BONE BROTH

INGREDIENTS

• Assorted beef marrow bones or thicker chicken/turkey bones (thighs and legs).
  NOTE: with poultry, avoid using carcasses, as small bits of bone will disintegrate into the broth.
  NOTE: you can also make vegetable broth – just eliminate the bones.
• Assorted vegetables: carrots, celery, white onions, red onions, turnips, leeks, and garlic.
• Herbs: (for beef broth, parsley) for chicken/turkey broth add rosemary, sage, and thyme).
• salt and pepper
• 1 TBSP organic onion powder
• 1 TBSP organic garlic powder
• Water

DIRECTIONS

1. Cut vegetables into chunks and place in a large roasting tray with the bones, drizzle with olive oil, and add spices, salt, and pepper.
2. Toss by hand until evenly coated.
3. Place tray into a 400 degree oven, and bake for 30 minutes.
   NOTE: don’t skip this step!  Roasting adds much more flavor to your broth!
4. Place vegetables, bones, and released juices into a deep pot, as you will be using an immersion blender later to puree hot liquid.
5. Cover all ingredients with water and bring to a boil, then lower heat to a simmer and cover with pot lid.
6. Leave pot on stove for 12-16 hours (overnight is a great time to make this)!
7. After 2 hours, you can remove the vegetables (and eat them), or leave them in for the entire cooking time (they will disintegrate considerably into the broth).
   NOTE: If you are making vegetable broth, puree your broth and vegetables now with a hand blender, and you are done!
8. Remove all bones from the broth and puree with hand blender.
   NOTE: for chicken/turkey, strain then puree. DONE! Freezes well.