The Secret to Flavorful Bone Broth (it's not what you think!)

THE SECRET TO FLAVORFUL BONE BROTH (IT'S NOT WHAT YOU THINK!).png
Simple Bone Broth with Onion Skins

Don’t get me wrong -- there are so many different things you can add to broth to make it tasty (different veggies like celery, carrots, etc.) but I’ve experimented a lot and have found that if the only ingredients you have on hand are bones, onions, salt and pepper, you can still make some fantastic broth! But not just any kind of onions will do... the secret to really tasty bone broth is actually including the ONION SKINS. Strange, right?The secret of including the “onion skins” is something I learned while studying to get my NTP certification -- a former student swore by it and I was skeptical. But after experimenting making broth with and without leaving the skins on the onions, the skin-on version was a clear winner! Don’t ask me why -- I just know they pack a delicious, savory punch when cooked for a long time. Oh yeah, I should mention… making bone broth is fairly easy, but not quick! This is definitely a recipe to make on a weekend when you’ll be home all day to monitor a large stock pot simmering on the stove for 12 hours. If this isn’t your jam and you won’t be home to “babysit” a stock pot, you can definitely make broth in a crockpot, too!

*Note: I’m always an advocate for organic and sustainably produced food over conventional. But it’s especially important to pay attention to quality here -- make sure you are using the bones of a pasture-raised chicken without antibiotics. Healthy bones = healthy broth! Same goes for the onions -- especially since you are cooking them with their skins on, you want to make sure they are organic to limit your pesticide exposure.

Simple, Flavorful Bone Broth

  • 2 chicken carcasses (when you make a rotisserie chicken, save the leftover bones by sticking them in the freezer. Cheap and sustainable!)

  • 3 - 4 organic onions

  • A splash of apple cider vinegar (helps extract more minerals from the bones -- Bragg's ACV is the best)

  • 2 bay leaves

  • 1 tbsp salt

  • 1 tbsp pepper

Chop onions in quarters, leaving their skins in tact. Place the onions, chicken carcass, bay leaves, salt and pepper into a large, 8-10 qt stock pot. Pour in a splash of apple cider vinegar. Fill up the pot water leaving at least 2 inches of space at the top to prevent boil-over. Cover and bring to a boil, then reduce to a simmer over low heat. Scrape off any “foam” that has risen to the top (the higher quality your chicken bones, the less “foam” you’ll get). Simmer on the stovetop for 8 - 12 hours. Let cool, remove bones/onions by pouring over a strainer or use my preferred (read: less messy) method of just using a slotted spoon to remove most of them. Enjoy!

*If you would prefer to make broth in a crock pot instead, follow the same instructions but cut the ingredient amounts in half and cook on low for 18 - 24 hours.