Bone Broth 101


Bone broth, thanks to hipsters and crunchy folk, is trending now.

BUT...that doesn’t take away from the fact that it’s EXTREMELY good for you and tastes delicious!

If Bone broth has your attention because of its health benefits, great!

But you don’t have to just drink it from a cup.

After you check out the steps below on making a hearty, nutrient dense bone broth, you can use it to make a number of different dishes!

How you make a bone broth in 5 simple steps...

Step 1: Buy your bones from a local butcher

When I headed into my local butcher on afternoon, he asked me, “Where are the boys?”

My response, “Home sick. That’s why I’m here. I need some bones.”

He shook his head in complete understanding. “One second”, he replied.

A few minutes later I was handed a big bag of beef bones cleaned and cut.


I see my butcher every week. He knows my kids, knows what I like and makes sure that the quality of what I get is top notch. He also will let me pay with a credit card even if my purchase is under $20. 🙂

Creating a relationship with your local butcher will not only leave you with good quality products where you know the source, but it’s strengthening your community for yourself and your kids. Not to mention supporting a small business.

It also may come with the perks of free beef bones. (since the bones are scrap for them anyway)

Step 2: Roast Bones @ 350 degrees

Put your bones on a sheet pan and pop them in the oven until they are seriously brown. The more brown, the more flavor.



Step 3: Simmer with Aromatics & Skim the Fat

Aromatic vegetables include onion, garlic, ginger, lemongrass ect.                                        My traditional bone broth had:

  • Onion
  • Garlic
  • Celery
  • Black Peppercorn

No need to be fancy. Just quarter the onions, cut the garlic head in half and rip the celery. Big pieces are good because they will be simmering for quite some time.


Then cover the bones and vegetables with water & simmer.

Simmering means small bubbles in your liquid that barly pop. Not big boiling bubbles. If you boil your stock it will be muddy in both look and taste. Gentle my friends. Give it your love.

As your stock simmers, the liquid level will drop and you can continuously add more water to keep it up.

When making your broth (or any stock), be sure to skim the fat off the top as it cooks. As your bone broth is simmering, the fat will naturally get pushed to the side. You can use a small ladle and gently dip it a centimeter in the liquid to collect the fat.

Step 4: Strain and cool quickly

After 15 hours of simmering and numerous times of adding more water to your pot as the levels decrease you want to strain and cool your liquid.

This is your end product:

That’s right...bone broth when cooled should look like jello. That’s all your collagen.

In the restaurant world, we sometimes have these contraptions that are basically giant plastic bottles filled with water. You freeze them and when you’re cooling stock, you put it inside the liquid AND put the whole container in an ice bath. It cools a giant vat of stock very efficiently.

At home, there is no such contraption. But, you can take a stainless steel bottle or silicone container and turn it into a giant ice pack.

I wouldn’t recommend plastic because I just don’t feel good about hot plastic in food.

Step 5: Repeat & Reseason

Finishing your bone broth is what will make all the difference in your end product.

Once you’ve strained your broth the first time, you’ll want to put the bones BACK IN THE POT with new water and aromatics for another round. 10-12 hours to be exact.

This step will extract all the minerals deep inside the bones and will pull out whatever extra flavor is left in there.

Then, you combine the 2 stocks you have.

Once you’ve done both rounds of simmering and your broth is done, you’ll want to season it. (Notice we didn’t put any salt in yet?)

I finish my broth with a splash of Apple Cider Vinegar and a good heap of salt. The vinegar cuts through all the fat and brightens the flavor. The salt enhances and brings out the flavors in the broth.


Bone broth is a great way to add flavor into other dishes. 

When I teach kids and adults to cook with their senses and without a recipe, we talk about adding flavor at every step.

What that means is this: When you’re cooking, things are broken down into steps. At each of those steps, you should be asking yourself, “How an I add MORE flavor into this dish.”

cooking whole foods = big flavor and lots of nutritional health.

Check out our recipes on The Connected Chef for some great Chili, soup & legume recipes to add your broth too!


Enjoy and stay warm!

The secret to quick, healthy meals with your family…

Focusing on HOW you are cooking things as opposed to WHAT your recipe calls for is the beginning to freedom in your kitchen.


It not only opens up your creativity, but over time, it allows you to cook whatever. you. have. available. to make a kick ass, healthy meal in minimal time.


This mindset change has more implications than just quick, healthy meals too. It’s the beginning of your families new relationship with food. This relationship begins with quick, easy meals and ends with your ideal meal time on a regular basis.


But, right now your knees deep in shit to do around the house, work and making sure the kids still have what they need on a regular basis.



I get it, “your ideal relationship with food” is not top priority. And that’s ok. Parenting is hard and sometimes that means making hard choices that include putting your kids eating habits under making enough money for a roof over their head.


But it doesn’t have to be an either or situation

There is a way to provide your family with healthy meals that are quick and don’t take up all your time and mental space.


What if I told you that you don’t have to reread a recipe 10 times while making dinner, or measure every little thing because of your fear of screwing it up. Or that you can use whatever items you have in the fridge instead of going to the market for that 1 ingredient you’re only going to use ONE TIME.


It’s possible and I’ve seen people change their weeks around. How? They learn to cook with their senses and based on methods and techniques of cooking.


How do you cook with your senses?

By moving away from the question “WHAT do I cook for dinner?” and beginning to ask yourself “HOW am I going to cook dinner?”


Changing that one simple question will change your approach to cooking forever.


Thinking about the methods and techniques that you are using to cook is the beginning to freedom in your kitchen. Once you can do this successfully, you are well on your way to looking forward to dinner time and being able to even bring your kids in on the action.


And if you are already in a place of enjoyment in the kitchen, this will strengthen your skills and give you the foundation that will open up new flavor opportunities for you. Your creativity in the kitchen will blossom!

Stop Stressing About What's For Dinner!

Download 4 steps to quick, healthy meals as a family.


As a chef for David Burke in NYC, I was forced to focus on my methods and techniques of cooking. It was how I moved from a new line cook to executive sous chef in just a year.


As a parent, these methods & techniques have served me well in getting a yummy, healthy meal on the table FAST.

There are two rules to cooking with your senses:

  1. Season as you go: do not just season in the beginning or only at the end of your meal. When you are cooking, you are BUILDING FLAVOR. To layer flavors, you need to season (salt and pepper) throughout the cooking process.
  2. Taste as you go: Since the flavors of your dish are being layered, that means that they are changing as the cook. Tasting your food throughout the cooking process trains your palette and allows you to learn how flavors develop with time. (i.e. You might not need some salt in the beginning, but as time rolls on, things might call for more salt.)


Now, all of this is great information to change your long game.



What can you do to get a quick dinner on the table for your kids tomorrow?

Many people love a One Pot Meal. These are great, but take a TON of prep time. Even if you have a crock pot or instapot, you have to generally do a lot of cutting and prep work to get your ingredients to that stage of cooking.

I’ve put together a checklist for you.

Here are the top cooking techniques & their how to steps that will start you on the path away from recipes and allow you the freedom and joy of cooking with your senses (with your family).

Stop Stressing About What's For Dinner!

Download 4 steps to quick, healthy meals as a family.

The #1 message for your kids about food…


For those of you who don’t know me. My name is Kim. I’m a mama of 2 insanely cute, but crazy as hell little kids. I have a calm as fuck husband who balances us all out and deals with all our insanity. I’m from Long Island, NY and spent most of my childhood growing up in typical suburbia. I didn’t eat farm fresh food from a mom or grandma that spent hours in the kitchen. My mom was a single, working mom who did everything she could for my sister and I (and anyone else in the area who needed it).

We didn’t eat out much because we didn’t have the money. She cooked simple, quick food. Lot’s of pasta, meat and potatoes and frozen (and even canned) veggies. Her specialty was Roast Beef and Mash potatoes with gravy. I didn’t eat crappy food, but it wasn’t anything steeped in culture either.

I always loved to eat though. And thank god, I was never taught as a girl that eating too much was something to watch out for. It was always something that tapped into that primal part of my brain and made me feel good. The more I ate, the more I learned, and the more I wanted good quality food. Not snobby stuff, just the best of whatever it was I was having.

Thinking about it now, I think that came from my dad. He’s always had this little Italian grandma sense to him. Always making you eat more and always spending money on the “good stuff”. Granted, the good stuff to us was Red Lobster and the Sizzler. But hell, we were high end middle classers. The point was that he always attached good feelings to food. Food was fun — exciting and adventurous.

As I got older, I didn’t mind investing my time into making something I could enjoy. The result was worth the effort. “Fresh” mozzerella (it wasn’t actually fresh, now that I know better — just less processed), tomato and basil for an after-school snack as a teenager was normal.

I could have eaten just ice cream from a bowl, but I wanted to take the extra time to make a waffle to pair it with. Hell, who doesn’t want a warm Eggo waffle and mint chocolate chip ice cream. — See!? You want it right now don’t you? 🙂

I realize now that the most important thing I got from my parents around food was something they did mindlessly. They instilled in me that food was ok. Food was fun and indulgent and worth your time.


That is a message worth passing on to our kids.

That’s the message I model to Lucas and Thiago when I carve out the time for cooking dinner as a non-negotiable, even though I’m tired from being up all last night nursing an almost 2 year old like he’s a newborn (damn teething) and haven’t stopped moving since 6:30am AND I know I’m going to yell waaaay before bedtime even starts.

We have our days of tomato sauce and pasta, of take-out and plenty of leftovers.

But the thing my kids see on a regular basis — 

Good Food is Important.

And that’s the message I want to pass on to you.

Sending you love and Red Lobster,