Bone Broth - Recipe

Spring is here and it’s time to clean out our freezers, fridge and pantry! Bone broth is a great way to use up any extra produce, herbs and bones.

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Why make it yourself? Simply it’s more, flavourful, nutritious and rewarding. Extra bonuses may include, become more involved in your kitchen / cooking, connected with your health and family, plus it reduces food wastage.

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When buying store made broth you have zero control on what produce is used, how they raised the animals or their practices (sprays, hormones, salt, etc). To minimize the unhealthy consequences of unseen processed food we decided years ago to start regularly creating our own.

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You can keep homemade broths super simple with only bones, water and apple cider vinegar. Our family loves to elevate our broths by layering in deep flavours. Typically we always add mirepoix; onions, carrots & celery (celeriac). After that we play around with different items like root vegetables, mushrooms, ginger root, turmeric root, garlic, different dried herbs and flowers. For us it is all about maxium flavour and health benefits!

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Many people just sip the broth, typically daily once but you can always use as a base for soups, stews, gravy, or add a little to any savoury dish.

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Follow our friend, Tracey’s recipe below for a hassle free, flavourful and nutritious broth.

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Bone Broth (in crock pot) I; personally prefer to make bone broth in a crock pot VS boiling bones as I can just turn crock pot on low; leave it VS watching the pot boil. I, make my bone broth in the same batch for both my human family & my fur babies; therefore I do not add seasoning/herbs/vegetables (onion; harmful to dogs); however several of my friends add those ingredients to their own broth for flavour when cooking broth for human consumption.

-Place bones in crock pot (the healthier the bones; the more nutrition in the broth)

-Apple Cider Vinegar (splash is recommended; I put in 2tbsp but I have a large crock pot)

Why apple cider vinegar? Adding an acid like lemon juice or apple cider vinegar helps extract minerals from the bones). Regular white vinegar is not recommended as it may be too harsh in the broth.

-Cover bones with water

-Place crock pot on low

-Cook for 12-36 hours (the longer it cooks; the more benefits & better taste)

-Upon completion; strain the stock through a fine mesh strainer

- I put some in fridge for the week & freeze some

(put in mason jars ¾ full – so they don’t break) & freeze. You can also freeze in ice cube trays for small individual uses.