Timeframe: 1 day
Bone broth offers a zero-waste approach to deep nourishment from food scraps.
- bones from red meat (beef, pork, venison)
- washed vegetable scraps (onion, celery, carrots, leafy green stalks)
- 2 tbsp vinegar, kombucha, whey, or lemon juice
- optional: bones from poultry, bay leaves, peppercorns, or other aromatics
- roasting pan
- large pots
- mason jars
- Preheat oven to 450°F.
- Arrange red meat bones in a roasting pan and roast for 10-15 minutes.
- Remove bones from oven and spoon melted fat and marrow upon them; rearrange bones.
- Roast for another 30 minutes, rearranging bones once or twice more for even cooking.
- Remove from oven and place bones in a large stock pot. Cover with water and add vinegar. Let rest for an hour for acid to draw minerals from bones.
- Pour remaining fat from roasting pan into a jar for use in cooking or blending into cultured butter to make marrow butter.
- Add saved vegetable scraps, poultry bones and spices to stock pot; cover and bring to a boil.
- Once boiling, reduce heat to simmer; skim and discard any foam from the surface.
- Cover and simmer for 12 or more hours.
- Turn off heat and strain broth into mason jars for storage.
The broth is extremely nutrient dense and will degrade if left at room temperature.
- Cool broth rapidly by placing the capped jars in an ice bath in the sink, or simply refrigerate.
- Pick extra meat off of stock bones to enjoy. Compost the remaining bones or feed to backyard chickens.
- When using each jar of broth, scrape off the fat layer from the top of the jar, and
reserve for use as a cooking fat.
Use broth within two weeks. Alternatively, pour cooled broth into ice cube trays and freeze for long term use.