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?" Store-bought is totally fine, but once you make your own, you will discover how magnanimously better homemade is — in both quality and taste — and I'm happy to share with you that it is actually very easy to make! 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 included that recipe for you here. It is a very forgiving recipe, so feel free to use this as a guideline, following your own preferences for specific spices or additions.
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
2+ tablespoons apple cider vinegar
1 pound of whole carrots — roughly chopped
1 bunch of celery — roughly chopped
1 large yellow onion — roughly chopped
2+ teaspoons black pepper corns
1 Tablespoon salt
2 bay leaves
2-4 teaspoons of spices of choice — dried oregano, rosemary, thyme
2-4+ inches of chopped fresh ginger root
2-4 cloves of garlic
1 bunch of chopped fresh parsley
PREPARATION
Set out a very large pot. Everything goes in here! The pot I use is 12 Quarts / 11.3 Liters.
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 — you just need to roast the bones on a pan at 400°F for 25-30 minutes or until very brown before beginning your broth with this option.)
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 broth, but it could become less concentrated, so adjust your spices and ingredients accordingly.
Add the 2 Tablespoons of apple cider vinegar (ACV) to the pot of water and bones. Stir, and allow it to sit for 30 minutes so the vinegar can draw out the minerals.
While the bones and ACV sit, wash and roughly chop the carrots, celery, and onion, and set them aside in a large bowl.
Chop the ginger root and place half in the bowl with the veggies. Set the other half aside in a separate bowl.
Peel the garlic cloves and rough-chop the parsley. Set both aside in the separate bowl with the ginger.
COOKING PROCESS
Add all chopped veggies and spices to the pot. Stir, and bring it to a boil.
Once the pot is boiling, reduce heat to a simmer.
Scoop off any froth every 20 minutes during the first 2 hours, if any comes up during the simmering process. If you use organic chicken bones and vegetables, you shouldn't need to do this. I have never had to, but it's helpful to know.
Simmer the pot 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.
In the last 30 minutes, add the rest of the ginger, the garlic, and the chopped parsley to the pot. Stir and continue to simmer for the final 30 minutes.
Remove the pot from heat, and allow the broth to cool.
Strain the broth using a fine metal strainer. I often strain small batches into mason jars that render separate, ready to reheat servings.
SERVING & STORING
Enjoy your broth hot with an added squeeze of fresh lime juice and a pinch of salt! So good.
To reheat a serving from the refrigerator, just pour the desired amount it into a small pot and heat it on the stovetop until hot.
Store the broth in jars in the refrigerator for up to 5 days, or freeze for later use. Bone broth typically keeps in the freezer perfectly for 6-12 months.
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 up to a year.
You can also use this broth 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
You might also enjoy these related posts:
Ready for more nourishment for your creativity and wellbeing? Join the Nectar & Bloom newsletter for nurturing free resources, guidance & advice, first access to workshops & retreats, and inspiration from the studio.
Connect with our community of like-minded creatives and floral artists @nectar_and_bloom.