Fall is starting to arrive and even though I’m writing this on a 30C+ day, the leaves are starting to change and the nights have been getting cooler! Bone broth is great anytime of the year, but I definitely get into soup making more once the weather changes.
Bone broth heals your gut and makes homemade soups taste delicious without much effort! A little prep to have some on hand in the fridge or freezer is a lifesaver.
There are so many ways to make bone broth and lots of confusion-I’m here to tell you how I make mine and to let you know that it doesn’t need to be complicated. You can literally make bone broth with just high quality bones and water if you don’t have any other ingredients on hand! It definitely helps to have some veg, bay leaf, herbs & apple cider vinegar but it shouldn’t stop you from making it if you don’t have all or any of these extra ingredients!
One key thing though to have is a slow cooker. You can simmer it on the stove, but if you’re looking to get the most out of your bones simmering for 48hours is a must! And in my opinion that is too long to be checking a broth to make sure it hasn’t run out of water. Setting it and forgetting it in the slow cooker for 4 days is way easier!
What else do you want to know about broth? Let me know in the comments or shoot me (Heather) an email- email@example.com
- 2-4lbs Marrow, knuckle/joint bones from a pastured/grass-fed animal-Little Trickle Farm beef bones are a great choice! You can use organic lamb, pork, chicken and turkey as well including the feet 🙂 I love adding some chicken legs to broth for some serious gelling!
- 1-2 stalks of organic celery chopped
- 1-2 organic carrots chopped
- 1 organic onions chopped (include the peel!)
- 1 head of garlic or 3-6 cloves
- Other veggies scraps-carrot peels, garlic wrappers, parsley stems
- 1 bay leaf
- 1 T of Apple Cider Vinegar
- 4-5 whole peppercorns
- Roast the bones for 45 minutes at 400F or until nice and dark golden brown.
- Place in your crock pot.
- Add the other ingredients and then top up with cool water.
- Cook on low for anywhere between 36-48 hours.
- Ladle the broth through a strainer and cool quickly. Add more water to the existing ingredients and repeat if desired!
- Cook for another 36-48 hours. This way you get two batches out of one!
- Cool down quickly and put in a jar in the fridge or in the freezer in freezer bags or plastic container for later use.