Blog Post Title Three
Experience the soothing embrace of slow-simmered bone broth, a comforting and nutrient-packed beverage. Brimming with essential nutrients such as magnesium, calcium, phosphorus, potassium, collagen, and amino acids, this delicious drink is a powerhouse for your skin, bone, and gut health. Bone broth is fantastic when added to soups or just sipped on hot in a mug! Kickstart your day with this wholesome drink and your body will thank you!
1 chicken carcass or 2-4 lbs beef bones
2 sprigs fresh rosemary (or 2 tsp dry)
2-3 sprigs fresh thyme (or 2-3 tsp dry)
1 bunch parsley
2-4 carrots
4-6 celery stalks
2 white or yellow onions, skins removed and roughly chopped
1 leek, optional
6-8 garlic cloves, optional
1 tbsp whole peppercorns, or 1 tsp ground pepper
1-2 tsp salt
2 tbsp apple cider vinegar
6-8 garlic cloves, optional
Filtered water
Directions To a large pot (8-12 quart), add the bones, herbs, veggies, seasonings, and apple cider vinegar. Then fill the pot with water, leaving at least an inch of space between the water and the top of the pot.
Bring to a boil on medium-high heat. Once boiling, reduce heat to low so the broth is simmering. Place lid on top and let simmer for 18-36 hours (checking every so often- and turn on your vent fan if you have one). The longer it simmers, the richer it will become.
After 18-36 hours, strain out the broth into a large pot or bowl. Discard the bones and veggies. Once cool enough to handle, pour strained broth into glass mason jars.
Store in fridge 4-5 days, or freeze for several months (see notes on freezing).
Notes If you prefer, you can make this in your slow cooker. Follow all instructions the same, except place all the ingredients in your slow cooker instead of a stockpot, and cook on low with the lid on for 18-36 hours.
If freezing in mason jars, make sure you leave at least 2 inches of space from the broth to the top of the jar. Screw the lids on and refrigerate until completely cool. Then put in the freezer. This is so the jars don’t crack from experiencing too quick of a temperature change. Thaw by taking it out and leaving it on the counter, then refrigerate.
If I ever use leek or celery in a recipe, instead of throwing away the tops, I put them in a gallon-size zip and store in the freezer. That way, whenever I make bone broth, I can throw those in there, adding extra flavor all while being resourceful!