Bone Broth

Ingredients:

2-3 lbs Soup Bones

2 lbs Marrow Bones

1 Onion

5 garlic cloves

2 Leeks, 2 Carrots, 2 Celery Stalks, 2 TB ACV

Filtered Water

Bone broth is a simple and joyful food I love simmering throughout the winter and fall. During the summertime I love sipping on bone broth I’ve prepared previously and frozen in preparation for the sweltering heat of summer and our lack of air-conditioning, who wants to cook in the heat anyway :)

Take your bones and defrost them if previously frozen. You are welcome to sear the meat on the soup bones prior to simmering in their pot if you want that extra flavor but often I find that I enjoy the subtle flavor than the pronounced bbq in my bone broth I drink in the morning time.

You’re going to set your bones in your stock pot for simmering on the stove, or you’re welcome to use a crock pot, or stick your dutch oven in the oven if you prefer that method. I enjoy sticking my cast iron dutch oven into the oven if I am home and making bone broth.

Mean while fill the pot with some water while you’re chopping your veggies you want to add.

After slicing and dicing add your veggies and then fill your pot with the additional water you need to cover the bones completely.

If using the oven I set it at 350 and let my broth cook for at least 6 hours. If using a crock pot I will set it on low all day. If simmering on the stovetop I recommend starting at medium/ medium low heat and cook for 6 hours and see where your water level is and check every hour after that if you’d like to cook longer.

When you’re happy with the tenderness of the meat and you feel content with the bone broth let cool, strain the bones and meat out. After the fat has risen to the top you can scrape it off and use it for cooking or not, its your choice, but leaving the fat in the broth makes it too fatty for my personally to drink daily.

If you’ve got concerns or questions please reach out to us!