Bone Broth
Bone broth is all the rage, and in my opinion, for good reason.
It’s incredibly nourishing, soulful and healing. Delightful on its own, especially in the morning or when you’re not feeling well, or used as a flavorful building block to many dishes - like soups, sauces, rice, pasta. You’ll find many “recipes” out there, but my favorite way is to use what you’re likely to throw in the compost.
Buying it pre-made can cost a pretty penny, but making it from scratch only requires scraps! I like to use leftover bones or off cuts from meat, veggie scraps from the week, tops of root veg, and/or any produce that needs to be used up, along with a few simple aromatics and spices.
Each time is a little different but that’s part of the fun! You can adjust your recipe to your preference as you get the hang of it.
I hope you give it a try!
by Halee Jones
Method
Chicken or Beef Bones* (I like to save mine from a whole roasted chicken)
Any veg scraps or produce on it’s last leg*
Carrots*
Onion*
Garlic*
Shitake*
Celery*
Herbs* (I like Bay & rosemary)
Knob of ginger
1 Star Anise
~8 Peppercorns
~ 2 tbs Apple Cider Vinegar
1 tbs Salt
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
A few days to a week before, begin collecting your scraps - think onion skins and trimmings, carrot peels, broccoli stems, cabbage cores, etc. When you’re ready to make your broth, survey your fridge for any produce that needs used up - flimsy carrots, dry celery, radish tops, etc.
In the morning, add all ingredients to a large stock pot: bones, your scavenged scraps and veg, carrots, onions, garlic, shitake, celery (measure these with your heart), a few slices of ginger, star anise, peppercorns, apple cider vinegar and salt. Fill the pot with water to cover all ingredients. (You can also do this in a crock pot.)
Bring the pot to a boil and then lower it to a simmer.
Leave the pot to simmer all day, uncovered if you want a more condensed broth or covered if you want it less so. Give each way a try and see which you like better!
Let cool and strain.
Store in the fridge for a week or in the freezer.
Enjoy!
