire up those crock pots Vixens, let's eat (and drink) to our health!
As with any recipe, quality ingredients are key and bone broth is no exception. I'll walk you through the components and share where I get my ingredients so your first batch is perfect! Also, this is usually a 36 hour process! Time is an ingredient too, it's a lot of hands off work so stay patient :).
THE BONES:
I like to use a mixture of beef and chicken bones. You'll need about 6 lbs. of grass-fed, organic marrow bones. You want bones with lots of collagen so I recommend a combo of knuckles (like softballs) and the longer, hollow marrow bones. For the chicken, I recommend an organic, air chilled, free-range variety. Check with your local farmer's market for chicken feet! I typically save my carcasses from roasting whole chickens as well as wing tips from chicken wings (so start doing that!). I also add 1/2 lb. of chicken feet (Mary's air chilled from whole foods if the Farmer's market doesn't have them). You can absolutely stick to an all beef or all chicken broth but I think the combo adds depth, nutrition and tons of flavor!
THE VEGGIES/AROMATICS:
Celery, sweet onion, carrot and garlic (organic!) are the perfect highlights to your bones. I also save my corn cobs in the freezer (start doing that!) and I add one to the batch. I just love the sweetness the corn adds. I also (like a crazy person) save my parmesan rinds in the freezer (buy whole parm triangles). Pop a couple of those in as well and you won't be sorry! Salty, nutty YES.
THE SEASONINGS:
I stick to 3 main seasonings: 1/4 cup Bragg's ACV (helps extract minerals from the bones), a generous spoonful of pink Himalayan salt, black pepper and a few bay leaves. I added a handful of fresh sage one time and it changed the whole flavor so I switched back to the basics.
THE WATER:
After you've added all of the above ingredients to your crock pot (it should be QUITE full!), you'll need to fill it to the top with water. I have a water filter built into my sink so I use that. Absolutely no tap water! I've also used Fiji water, it took 3 large bottles. Expensive and I didn't taste a difference.
THE INGREDIENTS:
6 lbs. organic, grass-fed marrow bones and knuckles (ask the butcher to cut the hollow ones in 3-4 inches long
1/2 lb. organic, air chilled chicken feet
2 Tbsp EVOO
6 stalks organic celery
6 organic carrots
2 large sweet onions
1/4 cup Bragg's apple cider vinegar
1 Tbsp himalayan pink salt (more to taste at the end if you want)
1 tsp black pepper
3 bay leaves
Enough filtered water to cover the bones in a crock pot
THE EQUIPMENT:
Crock Pot
Large cast iron skillet
Tongs
Wooden spoon
Strainer (large)
Super large bowl
Tin foil or bees wax wrap
Mason jars for storage
THE BONES:
I like to use a mixture of beef and chicken bones. You'll need about 6 lbs. of grass-fed, organic marrow bones. You want bones with lots of collagen so I recommend a combo of knuckles (like softballs) and the longer, hollow marrow bones. For the chicken, I recommend an organic, air chilled, free-range variety. Check with your local farmer's market for chicken feet! I typically save my carcasses from roasting whole chickens as well as wing tips from chicken wings (so start doing that!). I also add 1/2 lb. of chicken feet (Mary's air chilled from whole foods if the Farmer's market doesn't have them). You can absolutely stick to an all beef or all chicken broth but I think the combo adds depth, nutrition and tons of flavor!
THE VEGGIES/AROMATICS:
Celery, sweet onion, carrot and garlic (organic!) are the perfect highlights to your bones. I also save my corn cobs in the freezer (start doing that!) and I add one to the batch. I just love the sweetness the corn adds. I also (like a crazy person) save my parmesan rinds in the freezer (buy whole parm triangles). Pop a couple of those in as well and you won't be sorry! Salty, nutty YES.
THE SEASONINGS:
I stick to 3 main seasonings: 1/4 cup Bragg's ACV (helps extract minerals from the bones), a generous spoonful of pink Himalayan salt, black pepper and a few bay leaves. I added a handful of fresh sage one time and it changed the whole flavor so I switched back to the basics.
THE WATER:
After you've added all of the above ingredients to your crock pot (it should be QUITE full!), you'll need to fill it to the top with water. I have a water filter built into my sink so I use that. Absolutely no tap water! I've also used Fiji water, it took 3 large bottles. Expensive and I didn't taste a difference.
THE INGREDIENTS:
6 lbs. organic, grass-fed marrow bones and knuckles (ask the butcher to cut the hollow ones in 3-4 inches long
1/2 lb. organic, air chilled chicken feet
2 Tbsp EVOO
6 stalks organic celery
6 organic carrots
2 large sweet onions
1/4 cup Bragg's apple cider vinegar
1 Tbsp himalayan pink salt (more to taste at the end if you want)
1 tsp black pepper
3 bay leaves
Enough filtered water to cover the bones in a crock pot
THE EQUIPMENT:
Crock Pot
Large cast iron skillet
Tongs
Wooden spoon
Strainer (large)
Super large bowl
Tin foil or bees wax wrap
Mason jars for storage
THE RECIPE:
Crock Pot
Heat the EVOO in the cast iron skillet
Add the bones and brown on all sides (about 7 minutes), turn them with the tongs
Transfer the bones to the crock pot and add the chicken feet
Cut the onion, carrots and celery into large chunks (don't be fussy here, they all get strained anyway!)
Add the bay leaves, salt, pepper and ACV
Fill the crock pot with water
Set it on low for 20-24 hours
Give it a stir a few times throughout but otherwise just let it cook
Strain:
After it's cooked for all of eternity, it needs to be strained
Set the large bowl in your sink and place the strainer on top
CAREFULLY dump the ingredients into the strainer and let the bowl catch the goodness
Discard the bones and veggies (I've eaten the veggies but they're super squish)
Cover with foil
Settle:
Now it needs to settle overnight in the fridge
The fat will collect and harden on the top
Scrape this off with a spoon and SAVE IT for cooking oil (it's essentially rendered lard!)
Reveal the wiggly, delicious, healthy, collagen packed broth underneath
Take a picture and post it to instagram and tag me
Pour into mason jars about 3/4 of the way full (they'll expand in the freezer)
You can also pour the broth into ice cube trays for smaller portions
Enjoy in all of your favorite dishes!
Live to Thrive,
Lauren
Crock Pot
Heat the EVOO in the cast iron skillet
Add the bones and brown on all sides (about 7 minutes), turn them with the tongs
Transfer the bones to the crock pot and add the chicken feet
Cut the onion, carrots and celery into large chunks (don't be fussy here, they all get strained anyway!)
Add the bay leaves, salt, pepper and ACV
Fill the crock pot with water
Set it on low for 20-24 hours
Give it a stir a few times throughout but otherwise just let it cook
Strain:
After it's cooked for all of eternity, it needs to be strained
Set the large bowl in your sink and place the strainer on top
CAREFULLY dump the ingredients into the strainer and let the bowl catch the goodness
Discard the bones and veggies (I've eaten the veggies but they're super squish)
Cover with foil
Settle:
Now it needs to settle overnight in the fridge
The fat will collect and harden on the top
Scrape this off with a spoon and SAVE IT for cooking oil (it's essentially rendered lard!)
Reveal the wiggly, delicious, healthy, collagen packed broth underneath
Take a picture and post it to instagram and tag me
Pour into mason jars about 3/4 of the way full (they'll expand in the freezer)
You can also pour the broth into ice cube trays for smaller portions
Enjoy in all of your favorite dishes!
Live to Thrive,
Lauren
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