Bone broth is amazing! It is delicious, very versatile, easy to make, and incredibly nutritious. And, it is so easy to make – just throw a few ingredients in a pot and simmer. I take it one next step, which creates a tiny bit more work but also yields a greater result. I’ll explain below, but first:
It is important to buy organic chicken or beef bones (or at least GMO-free), especially for bone broth. When making the broth, tons of nutrients are being pulled out of the meat, bones, and cartilage. Our bodies will absorb those nutrients easily (just like when juicing) and it’s important that they are free of pesticides, synthetic hormones, GMO’s, and antibiotics. It is expensive to purchase organic meat, but when making broth you are getting several meals out of it, so the cost per meal is not so bad.
Bone Broth – Chicken or Beef
1 whole chicken (minus gizzards), any size that fits in your biggest pot. I use around 4.5 lbs. or 4-5 pounds of beef marrow bones
2 carrots, cut in thirds
2 celery stalks, cut in thirds
1 onion, peeled and cut in half
A few garlic cloves, smashed
~1 tsp. dried oregano
~1 tsp. dried thyme
~8 peppercorns (or use ground pepper)
~ 1 1/2 tsp. salt. (I add more salt later when making soup. I use Celtic sea salt because it has lots of minerals.)
These are my basic ingredients, but you can add these in also: A few leaves of romaine lettuce; Parmesan cheese rind; Corn cob (no corn left)
- Put the chicken or bones in the pot and cover with cool water. Bring to a boil and let boil for about 10 minutes. Skim off the foam that gathers.
- Put rest of ingredients in the pot and bring to a boil again, reduce to simmer.
- IF USING CHICKEN: Simmer for about 2.5 hours. Take the chicken out (it should fall apart easily) and put on a cutting board. Use tongs to remove meat from the bones and put it in a container for later.
- Take a mallet and press on the bones to expose the marrow. Put the the bones, skin, and fat back in the pot.
- Simmer for a minimum of 6 hours. (I leave it for 12-18 hours)
- When done simmering, the broth should be a rich, golden color. Strain the broth and press the veggies with a large spoon to get all the liquid out. Discard the veggies and bones. You can eat the veggies, but they will just be bland and mushy.
- IF USING BEEF: Just keep simmering away for 12-24 hours.
- When done simmering, the broth should be a rich, brown color. Strain the broth and press the veggies with a large spoon to get all the liquid out. Discard the veggies and bones. You can eat the veggies, but they will just be bland and mushy.
- Your broth is ready!!
How to use it:
- Drink it in a mug (My 3-year-old loves it like this!)
- Make soup
- Sauté vegetables in it
- In any recipe that calls for broth
- Cook grains in it instead of water, or half broth and half water
*If you are not home, you can put the broth in a crock pot to simmer. Boil on the stove first and transfer so it gets hot enough. Careful!! It is very hot and can splatter when transferring.
This will create several quarts of broth. Freeze them for future easy dinners, quick lunches, or when you feel a cold coming on. Drink it every day!