Bone broth is a staple for every kitchen. When cooking dinner, a lot of times broth is used for a base or extra flavor, so why not make it from scratch? Broth is a lot simpler than you might think. Have you recently roasted a whole chicken or processed your own? Don’t throw out the scraps and use it for a delicious, hearty, broth. You can even can your broth for a shelf-stable life of 2-5 years or freeze it for up to 6 months. Be sure to use trusted jars and lids and a pressure canner for your canning needs.
Bone broth has many health benefits. You can find increased natural vitamins and minerals that you will not normally find in typical store-bought broth, such as electrolytes, protein, collagen, amino acid glycine, glucosamine and chondroitin, small amounts of calcium, iron, and potassium, and vitamins A, K2, and B12.
Other health benefits include extra gut, joint, immunity, and bone support. It aids digestion, reduces inflammation, can improve skin, nails, and hair, and may even boost detoxification.
Now that you have your luscious new chicken broth, be sure to try out recipes like Chicken Pot Pie, Lasagna Soup, or Potato Soup!
*Note: Always follow USDA recommendations when canning.
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Bone Broth
You can make bone broth using leftover bones from any meat source.
Ingredients
Supplies needed:
- Stock pot
- 10 lbs bones, cartilage, the neck (any leftover parts you have)
- 3 whole onions halved
- 5 carrots whole
- 1 head garlic
- 2 oz dried parsley cover with water
Instructions
1. Bring to boil and simmer for 12+ hours (You can also use a slow cooker on low).
2. Strain out all ingredients.
3. Let broth rest for 20-30 minutes until the fat separates.
4. You can now chill the broth overnight. The next day take the fat off the top and discard it.
5. From here, you can then pressure can the broth or freeze in a gallon bag for 6 months.*
6. You can use bone broth in any recipe that calls for water or broth, or can drink it hot. Add salt to taste. We like to use the broth to add flavor and nutrients to quinoa, rice, taco meat, or any recipe where you would add water to boil. The broth may be very strong tasting, so add water as needed, or do ½ broth ½ water or ¾ broth and ¼ water.
Notes
*Note: Always follow USDA recommendations when canning.
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