BONE BROTH RECIPE

Prep Time: 10 minutes

Cook Time: 24 hours

Ingredients:
 3-4 pounds beef marrow and knuckle bones
 2 pounds meaty bones such as short ribs
 1/2 cup raw apple cider vinegar
 4 quarts filtered water
 3 celery stalks, halved
 3 carrots, halved
 3 onions, quartered
 Handful of fresh parsley
 Sea salt

Instructions:
1. Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit
for 1 hour so the vinegar can leach the mineral out of the bones.
2. Add more water if needed to cover the bones.
3. Add the vegetables bring to a boil and skim the scum from the top and discard.
4. Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving
the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let
simmer all day the next day)
5. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor
and minerals.
6. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones
and into the broth.
7. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up
to 6 months for use in soups or stews.

CHICKEN BROTH
Prep: 20 min
Inactive: 30 min
Cook: 2 hr 15 min
Ingredients:
 1 (4-pound) chicken, whole
 1 medium onion, peeled and quartered
 2 medium carrots, quartered,
 2 stalks celery, quartered
 1 leek, dark tops only
 1 medium parsnip, peeled and quartered, optional
 3 generous sprigs fresh thyme or 1 teaspoon dried
 3 generous sprigs flat-leaf parsley
 5 whole black peppercorns
 1 bay leaf
 About 4 quarts water

Instructions:
Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough
water to just cover the chicken completely. Heat the water to just under a boil over medium-high
heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth
about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or
skimmer. Cook for about 1 hour or until the chicken is cooked through, but not dry. Remove the
chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes.
Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe.
Return the bones to the pot and cook for 1 hour. Strain into a non-reactive container,. Fill the
sink with a mixture of ice and cold water so it comes about halfway up the sides of the container.
Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and
refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5
days. If the broth is unused after 5 days bring it to a boil before using.
 CHICKEN STOCK

Ingredients:

 Leftover bones and skin from a cooked or raw chicken carcass

 Celery (especially celery tops)
 Onions
 Carrot
 Parsley
 Salt
 Pepper

Instructions:

1 Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables
like celery, onion, carrots, parsley.
Cover with water. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.
2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer
partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
3 Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine
mesh sieve.
4 If making stock for future use in soup you may want to reduce the stock by simmering an hour
or two longer to make it more concentrated and easier to store.
 CHICKEN STOCK WITH RAW CHICKEN BACKS, WINGS, AND/OR LEGS
Ingredients:
 1 Tbsp olive oil
 4 to 5 lbs of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, that have
been hacked with a cleaver into 2-inch pieces (you can ask your butcher to prepare the
chicken pieces this way)
 1 large yellow onion, quartered (no need to peel)
 1 large carrot, cut into 2-inch segments
 Celery tops and 1 large celery rib, cut into 2-inch segments
 1 bunch of parsley
 Leek or green onion greens (if you have them)
 1 bay leaf
 6 quarts of cold water
 1 Tbsp salt
Instructions:
Coat the bottom of a large stock pot , with olive oil. Place half of the chicken pieces, skin side
down in the bottom of the pot. Heat on medium high, and let cook until the chicken is browned.
Add the rest of the chicken pieces and stir the pot, cooking and occasionally stirring until the
chicken is no longer pink. Add the onion, carrot, celery, parsley, leek greens (if using), and bay
leaf to the pot. Cover with 6 quarts of cold water. Bring to a boil on high heat and reduce to a
low simmer. If scum rises to the surface of the pot, skim off with a large metal spoon. Let
simmer at a low simmer, uncovered, for 4 to 6 hours. Use large metal spoons with holes in it to
ladle out the cooked chicken and vegetables. Discard. Use a large sieve lined with dampened
cheesecloth or a dampened paper towel (or if using a very fine mesh sieve no need to line), and
place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot
to strain out any remaining solids.Either pour into jars at this point, or if you want, what we like
to do is to boil the stock on high heat for 1 hour, to reduce it by about half. This way you are
storing concentrated stock, which takes less room in the freezer or refrigerator. If you are
freezing, you may want to ladle off some of the excess fat on the surface. (The fat helps preserve
the stock in the fridge, but doesn't help it in the freezer.) If freezing, leave at least 1-inch head
space, allowing enough room for the liquid stock to expand as it freezes solid. (Otherwise, the
expanding ice stock will break the jar.) Let the stock cool in the sealed jars completely before
freezing. Stock should last a week or so in the fridge, and several months in the freezer.
 QUICK CHICKEN STOCK

Ingredients:

 4 lbs of chicken backs, wings, and/or legs that have been hacked with a cleaver into 2-
inch pieces. You can ask your butcher to prepare the chicken pieces this way.
 1 large yellow onion, chopped
 Olive oil
 2 quarts of boiling water
 2 teaspoons of salt
 2 bay leaves

Instructions:

1 Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and
slightly colored - 2 to 3 minutes. Transfer to a large bowl.
3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a
boil.
4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the
2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, scraping up
any browned bits from the bottom of the pan with a wooden spoon, then cover and barely
simmer for about 20 minutes.
5 Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids. (It helps
to remove the big pieces of bone with a slotted spoon first.)
Pour into jars and let cool, before putting into the refrigerator. Stock will last a week or so in the
refrigerator or frozen for several months.
 BASIC VEGETABLE STOCK
Prep time: 15 min
Cook time: 35 min

Ingredients:
 1 tablespoon olive oil
 1 large onion
 2 stalks celery, including some leaves
 1 bunch green onions, chopped
 8 cloves garlic, minced
 8 sprigs fresh parsley
 6 sprigs fresh thyme
 2 bay leaves
 1 teaspoon salt
 2 quarts water

Instructions:

1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area,
the more quickly vegetables will yield their flavor.
2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and
bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30
minutes. Strain. Discard vegetables.
 CREATE YOUR OWN SKILLET:

Start with a healthy saturated fat and heat up a generous amount in your skillet:

 coconut oil
 duck fat
 lard
 bacon (sometimes I cook some in the  pan and then leave
the fat for cooking the vegetables)
Pick a starchy vegetable and cook until just softened (around 15 minutes):

 sweet potato
 yam
 winter squash
 carrot
Add some flavorings to the pan:

 garlic
 ginger
 onions
 shallots
 rosemary
 thyme
 sage
 cinnamon
Add one or two vegetables to the pan and cook until almost completely soft:

 broccoli
 cauliflower
 zucchini
 mushrooms
In the last couple of minutes, add some greens:

 kale
 chard
 spinach
 collard greens
If you want, add some leftover cooked protein:

 shredded chicken or duck

 shredded or ground beef
 salmon
 bacon
Add some salt to taste and serve warm.