Make Bone Broth (Almost) For Free!
Bone broth, for me, was one of the gateways into both food as medicine and nose-to-tail eating (which, if that thought overwhelms you - never fear, homemade bone broth really is one of the best first steps!).
As the creator of the original viral bone broth hot chocolate, the words bone broth and Fallon’s Table often go hand-in-hand, which has to be one of the highlights of my wellness career 😉 That creation put me on the map as recipe developer before I had even decided to create recipe books and meal plans!
Now today, I’m going to teach you to make nearly free broth with a delicious and complex flavor that is not necessarily what I would use for bone broth hot chocolate, mind you, but it’s perfect for using as a soup base, cooking your rice in, or using in any of my recipes that call for bone broth!
This is a scrap-based bone broth, which means as you store veggie odds and ends throughout the week, you can likely get this in a pot in two minutes flat.
Ready for the big trick for basically free bone broth? Save your scraps!
I keep a large lid casserole dish or tupperware in the fridge where I add my veggie scraps throughout the week. My favorites are things like:
Carrot tops and peels
Onion skins
Celery ends and tops (this gives the broth the BEST flavor)
Bok Choy ends
Herb scraps and stems (rosemary, thyme, basil, cilantro, etc)
That bag of spinach you buy every week and never eat 😉
So what about the bone element of the bone broth? It’s the same principle - save those scraps!
Every week we get some combination of a whole chicken, wings, or bone in thighs from our local farm (if you’re buying in store, it’s best to look for organic and pasture-raised). Once we’ve eaten the chicken in our meals that week, I rinse and save the bones as well!
Once my collection is big enough, it all goes in a pot to cook! I add sea salt, garlic cloves, a bit of apple cider vinegar, and add filtered water to cover everything by about an inch. My favorite way to cook broth is in the instant pot (broth function for 2 hours), but you can also simmer on low on the stove for 24-48 hours!
I’ve got one more trick up my sleeve for you today, and that’s my streamlined way of transferring and storing the bone broth!
I stack a sieve on top of a large glass Pyrex pitcher and pour the broth over the top. The sieve filters out everything I don’t want, and the pourable pitcher makes it easy to transfer to my other glass jars for storing (don’t forget, don’t ever put hot jars in the freezer. You only make that mistake once!).
Now you’re ready to use that beautiful nutrient dense broth! If you need soup inspiration (or other sneaky ways to get bone broth in), I’ve got recipes galore in all of my books!
Batch cookbook - features bacon & potato soup, homemade nourishing ramen, roasted tomato soup, lentil & pumpkin soup, creamy rice and mushroom soup, and oxtail stew
Fixin’s cookbook - chicken & dumplings, sour cream potato soup, beef stew
Tot’s cookbook - chicken & stars, split pea & bacon soup, eat-your-veggies-soup (pictured above!)
All of my books include more sneaky ways to add in bone broth to just about anything! So you can aid in healing that gut lining, getting in essential amino acids, and giving your body incredible mineral support!
Happy Nourishing and broth drinking!
