Roasted Bone Broth

Personally, I do a lot of cooking at home and I don’t like waste, which means I often have random vegetables and the like knocking around. Instead of throwing them out I use them to make stock so that I never have to buy it and I always have it when I need it. Let’s be honest, buying a whole container of stock when you only need a cup is annoying, having small frozen portions on hand is life changing. 

INGREDIENTS:

Left over bones from breaking down a chicken

Any vegetables you have, could be:

Radish

Carrot

Celery

Onion

Garlic

Clove

Bay Leaf

Salt

DIRECTIONS:

Roast your bones at 400 F for 25-30 minutes or until you achieve nice browning.

Throw everything into a large stock pot and add enough water to cover.

Bring to a boil, then turn down and let simmer for 2-3 hours.

Pull out all solids and strain into your preferred container. Freeze for any future use.

Recipe by Mary Hackett