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Unless you live in the bush or under a rock I'm sure somewhere along the way you've heard someone talking about gut health. Although I'm not here to preach on your microbiome or the condition of your gut wall, I am here to bring you a wholesome and DELICIOUS bone broth that will improve what's going on down there.
One of my favorite things about bone broth is that it allows more of the game, or livestock, to be used - nothing goes to waste in this household.
Bone broth is also packed with vital nutrients, collagen, and proteins that are hard to find in other places. So, why not add some bones, veggies, and spices to your crockpot or stovetop and cook the goodness out of these bones?
For my latest batch, I used a chunk of elk femur bone and some ribs. The beauty of this is you can make multiple batches off of the bones, prep for later meals, and be efficient with time in the kitchen #win.
Whether you are using bones from livestock, or your big game harvest (you can also use game birds), your whole family will be excited about this nutrient-rich broth that can be used in so many ways.
If you have followed a bone broth recipe before you may already have a basic idea of what, and how, to go about it. But, I'm going to give you a new spin, have you add some overlooked spies.
Ingredients:
3-4 lbs of Bones
4 large Carrots
1 1/2 - 2 Onions
3- 4 Tbsp Minced Garlic
1 Tbsp Ginger
1/2 C Apple Cider Vinegar (or pickle juice works too)
1 tsp Cinnamon
1 Tbsp Black Pepper
2 Tbsp Himalayan Sea Salt
2 Tbsp Thyme (I prefer Lemon Thyme)
2 Tbsp Rosemary
1 1/2 Tbsp Parsley
1- 2 Tbsp Curry (this will depend on taste preference)
1-2 tsp Turmeric
1.5 Gallons of Water
Drizzle of Extra Virgin Olive Oil
Instructions:
1. Preheat the oven to 400 degrees F.
2. Place bones on a baking sheet, or baking dish and drizzle with oil and a pinch or two of salt. Bake for 20 minutes.
3. Slice carrots, and onions into large chunks, add a drizzle of oil, half the Thyme, Rosemary, and Minced Garlic, and toss the vegetables. Then add them to the bones and bake for 20 minutes.
4. Remove bones and vegetables from the oven and into a large crockpot or stockpot.
5. Cover with water until the water line is well above the bones. (I make mine in a large crockpot, about 1.5 gallons of water.)
6. Add the remaining ingredients to the pot, and give a quick stir.
7. Bring to boil, or run on high until the mixture comes to a rolling boil, then reduce heat to a low simmer.
8. Simmer the broth for a minimum of 10 hours, or up to 24. (I let mine run for 24 to maximize nutrients pulled from the bones, and increase flavor profile).
9. Remove from heat and let cool until it is a manageable temperature.
10. Separate the bones from the rest of the broth, and strain out the vegetables into a separate bowl. (If you want all the broth without any remaining herbs or vegetable remnants, then you can strain a second time if you prefer).
11. *optional - Add the vegetables into a blender (along with any remaining "drippings") and blend into a puree (watch for any small pieces of bones that may have come off)! Then combine the broth with the puree mixture and mix well. If you don't want a thick brother you can skip this step.
12. Store or use bone broth... don't forget this makes a great base for other soups and wholesome meals!
13. ENJOY!
Recipe Notes
You can easily make multiple batches of bone broth from one set of bones, depending on how big the bones were. I made 4 batches from the last bones I used. Just be sure to look the bones over between batches. Make sure there is still marrow filling the bones, and that they have not become soft. To make more batches simply repeat steps 3-12 (I roast my veggies for 10 minutes before placing them into the pot).
This is also a great way to stock up on bone broth. Store and freeze in individual containers, or in bulk containers for future meals.
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