It’s getting chilly out and it’s time to get the benefits of bone broth throughout these colder seasons. Homemade bone broth is easy to make and economical.
Bone broth boosts immune function, contains amino acids, collagen, and trace minerals for super nutrition. That makes it a great remedy to keep on hand, in the freezer, if you get a cold or flu. It’s truly restorative and soothing when you have a cough, sore throat, or upset stomach. It is also helpful for healing a leaky gut and aiding digestion.
Ask at your local supermarket, butcher, or farmers’ market if they sell soup bones. Ensure that the animal was free range and grass-fed. Or save the bones from a previous meal. Consider using chicken necks and other, perhaps less popular parts, as well. These will enrich the flavor of the broth.
Save carrot, leek, turnip, parsnip tops; scallion, asparagus and celery ends; celeriac, beet, ginger, potato, onion, and garlic skins; kale, broccoli, cauliflower and spinach stems; etc. in a container in your refrigerator to use as additional ingredients with the bones to make your delicious broth.
Place the bones and vegetables in a pot with 4-6 cups of filtered water and cook it at high heat on the stove. Once the broth begins to boil, reduce the heat, and let it simmer for several hours. Keep an eye on it so that it doesn’t cook down too much and burn. You can add more water as it cooks down. 1-2 cups at a time.
Allow the broth to cool and then drain out the bones and vegetables.
Use the broth as a base for a bean soup – recipe posted separately – or a stew or drink it anytime.
You can freeze the broth for later use, in a large Pyrex container or using an ice tray, freeze it in smaller amounts. You can add these enriching, nutritious bone-broth cubes to gravies, stews, and soups.