I’m not sure I really believe that bone broth is the cure for everything but there is something nice about making your own from scratch. It’s not time-consuming but it does take some time to enhance the flavors. I really prefer my own chicken or beef stock, no worries of artificial flavors, colors, or MSG.
We start out with freezing our carcasses and once we are low on stock I start cooking! The real trick is to try and use those neck bones and even feet (if you are daring)!
Remember to fit as many bones as possible into the pot and just cover with enough water to slightly cover the bones. The more bones the better flavor! I also add in frozen necks. We have our own meat chickens (more on that later) so we ask to have every part sent back to us for stock/bone broth. I have a hard time getting every tiny piece of chicken off my bones but know it will just enhance the flavor of the broth.
Before cooking be sure to add a nice glob of Braggs apple cider vinegar to draw out the collagen from the bones. Let that sit for about 30 minutes and then crank the heat up baby! Get a nice boil rolling to get things cooking. Once we have a boil I turn down and let the magic happen. I let everything simmer for about 24 hours. My poor husband thinks that the smell is so strong he dreams of soup all night. Added bonus is when you are cooking stock on a cold winter night, it just seems right!
I like my bone broth to be extra-virgin so I don’t add veggies….but if you choose to you can add celery, onions, carrots….don’t save the good stuff for the broth, just throw in some celery ends with the leaves…whatever is leftover or you won’t consume. Let the broth cook for 1-10 hours with veggies if you like a combined broth or added flavor.
Bone broth in process!
Once your broth has simmered for 24 hours it’s time to strain! I still use my ball jars and lids.
This is the best way I found to strain my broth.
Once your jars are filled, let them cool for an hour before putting lids on and popping them in the freezer.
So easy to make and enjoy! I even add some leftover broth into ice cube trays to freeze to pop in recipes that need just a small amount.