If your freezer door has become a graveyard of “I’ll use this later” bones – from last week’s roast chicken to that leg of lamb you swear you’re going to cook again – this recipe is your redemption arc. Meet Kitchen Sink Bone Broth: the versatile, protein-packed (9 grams per cup!) magic potion that transforms your scraps into gold.
Sip it solo, use it as the base for soups and stews, whip it into a surprisingly creamy matcha latte, or even cook your grains in it to bring down the glycemic load (and the blandness). Heck, we’ve even used it in savory chia pudding – because why not? It’s bone broth, not a rule book.
Whether you’re team beef, bird, or somewhere in between, this recipe’s got room for whatever bones you’re working with. Let’s turn that freezer clutter into a warm, healing hug in a mug. 💀➡️✨
Ingredients:
- Bones – chicken, beef, fish, turkey, lamb, pork, etc. – enough to fill 2/3 of your crock pot
- Water (preferably filtered) to cover bones
- Apple Cider Vinegar – 1 – 3 tbsp, depending on the size of the crock pot
Optional
- Veggie skins and scraps – be sure to wash and save them in a bag in your freezer until ready to make broth
- Garlic – a few cloves broken into pieces. Feel free to throw in some skins
- Ginger – about a thumb’s worth broken into pieces
- Turmeric – about a thumb’s worth broken into pieces
- Dulse or Kombu – a few sprinkles or a half sheet torn into pieces (Omit if you have thyroid issues – great source or iodine)
- 1 – 2 tsp of mineral-rich salt – Himalayan or Celtic
Instructions:
- Place your bone in the crockpot
- Add the veggie scraps around the bones if using
- Add the ginger, garlic, dulse/kombu, salt, and turmeric if using
- Add enough filtered water to cover everything
- Cook on high for 24 – 72 hours
- Strain the broth and pour it into glass jars to freeze or keep in the fridge for a few days.
Notes:
- If your broth has any foam, skim before straining
- You can save your bones and reuse them several times! Freeze between batches unless you will be cooking immediately
- You can flavor your broth with fresh herbs, but only leave in for the last 2 hours of cooking to avoid a bitter flavor
