Stews and soups and roasts and everything else tastes best started with home cooked broth, soup stock or bone broth. Variations are endless but here’s what I threw in this batch, which produced about 6 pints (3.4L) of bone broth:
Pound or so of frozen chicken, beef and pork bones I had saved
Most of a gallon of store-bought reverse osmosis water (corroded water pipes)
4 Large celery spears, chopped large
Bunch of spinach, torn
Half dozen baby carrots chopped in half
1/2 Red onion, quartered
3 Medium tomatoes from my front yard patch (or heap), cut in half
1/2 Teaspoon balsamic vinegar-important for meat rendering
(OMG-I forgot the garlic. I will now commit ritual seppuku. Oh, well.)
Pepper- normally some peppercorns but I was out so used 1/2 tsp or so ground pepper
2 Bay leaves
Thyme, parsley-to taste
Use no salt!
I simmered it in a slow cooker on low for about 18 hours for this batch, but 12-24 hours is common. I fill the sink with ice and water, straining the bone broth through cheese cloth on a colander sitting in a stainless steel pot.
I twist the cloth to get out all the goodness and freeze most of it in 1/2 pint jars since they have no bottleneck. Best to do this just before trash day for the sake of alley smell. Keeps in the fridge about a week; keeps frozen 3 months.
You can follow all the links telling how great it is for you, but the taste you’ll have to try for yourself. It’s ecological because you can use leftovers and also it’s paleo if you used the right ingredients. This stuff is good for what ails you.