Dairy-Free, Side Dish, Soups -

Scrappy Bone Broth


  • Bones leftover from the holiday meal*

  • Vegetable discards from meal prep**

  • 3 Tbsp Apple cider vinegar

  • 2 tsp freshly ground peppercorns

  • Sea salt

*Can be any bones (chicken, turkey, ham, beef etc.). It’s alright if there is still some meat left on them.

**Use the ends of your onions, celery, carrots etc. And/or the vegetables that need to be used from your fridge. Also add any leftover herbs and their stalks.


  1. Prepping: Preheat the oven to 400℉. Put the bones on a baking sheet and roast them for about 10-15 minutes or until they are fragrant.

  2. Boiling: Put bones into a large pot with any leftover drippings from roasting them. Add enough water to the pot to just cover the bones. Add the apple cider vinegar and peppercorns. 

  3. Waiting: Bring them to a boil. Then immediately bring down to a simmer and put a lid on the pot. Let simmer for 8 hours for poultry bones and 10-12 for bigger bones. 

  4. Final Touches: Add any desired vegetables 30 minutes before they are done. Add herbs and salt to taste 5 minutes before you are done simmering the bones. Strain the liquid out and discard the rest. 

  5. Enjoying: You can enjoy it right away or freeze it for later. It’s great for soups, stews, or sipping.

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