If you have tried the store-bought bone broth and it has left you less than enthusiastic about it, I think you need to make your own. I have literally grown up with bone broth; it was something my mother made every single Sunday. I have to admit I did not enjoy it as a child nearly as much as I do as an adult. My mother made me eat at least a spoonful every time, now I know she had a good reason. The health benefits of bone broth documented and discussed, and I’m glad to have grown up with such a treasure of a dish. The following is the simplest recipe for bone broth, no special equipment needed, just a big pot. You may add any vegetables you like in here, it will taste beautiful with pretty much anything. Once done, add flare to it. My husband loves adding miso paste in it and making an Asian inspired meal with it, I love it just plain with a small addition of horseradish.
- 1 whole Chiken Or two packages chicken bones
- 1 package beef bones grass fed
- 1 whole onion
- 3 cloves garlic
- 3 whole carrots
- 1 half celeriac root
- 4-5 whole peppercorns
- 1 piece ginger half inch
- 1 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 5+ cups water
- Clean and roughly chop vegetables and add them to your pot. Add all the spices as well, salt, pepper, ginger. Place the bones on top, you can use both chicken and beef or just either one of those. Add water, use as much as needed so that all of the ingredients are just about covered, but not swimming in a huge amount of water. Place on the stove, bring gently to a boil, and once it is boiling, turn the heat down to just a simmer and let it simmer away for at lest two hours, but the longer the better, you will get a deeper and more nourishing broth if you simmer it longer. That is all, you are ready to enjoy this. This will keep in the fridge up to a week, and in the freezer for a few months.