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© Lillys-Table.com Photo of Homemade Bone Broth
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Homemade Bone Broth

from Matzah Ball Soup & Salad, the Week of March 29, 2015.
View the previous recipe for this meal.

All you need to create this health-packed broth is the bones or carcass leftover after roasting. The vegetables are included as optional additions, but are hardly required. A splash of vinegar will assist in bringing the nutrients out of the bones.

Ingredients

  • 2 lbs bones, or more, turkey or chicken carcass
  • 2 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 onion, cut in large pieces
  • 4 cloves garlic
  • 1 bunch fresh parsley, including stems
  • 1 pinch salt, to taste, optional
  • 1 tablespoon apple cider vinegar

Serving Size: 8 People



 

Preparation Instructions

Place all of the ingredients: bones, vegetables, herbs, salt and vinegar in a large stockpot or crockpot. Fill the pot with water, covering the bones. Bring up to a low simmer. Cook on low heat anywhere from 4-12 hours. The longer you simmer the richer the broth. Periodically add more water if it is getting low.

Once cooked to your satisfaction, cool slightly and remove the large pieces. Strain the rest of the broth. Taste the stock and season with sea salt as necessary to taste. I tend to under salt it and then I add salt later to my broth as needed when using it in a recipe. Place cooled broth in separate freezer containers to be used at a later date throughout cold and flu season.

Continuous broth In our home, we make a continuous broth by simmering it in a crockpot for several days while using and replacing the liquid as needed. Take this recipe and after simmering about 12-24 hours, remove the amount you would like to use and then replace it with the same amount of water and a pinch of salt. Continue using and replacing until the bones are no longer producing a tasty, clean broth.

Want a clear broth? There are a few secrets to a clear broth including dumping the first simmer of the bones. The other is to keep the broth from ever going above a simmer.