Make your own bone broth

 

    You, my readers have all asked for it (drum roll please….) BONE BROTH!!
 I am head over heels in love with this tonic. I freely admit I drink it like a cup of tea, almost nightly these days(in fact there is a BIG cup of broth next to me as i am typing this) Let me start out by saying this post is about the basic recipe(but maybe some bonus facts here and there).
   Not only is broth delicious, but it will helps out with a mom who is breastfeeding, reduces wrinkles in the skin and easy to digest. For me, I find it to be the cure all in remedies( broth in my family is the Windex for the Greek family in  My Big Fat Greek Wedding).
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2(or more) pounds  of cooked bones
2 TBSP of white vinegar(don’t skip this, it increases the benefits by extracting the minerals from the bones)
3 whole garlic cloves crushed(the peels can stay on)
1 bunch of cilantro, or parsley or any herb you have on hand (herbs are optional)
choice of veggies. I use carrots, onions and celery
Instruction
1.  Throw all the bones and a big soup pot(I use my cast iron dutch oven, anything to get some extra iron in my broth).
2.  Add 2 tablespoons of vinegar, you can either throw in vegetables but what I do is I threw in the ends of onions carrots celery’s and socks of kale and they are just as beneficial instead of throwing them away.
3. Then fill the pot with filtered water(DON’T use tap) until they cover all the bones. Put it on full heat but don’t let it boil as soon as you begin to see foam many bubbles forming to the top immediately put it on simmer, and then let it go for 6 to 8 hours(sometimes I go up to 12 hours). If it does boil, it won’t hurt the broth.
4.  Grab a strainer and a big bowl place them in the sink(I found it easier just in case for splashes) quart size jar. Pour the big pot of broth through the strainer in the big bowl, then carefully pour the broth into the glass container, cover the lid and then place it in the fridge(or freezer) or in a cup(drink up!) If you plan to drink it right away, season it with salt to bring the flavor ALIVE.
Tip:
1. If you have an herb garden that grows large quantities,  this recipe will  get rid of  that bundle.
2. To  get bones, go to your local butcher, sometimes they will freely give you all their bones, others may charge you. If you can not get your hands on a bunch of bones, I recommend buying a rotisserie chicken, carve as much as the meat and then throw all the bones into your pot.
3. Instead of buying produce for making broth, save the ends of all produce(onions, carrots, lemons, kale stalk) put it all in a bag and freeze it for the day your making broth. The same goes for your egg shells(the shells add extra calcium). If rare egg shells bother you, you can place them in the oven for 20 minutes.
4. DO NOT add salt in your broth while you are making it. If broth is used for soup and you add your seasonings, you could end up with a dish that taste like the sea. Add your seasonings and spices AFTER your broth is complete.

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