Bone Broth

Bone broth is a staple in your cooking arsenal.  Once you have learned to make it (and trust me, it is easy), you will always home some on hand for use in soups or to just sip on a cold and rainy day.  Bone broth doesn't just taste good though, it is good for you! When made properly, bone broths are high in protein, collagen, and minerals. The key is to use fresh and organic ingredients to make sure you are creating a healing broth and not one full of contaminants and pesticides.

Not only is making bone broth from scratch easy, it is economical.  I save the ends of onions, carrots, and other root vegetables in addition to celery greens (the top leafy stuff...that is also great in salads but I save most of mine for broth during the fall and winter months) with all of my bones in a gallon bag in the freezer.  I have a lot less waste and save my family the $5-$15 for pre-made bone broth.

How to make it:

  • 1 1/2 lbs of bones from healthy animals
  • 4 onion butts or 1 whole onion, halved
  • tops of one bunch of celery or 2 celery stalks
  • 2 whole carrots
  • 1 rutabaga (optional- highly common here in Germany and super cheap)
  • 1-2 tbsp of apple cider vinegar (Also optional- can omit if you don't like vinegar.  Does help to leach out the minerals from the bones.)
  • 3-5 cloves of garlic
  • 1 tbsp of salt
  • 1tsp of pepper

Dump all ingredients into the bottom of a slow cooker and cover with water.   Cook on low for AT LEAST 8-10 hours.  I often leave mine for longer- typically close to 24 hours.  When the broth is finished, strain through a fine mesh strainer and store in your preferred method.  Sometimes I will store it in individual mason jars and sometimes I will store it in a shallow dish (a shallow dish allows for more surface area which means it will cool down quicker which is much safer in terms of food safety).  If I used beef or pork bones or my broth looks particularly fatty, I will always store in a shallow dish first and refrigerate so the top fat layer will harden and can be easily removed.  Underneath- the broth- should be nice an Jell-O-like due to the gelatin.