Stocks and broths can be so nourishing and hydrating, and today I want to tell you how to make your own simple broth from scratch!
Bone broth is so easy to make, especially if you have some scraps leftover from a meal. I usually start with the leftovers from a whole roasted chicken (carcass/bones with meat pulled off), or the bones from a few bone-in grass-fed steaks that I’ve saved in the freezer.
Veggies to toss in include: a sliced onion, some whole garlic cloves, 3 stalks chopped celery, 3 chopped carrots (like you would if you were making a soup), 1 Tbsp apple cider vinegar, 2-3 bay leaves, 1 tsp black peppercorns. Do NOT add salt until you’re done cooking because the liquid will concentrate as it cooks, and no one needs too-salty bone broth!
You can roast the beef bones ahead of time (in the oven at 400º for 20ish minutes) to deepen the flavor, but it’s not required.
In a slow cooker or crockpot: add all ingredients and pour in enough water to cover and fill to the upper edge of the crock. Cook on low 12-16 hours. DO NOT add salt until you’re done crocking because the liquid will concentrate as it cooks, and no one needs too-salty bone broth!
In an instant pot: add all ingredients and pour in enough water to cover and fill to the max fill line of the pot. Cook on for 2 hours.
For a VEGAN broth, eliminate the meat parts and double down on veggies – cook in the slow cooker on low 1 hour and in the instant pot for 30 minutes.
Once your broth is done cooking, strain all the solids out of it (discard those) before transferring it to jars to cool completely.
These broths make a great savory sipping beverage or can be the base for soups and sauces. Store I the fridge up to 5 days or portion into 1-cup portions and freeze it for future use.
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