Bone Broths Revisited
November 26, 2011
It is the season for the warming, nutritious bone broths which are so healing all by themselves or the basis for wonderful, flavorful soups.
Keep in mind one of the main reasons for making bone broths is to pull the wonderful minerals from the bones and cartilage. It’s so important to consider the quality of the bones you are using. Certified organic and grass fed is the way to go here.
Beef or lamb: Use approx. 2 pounds of bones for each quart of water. These can be roasted @ 275 degree until browned for a deeper flavor. I like to use my Nesco to make a BIG batch at one time. The strained stock freezes beautifully in 1 quart or 1 pint containers.
Chicken: 1 whole chicken or a couple of chicken stock packages from our farm store or Stewing hen or save bones in the freezer from previous meals until you have enough for a pot full.
Add: 2 Tablespoons cider vinegar or lemon juice per quart of water. The extra acidity helps dissolve the bones and puts more minerals into the broth.
Simmer the beef or lamb up to 72 hours on the stove, in a crock pot or a Nesco roaster (my favorite). Chicken (Turkey or Duck works well too) doesn’t need to cook as long due to the softer bones. I usually go 24 hours. Keep covered to prevent evaporation. Strive for a very gentle, barely there simmer.
If using a whole chicken or the chicken stock package, cook until the meat is done (as short as 1/2 hour), then remove the meat and save for the finished soup or a different meal. Throw the bones back into the pot to finish simmering. If you leave the meat in the the whole cookding process, it will be totally flavorless. Add more water as needed to keep covered. When finished cooking, strain through a colander and discard bones.
For more flavor, add coarsely chopped onions, carrots, celery, garlic, parsely and/or sea salt at anytime in the process. Simmer these until very soft, then strain out with the bones and discard. At this point all the nutrition (and flavor) has gone into the broth.
Chill in the refrigerator so the excess fat will solidify on top and can easily be removed. Put into containers, label and freeze.
Get Updates by Email
Great tips here Kay. I didn’t know about adding vinegar or lemon juice, I will do that next time I make bone broth.