With frosty mornings and dark-too-early evenings, it’s the perfect time of year to simmer up a pot of rich, nourishing bone broth. We love student Colleen Baxter’s recipe.
Bones (preferably grass-fed/pasture-raised bison or beef marrow bones, or pasture-raised organic chicken bones)
Enough filtered or spring water to cover bones in pot
2 Tablespoons sea salt
1 Tablespoon apple cider vinegar
Optional: chopped veggies and herbs such as onions, carrots, celery, parsley, rosemary, thyme, seaweed, nettle, etc. Put all ingredients in a crockpot or large pot on the stove.
Bring to a simmer.
Cook on low for 12-72 hours. (The longer you cook the bones, the more minerals and nutrients will be pulled from them and the more medicinal your broth will be.)
Toss out the bones and carefully pour broth into mason jars with vacuum seal lid, and store in refrigerator.
Once broth cools it may become gelled; this means you have a wonderful gelatin-rich broth. Broth will keep for about five days in the refrigerator or can be frozen for several months.
To rewarm, reheat in a pot on the stove on low.
Make a healthy soup with the stock or enjoy the simple bone broth with fresh crushed garlic, sea salt and turmeric as an incredible morning tonic before eating any food.
Makes 8 servings.