How to Make Bone Broth

Bone broth can be literally just bones cooked in water.  However, I make my bone broth with bones and vegetables (I think it’s the chef in me) I like the depth of flavor.  There is also some growing  thoughts that suggest combining bones with vegetables creates a synergistic effect, resulting in a healthier broth.  I suspect that is true and it sure helps with creating your signature flavor.  I believe  strongly that food is thy medicine and follow the teachings of Weston A. Price and  lady named  Sally Fallon.  Sally  is a huge fan of using animal parts like feet and neck that might be hard to get.  Try if you can, I normally can find neck but have issues finding a clean source of chicken feet.

The chef in me also likes the idea of browning the bones and vegetables before adding the water and aromatics (parsley stalks, pepper corns, bay leaf). This adds richness to the finished product that I really love.  And when you are sipping your broth you can really  tasted the difference.  Additionally I add some raw apple cider vinegar (with the mother).  Be careful not to add too much water, you just want to cover the bones and vegetables.

What if you are a vegetarian/Vegan?  Well there is a mineral broth to suit you too.  When I need a vegan broth my go to is from Rebeca Katz.   Rebeca Katz and her Magic Mineral Broth.  Enjoy it’s a winner and loaded with great healing minerals.

Now for the best bit….how I make bone broth

Used fresh bones and added in bones from a roast chicken including the skin

Browning the bones and chicken necks for bone broth

Creating deeper flavour by adding in more vegetables

Simmering Chicken Bone Broth. Used all sorts of extra vegetables for deep flavor.

Added in Tomato and mushrooms for extra flavour and minerals

Adding in Vegetables and herbs to the start of the bone broth.