Broth

This is a kitchen staple for me—broth. I always have some bones in the fridge, either from the farmers at the market or from a whole roasted chicken. I also love making scrap broth from leftover veggies or a nori/mushroom broth. But today, we’re talking bone broth! (Vegans and vegetarians, you can skip this one—veggie broth is coming soon!)

Simple Chicken Bone Broth

Ingredients:

  • 1 whole chicken carcass (or leftover bones from a roast)

  • 2 liters (8 cups) of water

  • 1 teaspoon sea salt (adjust to taste)

Instructions:

  1. Add the chicken bones to a large pot.

  2. Cover with water and bring to a boil.

  3. Lower the heat and let it simmer for at least 4 hours (or up to 12 for a richer broth).

  4. Skim off any foam or impurities that rise to the surface.

  5. Strain the broth and season with more salt if needed.

Simple Beef Bone Broth

Ingredients:

  • 1 kg (2 lbs) of beef bones (marrow bones, knuckle, or joint bones)

  • 2.5 liters (10 cups) of water

  • 1 teaspoon sea salt (adjust to taste)

Instructions:

  1. (Optional) Roast the bones at 200°C (400°F) for 30 minutes for deeper flavor.

  2. Add the rinsed bones to a large pot and cover with water.

  3. Bring to a boil, then reduce to a gentle simmer for at least 8-12 hours (up to 24 for max collagen).

  4. Skim off impurities as needed.

  5. Strain, season, and enjoy.

I love drinking a little broth in the morning with Celtic salt or using it to sauté veggies—onions and mushrooms in broth, then adding eggs for a super yummy omelet. I’ve tried broth with cacao, but I’m still undecided on that one. Also, it’s my go-to base for soups and stews—such a staple in my kitchen.