Bone Broth recipe
Delicious and nutritious. And oh so simple to make. Don't put your veggie and meat scraps in the trash! What a tragedy! At my house we keep a stockpot on the stove all winter, so there's always broth for soups & stews; and it's the perfect sustenance for the winter ickies.
ALL YOU DO
Put a heavy saucepan or stockpot on the stove.
Add meat trimmings. (This can be raw or something you saved from cooked meats, like a roast or holiday turkey. But if it touched someone's mouth, don't use it.)
Pork, chicken, or beef bones
Chicken feet Turkey neck & giblets
Add leftover veggie trimmings:
Roots, leaves, stems, etc. Literally...all of it.
Wash it, but no need to peel!
Cover with plenty of cold water. Put on a lid, but let it rest at a tilt. Simmer for 6 to 48 hours.
Turn off the heat. If desired, at this point, you can add herbs such as a sprig of rosemary or a couple of bay leaves, but I just add these things later when I use the broth in recipes.
Partially cool the broth. Then strain out the solids with a slotted spoon or collander.
Cool completely in the fridge; the fat will solidify on the top, and you can skim it off.
Use in any recipe that calls for water, broth, or stock. Or drink it plain when you're under the weather.