I have learned that some people need to see how bone broth is made before they dive in and do it themselves. The “Making Bone Broth” videos on this blog will hopefully make it even easier for people to get started.
Here are the step-by-step instructions that are illustrated in the videos. The instructions are based on the recipe in Nourishing Traditions.
- Roast a three to four pound chicken (organic, free range) and pull the meat to eat immediately in your meal or use in another recipe. You can also use turkey bones.
- Place the bones in a 6-quart crock pot. You can also put the bones in the freezer to make broth on a different day.
- Add filtered water to cover bones, stopping at about one-half inch from the top of the crock pot.
- Add 2 T apple cider vinegar to the water and bones and let soak for one hour (Note: you can also make beef or lamb broth, in which case use ¼ cup of vinegar).
- Add one peeled onion, one carrot and one celery stalk. They do not need to be cut up.
- Put the lid on the crock pot, turn it on, and let it cook for 24 hours (if making beef or lamb cook up to 72 hours). The temperature of crock pots varies. I turn my pot on high and it simmers nicely. A friend’s crock pot cooks hotter, and she puts hers on low. Check the water level and replenish if necessary. You can let the broth cook down and become more concentrated. This makes it easier to store. Add water to reconstitute when you are ready to cook with it.
- 24 hours later, turn the crock pot off and let it cool a little.
- Place a colander in a large pot and strain the broth into the pot.
- Let the broth cool, pour it into glass jars or other containers and store. If you are not going to use the broth in the next three to four days, put it in the freezer. Be sure to leave room in your jars for the broth to expand. When defrosting, only defrost the jars in the refrigerator or in very cold water. If you defrost the jars too quickly they will crack and you will lose most of your broth. You can also buy freezer jars and avoid the cracking drama. I am yet to do that, and I have cracked around 6 jars in the last two years.
Note #1: if you do not cook the bones first, scum will form on the surface of the broth after it begins to boil. Scoop it off.
Note #2: If you cook the broth for only a few hours, the broth will be gelatinous when it cools. If you cook it the full 24 hours, the broth will not become gelatinous. I do not know why this occurs.
Note #3: If you do not have a crock pot, you can make it on the stove. I prefer the crock post as sometimes I need all the burners on my stove and I feel more at ease leaving home with a crock pot simmering as opposed to the stove on.
You can use broth many ways. Cook rice in it. Make lentil soup with it. Or our latest favorite: add uncooked sauerkraut to it (see recipes section to learn how to make sauerkraut). The video showing how to make sauerkraut will be posted shortly.
Why should you make bone broth? The reasons are far too many to count. It is a key for helping me rebuild bones and teeth that were diagnosed as pre-osteoporosis at age 30. My doctor of oriental medicine says that the minerals help bring a restful sleep. Here is more information from the Weston A. Price website: http://www.westonaprice.org/foodfeatures/broth.html
Be creative and enjoy!