Bone Broth
This is inspired by Chloe’s Kitchen and I have been making this bone broth of repeat for a client. I have made some adjustments according to my client’s needs and will most definitely be keeping this on hand (along with my veggie stock!) throughout the colder months on the horizon. I use all organic vegetables and bones to ensure I am incorporating as many antioxidants as possible. Let’s get cookin’!
INGREDIENTS
1 organic yellow onion, quartered
1 bunch organic celery, cut into smaller chunks
2 large organic carrots, cut into smaller chunks with skin on
1 organic leek, cut into smaller chunks
4 smaller-sized unpeeled red potatoes, quartered with skin on
1 organic Japanese sweet potato, quartered with skin on
1 bulb organic garlic, cut in half with skin on
1/2 bunch organic parsley, stalks and all!
1 tbsp flakey sea salt
2 tsp black peppercorns
1 cup mushroom of choice (I love using blue oyster mushrooms for added protein!)
1 medium-sized piece of fresh ginger
Stalks from 2 broccoli crowns
2 strips organic kombu (kelp)
8 quarts filtered water
2 tbsp apple cider vinegar
Any eggshells you have laying around (extra collagen!)
Bones of choice (I like to use chicken feet, chicken necks, chicken backs, oxtail, and marrow bones if I can find them)
Instructions
Wash all vegetables really well with a veggie spray or warm water.
Chop everything up and place in large stock pot with bones of choice and water.
Turn heat on to medium heat and allow pot to gently boil for a minimum of 3 hours. If the veggies begin to peak out on the top of the pot, add more water if you wish. The longer you leave the pot on the stove, the richer and more nutrient-dense the broth becomes.
Once broth has reached desired flavor, take off the stove and allow to cool. Once ready, strain the broth into glass jars for storing. I use 32-34oz jars and one batch usually fills about 6-8 jars depending on how long I leave the broth on the stove. These will last a week in the fridge and up to 6 months in the freezer. Enjoy and be well!
