From Our Farm to Your Table

Bone Broth

Mon, 2017-02-20 20:45 -- tmdowney
Bone Broth

Basic Bone Broth


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




For a hearty and 'roasted' meat flavor to your broth, 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. 

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 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.

Pressure Cooker: place bones in cooker, cover bones 3/4 full of water to leave room at the top so the pressure can build.  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 8 to 10 hours.

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, save it to cook with later.  Strain to remove all the bones. 

Use it, Freeze it or Can it!



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