By now I'm sure you've heard about bone broth. I feel like people are rediscovering it like they did with the sourdough craze. I love that this is becoming the "new trend". Slow food really is the best, but that doesn't mean that is takes all-day, hands-on work.
Broth has been around since the beginning of time nourishing tribes and villages. Stones that had been heated in fire would be then placed into a vessel holding bones, meat scraps and foraged herbs, vegetables or grains. The result was a mineral rich, flavorful meal. This in itself I find fascinating. Knives of bone or stone, no stainless steel pots. Vessels ranged from the stomach of an animal, baskets lined with clay or pitch, bamboo capped with clay, clay pots, turtle shells, the resourcefulness of our ancestors is something to learn from. I make my best effort to use what I have, make what I can and not waste... that being said the UPS guy knows which door to the leave my packages at too.
Slow-simmered bones transform into a deeply nourishing staple that supports the body from the inside out. Bone broth is rich in collagen, gelatin, amino acids, and minerals—all known to support gut health, joints, skin, immunity, and overall resilience.
- Supports digestion & gut lining
- Nourishes joints, bones & connective tissue
- Promotes healthy skin, hair & nails
- A warming, mineral-rich comfort food
Easy Bone Broth
- Bones (chicken, beef, or mixed)
- Water to cover
- Splash of apple cider vinegar helps draw out minerals from the bones
- Optional: onion, garlic, carrot, celery, bay leaf, peppercorns
Put everything into the pot and simmer low & slow (chicken 8–12 hrs, beef 18–24 hrs). Strain. Salt to taste. Sip or store.
** The more connective tissue in the bones the better. Joints, feet, necks, tails, parts that you may not find appealing, use them. They will make your broth so much more nourishing.**
**If you are using large bones, like beef or bison, having the bones sliced to expose the marrow is also highly recommended. **
Make it Better
To give your broth a deep flavor and take it to the next level- roast the bones (and vegetables if you wish) at 400 degrees for 30 minutes or so. This will caramelize the bones to give a richer flavor. It will coagulate proteins and fats to give you a clearer broth.
The best part, in my opinion, is that is breaks down collagen and melts marrow for a thicker, silkier texture.
Store it
In the winter months I almost always have a pot of broth simmering on the stove and I just use it as I need directly from the pot. However, because I put it in everything, year round, I do need to store some for the summer months because it gets too hot in the house to have a pot simmering all day that time of year.
Broth can easily be frozen in any freezer safe vessel you like. Personally I don't like the use of plastic but especially if you're just starting on this journey, use what you have and make little upgrades or changes later.
I prefer to can my broth. Our freezer space is at a premium and I like the convenience of having it on the shelf.
To can your broth start with clean jars, lids and rings.
You'll want to strain your broth and chill over night. The fat will rise and be easy to remove once solidified. Reheat the broth to a rolling boil. Heat your jars during this time too.
Fill the jars leaving 1 inch of headspace, wipe the rims and process at 10lbs for 25 minutes in a pressure canner. Allow the canner to cool so that the lid can be removed safely.
Use it
I use broth in everything. You'll notice this if you watch the recipes I share. I want each meal I make to be as nutrient dense and mineral rich as possible. Bone broth is the best way to boost that.
- Soups & stews
- Cook rice, quinoa, or oats
- Boil potatoes or pasta for extra nourishment
- Sip warm as a daily tonic
- Replace water in savory recipes