Bone broth?? What?? That is the reaction I get when I say those two words. It was the reaction I gave when I first heard those words. Then I was out on the internet and one link lead to another and before I knew it I had found post after post about the benefits of bone broth. Bone broth is simply a broth made with bones that have been all but picked clean of the meat. I have started with chicken but you can use any bones. If you don’t raise your own meat birds, buy organic, hormone and antibiotic free chickens. We should only eat that type of meat but it is especially important when making bone broth as you are leaching everything out of the bones.
This recipe is in conjunction with my Stretching my Chicken post. Once I have pulled all the meat from my roast chickens I immediately start my bone broth.
I prepped a couple vacuum sealed bags for the freezer.
1 onion – quartered with skin on,
2 large cloves garlic – skin on,
1 large carrot cut into large pieces,
2 ribs celery – leaves and all cut into large pieces
2 bay leaves
All I have to do is cut it open and dump it in. Makes things simple when dinner is waiting.
I add about 1/2 a teaspoon of whole peppercorns, a tablespoon of vinegar (I use apple cider vinegar) and top it all off with filtered water (Don’t add as much as I did in this picture, it boiled over, oops. Just fill till within 1/4 inch of top. I don’t add any salt as I can adjust seasoning each time I use the broth.
Ladle your strained broth into warm jars (I just fill the sink with hot tap and soak the jars for a few minutes. This is especially important if your broth is still quite warm. I made the mistake of ladling hot broth into room temp jars, lost half a quart when the bottom of the jar broke from the heat, Oops.
There is nothing like this golden broth. Once tasting this homemade broth you may forever be ruined and never again be content using the store bought stuff. You’ve been warned!