Bone Broth
I’m a Floridian, born and raised. This winter has decided to really freeze us out, so it has me thinking about soup nonstop. Soups are a great warming meal, and most of them start off with one simple ingredient that we often buy, but that you can make for yourself. A good broth. Well, here is my recipe for a homemade bone broth that can be used as a base for any soup or simply consumed by itself.
Ingredients:
2-3 pounds Bones (try to get bones that have lots of connective tissue—feet, knuckles, necks, backs, etc.), with or without meat attached
1 tbsp Apple Cider Vinegar
3 cups Carrots, Onions, and Celery (or other veggie scraps), roughly chopped
2 cups Dark Leafy Greens, roughly chopped
2 sprigs of Thyme (optional)
1 sprig of Rosemary (optional)
2 Bay Leaves (optional)
1 tsp ground Turmeric (optional)
2-4 Cloves of Garlic, Smashed
1/2 tsp Peppercorns
1 tsp Sea Salt
Filtered Water (enough to cover the bones)
Directions:
Optional: First, brown your bones and vegetable scraps. You can choose to do this by roasting or by sautéing on the stovetop.
Combine everything in your crockpot and cover with water.
Cook on low for 12-20 hours. You can let it go up to 24, but after that your broth may take on a bit of a bitter flavor.
Bone broth will last 6-7 days in your refrigerator. If frozen, it can last up to a year, but I’d recommend using it within 6 months for freshness.
You can play with this recipe a lot, add whatever veggies you want, use whatever meat you want (oxtails are a favorite of mine), play with your herbs (some ginger is nice, so is oregano). Have fun with it!
