In the good ol’ days, it was simply called stock. Bone broth is a way cooler. Makes you sound tough. You drink liquid made from steeping animal bones. Yeah, bone tea.
Modern life and our self imposed sense of being “too busy” to make food for ourselves, saw the creation of stock powders and concentrates. Flip a cap or crumble a cube and voila! Stock is made. The flavour is there but often a long list of ingredients is on the label. Plus, have you ever noticed how salty store-bought stuff is?
On my Leaky Gut journey, I learned that quality stock, rich in collagen, is very healing. So I’m all for drinking it on its own and using it as a soup base. Buying good, ready made stock in the store can be a bit pricey, so a quick bit of research on the big beautiful world wide web (aka: google that shi!t) and I figured it was something I could do.
There are many iterations of crafting this liquid. Some methods will have you roast the bones in the oven first. Others will call for damn near every vegetable in the fridge. Both of these versions sounded way too complicated and involved for me. Remember, this is a lll about being easy and tasty. If it ain’t easy, I’m not likely to do it ever again.
Easy bone broth:
- Couple pounds of quality beef bones
- 10 cups water
- 3 cloves of garlic, peeled and smashed
- 2 tablespoons apple cider vinegar (ACV)
- 1 tablespoon fish sauce (you won’t taste it)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Ready for this? Dump everything into your crockpot and put on high for 10 hours. Turn it to low for another 14 hours.
Strain and portion to freeze. Repeat the 24 hour cycle with fresh water, fish sauce, ACV, garlic, salt and pepper.
Don’t chuck the bones yet! Some folks like to freeze stock in glass jars, some prefer big plastic containers. I freeze mine in my silicone muffin pan. This gives me 1/4 cup measures of broth, perfect for recipes. Once they are frozen, I pop out the golden pucks of goodness and store them in heavy duty freezer bags.
The type of bones I use will dictate if I can run them through a second or sometimes third time. Beef bones with marrow and knuckles should be good to run through three times before they are tapped out. Pork bones are usually good for two runs. Turkey and chicken bones tend to be much finer in composition and usually give up all their collagen-y goodness after the first 24 hour run.