Bone Broth
I really enjoy making my own bone broths for soups. I save bones from previous dinners (i.e. pork chops, steaks, Boston butts, chicken thighs, etc.) by cutting all the meat off and storing the bones in a Ziploc bag in the freezer. I make sure to label it with “bones for making broth” and the date of when I first put the bones in the bag. I simply fill the bag up until I have enough to make broth or have a chicken carcass from baking a whole chicken. I’ll even use the herbs and citrus that was used to cook the meat, because it adds even more flavor to the broth. Everyone has his or her own special techniques for making broth, and I am by no means looking to compete against those who put in a lot more effort into making it more magical. This is just my simple way of making it!
Servings: 4 meals
Calories: 30kcal
Equipment
- Pot with Lid
- Mesh strainer
- Glass measuring cups
- Ladle
- Stirring spoon
Ingredients
- Chicken bones
- 8 cups water
Instructions
- In a large pot, add the chicken bones and cover with the water. Add spices and herbs, such as bay leaves, star anise, garlic, onion, lemon, etc. (really anything that you have that would be good in a broth) along with the bones too.
- Cook on medium heat until the water comes to a boil.
- Once boiling, turn the heat down to low and adjust the lid so air can escape.
- Leave it on a low simmer for 24 hours, adding water as needed to keep the level above the bones.
- When you smoosh the chicken bones with your fingers, the broth is done.
- Using a fine mesh colander, strain the bones from broth.
- Discard the bones.
- Add salt and other spices as desired. Refrigerate and use within 7 days or freeze immediately to use for another time.
Notes
You can also make bone broth in a crockpot! Cook it for 24 hours on a low setting.
Nutrition
Calories: 30kcal | Sodium: 100mg | Calcium: 60mg