Its an amazingly versatile, yummy and impressive food foundation tip. I may not be a professional chef, but so much has been said about my cooking by friends and family it seems I have a natural ability to make great dishes. I have been cooking since I was 12 years old and it has definitely become one of my greatest passions.

Great dishes start with a great foundation — fresh ingredients are always crucial. The food will look more appetizing and burst with flavor.

When I first researched bases for food, I conjured up a specific term — food foundation, easy to remember.

I love to elevate my recipes through the inventive use of ingredients such as homemade bone broth — without losing the food’s original integrity.

Bone broth is very easy to make, versatile, and adds fantastic flavor to a multitude of dishes. I use it in my soups, stews, and even as a flavoring in rice, mash potatoes, sauces and as a marinade.

If you have ever used a box or a can of chicken stock purchased at your local grocer, then you have used bone broth.

While you can buy bone broth (chicken/beef stock) almost anywhere, I prefer to make mine from scratch; fresh bone broth is very healthy and is so much more flavorful than those store-bought options.

Bone broth in pot

Heres how I make it:

4 qts of cold water
4 lbs of raw beef bones, or chicken or fish bones
2 stocks of celery
1 lg carrot
1 large onion, quartered (rinse, remove skin)
3 garlic cloves
1-2 tbsp of dried thyme
fresh rosemary sprigs
2 tbsp of apple cider vinegar
2 tbsp sea salt
1 tbsp peppercorn


Now, throw everything into a large stockpot and place over high heat until the mixture starts to boil. Reduce the heat to low and let it go for 24 full hours. Strain the broth through a fine mesh strainer or cheesecloth. Refrigerate the bone broth, and discard the fat layer. I like to section the broth into freezer bags, place it in the freezer and use it as needed.

Bone Broth

In conclusion: It’s that easy! Bon Appetite!