Bone Broth ... beef, chicken or turkey
Photo is of my turkey both after 72 hrs in slow cooker.
TIPS FOR MAKING THE BEST BONE BROTH
1. Roast bones beforehand. Why? It adds color and flavor. For large beef bones, roast at 375 degrees F for 50 to 60 minutes.
2. Start by covering the bones with COLD and filtered water. Why? Certain proteins, particularly albumin, can only dissolve in cold water. Albumin helps clarify a stock. So if you start with cold water, you will end up with a nice clear stock.
A substantial part of making stock comes down to eliminating impurities. So it makes sense to start with the purest water you are able to use.
3. Do NOT skip the vinegar step. Why? It draws the minerals out of the bones
4. Use the feet (chicken). Why? This helps add more collagen and will create a thicker broth.
- 4 quarts cold water (reverse osmosis filtered water is best)
- 1 Leftover bones and skin from one pasture fed chicken (can also use beef or fish bones for other recipes)
- 1 whole clove fresh garlic, peeled & smashed ( I use a whole head of garlic)
- 2 TBS coconut vinegar (or organic apple cider vinegar)
- 2 TBS coconut oil
- 2 onions, diced
- 2 stalks celery, sliced 1/4 inch thick
- 2 TBS fresh rosemary (helps pull calcium into the stock)
- 1 tsp thyme leaves
- for soup .... 2 cups cooked chicken meat (breast or leg, add later once bone broth is finished)
Adapted from mariamindbodyhealth.com
Place the cold water, chicken, garlic, and vinegar in a large kettle or a large crockpot and set the heat to “high.” Bring to a boil, then reduce the setting to “low” for a soft simmer. Simmer for a minimum of 1 day and up to 3 days. The longer it cooks the more nutrients and minerals!
Strain broth through a colander or cheesecloth into a large container; reserve broth and discard skin and bones. FOR SOUP Return kettle or crockpot to burner set on medium-high. Add oil, then onions and celery. Saute about 8 to 10 minutes or until tender. Add chicken, broth, rosemary and thyme. Bring to a simmer.
I use this as a healthy, daily broth to drink ... When making the broth (I've used turkey bones, chicken carcass and beef bones) I add all the ingredients, including vegetables and seasonings, including some fresh parsley. I slow cook for 72 hrs. occasionally I'll add carrots if on hand
You can add onion powder or garlic powder or other seasonings you'd like.