Bone Broth

Is it Fall yet, Y’all? The end of August was cool, as I write September has come thundering in.  I’m ready for soups, stews and bone broth.

Many of our clients know I despise one convenience kitchen appliance. Totally loathe and even though I’ve been given at least 4 of them I had to go out an buy one today just for this task.  My Mother in Law gave me one 3 Christmases in a row hoping I would keep one around. This item is a crock pot. Now we have some folks that make bone broth on the stove, I have before in the past. However,  free time and I have been struggling since February 24th. 2016.  That is the day I moved to the farm.

Yes I, Lucy, am a kitchen snob. I get why people use crock pots they greatly help out working parents stay on a budget, Crock pots have a hot dinner the moment you get home. My one complaint is that they don’t  keep a good consistent temperature.  Since I’m not putting meat in it only bones I can live with that for the convenience.  Otherwise I’ll be taking a pot on and off my cook top multiple times a day the next 36 hours.

Bone broth takes times, the bones need to break down to give you their sweet collagen and calcium.  A boost to both the breakdown and the  your body’s own digestion of calcium. Vinegar helps the body absorb calcium properly, as orange juice helps potassium be absorbed.

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Bone Broth
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Prep Time 10 min
Cook Time 36-48 hours
Passive Time 36-48 hours
Servings
quarts
Ingredients
Prep Time 10 min
Cook Time 36-48 hours
Passive Time 36-48 hours
Servings
quarts
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large stock pot cover bones with water bring to a boil, boil for 10 minutes
  2. Remove yuckiness aka foam.
  3. Remove bones and save water
  4. Place bones on cookie sheets. Roast bones on 400 for 1 hour
  5. Place bones back into stock pot cover or crock pot with water add 1/4 cup apple cider vinegar
  6. Simmer for 24-36 hours adding more water when needed. The broth will be done when the bones are crumbly. Add aromatics the last 30 minutes Strain. Leave the fat this holds the collagen that bone broth is prized for.
Recipe Notes

You'll notice in the pictures I only have 4 quarts. Yup I had a kitchen boo boo and several quarts ended up in floor. Make sure when straining and pouring do so in the kitchen sink. Hot Bone Broth does not feel good to belly skin.

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8 Replies to “Bone Broth”

  1. Hi, How long does this keep in the fridge? I’ve read varying information regarding that layer on the top – that it helps preserve it in the fridge for an extended period, and without it the broth is only good for about 4-5 days. Is this accurate? So how does one work around that layer, then, or do we just remove it prior to using each individual jar? I made a batch, and I think it came out super well (holy hell it made a ton, though) but now I am trying to figure out how much I need to freeze vs keep out, and what to tell my family and friends that I am gifting some to.

    1. For dishes such as Pho yes, traditionally no though it is treated as a meal itself. I love using it instead of broth as it brings great depth of flavor to a dish.

  2. Have you ever tried this in a pressure cooker? What’s old is new again, and we use our Instant pot for tons of recipes, including making ribs tender in 20 minutes. With cold season coming and two little ones, I’m thinking we’ll be stocking up on homemade soups.

    1. Last year I made a pork bone broth in an instapot. It did well. However I had a miserable time with my instapot and finally got rid of it. If you are comfortable with your I’d say go for it. I do not remember the setting I used though.

  3. I’ve heard of roasting the bones before making the broth, but didn’t know I was supposed to boil them for a short time beforehand. Thanks for the recipe!

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