Unless you've been living under a rock, you've heard the high praise and acclaim that surrounds bone broth. I'm hear to tell you it's all true. Bone broth is one of nature's most therapeutic foods, loaded with vitamins, minerals, essential amino acids, and collagen. Broth supports digestive health and boosts immunity. The collagen supports joint health and the health of your skin, hair, and nails.
The video below provides a quick visual for making homemade (beef) broth using raw bones. Of course you can use bones from animals that have already been prepared. This is discussed below.
It's important to mention that you need quality bones to make quality broth. Only use bones from grass-fed beef or bison, and pasture-raised poultry.
Once I learned about the health benefits surrounding bone broth, I wanted to make it myself to have on hand for broth based soups, skillet dinners, and sautéing veg. And sometimes it's nice to just sip a mug of warmed broth or enjoy a buttered broth latte on days when you're feeling a little under the weather or don't desire a full stomach.
There is a little prep that goes into making the broth, but for the most part, thecrockpot or Instant Pot does the work for you. It begins with prepping the veg and seasonings that go into the pot. My base recipe is celery, carrots, yellow onion, garlic, peppercorn, salt, apple cider vinegar, filtered water, and of course the previously cooked bones.
If you are working with raw bones (like these beef bones shown below), it's important to roast them first. This will bring more flavor to your broth. Place on a baking sheet and roast 30 min at 450 deg.
If you are working with chicken bones that you've saved from previously cooked chickens (likely saved in the freezer), no need to defrost. Just place in the pot with your veg and the let the slow cooking process begin.
If you are using a crockpot, I recommend simmering on the lowest setting for 24-48 hours. In the last 30 min or so, you can add additional herbs for flavor. I like to use thyme and cilantro but you can use whatever you like or have on hand.
If you are using an Instant Pot, place the pot on the Soup/Broth setting and cook 4-6 hours.
Drain the broth using a fine mesh strainer and pour into glass jars or containers with lids that fit securely.
Let the broth cool completely before storing in the refrigerator. Broth will keep in the fridge for up to 1 week. If you'd like to keep it longer, I recommend freezing it (good in freezer for up to 3 mo).
TIPS:
I suggest 1 Tbsp of salt in the recipe, but you may prefer to add more. Feel free to adjust accordingly.
I usually save the bones from at least 2 chickens before I begin a pot of chicken broth. You can save bones in an airtight container in the freezer for up to 3 months.
Feel free to contact me with any questions you have regarding broth or nutrition in general.
In good health and food freedom,
Alyssa
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