Bone broth is a new craze in the U.S. with restaurants selling it by the mug and grocery stores selling it on shelves. While I’m glad people are realizing the benefits of this broth, I believe making it from scratch is healthier than processed bone broth with a long shelf life. Its certainly a process that takes a couple of days, but the slow cooker does most of the work while you go on living your life!
Although bone broth popularity is at a new peak, it’s been an old favorite of mine for years. It’s history dating back to early civilizations when people would use every part of an animal to stretch out more meals for their family. Bone broth is beneficial for digestive health, joint health, skin health, and it boost the immune system. I drink it for healing, but I also drink it because it’s hot, delicious, cheap, and easy to take on the go. Extra broth goes into my freezer to have on hand for my soup recipes because the taste is far better than store bought stock. My sweet potato kale soup wouldn’t be the same without bone broth!
I start my bone broth after I have just cooked a whole chicken in the crock pot. See my crockpot chicken recipe here . Some people purchase just the bones from a trusted butcher. Many farmers markets sell the bones for broth as well.
- Cut up chicken bones.
- chicken skins – Optional for added flavor
- 4-6 cups of water depending on strength of flavor
- 3 tsp salt
- 1 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp turmeric
- 3 tbsp apple cider vinegar
- scraps from carrots, onions, and celery – optional for added flavor and nutrients
Once you have your bones ready, use kitchen shears or scissors to cut the bones apart. The goal is to break apart the middle section where the bone marrow lives. You want the insides of the bones to be able to flow freely and mix with the other liquids. I like to add the skin from my previously cooked chicken, but this is optional. Some people leave it out because of the fat content, but I think it makes everything taste better! I don’t eat any junk food so a little chicken fat is not a worry in my world.
Sometimes while meal prepping I’ll have scraps from carrots, onions, or celery that I toss in. It changes the flavor for sure, but it also add good nutrients. Other days I want the simpler flavor of just the chicken stock and seasoning.
Next add remaining liquids and seasonings. For a stronger taste use less water. For a weaker taste, but more broth, add more water.
It’s best to cook your bone broth for at least 24 hours on low. I usually start this at night before bed. I let it cook all night and through the next day until I come home from work. Some people think the longer you cook it the healthier it is, but most research says after 24 hours it’s ready! The taste is also amazing.
Once the broth has cooled, you will want to use a thin mesh strainer, a large glass bowl, and a ladle to jar the liquid. Place the strainer over the bowl. Use the ladle to remove the bones and broth, pouring it through the strainer. Discard the bones, skin, and veggies as you go.
When I am finished, or when my bowl is full, I use the ladle to jar the liquid. Bone broth can be great for soups, adding stock to sauces, or for drinking by itself. I usually balance the jar sizes based on what I will need. Whatever I will drink in a week goes to the refrigerator. Everything else go to the freezer to be used in future recipes.
Wishing you healing broth and delicious soups! Enjoy!