Updated: Nov 17, 2021
My goal is to have a zero waste household, bone broth is one way I can reuse bones, scrap veggies, and never buy stock from the store! We save money, reduce waste, and reuse food that would normally be tossed out...in my eyes it is a win/win. Plus the prep and storage is the longest part of the process.
3 large carrots or 12 carrot tops
1 small bunch of celery or 2 celery scraps (tops and bottoms-what you would throw away)
1/2 onion or scraps of onion about 2-3 onions(ends, outside layers)
4 cloves of garlic
2 lbs roasted bones total (1 whole chicken carcass left over plus 4 beef bones or 2 pounds of beef bones)
1 tbsp salt
1 tbsp peppercorns
1 tsp bay leaf
1 sprig rosemary-grow your own…they thrive indoors and outdoors
1/4 c apple cider vinegar
Preheat your oven to 450*F. Roast your bones on a sheet pan until bones are a dark golden brown, toss bones into crockpot, add all veggies, spices, vinegar, then fill up to the top with water.
I prefer to set the crockpot up after dinner so that my first 10 hours are overnight, then I reset my crockpot for another 10 before work. When you get home you'll have bone broth round one!
Drain all liquid out(leave all the veg/bones in pot), fill back up with water add salt and apple cider vinegar to make round two which is your stock. Another 10 hours of cooking, drain liquid into freezer proof container, freeze until ready to drink or cook with!
Tip: use ice cube trays for small amounts to easily access and larger containers to make soups with!