Let’s talk about Bone Broth, AKA Trash soup!

Bone broth is an aromatic broth made from animal bones, usually beef or poultry, and some vegetables, herbs and spices cooked for a very long time to pull as much minerals and nutrients as possible. The main difference between stock and bone broth is time and therefore nutritional content.

Bone broth is rich in vitamins and minerals such as calcium, and magnesium. Including the connective tissue also adds glucosamine which helps joint health. It is said to aid gut health as well since it is so easily digested. It also contains gelatin which you can see as it becomes congealed in the refrigerator.

Making it is very simple but does take time. You can use you stove top on the lowest setting on the smallest burner or even in a crock pot on low, but you’re going to want to cook it for about 24 hours.

My husband refers to it as trash soup. Basically, it is. Instead of discarding your leftover bones, freeze them until you’re ready to make a batch. I love a good roasted chicken. We use every little bit. I pull the meat off and then use what’s left. Remember to include some skin and connective tissues for the most health benefits. The vegetables can be the ends of carrots, celery, onions, hence the nickname trash soup.

Bone Broth


1 chicken carcass

1 gallon of water

Vegetables- carrots, celery, onions, use 1/2 to 1 cup of each

Aromatics- garlic, ginger use a tablespoon of each

Spices- Salt, peppercorns, 1-2 tablespoons each

2 tablespoons of apple cider vinegar

1/2 lemon

I prefer to start by sautéing the vegetables and aromatics in a little olive oil first. It gives the deepest flavor, but you can just toss it all in the pot. Then add the water, the chicken, squeeze and toss in the lemon, and apple cider vinegar. Bring it to a boil and then put it at the lowest heat with a lid on it and let it do its magic for a bout a day. Once everything is ready, strain. I put a colander over a large bowl to catch the liquid and strain the large pieces.

I use it constantly! I put my batches in mason jars and keep them in the freezer. You can properly can it but honestly I never do because I don’t need long terms storage. We use and replace often. You can also put it in ice cube trays for when you only need a little such as making sauces or gravy.

It is delicious on its own especially, if you are not feeling well. It’s great on a sore throat. You can use it like you would any chicken broth as a the base for soups and stews. I like to cook rice, pasta, and beans in it for added nutrition for my kids. My favorite use though is risotto. Happy cooking!

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