You’ve probably heard how good bone broth is for you. Now, here’s super simple, easy instructions on how to make this mega-health-boosting concoction yourself. All you need is a crock pot, a few pounds of bones – any type of bones, with meat on them or not – plus some veggies, some vinegar, and some unrefined sea salt. And actually, while the veggies add nutrition and depth of flavor, they can be omitted for an even simpler version or for various health conditions (such as for those doing GAPS or Low FODMAPs protocols).
As for the type of bones, there’s lots of opinions out there about which types are best, but I say just get whatever type appeals to you most, or whatever type you can easily get your hands on! Fish, poultry, beef, pork, lamb; heads, necks, wings, thighs, drumsticks, legs, feet, oxtails, ribs; whatever, just all the same kind of animal for now (ie. all beef or all chicken). The important thing is, just do this.
Now a lot of bone broth how-to’s will tell you that you should roast the bones first. I have to say, I have tried this, and while it does add a bit more depth to the flavor, it really isn’t necessary, and I’m not convinced it’s worth the extra time and effort. So if you’re new to this bone-broth-making thing and want to keep it simple and just get on with it, skip the roasting for now. You can always try it with future batches!
Super Simple Bone Broth
This is a ratio recipe, based on how many pounds of bones or bone-in meat you have.
For every 1 pound of bones+meat, use 1.5 cups of chopped veggies (optional), 3 cups of water, and 1 tablespoon apple cider vinegar (this helps pull the minerals out of the bones and makes the broth more tasty, nutritious and digestible). For every 8 cups of water, add one bay leaf.
- ~4 lb package of bone-in chicken thighs (~6 thighs), drumsticks, wings, or legs
- 6 cups of chopped veggies (ex. onions, garlic, carrots, celery, fennel, etc.)
- 12 cups of water
- 1/4 cup apple cider vinegar
- 1.5 bay leaves
- unrefined sea salt to taste
Put all ingredients into a crock pot – I adore my Instant Pot – and simmer on low for 48 hours (or 4 hours in a pressure cooker). Strain out solids and compost them.
Add a hefty dose of unrefined sea salt (to taste) and enjoy!
Optional: once solids are strained out of the broth, cook it down for a few more hours until reduced in volume to half or even one quarter, then freeze in ice cube trays. Once frozen, put broth cubes into freezer bag, and you’ve got handy sized portions of broth concentrate at the ready!