Why Homemade Bone Broth? Bone Broth provides the most amount of nutrients when compared to stock and regular broths. Even after you’ve cooked your meat the best nutrients are still left inside the bones.
What Veggies Scraps Can I Use To Make Broth?
For this recipe you can cut up carrots, celery, and other veggies. Conversely, using vegetable scraps is more efficient. I add veggie scraps to a plastic freezer bag, and freeze it, until I’m ready to make broth with it. When it’s time to make broth I just pull the bag out of the freezer and dump it in my pot.
Items that you may throw in the compost, often time can be used in a broth instead. These are usually items that are discarded while food prepping. Such as celery tops and bottoms, carrot tops, onion and garlic paper.
There are so many options that you can use to make a good homemade broth!
Homemade Bone Broth for Health
- It’s good at helping to boost the immune system.
- It’s great for supporting healthy skin, teeth, hair, nails, and bones.
- High in protein.
- Great for helping with joint health, gut health including digestion.
- The greatest part is that it is pretty inexpensive to make. You can use leftover bones that have already been cooked. If you cooked a half or whole chicken, or ham that had the bones in you have the starting of a great bone broth already!
What Bones Can You Use?
You can use the bones from just about any quality meat. However, here’s a couple just to name a few.
Where To Get Bones For Bone Broth?
After you cook a turkey, ham, or another piece of meat you can save the bones and use those bones to make bone broth.
Another way to get bones is to ask your local butcher or the guys who work in the meat department at your local supermarket for “soup bones”. They usually have plenty to offer.
Butchers may give you some bones that are from a part of the animal people don’t typically eat. Such as knucklebones, chicken feet, bones with marrow, and more. These types of bones are wonderful for making bone broth with.
Grab your Slow Cooker!
Homemade Bone Broth Recipe
- 2 tbsp apple cider vinegar
- 2 lbs. or more of bones – any including beef, fish, pork, and poultry.
- 5 garlic cloves
- Water – enough to cover the bones.
- 3 stalks of celery
- 3 carrots
- 1 medium onion
- Salt and pepper to taste *optional
- Optional* You can use vegetable scraps to make broth too. Carrot tops, celery leaves, onion and garlic paper, etc...
- Add all the ingredients to the pot. Adding the water last, because you only need enough to cover up the bones.
- Turn the heat to high. (4-6 hours)
- Once it is boiling turn the heat to low.
- Cook for 24 – 48 hours.
- I usually can only stand to wait for about 24 hours myself.
- Let it cool down just a bit and then, using a fine metal sieve to strain out the bones, and other things floating around in the pot.
- Add salt and pepper to taste if you like. Use this broth for soups, stews or have it by itself!
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 267Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 80mgSodium 101mgCarbohydrates 3gFiber 1gSugar 1gProtein 26g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
The wonderful broth can be kept for no more than a week in the fridge, or you can freeze it for longer.
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