Updated: Feb 2021
We’ve been making batches of Kasie’s amazing bone broth the past few weeks to help heal some ailments & injuries; we’ve found it to be very healing as well as being super delicious. The original recipe has evolved a bit since we’ve been making batches every few days so we thought we’d share what we’ve settled on as being the best batch with you here.
Kasie’s Love Broth – made with lots of love to heal from the inside!
Suitable for dogs, cats & people, too. Excellent for recovery during illness, increasing nutrition during stressful periods, after surgery or proceeding digestive upset of any kind. Can be used during cleansing or fasting periods, too. If you follow the preparation instructions carefully, this special homemade bone broth will be full of healing amino acids such as collagen, glutamine, glycine and proline, minerals and other bioavailable nutrients.
Here’s how to make it:
• 2-3 lbs. of pastured chicken necks, heads & feet
• 2-4 pastured chicken backs
• 3-4 pastured chicken thighs or 2-4 grass-finished marrow or gelatinous beef bones
• 0.25 lbs of pasture-raised raw liver, diced
If using beef bones; we may roast them first – this contributes to a richer flavor.
• Filtered water
Use enough water to cover all the bones in a big broth pot; fill up the pot so that there’s an extra 2-3 inches of water above the bones.
OPTIONAL ADDITIONS (not required):
• 3-4 sprigs of fresh herbs: rosemary, parsley, oregano, thyme, bay leaf are favorites
• 4 cloves of fresh garlic, pressed
• 2 tsp. dried celery, fennel, cumin and/or coriander seeds
TIME & TEMPERATURE MATTERS: First, bring everything to a boil for around 10-15 minutes, and then immediately drop the temperature to a low simmer between 165-210 degrees. Do not exceed 212 degrees for the simmer period or you will risk damaging/degrading the nutrients provided in the bones and liver, and also risk “breaking” the protein/collagen that makes for such a good bone broth (gelatinous and jelly-like).
Simmer poultry bones for a minimum of 6-hours and other bones for a minimum of 24-hours. Do not simmer for longer than 3 days.
Check on your broth occasionally to lovingly break up the bones, and add more water, if necessary. During the last hour, if needed, you can remove the lid to let the water cook down until the bones are just covered.
STEP TWO: Pour broth & the bones through a colander above a large bowl to collect the broth and separate out the bones. Lovingly place the bones back into the pot & pour enough cold filtered water over the bones to cover. When it is cool enough for you to be able to touch; knead, squeeze, mash and stir the bones around in the water to get all the goodness out of the meat and work it into the water. This is where you can really add a lot of love to your broth – so be sure and think healing thoughts during this most crucial step. The water will begin to look milky, which is what you want. Pour this broth off into a strainer and press the bones & meat, wringing all the nutrition out of the meat & bones into the broth. Transfer this milky broth into the bowl with the first batch of broth. Cool the broth to room temperature, and then store in refrigerator.
STEP THREE: Place the bones back into your pot again and crack them up so they form a fairly compact mass in the bottom of the pan. Cover the bones with water and lovingly add the herbs & garlic if you are using these to add nutrients and flavor. Simmer this for another 1-2 hours – stir occasionally and think good thoughts every time you tend to the pot.
STEP FOUR: Strain the bones/herbs from the broth one last time, and add this broth with the first batch of reserved broth & stir to combine. Either compost or discard of the remaining bones & herbs/solids – all the most essential nutrition has been effectively transferred from them into the liquid broth by now.
When cool or reheat on low temperature to liquify and pour into glass jars for storage. If the broth is too solid at room temperature or when chilled to pour into jars, hats off and celebration is in order! You did it! WELL DONE! You just need to warm it up enough to make it liquid again. Pour the finished broth into glass Mason jars or freezer safe containers.
This recipe should make about 3, 64 oz. jars worth of broth.
Store enough for 3-4 days worth of broth in glass jars in the refrigerator; store the rest in the freezer (regular Mason jars or glass jars will shatter, so make sure to use freezer-safe rated/listed containers) to be thawed, as needed.
To thaw, stand the container in a bowl of hot water or allow to thaw in the refrigerator for a day or two. Please do not microwave your good broth!
To serve, heat the broth on the store on low heat. If you did everything right, when cool, this broth should look like jelly and be quite solid but it will liquefy quickly when gently heated. There will be a nice thick layer of orange or creamy yellow fat on the top of the broth and a gritty bottom layer of minerals – both are super nutritious and completely edible. If serving to people, you may offer some pink salt, coconut aminos, fish sauce or Miso paste to enhance the flavor profile and season to taste – it may need salt for people that enjoy salted foods. Do not add salt or extra sodium when serving to your dogs or cats.
Additional notes: Feel free to use other meat sources besides chicken & beef. Kasie has used goat, turkey, bison, duck, alpaca, venison, and pork with great success.
Experiment with different proteins and herbs & have fun!
Be sure to add all kinds of love to this broth at every step – it’s the most important ingredient in this healing elixir!