How to Make: Herbal Bone Broth
Bone broth is delicious, profoundly nutritious, beneficial for gut health and digestion, a superfood filled with hyaluronic acid, glucosamine, chondroitin, calcium, and magnesium for joint mobility and boosted inflammatory response, gelatin and collagen to support healthy skin, nails, and hair. Rich in amino acids like glycine which support restful sleep, and essential immune-boosting vitamins. There are just so many reasons to love this wonderful broth, and at a time when our bodies need more tenderness and care, it is the perfect season to craft a bounty of broth to enjoy all winter long.
We love to use organic produce, and pasture-raised, grass-fed, hormone-free bones in our broth. You can also add nutrient-dense herbs, roots and spices to your broth to supercharge the healthful benefits. A great low-waste tip is to save your kitchen scraps! Keep a container in the freezer where you can toss onion skins, celery bottoms, carrot peels, meat bones, and other kitchen trimmings, and then use all of these wonderful ingredients in your next batch!
You can make a perfectly delicious bone broth with just quality bones, carrots, garlic, onion, and celery, so don’t worry if you don’t have all of these ingredients on hand when making your broth. However, do keep them in mind when you're looking to increase the nutritional value and flavour!
2-3 lbs Large Beef Bones
3 Unpeeled Carrots
2 Unpeeled Onions
1 Garlic Head
4 Celery Stalks
2 Bay Leaves
2 Tbsp Black Peppercorns
1 Tbsp Raw Apple Cider Vinegar
3 Tbsp Nettle Leaf
1 sprig of Thyme
1 Knuckle of Turmeric
1 Tbsp Ashwagandha Root
1 Sprig Fresh or Dried Rosemary
1 Tbsp Fennel Seeds
1 Tbsp Ginger Root
1 Large Piece of Kombu Seaweed
Roast bones and vegetables in the oven for 40 min at 450 degrees.
Then, add roasted bones, vegetables, and pan drippings into a large stock pot with 12 cups of filtered water. Add herbs, spices, and vinegar. Bring pot to boil, and reduce to a simmer for 8-24 hours. The longer your broth simmers, the better!
Remove pot from heat and allow broth to cool. This a good time to skim off and discard any excess fat from the surface of the broth using a large spoon. After skimming fat, strain remaining broth and store in the fridge for up to 5 days, or freeze for up 6 months.
Sip this delicious, nutrient-rich broth by the mug-full, or add to soups, stews, roasted vegetables and more!