Has bone broth bleeped across your radar lately? Actually, bone broth has been bubbling in kitchens for many generations past. Considered a traditional food, making bone broth can be a satisfying way to decrease kitchen waste while increasing your health and immunity. You may have recently come across articles purporting why bone broth is so nutritious, giving us more incentive to consume all the goodness of bone broth. Making your own broth is simple, once you take the mystery out of it, plus, so many benefits for yourself, your family, and even your pets!
First, you have the power to control the amount of sodium. Reading the labels of conventional, store-bought broth, typically, you’re going to find synthetic ingredients, based in corn or soy and whopping amounts of sodium. No, thanks! Second, making bone broth can be a gratifying way to use kitchen scraps and reduce waste. Last, you’re going to be making more tasty, delicious soup, stews, rices, and sauces with your flavorful broth! Once you get into the rhythm of making broth, you’ll wonder why you haven’t done so for years!
For the highest source of nutrients, source organic bones, like the bones I received from Grass Fed Cattle Co!
Reserve a space in your freezer for precious kitchen scraps.
Typically, I throw things like celery tops and leaves, carrot peelings, leek tops (my favorite), lovage leaves, chicken bones, rotisserie chicken carcasses (my second favorite), or any bone from dinnertime, especially when you make a roast or ribs, into a plastic bag.
Once the bag is full, time to make broth!
Be sure to label the bag TO BE USED FOR STOCK and squirrel away all the bits for future stock making.
Other Equipment Needed
Large stockpot, durable strainer, large stainless steel bowl, cheesecloth (to be really fussy about straining any leftover bits), and 6-8 good quality quart containers for storage.
Beef Bone Broth
Yield: 4-6 Quarts
3-5 pounds beef bones
1/4 cup apple cider vinegar
2 carrots, sliced
2 stalks celery, sliced
1 onion, peeled, chopped in half
Small bundle of Italian parsley
1 bay leaf
1 tablespoon whole peppercorns
2-3 tablespoons kosher salt, to taste
Water, to cover (about 12 cups)
Stovetop Method: Put all ingredients into a large stockpot, cover with cold water. Place pot over medium-high heat, covered, bring up to a slight bubble. Once bubbling, leave cover slightly ajar allowing steam to escape, reduce heat and simmer for 12 hours.
Strain solids from liquid (solids can be used again, buy I honestly don't bother), discard solids. Place liquid in a cold place overnight to chill.
The next day, remove fat layer (called schmaltz) from broth. Save schmaltz in the freezer or the fridge for frying potatoes or as the base for soups.
Pour the broth into quart-sized containers, leaving 1" headspace for expansion. Refrigerate for 1 week. Freeze for up to 6 months.
Crock Pot Method: Put all ingredients into a large crock pot, cover with cold water. Turn to medium-high heat setting for 12 hours. Proceed as above.
Add for Extra Gelatin and Nutrients: Two chicken feet, scalded with boiling water and peeled of outer skin layer OR handful of chicken hearts, cleaned and rinsed OR 1-2 gizzards, cleaned and rinsed.
Note: Other recipes will add more water if too much is evaporating. I never really do that because I feel it's diluting all the simmered goodness you've already worked so hard to attain. If the water looks really low, remove from the heat, strain, and chill.
Not to forget our furry friends...Pour bone broth over your pet's food!
Best of luck in your bone broth adventures!
*Becki Melvie is a Culinary Coach living in Buffalo, MN with her husband and two sons. Trained at Ballymaloe Cookery School in the South of Ireland located on an organic farm, she brings farmhouse charm and European elegance to her food. Reluctant runner and nature lover, Becki brakes for Farmer's Markets.
To learn more about Becki, her real food and simple recipes, you can take a peek at her blog - Foodie: in Minnesota.