21st Century Medicine Woman, Coach & co-author of Louise Hay’s new book: Loving Yourself to Great Health: Thoughts & Food–The Ultimate Diet

Louise Hay’s Favorite Bone Broth Recipe

Louise Hay's Favorite Bone Broth Recipe

Louise’s Favorite Bone Broth Recipe (or Vegetable Broth)

This recipe and process can be used for making any meat, poultry or fish broth or you can collect vegetables and just make veggie stock. If you make the meat and poultry broths with vegetables, you will get a flavored broth. If you leave the vegetables out and focus only on bones, you will have a neutral broth. **Neutral broth has very little flavor, so you can use it as a blank slate to add into recipes without changing the flavor of what you’re making.**

Practicing zero waste … beautifully
Louise is brilliant in the kitchen. She has a gift in the kitchen and in life, for making things simple and streamlined. Louise’s bone broth recipe and process makes broth and stock-making super easy. Even the experts have told us that once they learned Louise’s process, they started doing it too!

This recipe allows you to gather ingredients from kitchen scraps, at your own pace. It helps you practice zero waste beautifully. All the while, you are saving scraps to make a nutrient rich broth!


This recipe sets the tone for making bone broth or stock because it gives you an easy way to gather ingredients at your own pace, then when you are ready, making the broth is easy!

This broth can be used to sip, or used in recipes for more flavorful grains, soups, and more!

Gathering Ingredients – Go At Your Own Pace

  • Take a large paper shopping bag; open and place it in one of the freezer drawers or shelves. If your freezer has limited space and is just one big bin, you may want to use zip top plastic bags and label them with the contents (e.g., broth veggies, broth bones: unused, broth bones: used 1 time, etc.).
  • Over the course of the week or several weeks, throw all bones and meat scraps in the bag in your freezer drawer. If you want to make neutral broths, you can start a separate bag for vegetable scraps, vegetable peelings, and the odds and ends that you chop off of vegetables. Some examples are: onion peels, the peeled skins of carrots, garlic skins, salad scraps, artichoke tips, the tough ends of asparagus, kale stems, and pea pods. You can also throw all the vegetable scraps and bones in one bag if you are planning to make a flavored broth.
  • Keep adding vegetable scraps, meat scraps, and bones to your bag in the freezer until it’s full and you’re ready to make your broth.
  • If you are ready to make a broth and you don’t have enough meat and bones to get started, you can go to the health-food store or farmer’s market and purchase the necks, feet, backs, and wings of a chicken (these are inexpensive parts of the chicken that have a tremendous amount of nutritional value). Other options for a gelatin-rich broth are lamb neck, pig’s feet, beef feet, marrow bones, or beef bones. Add these to your bag until you’re ready to make the broth.
  • Add 1 or 2 (3-inch) pieces of seaweed, like wakame or digitata, for extra minerals.
  • Vegetable or Seaweed Broth Option: To make a veggie broth, eliminate the meat and bones and use only vegetable scraps. If you’re just starting and don’t have any vegetable scraps yet, here’s a fast way to get nutrient-rich veggie broth: start by making a seaweed broth; once cooked, set aside the seaweed to eat in other meals, like soups, grains, or salads (just chop it up). If you do this, you just need 1 to 3 (6-inch) strips of kombu, wakame, nori, or kelp to 4 cups of water.
  • HHWS 2017

Making the Broth or Stock

  • Put all of the contents from the bag in your freezer into a stainless steel stockpot. Alternatively, you can use your crockpot to make this even easier!
  • Pour water so that it just covers the top of your bones, meat, and vegetables. Add 1/4 cup apple cider vinegar. Let this sit for 60 minutes, to allow the apple cider vinegar set in.
  • Add 2 teaspoons of sea salt and 10 black peppercorns. Add more if needed when the broth is finished and you can taste it.
  • Turn your burner to high heat, put a lid on the pot, and bring the water to a boil (set your crockpot to high). As soon as it’s boiling, turn the heat down to very low and allow the pot to simmer as follows (use the low setting on your crockpot):
    • 1 hour for vegetables only (veggie stock)
    • 3 hours for meat stock
    • Up to 24 hours for bone broth
  • When your broth has finished simmering, strain the liquid out of the pot with a fine mesh strainer, making sure to ladle the broth in jars or a large bowl.
  • You may now compost your vegetable scraps and save your bones for another use, if desired (they can be used up to 3 times for broth and more if you’ve only simmered for a shorter time for meat stock). If you have any meaty bones and want to make pate or add the meat to stews and soups, set it aside for future use.
  • Put the broth into the refrigerator. When it chills and you are ready to use the broth, remove the fat layer that will accumulate on the top (you can save this for cooking fat).
  • Start a new bag of bones and vegetable scraps in your freezer for your next batch of bone broth and repeat the steps. Your body will love you for continuing to nourish it in this manner!

 

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As a coach, writer and recovered former executive, I understand the challenges of creating a balanced, healthy lifestyle when over-scheduled. In my journey to radiant health, I created a whole health system of eating, exercise, renewal and recharging -- a roadmap toward health & vitality. I empower clients to create their own whole health systems, in their own unique ways. I have seen amazing results in working with my clients!

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