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Easy Moccasin Mountain Bone Broth

It's been cold. So cold that the moment you walk outside the air pierces your lungs and makes you short of breath. Cold enough that your eyelashes instantly freeze together.

The cold has brought us inside. Heaters are on full blast, oven is constantly in use and there is frost on the oldest windows in the house. This kind of cold always makes me want to put something hot in a bowl or mug that I can wrap my hands around and with all the sickness going around the past year bone broth seems to be the perfect thing.

Bone broth seems intimidating at first but I promise you'll realize prepping it is very quick and once you throw everything in the pot, you can sit back and relax while it simmers. If you plan ahead you can use all your vegetable scraps and freeze them until you have a full gallon size bag.


  • 3-5 lbs of beef soup bones

  • vegetable scraps - I used carrots, onions, garlic, celery, ginger, parsley and oregano

  • 2 TBSP apple cider vinegar

  • salt and pepper for desired taste

  • water

  • big pot


  1. Preheat oven to 425 degrees F

  2. Rub oil and salt on bones and vegetables and place on a big cookie sheet. Roast in oven for 20 minutes then flip all bones and vegetables and repeat roasting on other side. Remove from oven.

  3. Place bones, vegetables, apple cider vinegar and herbs in your pot and cover completely with water.

  4. Bring water to rolling boil then turn down heat to a low simmer and simmer for at least 6 hours.

  5. Once your broth has simmered, take all big pieces of meat and vegetables out with tongs then strain the rest of the debris out. Add salt and pepper for desired flavor.

  6. Let broth cool completely then transfer to freezable containers or in a big mason jar if you are planning on drinking it within the next week.



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