One of my most-used products in our daily diets is bone broth. We use so much of it, drinking it morning and night, so I wanted to find a way to make it at home. You can easily spend $8-$10 on a quality bone broth, but this is a much easier and more cost-effective way to keep it in stock in your kitchen.
How We Make Bone Broth
Here’s how we make our bone broth! Throughout the week, I will collect vegetable scraps from whatever I cook in my other recipes. Typically, that means carrots, onions, celery, radishes, etc. I’ll store all of it in an airtight container in the fridge.
At the end of the week (we usually do it on Sunday nights), throw it in a pot with some hot water; I like to use our Dutch Oven on the stovetop and I’ll fill it up about 3/4 of the way with water.
Then, I’ll add two animal bones to the veggie/water mix. Weekly, I go to a local butcher and they always have different bones on sale – normally people use cow bone but I have found that buffalo bone is cheaper and you get more bang for your buck. However, a bone is a bone. I will say, I don’t like chicken bone because it’s thin, so I gravitate towards a heartier animal. I’ll usually stick 2 bones into the broth and let it simmer on low for 1 – 1.5 hours. You can add salt, pepper, and Italian seasoning, but also know it naturally seasons from the veggies and bones.
This is such an easy and cost-effective way to make bone broth. Not only is it good for your health, but it’s also delicious. We typically drink it morning and night to get all of our nutrients!
Ingredients:
- Dutch oven 3/4 full of water
- Vegetable scraps from the week (carrots, onions, celery, etc)
- 2 animal bones (buffalo, cow, etc)
- Salt, Pepper, Italian Seasoning
Instructions:
- Collect scraps from your veggie recipes throughout the week. You can store them in an air-tight container in the fridge.
- Fill your Dutch oven 3/4 of the way with water, the vegetables, and the two animal bones.
- Add a pinch of salt, pepper, and Italian Seasoning.
- Let it simmer for an hour to an hour and a half.
- Drain the broth into its own container and discard the vegetables.
- Store in your fridge for up to one week.
For more recipes, follow along at www.milenaciciotti.com, and be sure to subscribe to the bi-weekly newsletter!
