I Made Bone Broth!!!!

I realize it is ridiculous that this is a big deal to me, but it is. I have waxed and waned over this for months. Each time I must learn a new eating lesson (cooking, budgeting to afford it, tools to make it, overcoming my fear of, “is it going to be gross?”, etc), that when I finally do it, I find that most of the time, it wasn’t that big of a deal. I spotted a recipe that was the simplest I’ve seen. One of the reason’s I dragged my feet on this, here are reason’s (excuses):

  • I don’t have a crock pot and can’t afford to buy one
  • I can’t afford grass fed chicken bones and chicken feet
  • I’m afraid to let anything cook on my stove top for twelve hours or more
  • It’s complicated
  • What if its disgusting with all that dissolved bone marrow, “bleh!”

Reason’s why this recipe worked for me:

  • Timing was right, I just baked a whole chicken (unusual for me, I live alone)
  • The directions were for on the stove with a second option for the crock pot
  • It was specifically for a whole roasted chicken carcass (something I can better afford, because I get the meat from it too for other meals)
  • Simply and directly written
  • I had the suggested tools on hand (for a change)
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My Tools

Simple everyday stuff. Stainless pot, fine mesh strainer, large strainer, large bowl, ladle, glass jars (as you can see, mine are recycled).

See below for the recipe:

 

 

 

 

 

 

 

 

 

Recipe from: www.amynewnostalgia.com

Tips For Making Bone Broth:

~Do not boil. Boiling can destroy collagen molecules. A slow simmer is best.

~Use vinegar when possible to pull out the trace minerals & collagen from the bones.

~Use an organic chicken, one with no hormones & no antibiotics. Whole Foods has organic rotisserie chickens.

~Celebrate if you see that the broth become gelatinous when refrigerated. That is a great sign that you extracted all the good stuff from the bones. That is liquid gold!

~Want to pull even more health benefits from the bones? Soak the bones in cold water with the vinegar & vegetables for 15 minutes to an hour before turning on the heat.

~Oftentimes, there will be wonderful gelatin left in the bottom of the rotisserie container if you have refrigerated the chicken before preparing the broth. Don’t let that go to waste! Dump it right into your broth or save it with your chicken to add later to the soup or whatever dish you are making. You can see it in the picture below.

IMG_5820

~Make your own rotisserie chicken in the slow cooker with a Trader Joes Organic whole chicken. {instructions here}

~Bone Broth keeps fresh in refrigerator for up to 5 days.

~Can freeze in mason jars or ice-cube trays.

~Not ready to make bone broth but have leftover bones? Freeze them in a ziplock.

~Not gonna be home for hours? Use a slow cooker instead of the stove. Instructions below.

Bone Broth Plain & Simple

Rotisserie Chicken Bones & Skin

2 Tablespoons apple cider vinegar

3 organic carrots, halved

3 stalks organic celery, halved

1 organic onion, halved

6-10 cups water

Kosher salt & pepper

Instructions:

Take all meat off a rotisserie chicken. Save the meat and set aside.

Place the carcass & skin in large pan.

Cut up 2 organic carrots, add to the pan.

Cut up 2 organic celery stalks, add to the pan.

Cut an organic onion in half, add to the pan. If organic, can leave skin on.

Add water to the pan, until it comes a few inches above the chicken bones. I never measure the water. It all depends on the size of your pan and the amount of bones you have.

Add the vinegar & pepper.

Optional: Let all soak for 15-1 hour to bring even more gelatin out of the bones.

Bring to a simmer and remove any scum that rises to the top. Remove the scum, but keep the fat.

Reduce the heat to the lowest setting and let simmer for 12-24 hours.

Remove bones from the broth using a slotted spoon, & strain the rest using a mesh strainer until to remove any bone fragments.

Let broth cool, strain, add salt to taste, & store in mason jars. Freezes beautifully!

Slow Cooker Instructions:

Rotisserie Chicken Bones & Skin

2 Tablespoons apple cider vinegar

3 organic carrots, halved

3 stalks organic celery, halved

1 organic onion, halved

6-10 cups water (or enough to cover chicken bones & vegetables by a couple of inches)

Kosher salt & Pepper

Combine all ingredients in your slow cooker. Cook on low for 15 hours. (I do overnight.)

Let broth cool, strain, add salt to taste, & store in mason jars. Freezes beautifully!

From <http://www.amynewnostalgia.com/rotisserie-chicken-bone-broth-plain-simple/>

 

Great recipe!

 

Bonne Sante

Pictures of my results

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