Bone Broth

  • 3 lb of marrow bones or beef shank bones*
  • 2 lb of left over roasted chicken carcass, chicken bones or chicken backs and necks* (optional)
  • 2 quarts of veggie compost (i.e. scraps) including:
    • onions, garlic, scallion, leek ends
    • carrot, ginger peels and ends
    • celery tops
    • kale stalks
    • cabbage extras
    • stems and leaves of parsley, cilantro, thyme
  • alternatively, you can use:
    • 2 large onions, coarsely chopped
    • 2 large carrots, coarsely chopped
    • 2 celery stalks, coarsely chopped
    • 6-8 cloves of garlic, peeled and lightly crushed with knife
  • I T Sea salt
  • 1 T apple cider vinegar (optional)
  • A small handful of black peppercorns (optional)
  • Herb options (use all, some, or none):
    • small bunch parsley sprigs
    • 2-3 bay leaves
    • 2-3 thyme sprigs
    • small bunch cilantro

*You can order these from your local farmer or grocery store. Not every supplier will offer the same array of bones, though, so be prepared to shop around.

Gather all the ingredients in a large stockpot. Add 8 qt of water and bring to a boil over high heat. Once it boils, reduce the heat. Simmer for at least 8-12 hours – ideally 24-48 hours to extract all the marrow and gelatin from the bones.

Alternatively, toss all the ingredients into a slow-cooker, and cook on low for 24-48 hours.

Strain the stock and discard the solids. Allow stock to cool, then refrigerate.

You can use this broth to make all sorts of soups! You can also make veggie compost broth with just the veggies.

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