Bone Broth - Make it yourself!
Updated: Apr 29
For many years, I'd been using store bought bone broth because it was all I knew. I didn't even know what it was, just that the recipe I was following called for it.
After attending culinary school, I learned that bone broth is simply water that is deliciously flavored with aromatic vegetables like carrots, onion, celery and garlic, and animal bones (preferably beef or chicken).
You can use this liquid in many sauces, soups, and casseroles, but a forgotten use is drinking it just as is! When bone broth is made, all of the vitamins and minerals are taken from those vegetables and bones and are now available for your body to consume through the liquid.
Drinking bone broth regularly supplies your body with nutrients needed to support joint growth and development, improve muscle strength and tissue repair, heal the gut, and provide your body with collagen to support healthy skin, hair, and nails.
Are you convinced you should give it a try?
If so, here's how easy it is!
Bone Broth - Beef or Chicken
3-4 cups vegetables scraps (carrots, celery, onion) - *read more below
enough water to fill your slow cooker or pressure cooker
1 Tbsp apple cider vinegar
1 Tbsp salt
1 Tbsp black pepper
2-3 bay leaves
1 Tbsp minced garlic
3-4 sprigs rosemary, thyme, or oregano
* Throughout the month as I'm cutting carrots, onions, and celery to use in other recipes, I place the scraps like the ends and skins in a bag or container and it is stored in the freezer. I add to it and then when it gets full, I know it's time to make a batch of broth. You'll strain these vegetables at the end so you don't have to worry what they look like.
- Optional: Preheat your oven to 400 degrees. Place the bones of your choice on a baking sheet that is lightly oiled and bake for 10-15 minutes until lightly toasted.
- Place the bones in a slow cooker or pressure cooker.
- Add in remaining ingredients and fill to the top with water.
- If you're using a slow cooker turn the dial on low heat and let cook for at least 24 hours. You can cook up to 36 or 48 hours. The longer you let it go, the more nutrients you get and it starts to develop a roasted flavor.
-If you're using a pressure cooker, adjust the settings to high pressure and cook for 3-4 hours.
-Once it has finished cooking, using a fine mesh strainer and ladle the liquid into a large bowl to remove the chunks of vegetables and other scraps.
- You can then freeze it in smaller jars or containers, or if you know how, you can can it and have it ready to use in your pantry!