Ingredients
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4 pounds organic chicken pieces or grass fed beef bones, ideally a mixture of meaty and knuckle bones
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2 large carrots cut into large pieces
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1 onion, cut into large pieces
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2 stalks celery cut into large pieces
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1 large leek, cleaned and cut into large pieces
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3 cloves garlic
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2 tablespoons apple cider vinegar
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1 teaspoon whole black peppercorns
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2 tomatoes, quartered or 1-15 ounce can whole tomatoes
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1 gallon filtered water
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½ bunch parsley
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3 sprigs thyme
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2” piece of Kombu
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1 - ½ large onion with skin, quartered
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2 pounds winter squash or yams, chopped into 3” pieces, skin on
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4 celery stalks
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2 carrots, scrubbed and chopped
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2 parsnips, scrubbed and chopped
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½ cup shiitake mushrooms
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2” Kombu ¼ cup dried Wakame
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1 pound greens (spinach, kale, collards or chard
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½ bunch parsley
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¼ cup flax seeds (optional)
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Filtered water
Instructions
Bone Broth
Preheat oven to 400 F. Place bones in a heavy roasting pan. Roast until brown, approximately 25 minutes.
Place bones in a stock pot with vinegar and just enough filtered water to cover them completely. Bring stock to a boil and immediately reduce heat to a simmer. Skim off any scum that rises to the surface.
Add vegetables and aromatics except parsley and thyme and simmer for at least 6 hours. Add more water as needed to keep solids barely submerged. Add parsley and thyme during the last hour of cooking. Check the level of the liquid from time to time, adding more water if the level drops below the bones. Skim as needed.
Strain and skim fat. Allow to cool before covering. Store in refrigerator for up to 1 week, or freeze for up to 2 months. If freezing, be sure to leave 2 inches of head room in the container. Makes approximately 4 quarts of broth.
Mineral Broth
Fill a large stock pot with vegetables. Fill with filtered water to cover vegetables by 3 inches.
Simmer for 2-3 hours. Add leafy vegetables and parsley. Cover with water by 2 inches. Simmer for an additional hour.
Remove from heat. Strain, allow to cool and refrigerate.
Optional: If drinking as a plain broth and not using in a soup recipe, add optional flax seeds during the last 20 minutes of cooking.
