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?
- green beans
- bell pepper
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
- 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
- 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
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.