I’m so excited to share this recipe with you. This bone broth is deliciously deep and layered. It’s a wonderful way to use scraps and reduce waste. It can be used in other recipes like the base of a soup, or consumed on its own in all it’s splendour. I love to drink it when I feel a tickle in my throat at the beginning of a cold, the bone marrow contains antioxidants that are so good for you! It also freezes well incase you don’t want to use it up all at once. Like incase you can’t use or drink 8-12 cups of broth in one sitting.
- vegetable scraps
- bones or carcass
- 2-3 bay leaves
- 1 tbs tyme
- 1/2 tsp anise
- 2 tsp sea salt
- 1/2 tsp whole peppercorns
- 1 tbsp of lemon juice or apple cider vinegar
- ziplock bag
- crock pot or large stock pot
- colander and cheese cloth or thinly woven tea towel
Keep a big ziplock bag in the freezer and gradually add vegetable scraps to it as well as bones. You can keep things like: carrot peelings and tops, onion skins and ends, garlic skins and ends, ginger peels and nubs, yam peelings, zucchini ends, celery tops and scraps, beet tops, pepper centres and stems, and potato skins. Basically, you’ll want to stick to root vegetables as they will add depth and interest to your broth and stay away from really watery vegetables like cucumbers.
Pro tip: You should stay away from shrimp tails, cilantro, used lemon halves, and too many jalepeño centres (speaking from experience, one time I made REALLY bad broth).
You should also keep any bones you come across: chicken bones, pork rib bones, and beef bones. You could also keep fatty scraps of bacon ends or steak gnarblies. Ideally you could use a turkey carcass or a big ham bone after a major holiday. My mother-in-law has started giving me her carcasses and ham bones, and it makes me SO happy. It’s very possible that carcasses are my love language.
When you’re ready to make your broth, toss everything in your crock pot and cover with water. You can adjust the seasonings if there are other spices you prefer in your broth, such as parsley, basil or oregano. But I find the thyme, bay leaf, anise seed trifecta to be my favourite, it makes it taste the most like chicken soup. You’ll need a splash of something acidic to help draw out minerals, gelatine and collagen from the bones. The longer it cooks the better, I usually cook mine for 10 hours in my crock pot overnight. You could also simmer it on the stovetop for 4-24 hours.
Once it’s done simmering, it’ll smell amazing and look like sludge – I’m serious, don’t look too closely at it. Let it cool and strain everything through a fine sieve or cheesecloth/colander combination and throw out your scraps (for real this time). You can use it right away or store it in mason jars in the fridge or freeze it in 2 or 4 cup amounts for future use.
Let me know how it goes pals!
Photography by Kaitlyn Gibson