It’s the time of year that many clients take stock of their health. So many of us set resolutions, goals, or intentions for the year ahead that are so often health-related. This January, I’m spending some more time at home and looking forward to enjoying the cooler months with lots of warming winter soups and taking time to restore my energy for the busy spring and summer ahead.
Bone broth is one of the most healing foods that one can consume. It is full of healthy minerals, vitamins, and amino acids that our bodies crave for health. Bone broth is one food that is good in almost any scenario, and when the days are cold it is more than delicious on it’s own or as a base for a simple soup. Below, you’ll find my favorite, simple recipe for bone broth.
Hoping that this slow winter season brings renewal to your body and spirit.
|Bone Broth Recipe|
There are so many slightly different ways to make bone broth and you’ll find a bunch of recipes online. This is a great starting recipe and gives you options for different ways to cook it.
2-3 pounds chicken, turkey, pork, beef, or lamb bones
1 tablespoon apple cider vinegar
4 cups roughly chopped carrots, onions, and celery (or scraps)
2 bay leaves
1/2 teaspoon peppercorns
1 teaspoon sea salt
If using raw bones, preheat oven to 425°F. Layout bones in one layer on a large baking sheet. Bake in preheated oven for 25-30 minutes, or until golden brown.
In a large soup pan or Dutch oven, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt. Fill the pot with filtered water until it covers the bones by about an inch. Let the mixture rest for 30 minutes. Bring to a simmer over medium-high heat, then reduce heat to as low as your stove will go. You want it to just be barely bubbling. Cover with the lid slightly ajar and cook for 24 hours for poultry bones and 48 hours for red meat bones. If cooking overnight on the stove makes you nervous, you can place the whole pot (covered) in the fridge overnight, and restart the cooking time in the morning. When cooking time is up, strain through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.
Feel free to click this link for slow cooker or instant pot versions of this recipe! And, leave a comment at the Wholefully website if you like the recipe! Featured image is courtesy of nourishedkitchen.com.