Soup is an easy, delicious way to add nutrient dense foods to your diet. Just start with a base of hearty, mineral rich, bone broth full of healthy fats, and gut healing gelatin. Load it up with veggies, shredded meat, and whatever else your heart desires, and you have an amazing satisfying meal.
Today I will be sharing with you a recipe for broth made easy, along with a few tips. This broth recipe will provide a wonderful, nutritious, base for your soup recipes. I will first start off with the recipe and then move onto the tips.
- 2-3 pounds meaty chicken bones (chicken carcass, drumsticks, wings, backs, etc.) or a whole chicken (any bones from a clean animal may be used)
- 4 chicken feet (if making chicken broth; optional)
- 4 quarts filtered water
- 2 Tbsp Raw apple cider vinegar
- 1 onion quartered
- 3 carrots quartered
- 2 large celery stalks quartered
- Add all ingredients into a stock pot or crock pot and let stand for about an hour.
- After, if using a stock pot, bring to a boil. Then reduce to simmer and cover. (If using a crock pot, turn on high for about an hour and turn down to low.)
- With both methods cook for a minimum 8 hours and a maximum 24 hours.
- When finished strain the broth into a large bowl or pot.
- Cool the broth in the fridge.
- Once cooled skim off the fat and store in containers in the freezer until ready to use.
Now here are few tips I’ve gathered over the years for making broth:
This same recipe can be used for turkey, beef, lamb, venison, and elk bones. And probably any other type bones.
You can mix bones.
When you are cooking throughout the week save your veggie scraps to flavor the broth with. I just throw them into the freezer in a zipper bag and then pull them out when I’m ready to make broth.
When making chicken broth, I end up with a more gelatin rich broth when I use a whole chicken with 4 chicken feet.
If using beef or lamb bones (venison and elk as well) roast them in the oven first (optional) for a richer flavor.
Larger bones (not chicken bones) can be reused for second or even third batches of broth. (Not chicken bones.)
It is very important to use an animal that has been raised on a healthy, organic diet. A “clean” animal.
You can skip the step of skimming the fat till you defrost the broth and are ready to use it. It is actually easier to skim the fat if it is in a partial thaw state.
There you go. Easy!
I hope this helps if you have been wanting to make broth from scratch and haven’t really known where to start or wanted some tips on making it a little easier.
Let me know your thoughts or questions… and if you are also a seasoned broth maker please feel free to leave some added suggestions!