HOW TO MAKE BONE BROTH

Learn how to make bone broth in this post. It is so simple, easy and nutritious. Make a big batch to keep on hand for soups, gravies and recipes.

I like to make bone broth using roasted chicken or turkey. It just happens to be what our family likes to eat. Bone broth can be made either from raw bones and meat or roasted bones. Using the roasted bones gives the finished bone broth a deeper and richer flavor and is what our family prefers.

Bone broth is a nutritiously healthy way to create a second meal from your original roasted turkey or chicken. I especially like to use this broth in soups and as part of the liquid for cooking rice where it imparts such a nice flavor. It is equally delicious to sip on when you are chilled to the bone or feeling a little under the weather.

HOW TO MAKE BONE BROTH

STEP ONE:

Once you have devoured your roasted chicken or turkey, remove any remaining meat from the bones. The little bits and pieces of meat and skin can be left on the bones as it adds more flavor into the bone broth.

Add bones to crock pot. If the entire carcass doesn’t fit into your crock pot, cut it in half and push it down or simply put the half carcass into your freezer for the next batch of bone broth.

If you have access to chicken or turkey feet from your local farm store or grocery store go ahead and add two into the pot. They are loaded with collagen. The chicken or turkey neck should also be included in the pot along with any wing tips.

STEP TWO:

Drizzle the apple cider vinegar over the bones. This is like a secret ingredient. It helps release the minerals from the bones as well as gives your broth that gelatin jiggle which indicates it is full of collagen. Collagen helps keep skin, hair and nails youthful.

STEP THREE:

Rough chop the carrot, celery including leafy tops and onion and add to the crock pot. Pour spring water in making sure to cover the bones and veggies. Push down if necessary, to see that they are covered by about one-inch.

STEP FOUR:

Put lid on crock pot and cook away. First, on the high setting for one hour and then on low setting overnight. You will want to check your crock pot to make sure the liquid is not boiling. You should only be seeing a bubble here and there. Anymore than that and it is too hot. Some crock pots may require a lower setting yet such as the keep warm to maintain the correct temperature, (180F – 210F).

STEP FIVE:

Cool, and then strain into large bowl or pan. This may require straining twice depending on how large the holes are in your strainer. A finer hole size is required to remove any sediment and fine particles. Place broth in refrigerator until fat collects on top. You can scrape fat off of the top before proceeding with making soup if you wish.

Methods using high heat will break down the collagen however you can freeze this bone broth without affecting the collagen.

Making bone broth for soup, gravy or to flavor rice is quick, easy and economical.

You might also be interested in my Creamy Tomato Soup recipe here.

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HOW TO MAKE BONE BROTH

This is a quick, easy and economical way to give the foods you make a nutritional boost. It is loaded with flavor and is very satisfying.

Course Snack, Soup

Cuisine American

Keyword bone broth, chicken bone broth, how to make bone broth, turkey bone broth

Author Susan

Ingredients

• 1 chicken or turkey carcass include neck and wings
• 2 chicken feet
• 2 T apple cider vinegar
• 1 large carrot, scrubbed and roughly chopped
• 3 stalks celery including leafy tops, roughly chopped
• 1 medium onion, roughly chopped

Instructions

1. Add bones, neck, wings and feet to crock pot.

2. Pour apple cider vinegar over bones.

3. Next, add carrot, celery and onion.

4. Add spring water to just cover bones and veggies. Press ingredients down to see if water is about 1-inch above them.

5. Turn crock pot to high for 1 hour and then to low for 6 to 10 hours. Broth should not boil as this will create a watery broth. Instead, a low simmer; just a bubble here and there. The temperature should be 180F to 210F.

6. Allow to cool, and then strain into large bowl or pan. To remove sediment and small particles strain again using finer strainer or cheese cloth.

7. Broth can be directly frozen for longer storage. Be sure to leave at least 1-inch head space and always use wide mouth jars to lessen any jar breakage.

8. Or, you can put broth into refrigerator for several hours and skim off any fat that may have formed along the top. You can of course, also use a fat separator if you prefer.

Recipe Notes

If your crock pot runs hot, you will have to use the keep warm button instead of low heat.