Bone Broth (Beef or Chicken Stock)
January 25, 2024 • 0 comments
Ingredients
- (4-6 pounds) Bones - Chicken, Beef, Lamb, Pork
- (4-5 sticks) Carrots
- (4-5 Sticks) Celery
- (4 cloves) Garlic
- (Whole Small) White Onion
- (1/2 C) Apple Cider Vinegar
- (Handful) Herbs
- (2 TBSP) Peppercorns (optional)
Directions
If you are using raw bones to start the process, I recommend roasting them in the oven to bring out the flavors. Bones saved from previously cooked proteins, think bone marrow and chicken carcasses, do not have to be roasted again. I usually throw the bones I want to save for future broth in the freezer until I am ready to use them. *Note - this is only a recommendation and you can skip the roasting process, you will just come out with a lighter flavor.
- If using raw bones, preheat oven to 400 degrees. Place bones on a baking sheet and roast 20 - 45min depending on how long it takes for them to brown up and juices to start flowing. Chicken carcasses are going to be closer to the 45 - 60 min mark.
- In a large Stock pot, place your bones, vegetables, and Apple Cider Vinegar. Fill pot with water and place on stove to simmer.
- Allow broth to come to a slow boil and immediately turn your heat down. Grab a strainer and skim the top layer of the broth. These are the "impurities" (Denatured Proteins - totally safe and fine to eat, but for visual and taste you want to remove them).
- Add whatever herbs you want to at this point as well as peppercorns.
- Place lid on stockpot and simmer on low (you don't want it to boil) for 12 hours up to 36 hours.
- When the broth has cooked as long as you would like, remove your pot from the heat. Allow to cool, especially if you are freezing.
- Grab whatever container you are storing your broth in. If you're freezing them, I recommend these containers. If you are canning them, place in jars like these.
- Remove the bones and vegetables with tongs or a slotted spoon.
- Place cheesecloth over the containers or a strainer to catch any particles as you ladle the broth in.
- IF FREEZING - place it in the fridge for a few days. Remove any of the congealed fat then freeze.
- If freezing your broth, leave enough headspace for expansion. If canning, follow instructions on how to effectively can your broth for long shelf life.
Pasture Raised, Quality Bones -
Pasture Raised Quality Meat Local for the Family - Earnest Roots Farm
Pressure Canner - https://amzn.to/48QPLp0
Jars - https://amzn.to/3HCAz2Q
Freezer Containers - https://amzn.to/3OnmUAl
Apple Cider Vinegar & Organic Vegetables if you cannot find locally grown: