NATIVE BONE BROTH RECIPE

bone broth free and native

Bone broth is one of the oldest most medicinal foods in many cultures, and crafting one is a truly respectful way to use the whole animal.  It is a huge staple in our house.  We always have some on hand to use as the base for most dishes—especially grains, legumes, and soups.  Because of its abundant benefits such as easy to absorb minerals (calcium, magnesium, phosphorus, silicon, sulphur and more), super healing amino acids (proline, glycine and glutamine), loads of collagen, and its wonderful ability to heal the gut, reduce inflammation, boost immunity, improve digestion, while promoting probiotic balance and growth, makes this a true essential. 

In the NATIVE version, I like to throw in a bit of extra super healers to really make the broth a dense medicine.  This includes extra anti-inflammatory support from ginger and turmeric, deep mineral rich seaweeds, and a healthy dose of probiotic by adding miso.  I’ll also add a melody of vegetable scraps from cooking to infuse some of their wonderful vitamins.

Make sure to source your bones from incredibly clean, pasture raised, organic and humane farms.  We love our local butcher, McCall's.  Or the other farm we most often buy protein from is Marin Sun Farms.

NATIVE BONE BROTH RECIPE

any livestock bone can be swapped out for this recipe

2-4 pounds of chicken carcass & feet | feet are full of extra nourishment

¼ c raw apple cider vinegar

1 handful seaweed of choice

4 tablespoons of organic miso

2 inches of raw turmeric & ginger | peeled & chopped in halves

1 tsp whole black peppercorns

Enough water to fill your pot or slow-cooker

Any kitchen scraps from cooking (optional) | carrots, onions, celery, herbs; etc

PROCESS | add all of your bones to your large pot or slow cooker.  Fill pot up with water, and add all your other ingredients.  Bring to a boil and remove any scum or foam that rises to the to top.  Reduce heat to a simmer, cover, and cook anywhere from 12-72 hours.  I simmer for 72 hours as the flavor and color is much richer at this point.

Once you’ve finished, remove bones with tongs and dispose.  Strain the remaining stock into a bowl and sift that into a mason jar.  Freeze some and store the rest in the fridge.  Feel free to drink daily like tea or simply use as the base of much of your cooking.  

TIP | cooked bones and carcass are also a wonderful way to recycle the bones and make a broth.  After Thanksgiving at Ryan’s mom’s house, we turned all the duck bones into a broth. 


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