Winter is coming… and it can be a dark time that we need to be filled with warmth and light to remind us that growth, once again, always returns. Having a stock of bone broth is one of my favorite tools for a bit of food-based snuggles, quick meal enhancement, or a go-to sick tool in my cabinet. Bone broth can be tricky to make good!
- Beef or Bison, Elk, Deer- 3-4 lbs; use a variety of bones if possible (large bones with marrow and small knuckle, rib or oxtail bones). Make sure you roast beef bones for improved flavor.
- <or> Turkey- use 2 lbs of bones and try to use a variety (include skin, cartilage, and scraps)
- <or> 5 tbs Sea Clear Miso
- Scrap veggies- I save up my scrap veggies and herbs in the freezer and throw them into my bone broth. In the example above, I used frozen bok choy, celery, and thyme.
- Aromatics- I always add fresh herbs + leek tops here.
- Other- I always have carrots on hand and like to toss them in as well. Astragalus, Reishi, and Nettle are my top 3 herbs for my broths.
- 2 tbs Apple Cider Vinegar
- Seasonings: Salt, plenty! Pepper, plenty!
- Other spices are optional, I suggest keeping it minimal and spicing according to the soup + dishes you are making.
- Roast beef or bison bones at 425°F for 30 minutes, turning bones over halfway.
- If you are using Sea Clear Miso, with the benefit for seaweed, add to the broth or alone at the end of creating your vegetable broth, as not to denature the live organisms in the Miso culture.
- Combine ingredients in an Instant Pot and put on the broth/ soup setting
- Pull large items out with tongs or a perforated spoon then strain using a fine-mesh strainer into a bowl or large pitcher in preparation for freezing or refrigerating.
- Freeze in ice cube trays, place in bags, or 8 oz- 32 oz Mason Jars, filling the jar 3/4 to the top. I recommend using smaller jars to decrease the chance of cracking in the freezer, allow the liquid to cool, and/or place in pre-warmed jars. Allow the jars to fully cool before freezing.
- If you do not like the gelatinous part of the broth, stick it in jars in the freezer and scrape the fat off then freeze, though I recommend the fat for cooking and repurposing
Bone Broth is one of the top healing foods for millennia:
- Connective Tissue Healing with collagen + fats + the stem cells from the substance inside of the bones
- Gut health
- Skin Health
- Hair Health
- Healing illness
When + How to Drink
- Drink 5 oz of Bone Broth every morning made with fresh Lemon + Ginger + Fizzy Water or alone. If made into frozen cubes without fat, can blend this way, though be sure to add warming spices such as ginger as not to add more cold to your constitution in the winter.
- Add to your morning eggs when you poach them.
- Combine with Black Rice, Beans, and Organ Meats + Beets and other dark veggies for fertility foods.
- Make any soup you desire.
If making bone broth is so not for you, check out: Gevity Bone Broth, it’s the best and super easy to use!