Salubrious Bone Broth

Ingredients

1. Bones - Sunnyside Natural Market carries a variety of local bones that can be used including bison, chicken, beef, pork, and lamb. All the bones we carry come from respected, conscientious farmers that raise their animals without antibiotics or hormones. 

Directions

1. Place your bones on a baking tray, and brown them by using the broil function on your oven. You don’t need to cook them thoroughly, just brown the meaty bits. This will impart a deeper and meatier flavour.

2. Put the bones in your stockpot, and add water to 1cm above the bones.

3. Keeping the lid off, turn the burner on high until the water starts to boil.

4. Once it boils, turn the heat down to low, cover the pot, and simmer for 8-10 minutes.

5. Discard the water, and add fresh water to start again.

6. Once your broth is simmering again, cover the pot

You want your broth to be gently simmering, where the bubbles are lightly coming up around the bones. Try to avoid a rolling boil. You can leave your broth for anywhere from 5-48 hours, depending on your schedule or taste preference. The longer the time, the richer and more nutritious the stock!

7. For the last hour, add any vegetable discards you have on hand. Carrot ends, onion skins, leek ends, celery tops, or parsley stalks all work great. Vegetable discards can be collected over time and kept in a bag in the freezer until you make your stock.

8. Let the broth cool, and strain. Spoon off the layer of fat on top to use immediately for soup, or, pour into containers for storage.

9. Put your containers of broth in the fridge, and when the fat has hardened on the top, you can remove and discard it. 

10. Violà: a nutritious broth to make soups, stews, sauces, gravies, or even to drink as a nourishing tea. Just add a little salt and pepper and enjoy. Broths can be kept in the fridge for up to a week, and also keep well in the freezer.