It’s Broth Making Time

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Hello my friends. I hope you are well and enjoying this beautiful and bountiful Fall season as much as I am. Fall is undoubtedly my second favorite season mainly because of the  vibrancy in color of falling leaves, the cool and crisp air, the smell of wood burning in fireplaces and of course; it’s broth making time in my household! Wahoooooo!!!!

In addition to creating favorable soups, stews and ramen, I generally use bone broth when making rice, certain pasta dishes or  have a cup when I am feeling poorly or in between meals. It is a perfect remedy to warming you on a brisk, winter day. I typically make three batches; beef, chicken and vegetable over a week’s time due to the long cooking times required and I freeze my broths.

I am including basic recipes for the bone broths, I make each year. The only variations I am making is using grass feed chicken and beef bones I purchased from a local farmer instead of store brought for nutritional purposes… However, you can use whatever you have on hand.

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Beefy Bone Broth:

5 pounds of beef knuckle and short rib bones (will a small amount of meat still attached)
4 quarts of water
3 carrots cut into large chucks*
3 celery stalks cut into large chunks*
1/2 teaspoon black peppercorns
3 small onions (halved)*
1/2 cup of apple cider vinegar
2 bay leaves
1 medium sized leek, trimmed and cut into chunks*
1 head garlic (halved)*

*leave the vegetable peelings attached to add additional nutrients

Preheat your oven to 400 degrees. Place the bones in a large pot of cold water; add the apple cider vinegar and bring the bones to a boil and continue cooking for 15 minutes. Then drain, the bones and pat them dry. Place the bones on a large roasting pan and place them in the oven for about 1 hour. Make sure they are browned well before removing. Remove the bones from the pan an place them in a large stock pot along with your veggies  Add your reserved water making sure the bones and broth are completely submerged. Add your seasonings and bay leaves. Bring to a boil and scum off any residue that emerges at the top.

Bring to a low simmer and cover. I generally cook my stock over 24-36 hours depending on the bones sizes and flavor intensity I am looking for. During the cooking process, I continue to skim off extra fat and scum floating at the top.

After the cooking process is complete, I slowly and carefully strain the mixture through a large piece of cheesecloth, into a container which has been submerged in a bed of ice (in the kitchen sink). The idea is to cool the broth down rapidly. I then pour the broth into individual containers (I use recycled take out plastic soup containers), label, date and freeze them.

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Chicken Bone Broth

4 pounds of chicken bones (backs, necks, feet)
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon sea salt
2 large onions (quartered)*
3 carrots chopped into large chunks*
3 celery stalks cut into large chunks*
1 garlic head (halved)*
1 tablespoon apple cider vinegar
6 quarts of water
3 sprigs each (fresh thyme, parsley) – optional

*leave the vegetable peelings attached to add additional nutrients

Place the bones, vegetables, seasonings, vinegar and water in a large stock pot. Bring to simmer, cover and cook 24-36 hours skimming fat and residue from the top occasionally.

After the cooking process is complete, I slowly and carefully strain the mixture through a large piece of cheesecloth, into a container which has been submerged in a bed of ice (in the kitchen sink). The idea is to cool the broth down rapidly. I then pour the broth into individual containers (I use recycled take out plastic soup containers), label, date and freeze them.

I highly suggest you try making your own bone broths. It takes a bit of time to make them, but you will not regret it. Take care!

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13 Comments Add yours

  1. I love the chicken one! We eat an awful lot of chicken.

    Liked by 1 person

    1. We do too. It is quite delicious!

      Liked by 1 person

  2. Helen says:

    I love autumn – probably my favourite season of all, especially right now, on a bright and sunny day. The leaves in my garden haven’t started to turn yet, so long may the season last!

    Enjoy your broth and hopefully there will be no colds in your household.

    Liked by 1 person

    1. Thank you so much Helen!

      Like

      1. Helen says:

        You’re welcome, Anna.

        Liked by 1 person

  3. A good book bone broth, when I’m sick, always speed up my recovery. My friend, who has back problems, believes her daily dose of bone broth is actually making her back stronger.

    Liked by 1 person

    1. I am sure it is. 😄

      Like

  4. I made chicken broth and then used it to make chicken soup last week for my husband who is sick. I always make turkey soup after I cook a turkey, too. Making your own broth makes the foods we make taste better! Thanks for sharing your recipes.

    Liked by 1 person

    1. Turkey broth sounds wonderful. I hope your husband is feeling better. Thank you so much for stopping by!

      Like

  5. taylorjewel says:

    I’ve been looking to add dinners that store well to my arsenal of recipes and this is what I’m looking for! Versatile, simple – good alone or in a meal, and good for freezing! Thanks!

    Liked by 1 person

    1. taylorjewel says:

      Thinking I’m going to store them in mason jars then freeze… Native I should use larger containers? Great post!

      Liked by 1 person

      1. Thanks… if you are making the broth for yourself, small containers work best to use in your recipes. Use the large for family sized meals.

        Like

    2. Of course. You are most welcome!

      Like

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