Herb Infused Bone Broth Recipe
Autumn is here and you know what the means — soup season! Here is a full proof recipe to use for the base of soups, or simply just to sip. A medicinal bone broth infused with herbs that will warm you up and keep you well. It’s a hands off, passive cooking, easy recipe that you’ll keep coming back to over and over. Make a big batch and freeze it, or simply use it in all your dishes like soup, to cook grains, beans, and infuse into cooked vegetables.
Recipe
INGREDIENTS
4 pounds of beef or chicken bones, preferably a mix of marrow bones and bones with a little meat on them.
3 medium unpeeled carrots, cut into 2-inch pieces
1 large leek, end trimmed, cut into 2-inch pieces
1 medium white onion, quartered
1 garlic head, halved crosswise
6 celery stalks, cut into 2-inch pieces
2 bay leaves
2 sprigs of rosemary
8 slices of whole Reishi mushroom (not powdered)
¼ cup of chopped ginger (peeling not necessary)
1 tablespoons black peppercorns
1 tablespoon ashwagandha root
1 tablespoon burdock root
1 tablespoon unrefined sea salt
2 tablespoon apple cider vinegar
1 sheet of wakame
8-quart (or larger) stockpot or a large slow cooker
PREPARATION:
Preheat oven to 450°F. Place beef or chicken bones on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Into your stockpot, add the roasted bones, and rest of ingredients with 12 cups of water (super high quality filtered water - NO tap water!) Add more water if necessary to cover bones and vegetables.
Bring contents of the pot to a gentle boil. Then reduce heat to a very low simmer and allow to simmer, skimming excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged at all times.
Remove the pot from the heat and let cool. Strain broth using a fine-mesh sieve and discard bones and compost the vegetables. Let the broth cool completely before storing. Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.
Enjoy!