Bone Broth/Veggie Stock

Here is a simple way that I was taught to make bone broth/veggie stock… Why both of them together? Well it kinda kills two birds with one stone.. so to speak.

After the birth of my daughter, I took advantage of my Doula’s healthy coach to learn how to make this liquid gold for your body! I use a lot of organic produce, and it was recommended to me to start saving the scraps to my organic produce and freeze in freezer bags so I could use to make veggie stock. GENIUS. I was wasting all of by throwing it in the trash!

My health coach would combine the organic scraps with any organic bones. So far I have only comes across good organic chicken bones. I still need to find a resource for some good, grass fed beef bones. So I use the bones from a whole organic chicken & about two zip lock gallon bags of veggie scraps.

What kinds of veggie scraps?

  • celery
  • romain
  • kale
  • onion
  • zucchini
  • green beans
  • bell pepper
  • cabbage
  • squash

Pretty much any veggies you use. You will learn some veggies might add a flavor you don’t like. I personally have never experienced that, and I make it for a overall purpose.. not for distinct flavors.

I also use a pressure cooker. Very handy! It took days to make it in a crock pot and does give off a interesting aroma. Lol 😳

Bone Broth/Veggie Stock Ingredients:

  • Dozen peppercorns
  • Dried herbs- teaspoon of each. (Fresh herbs use up to a quarter cup)
  • 1 head of Garlic
  • 1/2 onion
  • 1 tablespoon of Apple Cider Vinegar- helps breakdown bones (if just making bone broth- double or triple)
  • Organic bones
  • organic veggie scraps
    • never use citrus or fruit

Steps:

  • Add all ingredients into pressure cooker
    • if you let veggies thaw a bit, you can fit more in there.
  • Fill with distilled water to fill line
  • Cook in pressure cooker for 4.5 hours
  • Let cool to strain the juice

Straining and Storing the Broth:

  • Lay strips of Cheese Cloth in a strainer. Make sure strips are long enough that you can grab ends to squeeze once ingredients are in it. Strainer is really for back up, if anything comes out.
  • Pour ingredients from pressure cooker into cheese cloth and squeeze

Now what can you do with all you nutrient dense broth?!?

  • Drink immediately. Lol 😁
  • I use silicon cube trays to freeze. So I have small portions to use to heat up food on stove top or in oven, and add to stuff like soup I buy or anything that needs extra liquid

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  • I also measure out 8 and 16 ounces in freezer bag to have when I make homemade soups, or to have to drink when needed.
  • Divide it up as desired, and store in freezer

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There are lots of different recipes out there, this is a great basic one to get you started and get the job done!

Unfortunately, I made my last batch in a hurry and my mom was helping and got ahead of me so I didn’t get to do step by step photos. So next time I make it I will update this with a full set of photos!

Happy bone broth/veggie stock making!

love you. live long.

 

 

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