Bad A## Bone Broth

This recipe has evolved over the years becoming more and more flavourful and bad a##. I am always adding things and changing it up to what I am in the mood for. This is the base guideline and listed below are other items you might want to add to kick it up. There is no real measurements or way to chop just add what ever you like. Have fun with it and make your own bas a## broth.



Bone broth guideline:

  1. Simply save the bones from your roasted chicken or beef bones (including legs and wings that may have been on the serving platter), or use fresh organic pasture raised beef, chicken, or pork bones and add to a large pot or Dutch oven. You can also use fish bones just be aware that the broth will have a fish taste.

  2. Roughly chop a medium onion, 2 carrots, 4 stalks celery, 4 cloves garlic, 6 shiitake mushrooms, 1 small piece fresh ginger, 3 pieces turmeric, 1 red pepper, handful of parsley. Add 1/4 cup goji berries, 1 Tablespoon peppercorns, 2 Tablespoons sea salt. (more salt and pepper can be added to taste later)

  3. Then simply top with filtered water until ingredients are generously covered.

  4. Add 1-2 Tbsp apple cider vinegar, which helps draw out and release the essential nutrients from the bones.

  5. Bring to a boil, then reduce to a simmer and cover. Allow to simmer for at least 10-12 hours, which will reduce to broth leaving you with 6-8 cups of bone broth. As it reduces the more intense the flavour will become. The broth will also gain the most of nutrients, collagen and gelatin.

  6. Once you have reached the desired time to simmer all the ingredients you can strain the soup into another pot. Add desired, salt, pepper and other spices to your liking.

  7. Then transfer to mason jars or containers that you can keep in fridge for a few days or freeze for later use.



Other ingredients you could add:

What you choose can be things you enjoy, nutrients you want to get, as well as anything in your fridge. A tip is whatever vegetables you haven't used, maybe trimmings from your meal prepping vegetables can be added to a bag in put in freezer so you always have on hand things to use. Also, you can always have the things you need on hand by creating bags with all the ingredients you need, chicken and vegetables, and freeze them so you won't have to run out and get your ingredients. Making big batches of broth and freezing them in small containers so you can heat it up whenever you are needing a cup or a bowl.

Here is a list of other beneficial ingredients:

Variety of mushrooms: cremini, reishi, chaga

Herbs: Cilantro, rosemary, thyme, oregano

Greens: spinach, kale, collard greens, swiss chard

Onions: shallots, spring, leekssweet, cooking, spanish, red

Spices: turmeric, ancho pepper, cayenne, red pepper

Vegetables: tomatoes, fennel, zucchini, sweet potato