6 Reasons to Make Your Own Bone Broth

Broth is such a simple thing to make at home that I will be doing it all winter long. Bones and veggies are simmered, then cooled and strained. I condense it down slowly and then pour into ice cube trays to freeze. From there, the cubes are vacuum-packed and stored away in the freezer and are added to soups, stews, and rice dishes as needed.  Simple, delicious and healthy,  it's one of those things everyone should learn to make.

1.)   It Reduces Waste

Those chicken and beef bones you toss out are filled with vitamins, minerals, and gelatin. They also make the best broth. Add in onions, carrots and celery scraps (like carrot tips and onion skins)  from your daily cooking chores and you're already on your way to a pot of stock. Just store everything in the freezer in a ziplock bag until you are ready to throw it together. 

2.)  It Saves Money

Recycling stuff that would normally end up in the garbage can or compost pile alone will save you money, but factor in the cost of store bought natural broth that really isn't as good as your own, and you really see the savings add up!  

3.) It's Healthier and More Nutritious

Homemade broth is loaded with minerals like calcium, magnesium, sulphur, silicon, and things like glucosamine which promotes joint health. If properly made and simmered long enough, it is also packed with gelatin which is great for skin and hair health, digestion, cellulite, and is amazing for joint pain and inflammation. 

Even the natural store bought versions fail at being as healthy and nutritious as homemade broth since they are usually watered down and contain natural dyes and natural flavourings to mask the poor quality. The not-so-natural brands will contain a large amount of salt and MSG. Making your own broth lets you control the ingredients and the quality, insuring you're feeding yourself and your family healthy food. 

4.)  It tastes Better And Improves Your Cooking! 

It really does, and one of the reasons my husband is always bragging to people about my cooking.  

5. ) It Helps fight The Colds and Flu That Comes With The Cold Weather

Nothing is better than chicken noodle soup when you have a cold and its the one thing I think most people wish they had available when they are not feeling well. You will feel even better if it' loaded with all the good stuff your body needs to get well. 

6.)  The Ability To Customize 

Adding your favorite herbs and other things let you come up with a healthy, flavourful broth that is uniquely yours and that you will not find on any shelf. Experimenting  is always fun. We love chicken stock infused with fresh lemon (even kids will happily eat it when they are sick) or Rosemary and other herbs.

Chicken Stock Recipe

• 1 or 2 chicken carcasses left over from dinner
• Water to cover chickens 
• 1 large onion
• 2 carrots
• 2 celery stalks 
• 2 cloves of garlic
• 2 tablespoons apple cider vinegar
• A handful of fresh parsley, 3-4 sprigs of thyme, 2 bay leaves

*Note :  Fora  richer broth, you can add in a pound or two of chicken wings or if you can get them, 4 - 6 chicken feet...No, I'm not kidding...They make amazing broth! 

Place all your ingredients in a stock pot (or crock-pot) and add enough water to completely cover. Cover and Simmer for 6 - 12 hours on medium low to low heat  every stove is different,  just make sure it does not come to a boil or it will taste flat).  When done, remove from heat and let cool. Using a strainer and another pot, remove the vegetables and the bones. Either use right away, refrigerate, or freeze for later use. If you would like to condense it, place it back in the stock pot and simmer uncovered until it's reduced to half. 

Beef Broth

• 2 - 3 lbs soup bones plus any you have left over from dinner
• 1 large onion
• 2 carrot
• 2 celery stalks
• 3 tablespoons apple cider vinegar
• 2 cloves of garlic 
• A handful of fresh parsley, 3-4 sprigs of thyme, 2 bay leaves

*Note:  The best beef broth we make is honestly made from ox tails!  If you can find them that is. Ox tail soup with red wine is to die for.

Roast your soup bones first so they brown up nicely in the oven. Place all the ingredients in a large stock pot / crock pot  and cover with water. Cover and simmer for 12 - 48 hours. When done, remove from heat, allow to cool and strain well. If you would like to condense it, place back in the stock pot and simmer uncovered until it's reduced to half. 

These are just basic recipes to get you started. Once you get the hang of it, you can start to experiment with other things. Vegetables can be roasted in the oven at the beginning to give things a deeper flavor, or you can use different herbs and spices to change it up.