farmhouse, food, Uncategorized

Bone Brawth & Harmony

Remember Bone Thugz?  If not, gtfo.  Jk you can stay but if you don’t click this link and listen to Ghetto Cowboy whilst reading about preparing bone broth and having Laura Ingalls Wilder aspirations well then just stop reading.

Fam.  I’ve been poor, I’ve been rich, I’ve been middle, I’ve been always an American so even my poor is super rich.  But still, what I’m saying is I’ve had tough times when I’ve had to choose Ten High sour mash over Jack Daniels.  Generic Ketchup.  Free salsa instead of guac at the Mexican.  I know struggle.  Making light of first world problems aside, I truly have always had a thing about wasting food.  It bothers me and always has. Throwing food in the trash is a gigantic no no at my hizouse.  I am a leftover queen and my chef pimp name is actually Lil’ Scrappy.

So naturally, a few years ago when I looked around and saw three kids and an extra large man that were apparently mine and who needed to eat, and eat a lot – I revved up the food scrappiness to an all-time high and began making bone broth amongst other Oregon Trailish things.  But alas, after building our house I lost all motivation to do anything ever at all again ever and started buying store broth.  Which is like $5 for the organic, non-GMO, “free range/grass fed” variety.   No apologies or rAgrets for my unmotivated, normal streak.  ‘Twas much needed.  But as spring approacheth and everyone in my house has full bowel control and sleeps in their own bed kind of and I’m not breastfeeding for the first time in almost 7 years I’m quickly returning to my usual energy-of-a-jackrabbit self driving my husband to have evil thoughts with my project lists.  Brought to u by coffee and born this way.

So in my aspirations to be almost amish (most recent fave book) but also still Stephanie from the block here is a blog post on making your own broth using bonez and veggie scraps and water in order to be an excellent steward of resources, domestic af, conserve dollarz, and experience the superior deliciousness and health of said broth in comparison to store broth.


Truly tho – in our consumer crazed, wasteful, and entitled (literally raises hand as an active but trying to be better participant in all of those) world, it feels good to do a little something here and there to cut down on waste and use all of God’s creation.  If therefore ye have not been faithful in the unrighteous mammon, who will commit to your trust the true riches? Luke 16:11. Let me be faithful in the little stuff you’ve laid on my heart, O’ Lord, Amen.

simmering allllll day – smells so good!

Also, if you’d like to read more about the actual health benefits and history and precise ingredient amounts of bone broth and less vintage rap hyperboles you can click here.


  • Bones from an animal – chicken, pork, beef, turkey, whatever!  Any amount will do. You’ll see why in the instructions.  Plus, I like giving vague directions because the best way to learn is to do and to fail and have to adjust and experiment.
  • Some Celery
  • Some Carrots
  • Some Onions
  • A couple of cloves of garlic, minced
  • A few whole peppercorns
  • A few springs of thyme
  • A dash of sea salt
  • Water


  • Optional: Roast bones for a half hour at 350F prior to making broth
  • Put bones into a large dutch oven or stock pot followed by all remaining ingredients.  Veggies should be rough chopped, similar in size.  Herbs can remain whole or be chopped as well.  All will be strained and removed in the end.
  • Add enough water to cover the bones and veggies.
  • Bring to a rolling boil, then reduce to a simmer.
  • Simmer for – well, all day if you can.  I start my broth at 5 or 6 am because I’m an early morning crack head who likes to buzz around doing things while short people are still asleep and noise is low.  Then I take it off right before I go to bed, which is super early because of the getting up early.  But 8 hours will suffice if thats what you’re working with.
  • Skim all impurities off the top every hour or so while simmering using a metal strainer with a handle thing.  If you don’t have one of those, a spoon will do.
  • After pulling the pot off the stove, use a fine strainer to strain the broth a few times until you’re not catching anything.  You can compost what you strain if that’s something you do.
  • Place broth into a glass bowl, cover, refrigerate overnight.
  • In the morning, skim any fat off the top.
  • Reheat the broth a bit, stir well, and then pour into glass jars, seal, and store in fridge or can for keeping in pantry.
  • Use in soup or pasta or whatever or drink it in a clear bottle in public during the day if you want people to think you’re drinking long islands or pee.


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