It’s bone broth season! Days are cold, nights are freezing—and warm, nutrient-rich broth from slowly simmered bones, herbs and vegetables makes sense. The shops and restaurants in Boulder charge ridiculous prices for bone broth, even though it’s cheap and relatively easy to make. My Midwestern grandmas made it because they never wasted anything, especially precious food. Every type of bone, from goat to fish, can be simmered into nutritious broth full of minerals and amino acids that are great for our joints and guts.
I simmer chicken feet, wings and backs along with a few vegetables and dried herbs from the garden, then shred a few cured cannabis flowers into the mix. They give it a rich, pleasant flavor and more potency than you might expect. If you’re looking for psychoactive effects from this broth, don’t skim off the fat and foam that floats to the top. THC binds to the fat, and the foam adds flavor and nutrients as long as you use organic, pasture-raised meat
This broth can be drunk like a bullion and used like stock to medicate and enhance the flavor of everything from sauces to smoothies—and it makes a great base for egg drop soup. You’ll get very high if you gulp down a mugful, though, so sip this slowly. Or, instead, stir an espresso shot or less of this medicated broth into non-infused broth during the last 10 minutes of heating (You can also add salt, crushed red pepper and crushed garlic at that time).
For easy dosing, freeze infused broth in ice cube trays and pop out one or two at a time.
Makes about 1 gallon
3 pounds organic, free-range chicken feet, wings and necks
About 1 gallon filtered water
1 onion, peeled and roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 or 2 small raw or cured cannabis flowers (about 1 gram), coarsely crumbled
Fresh or dried parsley, thyme and/or oregano, coarsely crumbled, to taste
Crockpot with very low setting
Colander
Heat-resistant bowl or pot
Fine mesh strainer
Cheesecloth (optional)
Medium-size bowl
Labeled gallon-size glass jar or ice cube trays and airtight freezer container
Tear cannabis flowers apart with your fingers or crush with mortar and pestle. Place bones, vegetables, cannabis and herbs in crockpot. Cover with water. Simmer gently on low heat for 24 to 48 hours. Replace water as it evaporates, making sure the bones and vegetables remain covered.
Remove from heat and let cool slightly. Pour bone bits, vegetables and broth through colander into heat-resistant bowl or pot. Discard vegetables or save for another use. Let broth cool to room temperature as quickly as possible to prevent bacteria growth.
Line fine mesh strainer with cheesecloth (if using) and place over bowl. Pour broth through strainer to catch final solids. Discard solids or save for another use.
Transfer broth to labeled jar or ice cube trays. Store jars in refrigerator for up to 5 days. If freezing, transfer cubes to labeled airtight freezer container as soon as they freeze and keep for up to 3 months.
I simmer chicken feet, wings and backs along with a few vegetables and dried herbs from the garden, then shred a few cured cannabis flowers into the mix. They give it a rich, pleasant flavor and more potency than you might expect. If you’re looking for psychoactive effects from this broth, don’t skim off the fat and foam that floats to the top. THC binds to the fat, and the foam adds flavor and nutrients as long as you use organic, pasture-raised meat
This broth can be drunk like a bullion and used like stock to medicate and enhance the flavor of everything from sauces to smoothies—and it makes a great base for egg drop soup. You’ll get very high if you gulp down a mugful, though, so sip this slowly. Or, instead, stir an espresso shot or less of this medicated broth into non-infused broth during the last 10 minutes of heating (You can also add salt, crushed red pepper and crushed garlic at that time).
For easy dosing, freeze infused broth in ice cube trays and pop out one or two at a time.
Makes about 1 gallon
3 pounds organic, free-range chicken feet, wings and necks
About 1 gallon filtered water
1 onion, peeled and roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 or 2 small raw or cured cannabis flowers (about 1 gram), coarsely crumbled
Fresh or dried parsley, thyme and/or oregano, coarsely crumbled, to taste
Crockpot with very low setting
Colander
Heat-resistant bowl or pot
Fine mesh strainer
Cheesecloth (optional)
Medium-size bowl
Labeled gallon-size glass jar or ice cube trays and airtight freezer container
Tear cannabis flowers apart with your fingers or crush with mortar and pestle. Place bones, vegetables, cannabis and herbs in crockpot. Cover with water. Simmer gently on low heat for 24 to 48 hours. Replace water as it evaporates, making sure the bones and vegetables remain covered.
Remove from heat and let cool slightly. Pour bone bits, vegetables and broth through colander into heat-resistant bowl or pot. Discard vegetables or save for another use. Let broth cool to room temperature as quickly as possible to prevent bacteria growth.
Line fine mesh strainer with cheesecloth (if using) and place over bowl. Pour broth through strainer to catch final solids. Discard solids or save for another use.
Transfer broth to labeled jar or ice cube trays. Store jars in refrigerator for up to 5 days. If freezing, transfer cubes to labeled airtight freezer container as soon as they freeze and keep for up to 3 months.
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