What is Bone broth?
Bone broth is a broth or stock made with the bones and/or meat of beef, chicken, lamb, pork, turkey or fish. After seeing many Instagram posts about it I thought to myself “Self, why haven’t you tried this?” There are so many amazing blogs, websites and articles about bone broth so feel free to do some of your own research to learn more. Here’s a list of some amazing sites that I found super helpful
While reading up on this super nutritious liquid I found an article in the New York Times that I think is very informative and inspired me.
What would I use bone broth for?
There are many ways to use bone broth.
- Sip it as you would a tea or coffee
- Energy drink (go to paleoleap.com for a great recipe)
What recipe do I follow?
There are loads of recipes you can find online but I followed the Master Recipe for Bone Broth found on page 274 of the book, It Starts With Food.
- 4 quarts water I didn’t measure the water but instead added water until the mixture was covered
- 1 teaspoon salt, I used Sea Salt
- 2 tablespoons apple cider vinegar I used Braggs
- 2 large onions, unpeeled and coarsely chopped
- 2 carrots, scrubbed and coarsely chopped I added 3 carrots
- 3 celery stalks, coarsely chopped
- 1 bunch fresh parsley
- 2-3 garlic cloves, skin left on, lightly smashed
- 2-4 lbs. grassfed meat or poultry bones I used 4 lbs of bone marrow bones
First, I added the bone marrow bones to a cookie sheet, generously covered them in salt & pepper and roasted them on 350 for 1 hour. When you roast the meat and bones first, it is said to have a darker color and a richer, roasted flavor.
While the bones roasted I prepared the rest of the ingredients and added it to my crockpot. You can also use a large stockpot.
Once the bones were done I added them to the crockpot, covered them with water and set on low for 24 hours. If you’re making broth with chicken bones only cook for 4 hours. The bones are so delicate that they will disintegrate the longer you cook them. Other bones can be cooked up for as long as 48 hours.
Crockpot is done, now what?
Quickly strain the veggies, herbs and meat from the liquid. For a super clear liquid you can strain once more through a cheesecloth. If you are planning on using right away you can pour into a cup and enjoy immediately. Many website say to discard the the veggies and I didn’t understand why until I made this myself. After 24+ hours cooking the vegetables are over cooked and all nutritional value has been removed.
How do I store the stock?
You don’t want to put the hot stock right into the refrigerator because the hot broth can raise the temperature of the fridge to unsafe levels for food. What you can do is take your stockpot or crockpot and put them in a sink of cold water to cool the stock. Then place in storage containers of your choice and either refrigerate or freeze. The broth should last about a week in the refrigerator. I stored the stock in Ball mason jars. To avoid the glass breaking, (if you don’t cool your broth first) I added the mason jars with the lids loose on top, into a water bath with ice. This allows the liquid to quickly cool down without shocking the glass. Once the broth is cool, you can then put it in the freezer or refrigerator. DO NOT TIGHTEN THE LID. Many who have attempted this complained that the glass broke in the freezer due to the fact that the fat in the broth will start to rise and firm up on top, therefore forcing the air out, in one way or the other.
How much stock will I end up with if I follow the recipe above?
Filling each mason jar 3/4 of the way (to allow the fat to rise) you end up with approximately 10 cups of stock.
What do I do with the bones after I’m done?
You can make batch after batch of the stock with the same bones until the bones start to soften. I on the other hand, have two german shepherds that couldn’t wait to get their dirty paws on these bones so out in the yard they went to lick these bones to death. They seemed to really enjoy them and if they’re good for us, they’re good for them 🙂