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.
Equipment
- 1 large pot or slow-cooker or pressure cooker
- 1 large strainer
Ingredients
- 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
Instructions
- 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