I keep jars and ice cubes of nourishing and flavorful bone broth on hand AT ALL TIMES. Just to make sure I’m clear, I mean literally at. all. times. Leftovers that need to be used up? Soup’s on, got some broth. Case of the pukies going around? Heating up some broth. Flu strikes us down? Broth!! You get the picture. I make a GIANT batch in a huge pot with the strainer on top like the All-Clad 12 quart multi-cooker. I put all of the ingredients and bones in the top, fill it with water until the ingredients are just covered, and then can easily just lift the top strainer to strain the ingredients from the finished broth. It makes it a simple, and certainly less messy, process. Note: This is not a sponsored post, just want you to live your best life;) You can totally just strain the broth into another pot or large bowl instead.
I went through a tough time a couple of years ago and my dear dear friend Cassie Cherney came to visit me. Cassie has been my prenatal yoga instructor, my doula, and quickly became a beautiful life-long friend. Her chef husband makes incredible bone broth and she brought me a restorative jar to help me through. It was a lifesaver!! This is my riff on his recipe but, if you’re looking for someone to do the work for you I can’t recommend his bone broth enough. It’s incredible and so very nutritious! If you live in Los Angeles, feel free to contact Cassie to put an order in!
Make a ton, freeze into ice cube trays (then pop into freezer bags to store) and quart jars and never be without it!
- ~5 lb beef bones (get a mix of shins and joints)
- 2 Tb apple cider vinegar
- 1-2 whole leftover chicken carcasses
- few chicken feet
- 2 carrots, roughly chopped
- 1 onion, quartered
- 2 celery sticks, roughly chopped
- 2 Tablespoon tomato paste
- 2 cloves garlic
- 3 knobs ginger, roughly chopped
- 1 bunch parsley, roughly chopped
- 1 teaspoon peppercorns
- 1 bay leaf
- Roast BEEF bones on a baking sheet at 400 degrees for 30 min (keep an eye on smaller bones).
- Put bones in stock pot with cool water and 2 Tb ACV – let sit for 30 min in cool water.
- Bring to boil, reduce to a gentle simmer for 24 hours.
- After 24 hours, roast CHICKEN bones and feet @ 400 degrees for 30 min. Add to pot with enough water to cover.
- Add chopped carrots, onion, celery, garlic, ginger, parsley, tomato paste, bay leaf and black peppercorns.
- Simmer 24 hours checking water level to make sure water covers contents.
- Strain either into a different big bowl or simply pull up the top strainer of a multi-cooker and let cool.
- De-fat broth if desired and pour into jars and/or ice cube trays and let cool completely before freezing or refrigerating.