how to make bone broth

When I first started making my own bone broth, I was more interested in saving money on boxed stock, as well as putting all those leftover bones to use. Since then, I have come to love it because it’s incredibly healing for the gut, super duper nutritious and infinitely more delicious. My body craves it really. Making your own broth is so easy and it is wonderful in absolutely everything from soups, stews, in lieu of water in any cooking, such as scrambled eggs, as well as simply sipped hot out of a mug.

Step One

Save those bones! Simply drop fish, pork, chicken or beef bones into separate mason jars and store them in the freezer until ready to use, or use them fresh. If you’re more of a boneless meat eater, below are three easy bone-in chicken recipes that I have featured on my blog. You can also acquire bones from your local butcher.

Roasted Chicken, Carrots, and Potatoes with Olives and Lemon

Roasted Chicken with Balsamic Acorn Squash

Roasted Whole Chicken (scroll down in post; I love it with onions, lemons and Kalamata olives)

Step Two

Toss the bones in a large stockpot along with your high-quality vegetable scraps. I save all of our carrot peelings and ends as well as celery, onion and parsley ends in a Mason jar in the fridge. Alternatively, you could simply chop up several carrots, celery stalks and an onion and toss it in the pot. Cover with water by several inches and add two tablespoons of organic apple cider vinegar or freshly squeezed lemon juice. Allow to sit for an hour; beef or pork for two hours. This draws nutrients out of the bones.

Step Three

Bring contents to a boil, skim off scum that arises to the top, cover with a lid and turn burner down to a low simmer. Cook for 12-24 hours for chicken and fish bones and up to 72 hours for pork and beef bones. Optional: Nourishing Traditions taught me to toss in a bunch of parsley 30 minutes before done cooking for additional nutrients.

Step Four

Allow to cool a bit and then strain. Eat the marrow. Freaky, I know, but it is insanely nutritious; my son actually shakes with excitement when it comes to this step. Pour broth into mason jars and allow to cool, then transfer to fridge for several hours, before finally storing in the freezer. You may skim the fat off the top (rendering lard) and save for cooking, though I keep it in the broth. This gradual, gentle cooling method insures the jars won’t break. Good, high-quality broth will be gelatinous when cold. Don’t be afraid – it will return to liquid when re-heated.

Step Five: Mangia!