Guys, it’s been PERFECT dog walking weather lately!
There’s a cemetery down the street from the house we just moved into so I’ve started walking Molly around the various drives and pathways through it. Up to this point in my life, I’ve always found the people I see power walking in a cemetery to be unbelievably creepy… but I get it now. The quiet stillness of the scenery is very peaceful (when I leave my kids at home, obviously). 😀
As we were walking, we stumbled across a huge Cottonwood tree that overlooks a small lake (or a large puddle?) which was slowly swaying in the breeze. Molly and I sat on the bench for a moment to take a picture and soak it all in.
This is when I learned it’s impossible to take a clear picture of a puppy so this is just about as good as it gets with her. ♥
How to Make EASY Bone & Vegetable Broth from Scratch
Moving on… let’s talk about bone broth!
(I’m inwardly cringing because maybe I shouldn’t have talked about a cemetery first.)
Uncomfortable segue or not, bone broth is what I’ve decided to write about today! Partly because I’ve had some chicken bones sitting in my freezer for forever that I got tired of looking at but mostly because bone broth is one of the most nutritious things one can consume, especially for those of us with autoimmune disease. It’s easy to make too. 😉
For this batch, I threw together all the vegetables from my fridge that were going bad along with some scraps I’d saved in my freezer. And of course, some chicken bones from various meals over the past few weeks.
In the Crock-Pot it all went along with just enough water to barely cover it all. I cranked that bad boy up to the High setting for about two hours then finished it off with four hours on the Low setting. (Note that bone broth can actually be slowly simmered for up to 24hrs. Doing so gets every bit of all the healthy vitamins and minerals out of the bones. So it’s okay if you forget about it and leave yours simmering longer than I did!).
Next, I turned the Crock-Pot off and allowed it to completely cool for a few hours.
Once cooled, the batch was strained twice through a cheesecloth (jk.. I couldn’t find it so I used an old cloth napkin but I definitely recommend a cheesecloth) and then stored in Mason jars.
If you leave some room in your jars for expansion (which I did not), you can freeze it. Otherwise, store it in your fridge and use it within 5 days. I’ll be using mine to make some keto soup over the next couple days!
- Save your produce scraps! They freeze well, still provide insanely good nutrition for broth and will ensure you’re using every single bit of what you spend your hard earned money on!
- Same with all bones (poultry, beef, etc.). Freeze them until you’re ready to make a batch of broth.
- When you get enough saved, toss it all into a crock pot then add enough water to just barely cover everything.
- Turn your Crock-Pot on High for two hours then Low for 4+ hours.
- Cool completely.
- Strain with a cheesecloth (or old cloth napkin). 😉
- Store in Mason jars for up to 5 days in your fridge or freeze until you’re ready.
- That’s it!
Want to know the sciency stuff as to why bone broth is the bees knees for health? Check out these links:
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