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How to Make Bone Broth

How to Make Bone Broth

bone broth

After reading our post on “The Health Benefits of Bone Broth,” are you convinced to add broth to your diet?  Bone broth is very simple to make and the health benefits are amazing!

There is not a wrong way to make bone broth. The first thing I do before making broth is gather my bones from my dinners during the week. The easiest thing to do is to roast a whole chick for dinner and save the carcass for your broth. (This Roasted Chicken recipe is my favorite.) One you have your bones, you are ready to make the broth.

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Bone Broth

1 whole free range chicken or 2-3 pounds of bones (beef, chicken, duck, etc.)
gizzards from one chicken (optional)
4 quarts filtered water
2 TBSP vinegar
1 large onion, chopped
2 carrots, peeled and coarsely chopped
3 celery sticks, peeled and coarsely chopped
1 bunch parsley

Place roasted bone in a stockpot with water, vinegar and all the vegetables, except parsley. Let stand 30 minutes to one hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6-24 hours.  The longer you cook the broth, the richer and more flavorful it will be. About 10 minutes before finishing the broth, add the parsley. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

 

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