From Our Farm to Your Table

Bone Broth

Mon, 2017-02-20 20:45 -- tmdowney
Overview: 

Basic Bone Broth

Ingredients: 

Bones to fit your pot with room to cover them with water.  

Types of bones:  Beef bones, Lamb Bones or Pork bones or any combination. A combination of the three is my favorite.  Knuckle bones, rib bones, neck bones or marrow bones.  They all work well.

Turkey or chicken carcass.  Add in the wings and legs if no one eats them at your house.

2 TBSP Lemon Juice or Apple Cider Vinegar

1 TBSP Salt

 

Preparation: 

Broth making is a rather simple process. Some decisions need to be made about how you make the bone broth.  

What time you have allotted can make the decision for you.

If you want a hearty and 'roasted' meat flavor to your broth, then roast your bones first.  If you are using an already roasted chicken or turkey carcass, then the roasting has been done for you. Bones don’t have to be roasted to make a broth, raw bones work just fine.

To Roast bones:  Cover a cookie sheet with parchment paper. Lay the bones out on the cookie sheet and roast at 375*-425* for about 45 minutes or until lightly golden. You don't want them to be burnt. If you don't have time, then don't roast the bones. You will still get a nice broth.

Put all the bones, roasted or not, into your cooking pot. There are many types of pots you can use:  stock pot used on the stove top, Crock pot on low on your counter or a pressure cooker on the stove top.  All pf these work well, they just require different cooking times.

Stockpot:  place bones inside the pot, cover bones entirely with water and then some. Add the lemon juice or apple cider vinegar and salt.  Bring to a boil, reduce heat to a minimum simmer.   The water will cook down, so you will need to keep adding water to keep the bones submerged. Cover and check the water level every hour or so. Simmer for 12-24 hours or until you're done waiting and watching.

Crock Pot: place bones in the pot, cover bones entirely and then some with water.  Add the lemon juice or apple cider vinegar and salt.  Set on low, cover.  If the water cooks down, add more water to keep the bones submerged. Let simmer for 24-36 hours or until you're done waiting.

Pressure Cooker: place bones in cooker, cover bones entirely and then some with water. Be sure to not fill the pressure cooker more than 3/4 full.  There needs to be room at the top for air so the pressure can build up.  Add the lemon juice or apple cider vinegar and salt.  Seal the cooker and get the pressure up, then reduce heat to a minimum simmer to just keep the pressure on.  Cook for 4-8 hours or until you're done waiting.

Let the pot cool and refrigerate unless you are going to use it right away.  Once refrigerated, the broth will congeal. You can scoop off the fat from the top. Save the fat for cooking later. It's ashame to throw away that good fat!   Reheat the pot so that the broth becomes liquid again and strain to remove all the bones.  Pick out any meat as that is great to eat. You now have some great bone broth.

Use it, Freeze it or Can it!

 

Enjoy!

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