Bone Broth
Anyone that knows us knows that we are big advocates for making our own broth. More specifically, we make our own bone broth. There are so many health benefits from just general nutritional benefits to gut health and immunity support. And it honestly couldn't be any easier or cheaper. This isn't a recipe per se. It's more of a guide to follow in making your own broth.
We start with whatever bones we have from cooking meat. Usually, that's chicken or turkey. Once we take the meat off from cooking we either put them in our big stock pot or we put them in a bag in the freezer to save for later. Next, we add vegetable scraps. These we collect as we're preparing vegetables for meals. We collect the ends of the onions, garlic, celery, carrots, or whatever else along with the peelings of carrots, etc, and store them in gallon-size freezer bags in the freezer. When we put bones on we empty a bag of veggie scraps into the pot as well. Then we add water to fill the pot. Sometimes we add herbs. We usually also add a handful of Earthley's Immunity Soup, found here https://earthley.com/product/immunity-soup/ref/respectfulwife/ (or, if you use this link https://earthley.com/product/healthy-new-year-sale-2023/ref/respectfulwife/ you can get 20% off of the Immunity Support and some other select things with code healthy2023 through January 16th, 2023).
(Photo is not mine. t's used by permission of Earthley.) This is one of those instances in which I will earn a small commission (that doesn't affect your cost at all) which helps to support our family. Then we bring it to a simmer, turn down the heat to where it just barely keeps a simmer, and let it do its thing for a day or two. Letting it simmer for so long helps to pull out all that good collagen, gelatin, and nutritional/health benefits of the plants. Once we're ready to pull it off the stove we follow safe canning practices to store it long-term (although, honestly, sometimes we just put it into sanitized jars in the fridge because we know we'll use it up before it goes bad. We go through a LOT of broth). Always make sure to label your jars with what's in them and the date (we use these https://www.amazon.com/LIKED-White-Dissolvable-Label-Canning/dp/B08DQX19FK/ref=sxts_rp_s_a_1_0?content-id=amzn1.sym.eff26b9b-e255-411b-a40d-eccb21f93fe4%3Aamzn1.sym.eff26b9b-e255-411b-a40d-eccb21f93fe4&crid=17G2XLKFGKIY1&cv_ct_cx=canning%2Blabels&keywords=canning%2Blabels&pd_rd_i=B08DQX19FK&pd_rd_r=cd6ee5aa-13ed-4fe2-af99-447df5a5e7d8&pd_rd_w=LeOLv&pd_rd_wg=lx7EI&pf_rd_p=eff26b9b-e255-411b-a40d-eccb21f93fe4&pf_rd_r=11TERS8W5KTCEC5VMXF3&qid=1673644927&sprefix=canning%2Blabels%2Caps%2C168&sr=1-1-5985efba-8948-4f09-9122-d605505c9d1e&th=1 ). If you are making beef or venison broth you need to make sure the bones are roasted before putting them in the stock pot.
So, there you go. Bone broth is super easy and cheap to make and has so many benefits. Why wouldn't you try it?
https://draxe.com/nutrition/bone-broth-benefits/
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