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Recipes
Bone to be Wild Broth
Prep Time:
15 mins
Additional Time:
24-48 hrs
Total Time:
1-2 days
Servings:
6-7
Ingredients
- 1 tsp Qi Master
- Salt to taste (start with 1-2 tsp and adjust as needed)
- 2 lbs Bone-In Chicken or Beef Bones (or a mix, with marrow bones for extra richness)
- 1 Medium Onion, quartered
- 2 Carrots, cut into large chunks
- 2 Celery Sticks, cut into large chunks
- 4 Garlic Cloves, smashed
- 2-3 sprigs Fresh Thyme (substitute 1 tsp dried thyme)
- 1-2 bay leaves
- 1 tbsp Apple Cider Vinegar
- 1 tsp Black Peppercorns
- 1 tbsp Olive Oil
- 8 cups Water (or as needed to cover the bones)
Optional: 2 sprigs Fresh Rosemary
- 1 tsp Qi Master
- Salt to taste (start with 1-2 tsp and adjust as needed)
- 2 lbs Bone-In Chicken or Beef Bones (or a mix, with marrow bones for extra richness)
- 1 Medium Onion, quartered
- 2 Carrots, cut into large chunks
- 2 Celery Sticks, cut into large chunks
- 4 Garlic Cloves, smashed
- 2-3 sprigs Fresh Thyme (substitute 1 tsp dried thyme)
- 1-2 bay leaves
- 1 tbsp Apple Cider Vinegar
- 1 tsp Black Peppercorns
- 1 tbsp Olive Oil
- 8 cups Water (or as needed to cover the bones)
Optional: 2 sprigs Fresh Rosemary
Instructions
- Preheat your oven to 400°F (200°C). Place the bones on a roasting pan, drizzle with olive oil, and roast for 30-40 minutes, or until they’re deeply browned. Roasting the bones helps develop a richer flavor in the broth.
- While the bones are roasting, chop the onion, carrots, celery, and garlic. You don’t need to peel the vegetables—just give them a rough chop to release their flavor.
- Once the bones are roasted, transfer them to a large stockpot. Add the chopped vegetables, thyme, rosemary, bay leaves, black peppercorns, and apple cider vinegar.
- Pour enough water into the pot to cover the bones and vegetables (about 8 cups, but you may need more depending on the size of your pot). Bring the broth to a gentle boil, then immediately lower the heat to a simmer.
- Let the broth simmer gently on the stove for anywhere from 12 to 24 hours (the longer, the better!). If you’re using a slow cooker, set it on low and cook for 24-48 hours. You can also use an Instant Pot, cooking for about 2-3 hours on high pressure if you’re in a rush. The longer the simmer, the more nutrients you extract from the bones.
- Occasionally skim off any foam or impurities that rise to the top of the broth during the first hour or two of simmering.
- About 10-15 minutes before finishing, stir in the Qi Master Mushroom Supplement. This will give the broth an added nutritional boost without overcooking the mushrooms, which helps preserve their beneficial compounds. You can also stir in a pinch of salt at this stage to taste.
- Once the broth has simmered for your desired time, remove it from the heat. Use a fine mesh strainer or cheesecloth to strain out the bones and vegetables. Discard the solids and transfer the liquid to a clean container.
- Let the broth cool slightly before storing it in glass jars or airtight containers. It will keep in the refrigerator for up to 5 days or can be frozen for up to 6 months.
- When ready to serve, you can heat the bone broth as is, or add it to soups, stews, or even drink it straight as a warm, soothing beverage.
- Preheat your oven to 400°F (200°C). Place the bones on a roasting pan, drizzle with olive oil, and roast for 30-40 minutes, or until they’re deeply browned. Roasting the bones helps develop a richer flavor in the broth.
- While the bones are roasting, chop the onion, carrots, celery, and garlic. You don’t need to peel the vegetables—just give them a rough chop to release their flavor.
- Once the bones are roasted, transfer them to a large stockpot. Add the chopped vegetables, thyme, rosemary, bay leaves, black peppercorns, and apple cider vinegar.
- Pour enough water into the pot to cover the bones and vegetables (about 8 cups, but you may need more depending on the size of your pot). Bring the broth to a gentle boil, then immediately lower the heat to a simmer.
- Let the broth simmer gently on the stove for anywhere from 12 to 24 hours (the longer, the better!). If you’re using a slow cooker, set it on low and cook for 24-48 hours. You can also use an Instant Pot, cooking for about 2-3 hours on high pressure if you’re in a rush. The longer the simmer, the more nutrients you extract from the bones.
- Occasionally skim off any foam or impurities that rise to the top of the broth during the first hour or two of simmering.
- About 10-15 minutes before finishing, stir in the Qi Master Mushroom Supplement. This will give the broth an added nutritional boost without overcooking the mushrooms, which helps preserve their beneficial compounds. You can also stir in a pinch of salt at this stage to taste.
- Once the broth has simmered for your desired time, remove it from the heat. Use a fine mesh strainer or cheesecloth to strain out the bones and vegetables. Discard the solids and transfer the liquid to a clean container.
- Let the broth cool slightly before storing it in glass jars or airtight containers. It will keep in the refrigerator for up to 5 days or can be frozen for up to 6 months.
- When ready to serve, you can heat the bone broth as is, or add it to soups, stews, or even drink it straight as a warm, soothing beverage.
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†These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
*All individuals are unique. Your results can and will vary.
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