When we raised our own pastured meat chickens we started making lots of bone broth. Even though we buy our chickens now from our friends at Sonset Farm, whenever we have a roast chicken, we save the bones in a container and when the meat is all eaten we make broth.
You can also buy beef bones from a butcher’s shop or from local farmers like my brother and parents.
Taking it up a notch, we recently got an fancy programmable pressure cooker. Using this appliance to make broth is much less romantic but it gets the job done more efficiently than letting the broth simmer on the stove for hours.
Bone Broth makes a delicious base for soul and body nourishing soups. You can also just drink it when you are feeling under the weather. This recipe is from Wellness Mama.
- 2 lbs bones chicken, beef or pork
- 2 chicken feet optional
- 1 gal water
- 2 TBSP apple cider vinegar
- 1 onion
- 2 carrots
- 2 stalks of celery
- 1 bunch parsley optional
- 1 TBSP salt optional
- 1 tsp peppercorns optional
- herbs and spices to taste optional
- 2 cloves garlic optional
If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350°F.
Place the bones in a large stock pot.
Pour cool filtered water and the vinegar over the bones. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
Rough chop and add the onion, carrots, and celery to the pot.
Add any salt, pepper, spices, or herbs, if using.
Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
During the last 30 minutes, add the garlic and parsley, if using.
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.