How to make a bone broth

Today, I want to teach you how to make homemade bone broth. Broths are awesome for making soups or gravies or using in recipes or for *whatever*. Plus they are super healthy. There’s LOTS of immune-boosting goodies in bone marrow that cooks into the broth. I have steamed (or sauteed) veggies with broth rather than plain water (or oil). I’ve crockpotted meats & veggies in bone broth. I use bone broths *especially* when the kids get sick. I whip out a bag of this, heat it up, add noodles or rice, and voila, quick healthy soup for the sickie(s). Every woman has her own method (there’s a bazillion methods online), but this is what I do in my kitchen. And this is what my kids all had when they were growing up. Every broth I create is just a tad different, based on what veggies, meats, or spices/herbs I use. So as I step you through this, know that each batch varies. This is a very simple recipe that has endless possibilities. Experiment and see what you like flavor-wise. So, #1, start with a bone from a roast that still has a bit of meat on it. Add any kind of veggie you want. In this broth batch I have a ham bone and I’ve thrown in carrots, celery, onion, and spinach. Don’t worry about nicely chopping pretty pieces. They can be large. They’ll cook down. Cover with water. Add any spices you’d like. This batch has garlic salt, red pepper flakes, pepper, marjoram, dried onion, and dried garlic. I added a decent scoop of chicken bouillon, too. If you don’t have the paste kind, you can just add 3-4 cubes. If you’re using a beef type of bone/meat, just use beef bouillon. But otherwise, for chicken or ham I just use chicken bouillon.

2015-05-01 12.35.40Bring to a boil.

2015-05-01 12.36.17Drop to a very low simmer and allow to slowly simmer (uncovered) for approximately 3 hours.

2015-05-01 12.54.42Done

2015-05-01 16.10.02In a big pot, place a colander inside.

2015-05-01 17.06.15Line with cheese cloth or a thin, clean kitchen towel.

2015-05-01 17.06.48Strain the bone and veggies out from the broth.

2015-05-01 17.08.02The leftovers.

2015-05-01 17.08.11Yummy, beautiful broth.

2015-05-01 17.11.55This is when I pull all the little bits of leftover meat off the bone.

2015-05-01 17.13.56There’s enough meat here for topping a couple of baked potatoes, sprinkling on salad, adding to a sandwich, etc. Just throw away the bone and the cooked veggies. They’ve done their job. ­čÖé

2015-05-01 17.22.40Let the broth cool down… then refrigerate. Depending on the meat, once cooled there may be a film of fat that will rise to the top and solidify. I’ll often pick that off. Yuck. (Personal preference)

So here’s my refrigerated ham broth. Surprisingly, not much fat at all. So I’ll just leave the fat alone on this one.

2015-05-03 16.38.39I didn’t measure, but I divided the broth semi-evenly into quart bags and then added them to a gallon size freezer bag. If you want to be specific, you can measure out 14 oz per bag, that equals 1 can.

Label and then put in the freezer. It’s ready for whatever meal you need.

Super easy. Super tasty.

2015-05-03 16.46.19