Food Secure Video 11 is Bone Broth! This is a waste-free kitchen hack I use every week to repurpose my food waste, save money on groceries, and more nutrition into my meals. I take last week’s bones, soft veggies, roots, and herbs, and convert them into a nutrient-dense, nourishing broth I incorporate into next week’s cooking!
Low & Slow is the name of the bone broth game so on the stove or in a slow cooker is great! Be mindful that if you use a pressure cooker on high heat you end up making meat stock, not bone broth. The high pressure and high heat destroy much of what you want in the bone broth. So I’ll use the slow cooker function on my pressure cooker if I want to maintain delicate minerals and collagen peptide bonds.
You can incorporate your bone broth into a variety of meals. This way you transform last week’s food scraps into next week’s meals. Ways I like to use it include adding it to soups, stews, sauces, sautéing veggies in a pan instead of oil, drinking it in your favorite mug, or wherever you use water in your cooking simply swap it with broth in your cooking. XO, Jo
Rejoice's Go-To Bone Broth Recipe
Use this recipe as a guide. Use the soft veggies, roots, and leftover bones from last week's meals into this broth. Repurpose your kitchen scraps to reduce food waste, save money, and incorporate more nutrition into your favorite meals.
- 1 large pot or slow-cooker or pressure cooker
- 1 large strainer
- 2 lbs bones
- 2 oz apple cider vinegar
- 3 cups chopped veggies you have to use up I like carrots, onion, celery, parsley always
- 1/2 cup chopped roots I like turmeric root, ginger root, garlic
- 2 tbsp pink Himalayan salt
- 2 tbsp black peppercorns
- 10-12 cups water, enough to cover everything
- place bones & ACV into a pot & cover bones with water & let it soak for 15 min
- Then I bring it to a low/ medium boil. When you see bubbles forming around the edges I skim that off with a spoon & let it low boil until the bubbles are gone. no hard boil can destroy delicate minerals & break the collagen bonds
- Then add all the veggies, roots, and herbs & fill the pot with water, turn it on low & let it cook. For chicken: low for 24-32 hrs. For beef: low for 8-12 hrs (no longer or beef broth can release factors that can cause a histamine response). For bison: low for 48-72 hrs ( I know but that thicker bones need more time if you want true bone broth).
- Then you strain & store! Fridge for 2 weeks & in the freezer for 6 months