Bone BrothBenefits

Boosts immune systemFights inflammationHeals the gutBuilds strong bonesNourishes skin and hair

1. Bones

Local butcherLocal farmersLocal Farmer’s Market

S O U R C E : K I D S E A T V E G E T A B L E S . C O M

Beef bones should be from grassfed animals

US Wellness Meats

Sources:

Best to use: Marrow, Oxtail,Knuckle

2. Roast

S O U R C E : K I D S E A T V E G E T A B L E S . C O M

Preheat oven to 450°F. Sprinklethe bones generously on bothsides with salt and pepper. Place bones, carrots, onion, andgarlic on a roasting pan orrimmed baking sheet and roastfor 20 minutes. Toss thecontents of the pan andcontinue to roast until deeplybrowned, 10 to 20 minutesmore.

3. Fill Pot

S O U R C E : K I D S E A T V E G E T A B L E S . C O M

Scrape the roasted bones andvegetables into a large (at least6-quart) stockpot, along withany juices. Add celery, bayleaves, peppercorns, andvinegar. Fill the stockpot with 12cups of water (preferablyfiltered) . Add more water ifnecessary to cover bones andvegetables.

4. Simmer

S O U R C E : K I D S E A T V E G E T A B L E S . C O M

Cover the pot and bring to agentle boil. Reduce heat to avery low simmer and cook withlid slightly ajar for at least 8 butup to 24 hours on the stovetop.The longer you simmer it, thebetter your stock will be.Alternately, you can cook thebroth in a slow cooker on low forthe same amount of time.

4. Store

S O U R C E : K I D S E A T V E G E T A B L E S . C O M

Remove the pot from the heatand let cool slightly. Strain brothusing a fine-mesh sieve anddiscard bones and vegetables.Let continue to cool until barelywarm, then refrigerate in smallercontainers. Remove solidified fatfrom the top of the chilled broth.