Roasted Bone Broth
Southwest Chicken Bowl
When your tummy hurts, or even when it doesn’t but you just want some delicious gut-healthy bone broth that feels oh-so-good in your body, here’s the shit.Bone broth is not an exact science, you can’t screw it up, but there are components that make it better for you and tastier. So, do what I say.This shit will make you much more attractive to whomever you’re trying to attract. Pinky swear. That bloated gut will disappear and you’ll have a big ol’ smile on your smoother skin-covered face.
- 1 Big old pot or crockpot
- 6 Ball jars or Mason jars
- 2 lbs. beef, poultry, lamb, fish – bones cooked with prior meal, raw bones from the butcher, skin, carcass with/without meat, etc. are all good
- Olive oil
- Salt & pepper
- 1/2 medium onion, peeled and cut into chunks
- 1-2 medium carrots, cut into large pieces
- 1-2 ribs celery, cut into large pieces
- 4+ cups water, enough to cover the bones
- 1-2 glugs apple cider vinegar
- 3-4 slices fresh ginger root, or more if you’re adventurous
- 2-3 cloves garlic, peeled and crushed
- 1 tsp. turmeric powder, optional, creates a stronger flavor
- 1 tsp. dried oregano
- 1 tsp dried thyme
- 1 small handful dried mushrooms, optional
- Pour some olive oil into a roasting pan and rub it all around to make your pan easier to clean. You’ll thank me later. Take your bones and rub with some olive oil, sprinkle with sea salt and pepper and place in a single layer in the prepared pan. Stick ‘em into a 425 ° F oven for about 30 minutes.
- Flip the bones in the pan so the other side can get a nice crust. Add onions, carrots, and celery and roast another 20-30 minutes.
- Take all that roasted goodness, including the juices and anything shit stuck on the pan and put it all into a crockpot or any large pot. It doesn’t matter if you usually make stew in it or chili or your kid’s goop, just any big pot. I use a crockpot because I don’t like to babysit it, but a pan on the stove works just as well.
- Add water until the bones are just covered. Pour a few glugs of ACV into the pot, and bring to a boil. Reduce heat to low simmer… the lowest it goes.
- Just let it sit there on low in the crockpot, 8 – 48 hours, adding water as necessary. Periodically, skim off and discard any scum that floats to the top. Toss in veggies and spices a few hours before you want to be done, and let it cook that additional time.
- If you’re not using a crockpot or instant pot, simmer your broth about 6 hours, keeping the water level up so your broth doesn’t condense too much, then toss in veggies and spices. Simmer an additional 2 hours.
- Strain broth when cool. I mean it, wait for that shit to cool or you will burn the absolute fuck out of your hands. Taste it, add salt and pepper, and revel in your brilliance. Pour into individual jars, I use Ball jars and store in the freezer for months or in the fridge for about 4-5 days. Let cool completely in the fridge before tightening lids and freezing or those mofos will crack and you’ll cry as your liquid gold seeps out everywhere.
- You can use this broth for soups (I make some absolutely delicious homemade ramen with it, recipe to come later), but you can also just guzzle a cup daily to make your gut super happy.