Flavorful Stocks & Broths
While this is less of a recipe and more of a method, its worth noting that keeping a freezer stash of bone broth fixings will increase your happiness while simultaneously decreasing food waste. Food waste is a GIANT pet peeve of mine; I search high and low to put the best ingredients on our plates and it drives me nuts that sometimes life gets in the way and I don’t get to something before its past its prime. Some things can be revived, but for those that are just too far gone, give them a second chance to wow you. Anything goes, unless its moldy.
Different bones provide different benefits. Long bones from beef and pork contain marrow, which is where the blood is made and is rich in iron and good for you fats and fat soluble vitamins. The bones of chickens store the added calcium a hen needs to lay eggs that is more easily liberated from the bone. Connective tissue and cartilage is an excellent source of collagen (amino acids) that our bodies use for tissue repair and gut health.
Stocks and broths are some of my favorite ways to limit food waste, I love that they’re practically free because it was stuff otherwise destined for the trash or compost heap! Use them as a base to make soups and stews, up the nutrition of your rice by cooking it in broth instead of water, cook it down, like way down, into a demi-glace that can be stored in a jar in the fridge and added like bullion to dishes that just need a little something- this is actually my favorite way to store broth as it takes up so little space and can quickly be reconstituted with nothing more than hot water if a cup of broth is desired—Just return the broth to the pot and let it cook, stirring occasionally until it is deep in color and has reduced significantly, the only rule is to not let it burn!
What to put in your bone bag?
Bones, all the bones
Wilted herbs, herb stems
Onion skins and stumps
Veggie scraps, Ginger bits
Egg shells if you’re wild
Anything goes, really!
Ingredients
1 Gallon ziploc bag full of bones, herbs, veggie scraps, etc
1 Tbsp Apple Cider Vinegar
1 tsp Sea Salt
Flavor Options
Peppercorns
Bay Leaf, Dried herbs
Equipment
Stock pot or dutch oven large enough to hold bones + water
-or- Instant Pot
Method
Add all ingredients in a large stock pot and cover with 6-8 cups water, enough to fully submerge bones. If you’re cooking on the stovetop you may need to add more water periodically to ensure that the bones stay submerged.
Bring to a boil, then reduce heat to a low simmer and cover with the lid slightly ajar. Let it cook for several hours until the stock is rich and flavorful and any joints have fallen apart.
Strain out bones and veggie scraps. Your stock is now ready to make a soup!
Your bones probably have more mineral content that can be extracted, though with all the meaty bits gone it can end up less flavorful. You can return the bones to the pot, add some fresh aromatics, ACV and salt and cook again, this time until the bones can be removed from the liquid and crushed with your bare hands. You can also use a slow cooker for convenience and less pot-watching.
Instant pot/Pressure cooker instructions:
Place contents of broth bag in the insert, add salt and ACV, cover to PC max line on your insert. Seal and cook on high pressure for 90 minutes with natural release.
For secondary batch: Strain out broth and return bones to pot, season if you wish. Add more ACV and salt, then cook at high pressure for an additional 90 minutes, then switch to slow cook for an additional 4-6 hours (or more). You'll know its done when you can crush the bones in your hand.
