Bone Broth Recipe
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Ingredients: |
Ingredients: Each time you roast a chicken or buy a rotisserie chicken, save the carcass in a plastic bag in your freezer.
2-3 chicken carcasses, best if organic or free range, skin, meat, bones all of it.
1 large beef soup bone. This adds a richness to the chicken bones. Don't use raw bones, pre roast for 30 minutes in roasting pan at 375.
Wash and rough chop these vegetables: 2 large onions, 2 carrots, 3 stalks of celery, 1 jalapeno pepper, de-seeded or not, up to you, 1 bunch of parsley including flavorful stems
1/4 cup Bragg's raw unfiltered organic apple cider vinegar
5 large smashed cloves of garlic, and 2 more for the last 30 minutes of cooking.
2 teaspoons of sea salt, 1 tablespoon black peppercorns, 1 tablespoon dried parsley, 1 teaspoon sage, 1 teaspoon cumin or cumin seeds, pinch mustard seeds, basil, thyme, any spices you like.
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Directions: |
Directions:Again in near the end of cooking time, you will be able to season again as this is a large recipe and lots of items need to stew in order to have a flavorful broth. Other items that add good flavor and you may have in the pantry: fennel bulb, celery root, poblano pepper, dried ancho peppers, hard squash, really anything as it will add to the nutritional value and will lend it's flavor.
Put all cooked bones into a large stock pot (5 gallon). Add the vinegar. Add filtered water or at least good water to fill pot to 6 inches from the top. Let sit for an 30-60 minutes (clean up time). The vinegar helps nutrients release from the bones.
Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer for 48-50 hours on your stove's back burner. Cook time is at least 40 hours and the longer the better. I leave this going, go to bed, leave the house, and don't have a second thought about it. Doesn't get very hot ever. It's hard to not scoop out a cup each days as it cooks it smells so good.
During the first couple of hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer may form, just scoop off with a big spoon, toss it out. Free range, Grass-fed and organic animals don't produce so much of this. After a couple of days, about half of the liquid has evaporated depending on how tight your pot lid is. Add water if you have less, taste test for strength of broth. Leave lid slightly off for a few hours to reduce further if broth is too weak.
One hour before you turn the heat off, add salt, and any spices - taste as you go. Definitely under salt as you can always add that later. Add a couple of smashed garlic cloves and a handful of chopped fresh parsley leaves or stems. You can also split the batch and season differently. I like to make one a little spicy with some different flavored dried pepper spices, cumin, tumeric and onion salt. The other batch I might go with oregano, sage, tiny bit of ground rosemary, ground fennel seed and some truffle salt.
Taste test and once you are happy with the flavor of your broth and have some time, remove from heat and let cool. If you had a bunch of fat on your bones, spoon off the top fat after it cools. Then strain using a fine metal strainer to remove all the bits of bone and vegetables. When cool enough, label and store in quart and gallon size zip lock bags, don't completely fill as liquid expands as it freezes. You could also freeze some small portions in sandwich size zip lock bags and use to cook sauce, gravy, au jus, soup base, etc.
This will stay good in the frig for about 5 days. But you have a ton of it so definitely freeze most as you can thaw in a glass pitcher or large jar in the frig so you have access to 8 oz heated broth daily. Double and triple that daily dose if you feel like you are coming down with something or have a cold. A half shot of good tequila in your hot cup of broth before bed, (also good as appetizer to wake your taste buds), will help you sleep well and recover more quickly - works for me anyway. |
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Number Of
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Number Of
Servings:Lots |
Preparation
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Preparation
Time:Days- 40 hours plus prep |
Personal
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Personal
Notes: Here's to you!
Drink in good health.
PS - I also drizzle warm bone broth on my dog's dry food, they really love it too.
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