Bone Broth - How to

May 29, 2017

Bone broth has become very popular over the past few years. It is an easy and traditional way to add both flavor and nutrients to home cooked meals. The rise in popularity has been linked to broth's ability to improve gut health and modulate inflammatory conditions. Plus it gives food a delicious, rich flavor that can only come from good home made stock. Here's a quick and easy recipe to make chicken bone broth.

Ingredients and Equipment:

1 whole pasture-raised chicken, thawed if previously frozen

2 pasture-raised chicken feet (optional)

1 tablespoon naturally fermented apple cider vinegar with the mother

Chopped carrots, onion, celery (optional)

Filtered water to cover

Equipment: Slow cooker, fine mesh strainer, wide mouth funnel, mason jars

Place chicken in the slow cooker. Cover with water. Cook until chicken is done through, approximately 3-4 hours on high or 5-6 hours on low. Remove chicken to a plate and allow to cool enough to handle. Keep all water in the slow cooker. Remove all meat from the chicken and keep for use in soups, enchiladas, chicken salad, chicken pot pie, etc. Return all bones and cartilage to the slow cooker. Add the apple cider vinegar, veggies, and feet if using. Add more water if needed. Set the slow cooker to high for an hour or two. Turn it to low temperature when it begins to bubble. If any scum rises to the top skim this off and discard. When making broth from our chickens there is very little to no scum to skim. Let the broth cook on low for about 24 hours, stirring occasionally. 

After 24 hours turn off the slow cooker. Remove the bones with a slotted spoon. Dip out the broth with a measuring cup and pour through the mesh strainer into a mason jar. (I like to use the large 1/2 gallon jars). The broth is now ready to use. After it cools keep it in the refrigerator for up to 5 days. After that move it to the freezer for long term storage. A layer of fat will solidify on the top once refrigerated. This fat can be mixed in to use with the broth or discarded depending on your preference and dietary goals. I choose not to salt my broths until I use them. 

Ways to use: Drink a cup of warm salted broth. Use broth in soups and stews. Cook vegetables, beans, grains, and meats in the broth. Add to smoothies (I know that sounds weird but it's actually good!) Broth is truly an indispensable ingredient for the home cook.

Liz Davis

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