Free Bone Broth — Off Kilter Brownies
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Free Bone Broth

Bone Broth

Ah bone broth – this superfood that everyone raves about – it can solve your sickness, soothe your gut, make your whole family feel better, give you all the nutrients you need…heck, it could probably sustain the human race by itself from what I hear about it! Ok, maybe not quite, but still. If you’re in the keto, paleo, or general healthy eating group, you’ve heard about it. But what is it? What’s different about “bone” broth vs just broth or stock? And why is it so expensive? Do you have to get it in glass jars so it’s not in plastic or aluminum? Does it have to be grass fed? Let’s talk about it – and the easiest and cheapest way to get it 🙂


We’ve heard all the benefits already – collagen, protein, vitamins and minerals, all of it somehow pulled out of bones from  animals. And we’ve heard the scare factor – don’t get it in aluminum cans! Nor in aluminum lined paper boxes! Nor in plastic jars! And normal broth doesn’t have the same benefits, so don’t bother with that! It can be downright confusing and definitely overwhelming. While there are starting to be a few glass jar, grass fed, organic bone broth options, they are extremely expensive and hard to find.

This dark elixir of the meat-eaters world doesn’t need to be such a complex or overwhelming product. All you really need to know is that if you get good quality animal carcasses, they will release all their amazing goodness in 24-48 hours of simmering. That’s it!

Bone Broth just means that the bones have been simmered long enough to pull the nutrients out, not just the flavor. You can boil some meat and veg for a couple of minutes and get a fairly tasty broth. Bone broth goes the extra mile to make sure that all the good stuff in the bones has time to get pulled out. And if you make it yourself, you can simply pop it in a glass jar and be worry free!


So how does one make this for free when soup bones are expensive, and bone broth in the store is at least $10 for a pastured, organic, glass jar product?

If you’re eating broth, then you’re eating meat sometimes, too, right? And if you’re eating meat, you sometimes have leftover bones from that, right? And we all eat veggies and have scraps from onions and garlic and carrots, right? There we go! Now if you’re thinking that you don’t have time to make broth every single time you have a steak bone leftover, you’re right. No one does. So we’re going to keep all these bones and scraps in a bag in the freezer until it’s a convenient time to make broth! And if you’re worried about having to watch the stove for 24-48 hours, you can use your crockpot or instapot so it’s safe and contained. Check out below!

Bone Broth Recipe

1 gallon ziploc bag kept in the freezer

As you cook throughout the week, fill the bag with the following scraps:

Any bones, tendons, skin, or other scraps from your pastured meats

Onion skins and ends

Celery stumps and ends

Carrot ends

Tomato ends

Mushroom stems

Anything else you want to experiment with! (jalapeno tops or a few lemon peels are fun options)

When your bag is full, you’re ready to go! Remember to not just use clean bones – skin, tendons, feet from your whole chicken, etc, are all great additions! You can fill multiple bags and make a GIANT pot of bone broth if you have a big enough pot 😉


Place the ingredients from the bag into a large pot with at least 3″ of head space over the ingredients. You can use a large crock pot or instapot on the slow cooker setting. I use my dutch oven, but you can also use any large soup pot. Cover the items with at least an inch of water over the top of the bones and veg.

Add in:

2 cloves of garlic

2 Tblsp apple cider vinegar

1 tsp salt

1/2 tsp either black or red pepper

Anything else you want to experiment with! (a tablespoon of parsley or rosemary is a good place to start)

For a crockpot: Turn onto low and let sit for 24-48 hrs.

For a stockpot: Bring to a boil, then turn to low and let simmer covered for 24-48 hours.

48 hours is the ideal amount of time to get out all the flavor and nutrients without turning bitter, but you can cut it off anytime after 24 hours and still have a rich and nutritious broth. I like to tip the lid open for the last couple of hrs so that it reduces down to a more concentrated broth – this gives it better flavor and also takes up less space in the fridge.

Simply turn off the heat, let cool for about 1 hr, ladle into jars, and pop in the fridge for your next culinary adventure. You can also put it in quart sized ziploc freezer bags and lay them flat to freeze so they store efficiently in the freezer. Freezing in silicone muffin tins is also an excellent way to save them for long term storage.

Once you’re done making free bone broth, go ahead and try out some free greens powder too!

Do you make your own broth? Would it save you money to store up all the ingredients from your cooking scraps?

Make it a tasty day!




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