Breakfast

How to Make Homemade Bone Broth (2 Ways)

Equipment Needed

  • Slow-Cook/Crock Pot or Instant Pot (electric pressure cooker) - at least 6 quarts
  • Mesh strainer
  • Large bowl or large measuring cup (preferably with spout)

Ingredients

  • About 2lbs of bones - try to use a variety of different bones such as chicken backs, necks, gizzards, feet or jointy bones (leg, thigh, wing bones, etc.)***
  • Filtered water - enough to just cover the bones
  • 1-2 tablespoons of apple cider vinegar
  • 2-3 stalks of celery, roughly chopped (optional)**
  • 1 yellow onion or shallot, roughly chopped (optional)**
  • 2-3 cloves of garlic (optional)**

Instructions - CrockPot

  • Place bones, veggies and apple cider vinegar in your crock-pot and fill with filtered water, just enough to cover the bones.
  • Cover and turn on high heat for 3-4 hours then switch to low heat. If you're not going to be home to switch it after 3-4 hours just start and keep it on the low setting.
  • Keep on low for 24-48 hours, stir bones a couple times throughout if you'd like. (I've found that with my crock-pot batches, 24-28 hours seems to be the sweet spot, richest flavor and more gelatinous).
  • Once you've hit AT LEAST the 24 hour mark, turn off and let cool. Sometime I let it cool for about an hour before handling it.
  • Using a fine mesh strainer, strainer your broth into another large bowl. You may need to do this in batches. A large bowl or large measuring cup that has a spout will make pouring your broth into containers easier! DO NOT THROW OUT YOUR BONES YET!
  • Store your broth in mason jars, freezer safe containers or portion into silicone ice cube trays.
  • Return your bones to the crock pot and REPEAT the above steps. Yes you can get TWO bathes out of the bones!! Many people skip this step and only do one. The second batch will not be as rich as the first but it will still have good nutrition and flavor (usually a little weaker). I will often use my second batch as the base for soups and stews.

Instructions - Instant Pot

  • Place bones, veggies and apple cider vinegar in your Instant Pot insert.
  • Fill with filtered water, just enough to cover the bones, about 1 inch below the max fill line usually.
  • Seal the lid on your Instant Pot and make sure your release valve is turned to sealing position.
  • Select the "Soup" setting, make sure it's on high pressure, and adjust the time to at least 90 minutes (I usually do 120 minutes)
  • Once it has come to pressure, it will start counting down from 120 minutes.
  • Once 120 minutes is complete, your Instant Pot will switch to the Keep Warm/Off function and start counting up from when it has finished. I usually let the pressure naturally release in the "Keep Warm" setting. This can take about 20 minutes or so. You'll know all the pressure has released once the small sliver float valve next to the release valve has dropped. The lid will then be unlocked and you'll be able to open your Instant Pot to see your liquid gold!
  • Using a fine mesh strainer, strainer your broth into another large bowl. You may need to do this in batches. A large bowl or large measuring cup that has a spout will make pouring your broth into containers easier! DO NOT THROW OUT YOUR BONES YET!
  • Store your broth in mason jars, freezer safe containers or portion into silicone ice cube trays.
  • Return your bones to the Instant Pot and REPEAT the above steps. Yes you can get TWO bathes out of the bones!! Many people skip this step and only do one. The second batch will not be as rich as the first but it will still have good nutrition and flavor (usually a little weaker). I will often use my second batch as the base for soups and stews.

Uses for Bone Broth

  • Breakfast Soup - I usually add eggs, some fresh herbs, veggies or sausage for a really nourishing breakfast!
  • Base of soups and stews
  • Enjoy a mug or bowl totally plain, I usually season with a little Himalayan Sea Salt 
  • Base of sauces, glazes, marinades, etc.
  • Cooking liquid for roasted meats

Special Notes

***I like to use a combination of bones that have some meat on them still, like what you find with chicken backs, and bones that are pretty cleaned off. I save ALL bones from meats I cook. Simply rinse them off and throw them in a container or bag in the freezer. Certain health food stores will typically keep chicken backs, feet, etc. in the freezer or you can make friends with a local farmer for bones! High quality bones are key to making a high quality, nutrient dense bone broth! I suggest using local, pastured poultry or beef bones as your first choice and organic as your second choice.

** A lot of times I don't even bother with the additional veggies if I'm trying to just get a batch going real quick. I also like to leave it plain sometimes because then I can use it in soups or stews and season it how I like from there.

*I don't skim anything off of my broth when it's finished. I don't find it's necessary if you're using high quality bones. You'll notice that the fat separates to the top of the broth pretty quickly, especially after it has cooled and solidified in the fridge. If you know you have difficulty breaking down fats you can remove this fat. Sometimes I will also remove it and save it in a separate jar to use for cooking fat. Sometimes you broth will "gel" and sometimes it won't. This is completely normal! Usually my first batch gels really well (it will be totally gelatinous) but my second batch with the same bones will not. You're still getting lots of nutrients don't worry!

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Butternut Squash & Ginger Soup

Equipment Needed

  • Large pot - 5-6L
  • Immersion blender or regular blender
  • Large knife

Ingredients

  • 3 cups of bone broth
  • 1 cup of  full fat coconut milk
  • 1 medium-large squash
  • 2 shallots, diced
  • 2 cloves of garlic, diced
  • 2 - 3 inches of fresh ginger, diced
  • 1/8 teaspoon of nutmeg
  • 1/4 teaspoon of cinnamon
  • Sea salt to taste
  • Black pepper to taste
  • Cooking oil - coconut oil or bacon fat

Optional Ingredients

  • Nuts or seeds for garnish
  • Diced bacon for garnish

Instructions

  • Peel and cut your butternut squash into medium sized cubes. If you need instruction on how to go about cutting a butternut squash, check out this video. I like to wear rubber gloves when I mess with butternut squash because it always leaves this ridiculously sticky residue on your hands that just won't come off! (Anyone else know what I'm talking about? It's the worst!)
  • You can do two things with your butternut squash, you can roast it before hand or you can just allow it to cook right in the soup. If you're going to roast it, I recommend tossing it with a little coconut oil, salt and pepper and roasting on a baking sheet for about 20-30 minutes at 375. Otherwise, just set aside until you're ready to add to your broth.
  • In a large pot, melt 1-2 tablespoons of cooking oil of your choice over medium heat. Add diced shallots, a pinch of salt and pepper and saute for 5-7 minutes until tender and translucent.
  • Add diced garlic and saute for another couple of minutes.
  • Next add the bone broth, coconut milk, butternut squash (roasted or raw), ginger, nutmeg, cinnamon and sea salt/black pepper to taste. and bring to a light simmer.
  • Cover and let simmer for just a little bit, maybe 20 minutes or so if your butternut squash needs to cook through.
  • If you're using a regular blender, I like to let my soup cool a little bit and you will DEFINITELY want to blend in small batches. Don't make the mistake I've made before which was to pour almost my entire batch of HOT soup into my blender, crank it on high and watch it explode all over my walls, window and ceiling...
  • If you're using an immersion blender (highly recommended! They're just so easy and useful), you can start blending your soup right away. Blend until smooth and no more chunks remain. 
  • Sometimes after I've blended my soup, I cook it a little longer to let the flavors really soak in but this isn't a necessary step.
  • Serve with a swirl of full-fat coconut milk, walnuts, pumpkin seeds or diced bacon!
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Apple Cranberry & Sausage Stuffed Acorn Squash

Equipment Needed

  • Frying pan
  • Baking Dish
  • Large knife

Ingredients

*Serves 2 - double the recipe for additional servings

  • 1 medium-large acorn squash
  • 1/2 lb of sweet Italian sausage
  • 1/2 cup of cranberries
  • 1/2 cup of peeled, diced apples
  • 2 Tablespoons of diced fresh or dried sage
  • 1 Tablespoon of coconut oil or ghee
  • Maple syrup for garnish (optional)

Instructions

Cooking the Acorn Squash

  • Preheat your oven to 350.
  • Carefully cut the stem and bottom off the acorn squash, trying to cut as little as possible. I do this so it can lay evenly on a plate when serving.
  • Cut your acorn squash in half (through the middle width wise, not length wise) and scoop out the seeds with a spoon.
  • Fill your baking dish with about a 1/2 inch of water and lay your acorn squash "bowl side" down in the dish. I like the addition of water to the dish because it helps cook the squash by steaming and also prevents it from becoming to dry!
  • Place your acorn squash on the middle rack in the oven. Set a timer (or note the time) and check your squash in about 20 minutes.

Stuffing Mixture

  • While your squash is cooking, melt coconut oil in a frying pan on medium-low heat.
  • If the Italian sausage you're using comes in a casing, use your hands to squeeze all of the sausage out of it's casing, it should come out fairly easily. Yes it's kind of gross and weird feeling, don't be afraid to get your hands dirty! 
  • Add your sausage, sage and cranberries to the frying pan. Break the sausage up into smaller pieces as it cooks using a spatula or wooden spoon and stir mixture every couple minutes.
  • After about 5-7 minutes, your sausage should almost be cooked through. At this time you can mix in your diced apples and let those cook for just a few minutes. I like them to be a little crunchy still and not to mushy.
  • Switch your heat to very low so your sausage mixture won't over cook but will stay warm until the acorn squash is ready.
  • To see if my acorn squash is done, I poke it with a knife. If it goes through easily, it's ready. If it still feels a little hard I let it go a little longer and then test it again.
  • Once it's ready, take it out of the oven and let it sit for a few minutes.
  • After a few minutes, carefully flip your acorn squash and place on a plate or in a bowl. You can then add your sausage mixture and garnish with maple syrup, pumpkin seeds, walnuts or whatever else you think would be tasty!
  • The acorn squash will probably overflow with sausage mixture which is fine, you'll want more to balance out the squash as you get into eating it!
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Please comment if you enjoyed this recipe, made some fun changes or if something didn't work for you! I'd love to hear your feedback :)