Bone broth is one of the simplest and most satisfying things to make. It is deeply nourishing and soothing for the gut, it aids healthy digestion, and it's full of nutrients like collagen, protein, calcium, magnesium, and phosphorus. Its benefits include supporting joint health, skin health and elasticity, gut health, muscle recovery, and even sleep quality.
So now as an artist and entrepreneur, you are probably thinking the way I was: "Sounds complicated. Would it be easier to buy it frozen from the store?" I am delighted to share with you that (a) homemade is easy, (b) it is more nourishing and tastes way better than store-bought, and (c) I have a recipe that I've perfected over dozens of batches now that is both easy (the best part) and truly delicious (even better).
Here at Nectar & Bloom, my mission is to promote sustainability for creatives, to encourage holistic health as part of creative success, and to build community and conversations around supporting our wellbeing as artists and human beings, which is why I've brought that recipe together for you here.
INGREDIENTS
For the most nourishing and pure bone broth, use all organic ingredients.
- 2-3 pounds of chicken bones (roasted)
- 1 gallon+ of filtered water (or a bit more for more broth)
- 2+ tablespoons Apple Cider Vin
- 1 pound of whole carrots, roughly chopped
- 1 bunch of celery, roughly chopped
- 1 large yellow onion, roughly chopped
- 2+ teaspoons black pepper corns (I add lots for spice)
- 1 tablespoon salt
- 2 bay leaves
- 2-4 teaspoons of other spices of choice — ex: dried oregano & rosemary
- 2-4+ inches of chopped fresh ginger root
- 2-4 cloves of garlic
- 1 bunch of chopped fresh parsley
PREPARATION
01 — Set out a very large pot. Everything goes in here! The one I use is 12 Quarts / 11.3 Liters.
02 — Roast a whole organic chicken, and save all of the bones to put into the broth pot. (Alternatively, you can buy 2-3 lbs of organic frozen chicken bones, which you need to roast on a pan at 400°F for 25-30 minutes or until very brown. You can't really overdo it.)
03 — Put all bones into the large pot, and cover them with a gallon+ of filtered water (16 cups or more). More water will make more, but less concentrated, broth.
04 — Add the 2 Tbs Apple Cider Vinegar to the pot of water and bones, stir, and allow it to sit for 30 minutes so the vinegar can work on the bones.
05 — While the bones and ACV sit, wash and roughly chop the carrots, celery, and onion, and set them aside in a large bowl.
06 — Chop the ginger root and place half in the bowl with the veggies and set half aside in a separate bowl, along with the peeled garlic cloves and chopped parsley.
COOKING PROCESS
01 — Add all chopped veggies and spices to the pot, stir, and bring to a boil. Once the pot is boiling, reduce heat to a simmer.
02 — Scoop off any frothy stuff every 20 minutes during the first 2 hours. (I have never had to do this because I use organic chicken and vegetables.)
03 — Simmer for 24-48hrs on the stovetop. It's fine to stop overnight: just refrigerate the whole pot until morning, and then restart your simmering time.
04 — In the last 30 minutes, add the rest of the ginger, the garlic, and the chopped parsley.
05 — Remove from heat and allow to cool slightly.
06 — Strain the broth using a fine metal strainer.
07 — Serve hot with a squeeze of fresh lime juice and a pinch of salt! So good!!
08 — Store the broth in jars in the refrigerator for up to 5 days, or freeze for later use.
Once we make a pot of this broth, I heat a serving for Carr and for me on the stovetop each morning, top them with a squeeze of lime juice and a pinch of salt, and a very nourished morning begins. We tend to use it up within just a few days, but as noted above, you can keep it in the refrigerator for up to 5 days or freeze it for later. You can also use it as a base for other soups or bowls you may want to create for meals. It's great either way, especially during the winter when a warm, gingery, flavorful broth is exactly what the body needs.
Happy nourishing,
XX
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