Made by simmering bones plus veggies and herbs over a low heat for many hours, bone broth is thought to be a kind of miracle elixir. This protein-rich potion is full of collagen, as well as other essential vitamins and minerals. It can be enjoyed as a hot drink, base for a soup or a stew, or used instead of water to cook rice.
- 3-5 marrow bones
- 2 white onions, quartered
- 1 whole garlic bulb, halved
- 2 carrots, cut into large chunks
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 4 dried shitake mushrooms
- 1 teaspoon black pepper corns
- 2 ribs celery, cut into large chunks
- Salt, to taste
- Preheat the oven to 400 F.
- Line a large cookie sheet with baking parchment and spread out the bones, carrots, onions and garlic.
- Place in the oven and roast for around 25 minutes.
- In the meantime, place a large soup pot with a lid on the stove and add the celery, mushrooms, bay leaves and peppercorns. Once the roasting is complete, add the bones, carrots, onions, garlic and any juices that may have collected to the pot.
- Add cold water until all the ingredients are covered.
- Bring the broth to a gentle boil and skim off any scum that rises to the top.
- Turn the heat down to a low simmer and place and lid partially on.
- Simmer for at least 8-10 hours, adding more water as needed.
- Salt to taste.
- Strain the broth through a thin mesh strainer and discard the bones and veg solids.
- Store in airtight glass jars in the fridge for a plentiful supply of nourishing bone broth whenever you need it!