Bone Broth

There are so many benefits to a bone broth and making it is just as easy as it is delicious. There are so many nutrients and it's a great source of protein to add into soups and stews - or to just drink on its own. I don't typically mesaure in this recipe, you could really use the herbs and seasonings to your preference. I use our Olde Road Farm meaty soup bones or marrow bones for this recipe. You could also keep a bag of beef bones in the freezer from any bone in steaks instead of throwing away and make your bone broth when it's filled (I do this with veggie scraps for a vegetable broth!).

Ingredients

• 1 bag of Olde Road Farm meaty soup bones

• 3 large carrots

• 3 stalks of celery

• 2 onions

• Garlic, crushed

• Small bunch of rosemary

• Small bunch of thyme

• Small bunch of parsley

• 3 bay leaves

• Black peppercorns (about a tablespoon)

• Salt (to your preference)

• Water

Recipe

1. Preheat your oven to 350 degrees and spread out the bones on a large baking pan. Drizzle with olive oil and a generous pinch of salt and pepper. Roast for about 45 minutes.

2. Transfer the bones to a large stock pot. Add in the chopped carrots, celery, onion and garlic. Add in enough water to cover the bones by about 2 inches. Toss in all the herbs and peppercorns and salt to your preference.

3. Bring to a boil and then reduce to a simmer and cover. Let cook for anywhere from 6 to 10 hours. The longer the better!

4. Strain the broth through a mesh strainer - the fat will rise to the top and harden and will be easy enough to remove. Let the broth cool before storing in containers with lids. Store in the fridge or the freezer.

   
   
   
   
   
   

This recipe makes a good amount of bone broth - I keep one stored in the fridge for the week and I freeze the rest!