Madre Foods Rummage Broth

Katelyn Hilburn

Oftentimes, broth is best served eclectic. We recommend freezing a bag of leftover bones and vegetables from other recipes to make a savory bone broth without the hassle and cost of finding particular ingredients each time. This is also a waste-free approach to cooking in the kitchen. Madre Foods Rummage Bone Broth guides you through a fun introduction to bone broth. Happy sipping!

Yields 4-5 quarts

Good in airtight container in fridge for no longer than a week, otherwise freeze for up to 3 months

Cookware needed:

  • A heavy-bottomed large stock pot

  • A fine-meshed sieve

  • A skimmer

Ingredients:

  • 2 lbs miscellaneous bones (some to consider: chicken bones, chicken feet, pig trotter, rib bones, marrow bones, knuckles and necks, bird carcass)

  • 1/2 lb onion variety (leeks, yellow or purple onions, green onions, shallots, garlic)

  • 1/2 lb root vegetables (carrots, squash, celery root, parsnip, ginger, yams, turmeric) *optional: add a couple handfuls of greens, seeds, or mushrooms to make your broth more rich in minerals

  • 5 qts water

  • 1 Tbsp apple cider vinegar

  • 1 Tbsp sea salt

  • 1 Tbsp spicing of choice, or to desired taste (some options: fresh herbs, roasted peppercorn, Chinese five spice blend, bay leaf, star anise)

  1. Preheat oven to 450°F. Place bones on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.

  2. Fill a large stockpot with quarts of water. Add all other ingredients to water. Scrape in roasted bones off tray into the pot. Add more water if necessary to cover bones and vegetables.

  3. Cover the pot and bring to a gentle boil. Reduce heat to a low simmer and cook with lid slightly ajar, skimming foam occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged.

  4. Remove the pot from the heat and let cool. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let completely cool, then refrigerate in smaller containers overnight or freeze.

 

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