Our Go-To Bone Broth Recipe
We’re sipping bone broth on repeat! Some seriously good stuff & good for you…
Anti-Inflammatory
Supports Joints
Good for Digestion and Gut Health
Supports Immune Function
*Bonus* Skin health
…just to name a few benefits!
So what’s with all the bone broth buzz over here?!
We’re so glad you asked. Well… preventative health has become a pillar to my day-to-day since my diagnosis with Multiple Sclerosis. Namely fighting inflammation, which is a key player not only in MS but other autoimmune diseases and chronic illnesses as well (you’d be suprised). Bone broth is full of collagen, gelatin, amino acids and tons of vitamins and minerals that promote LOTS of awesome things in your body.
We fell IN LOVE with the bone broth at The Farmers Daughter Cafe on our trip to Bozeman. Of course before we headed home, we HAD to ask our friend and TFD co-owner Hillary for her recipe so we could re-create this cup-o- joy back in the Midwest… we’ve been sipping on repeat ever since.
We suggest sipping bone broth straight out of a mug with a generous squeeze of lemon, however it’s a good base for soups and other recipes as well!
We’ve scaled the recipe down a bit as the OG recipe was written in restaurant quantity (ours still makes a pretty large batch). There have been a few tweaks but this is what we (by we I basically mean my Dad) has come up with!
Ingredients:
12.5 lbs of beef or bison bones
1/2 bag of chicken bones
5 carrots
1 head celery
1 cup fresh garlic
1/2 bunch parsley
1oz Fresh Thyme
2.25 oz fresh sage
1/8 cup dried oregano
1/8 cup salt
1/8 cup whole black peppercorns
5 bay leaves
8 oz beef base
12 oz tomato paste
1/8 cup dried tarragon
1/8 cup dried rosemary
2 cups red wine or 1 cup red wine vinegar (softens the bones)
how to make:
Roast beef bones in roaster at 400 degrees for 1 hour
Use chicken bones to make chicken broth in separate stock pot
Deglaze roaster with 1 gallon of chicken broth
Scrape up all bits from the bottom of roaster
Add all other ingredients to the roaster
Fill the roaster to 3” below the brim with water
Simmer for 8 hours minimum (preferably overnight on low)
Strain and freeze (I thaw in batches and keep in mason jars in my fridge)
recommendations:
Grass-fed beef and chicken bones are ideal - we reached out to our local farmers and butches who gladly handed over their bones. Ligaments, chicken necks, feet, wings… the more cartilage the better!
Organic herbs and veggies of course are also ideal!
Now get cozy and enjoy this nourishing, tasty glass of goodness!