Today's recipe is a bone broth. Bone broths are very healthy and supper good for you! Easy to make, filling and nutritious! What more could you ask for in a food.
What you need:
For chicken:
Bones, even the left over bones work well for this, the more bones you can use the better. When doing chicken, I use all the bones from one whole bird along with several more larger bones, like from legs and thighs, filling the about half to a quarter with bones.
Onion, very roughly cut
Several ribs of celery, optional, Hublet does not like celery. I did put it in the chicken broth I just made and he really liked it, don't tell him!
Couple of carrots, optional
1-1 1/2 tsp of sea salt
sage
thyme
rosemary
marjoram
bay leaves
You can use any spices you like, these are the ones I use
Splash of raw apple cider vinegar, any vinegar will work, but raw is best
Water to fill the pot
Place all of the ingredients into a stock pot or crock-pot. Bring to a boil and boil for a time, at least an hour. Turn down the heat and allow it to simmer for 24 hours. Strain the broth and enjoy!
For beef bones:
Soak the bones over night in water and 1 cup of vinegar. This soaking helps begin breaking down the bone so you can pull even more minerals and vitamins from the bone. Once soaked over night, rigorously boil them for 10 minutes. This will help to get the impurities out of the bones. Rinse the bones and wash the pot out, if using the same pot or stick the bones into the crock-pot. For the number of bones, when making in my crock-pot, which is 5 quarts, I think, I use three to four good size bones. When doing my large stock pot, I use a bag and some times one or two more if they appear smaller.
What I use for seasonings and spices:
several cinnamon sticks
bay leaves
ginger, about a 2 inch piece cut in half length wise
several cloves
anise
whole all spice
several cloves of garlic, slightly mushed
onion, very roughly cut
1 TBS raw apple cider vinegar, again any will work
1 TBS of sea salt
Fish sauce, not needed, but I like the extra salt and taste
pepper corns
water to fill pot.
Once the bones have boiled, place everything into your pot. Allow to come to a boil and then turn it down to a simmer. While it is simmering, any scum that comes to the top, scrap off and discard. Beef bones need to simmer for about three days. You can go less time, about eight hours, but the longer the better. The reason it is so long is so you can pull out all of the vitamins and minerals from the bones, beef bones are large. This is when a crock pot comes in handy.
Want broth even quicker, a pressure cooker is your best friend. Follow all the steps above, but place in a pressure cooker, either a stove top or electric cooker, love my InstantPot, place on high and cook, one to two hours. Chicken is usually good at an hour.
A note on beef, when cooking them in a pressure cooker, you can usually do three sometimes four batches with the same bones. Most of the time, the fourth batch, I give to my dogs. Begin with an hour of cooking, if it is not gelling, then cook longer.
Note on water. The amount of water can vary depending on what you are going to do with the broth and some of the benefits you are looking for. Enough water to cover the bones, and time, is going to give you a lot of gelatin. The gelatinous gel is very healthy and can help with wrinkles and joints. You can also reduce this down very easy and then put in small amounts into other dishes that need broth or make sauces out of it. With more water, it is going to be more liquid and have less gel. Still very healthy and yummy!
Bone broths are excellent for healing our bodies. Our digestion does not have to work as hard, being it is already liquid. It can help heal injuries to bones and joints. It is also good for healing the lining of the stomach due to acid reflex and the intestines due to over growth of yeast.
After my first taste of homemade bone broth, I craved them. My body was screaming out for this healing liquid. Give them a try and I am sure your body will be telling you the same thing!
Saving the world one stick of butter at a time.
God bless,
Jenn
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