Bone Broth

I was so looking forward to making some homemade holiday treats to gift to our new friends and ship out to our old but alas both kids got sick. It’s been kinda a whirlwind of germs and fevers and congestion for the past few weeks and though they are getting better - they are still hacking away. I wouldn’t want anything from our snotty sneezy home right now which means all ya all ain’t gonna get anything either! 

My husband and I shockingly haven’t gotten the funk. Might be due to the obsessive amount of vitamin C shots as well as this seriously potent magic bottle of stuff called Fire Cider. Who knows but so far we are in good health.

At any rate, these past few weeks have been tending to two sick kids so I made a large pot of mineral rich chicken bone broth and have been sneaking it into their meals as much as possible. I steam up some veggies in a pot with it, add some when cooking grains or beans, throw some in at the last minute to a pasta, add to straight up soup or miso - getting creative with concealing some bone broth is always a fun time around here! 

I highly recommending purchasing a large stock pot. It’s one of the best pots I have in the kitchen cause I love to make a ton of broth and freeze it to use for a good long while. I either get a few pounds of organic lamb, cow or bison bones at the local butcher shop or farmers market or - in this case - save up a bunch of chicken parts that I don’t eat from whole chicken’s (necks, spine, wings, drumsticks) in the freezer to use when I have enough. I make a big pot with the usual vegetable suspects as well as any seasonal root vegetable that are hanging around. Though the broth is still wonderful without the roots - they add a lovely subtle sweetness to the broth so use them if you got ‘em. 

I learned a great tip from the good ole Martha Stewart magazine years back in regards to freezing stock which makes it super convenient to use into anything you are cooking.  After skimming off the layer of fat that rises to the top of the chilled broth the next day, pour the broth into large silicon ice cube trays - freeze them then pop them into a large zip lock bag and use when ever desired - no need to defrost. Adds not only flavor but also bone broth nourishment. Google bone broth if you don’t know about them. They are healing goodness.

Bone Broth

The ratio of vegetable and bones/chicken parts will obviously vary on how big the pot you’re working with. This recipe work great to with straight up bones (lamb, chicken, bison or cow) as well instead of the chicken parts. I make both kinds. Both wonderful and contains a ton of minerals and healing properties.

  • 1 large onion, peeled and chopped
  • 1 large head of garlic, unpeeled and whole head halved
  • 2 celery stalks, rough chopped
  • 2 large carrots, scrubbed and rough chopped
  • 1 large potato, scrubbed and rough chopped
  • 2 large parsnips, scrubbed and rough chopped (optional)
  • 1 rutabaga, scrubbed and rough chopped (optional)
  • 1 bay leaf
  • handful fresh parsley or thyme
  • 2 to 4 chicken necks, wings, spine and drumsticks or 1 to 2 pounds of organic bones
  • sea salt
  • 1 TB apple cider vinegar 
  • filtered water to cover
     

Add everything into the largest pot you got. Add filtered water to cover by about an inch. Over a medium to high flame bring to a light boil then turn flame down to low. Skim off any white foamy stuff that will rise to the top. Partially cover pot with lid and simmer for a good 5 hours or so. 

When done, carefully strain through a fine mesh strainer and allow the stock to cool enough to put into the refrigerator. All the fat will rise to the top when chilled in the fridge then skim off the fat and voila - you can either use immediately or pour into large silicon ice cube trays until frozen then transfer into zip lock bags and store in freezer until ready to use. These “stock cubes” last a good few months in the fridge.