My BEST hacks to easy, delicious bone broth🐓🌿🫶
This recipe began my “wow I thought that would be way harder than it was” cooking from scratch journey, and now I never am without homemade broth AND never have to purchase it again!! In this economy - SHEESH what a money saver!!
Below are my favorite tips to always have what I need to make bone broth, and how I store it to always have some on hand! Lastly, the recipe to make it is below :)
TIPS & TRICKS!
1. My biggest trick to having bones on hand for broth is to buy meat with bones IN! Whether it’s chicken breasts, thighs, or wings/drums, I find it’s all just as easy to eat with the bones in, and serves a dual purpose in being able to make broth consistently!
2. Part 2 of the above tip - always keep a freezer bag of bones/veggie scraps! I keep the bottom of an onion, onion peels, bell pepper scraps, garlic skins/scraps, ginger peels, potato skins, etc! It all makes deliciously flavored broth that’s a little different each time!
3. Souper cubes - aka - the BEST invention ever. It’s picture 4 in my post, and I bought it on amazing for about $30 for 2. They pre-portion out soups and sauces so if you want a quick dinner for 1 but not to reheat a whole pot of frozen broth you can, and the silicon material makes it easy to pop them right out.
Bonus tip: A little grody but cheap, you can buy chicken hearts/organs/gizzards pretty cheap at the store, so if you only have a bag of veggie scraps you can toss them in for extra flavor. I just buy and freeze!
RECIPE WITH FROZEN SCRAPS (same steps minus freezing the ingredients if using the bones from a freshly cooked whole chicken!)
🐓Veggie/bone scraps, frozen
💧Water
1. Pour freezer bag contents into pan over medium high heat + olive oil. Top with salt & pepper to taste.
2. I cover and let thaw, get some color in the pan with the olive oil for a bit before adding water. I feel like this helps impart flavor to brown a bit.
3. Add enough water to cover the pile of veggies/bones just below 1 inch. Once boiling, turn to low and simmer 2-3hrs minimum.
4. Keep tasting the broth until it’s the flavor you like, and strain over a pot you’d like to store it in.
5. Freeze & enjoy!!
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After getting the hang of making my own bone broth from those amazing kitchen scraps, I realized just how much goodness I was bringing into my life! It's not just about saving money; it's about nourishing your body from the inside out. For me, drinking a warm mug of homemade bone broth first thing in the morning has become a non-negotiable ritual. It feels so soothing and truly sets a healthy tone for the day. I often add a squeeze of fresh lemon and a pinch of turmeric for an extra health kick – it’s like a warm hug for my gut! One of the biggest eye-openers for me was discovering all the ways you can use bone broth beyond just sipping it. It's truly a kitchen staple! Forget those watery store-bought broths; my homemade version elevates so many dishes. Instead of plain water, I use it when cooking rice or quinoa for extra flavor and nutrients. It makes the most incredible base for hearty stews and gravies, adding a depth that you just can’t replicate. And speaking of healing, if you're ever feeling under the weather, whip up a quick 'healing ginger garlic soup' using your frozen broth cubes. Just sauté some fresh ginger and garlic, add your broth, a few chopped veggies, and maybe a little shredded chicken. It’s comforting, warming, and packed with immune-boosting power – way better than anything from a can! If you're wondering about sourcing bones beyond your chicken scraps, I've got you covered! While I love using what I have, sometimes I'll ask my local butcher for beef marrow bones or chicken feet – they often sell them for very little, or even give them away! You can also keep an eye out at larger grocery stores; sometimes they have good deals on bulk bones. For a truly aromatic and 'ginger garlic broth simmering' experience, I always make sure to include plenty of ginger peels and garlic skins in my scrap bag, just like I mentioned before. But you can also toss in a few whole cloves of garlic and a thick slice of ginger during the simmer. Remember, the key to extracting all those wonderful nutrients and flavors is a 'gentle simmer broth' – low and slow for several hours is best. It really allows the collagen and minerals to leach out, giving you that rich, gelatinous liquid gold. It's a game-changer for my wellness journey, and I hope it becomes one for yours too!
this sounds amazing!!! I love it! thank you Shannon!!