Bone Broths have been gaining popularity – and for GOOD REASON!
It’s nourishing, satisfying and is perfect for a rainy day or a “day under the weather.”
Bone Broths tend to be higher in protein and lower in carbs then most other soups or juices and it is such a homey and comforting meal/snack idea that you can either have plain or as a base of something else.
This is fairly SIMPLE and AFFORDABLE to make. Most supermarkets sell packages of bones that are labeled, “soup bones,” but don’t hesitate to ask the butcher if you don’t find what you are looking for.
You can use the bones of anything – chickens, turkeys, oxtail, beef bones, marrow bones etc. I personally like using a combination of both poultry and beef – but the choice is totally yours. You can always save bones in the freezer until you have a good 2-3 lbs to use on a Broth also!
- 2-3 lbs of Bones
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Tomato Paste
- 1 Tsp Peppercorns
- 1 Large Onion (or 2 Sm)
- 3 Large Carrots
- 3 Stalks Celery or 1 end of Celery
- 1-2 Head Garlic
- Stems/Leaves from a Bunch of Flat Leaf Parsley
- 2-3 Bay Leaves
- 6 Sprigs of Thyme
- Salt to Taste
- Optional – Lemon, Turmeric and/or Ginger
Now, keep in mind that none of these ingredients are DEAL BREAKERS. I personally LOVE garlic, and you might not – so adjust things according to your palate. If you don’t have fresh herbs – use dry. If you don’t have peppercorns – don’t use ’em. Thinking of something different you’d want to add? Go for it! Cooking should be FREE and FUN – no rules!
- Preheat Oven to 400 Degrees. Drizzle bones with Olive Oil and ROAST for about 20 minutes.
- I usually season everything really well with Salt and Pepper, but I honestly find that this broth doesn’t need it, and I’d rather control the salt at the end.
- In a large stockpot, heat up some Olive Oil and place the Onion, flesh side down and cook until it turns a nice golden brown. Remove the onion and add the Tomato Paste and stir until things become caramelized and fragrant.
- Add the Bones to the pot and add 4-6 cups of water and stir. You can then add all of your veggies and herbs!
- I personally cut everyone in half and throw it in, skins and ALL!
- Simmer gently for about 3 hours, partly covered.
- Strain through a fine strainer to filter out all the “stuff” that you don’t want in your broth.
I like to store my broths in old Wonton Soup Containers and I’ll freeze whatever I don’t plan on using immediately.
You can sip this plain, or use as the base of something else.
I personally love cooking some Pastina aka Italian Penicillin for a nice homey soup, or I’ll use this as a base in other soups, stews or sauces. The choices are endless, but it makes all the difference!
I’d love to hear your thoughts if you try this out!!!
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