This bone broth is slow cooked to really concentrate the delicious flavors and the bones are roasted beforehand to really pack in the flavor. The broth can then be canned to use later alone or in soups, sauces, or to cook in or warmed and enjoyed for its delicious goodness.
Bone broth is an amazing liquid. Full of essential nutrients it has been used to alleviate colds and boost immunity for centuries. It also allows us to use the entire animal, nose to tail and not let any of it go to waste.
When my husband got his first buck of the season a few weeks ago, I was so excited to save those bones to make some delicious broth with. I’m passionate about utilizing every bit of an animal we can and the bones are no exception.
It seems like a fairly simple liquid, just some bones and vegetables simmered in water for what seems like an eternity. But, there’s so much more to it even beyond its nourishing benefits. And it should be a skill in every homesteaders arsenal.
What is the difference between broth and stock?
Broth versus stock… they are pretty much the same thing. However, stock is more viscous than traditional broth. In fact, what we usually call bone broth, is stock.
Stock is typically cooked low and slow to get as much of that beautiful collagen out of the bones as possible. It really can’t be overcooked and to make a good bone broth from beef or venison, it takes around 12-16 hours. Chickens, a little less time.
Regardless, when it cools, it will have that kind of jello consistency. Which, is what stock is. But, we call it bone broth (the same thing).
What are the benefits of bone broth?
Bone broth is amazing and has been used for centuries. While you need to make sure your bones came from a healthy, naturally raised animal, the benefits of bone broth are tremendous. Here are just a few benefits of regularly enjoying bone broth:
- Rich in nutrients. The bones are full of nutrients that are released when they’re cooked. Everything from calcium to magnesium and phosphorus.
- High in collagen. The bones are also high in collagen and when this is cooked, it turns into gelatin that provides you with multiple amino acids.
- May reduce inflammation and heal the gut. Anyone who has read nourishing traditions knows that bone broth is prized to help heal the gut and reset our systems. Some of the amino acids contained in bone broth may help heal your gut as well as reduce chronic inflammation.
What kind of bones do you use for bone broth?
Bone broth can be made from pork bones, venison bones, beef bones, chicken bones, lamb bones, or even a mixture of all of the above.
If you’re headed to the butcher, you can simply ask them for soup bones and they’ll know what you’re looking for. If they’re giving you long bones like the femur, you’re going to want them to cut them in half for you.
But good bone broth is made with a mixture of bones. The knuckle bones have a lot of collagen in them and add a lot of richness to your broth. Adding in shank, oxtail or short ribs will add even more flavor.
The younger the animal, the more cartilage they contain, making them excellent for making broth. Lamb and veal bones are great for making broth, if you have them available.
When making chicken broth, you can’t beat using the feet (scalded first, of course) and necks. You must save these wonderful things it will make the richest bone broth you’ve ever had.
How to use bone broth
You made it, now how do you use it up?
- Drink it. The simplest of simple is simply to warm it up and drink it like a warm beverage. I used to loathe doing this as a child when my mom would bring me a warm cup of broth when I was sick, but I really enjoy sipping on its goodness now.
- Boil potatoes or pasta in it. It adds flavor and a few of the nutritional benefits when you boil your pasta or potatoes in bone broth.
- Make soup. Of course, the most obvious of all uses is to utilize it to make a delicious soup.
- Make a sauce or gravy. Have a savory sauce to make or need to make some gravy? Use broth in place of water in sauces or in place of mixes for gravy. It’s so much more flavorful.
Ingredients for the Best Homemade Bone Broth
- A variety of bones (make sure to include feet and necks if making chicken bone broth)
- Sea Salt
- Dried Sage
- Apple Cider Vinegar
Supplies needed to make and can bone broth
- Large Stockpot
- Roasting Pan
- Pressure Canner
- Pint Sized Mason jars
- Lids & Rings (or tattler lids)
Take the time to roast the bones
The best bone broth is made with roasted bones. You can make bone broth without roasting them first, but for the most flavorful and rich broth you’ve ever tasted, you’ll want to take the time out to roast the bones first.
Delicious, nutritious bone broth prepared and canned for shelf storage right in your own kitchen.
- Pressure Canner
- Pint Sized Mason Jars
- Lids and Rings, or tattler lids
- Large Stockpot
- 2 Pounds of Pastured or Grass Fed Bones
- 2 Chicken Feet, optional, but they're amazing for adding extra goodness
- 1 Onion
- 2 Stalks Celery
- 2 Carrots
- 2 Cloves Garlic
- 1 Bunch of Fresh Parsley
- 1 Tablespoon Sea Salt
- 1 teaspoon Peppercorns
- 1/2 teaspoon Dried Sage
- 3 Tablespoons Apple Cider Vinegar
Make the Bone Broth
- It's best not to use raw bones, so if the bones you're using are raw, that's fine. But you'll want to toss them in the oven first to roast around 350°F for about 30 minutes.
- Go ahead and place the cooked or roasted bones in a 5 or 6 qt crockpot.
- Roughly chop up the celery, carrots, and onion. You do not need to discard the tops in this! In fact, if you're looking for a use for your tops, throw them in a freezer bag and pull them out to use when you make stock!
- Add the vegetables and the garlic cloves, parsley, sage, peppercorns, and sea salt to the crockpot.
- Cover everything with cold water and 3 Tablespoons of apple cider vinegar.
- Place your crockpot on high and allow the mixture to start boiling. Once it does, reduce the setting to low and cook for 12-24 hours. Skim any impurities off the top if necessary.
- Once you're done simmering everything, it's time to strain it all out. To do this, place a colander in a large bowl. Carefully pour the broth into the bowl.
- Now, you'll want to pour your stock into some jars at this point. Nothing fancy, just get it in some jars. You won't be canning it yet.
- Next, you'll place them in the refrigerator to cool allowing all of the fat to come to the top and harden. You'll want to skim this off....
Can the Bone Broth
- Pour the broth into a large stockpot after you've skimmed the fat off of the top and bring it to a boil.
- While you're waiting on your stock to come to a boil, go ahead and get your canner, jars, rings, and lids ready like I discussed in the pressure canner tutorial.
- When everything is boiling and nice and hot, carefully ladle the stock into the prepared jars leaving a generous 1" of headspace.
- Wipe the rim, center the lid, tighten the ring finger tight and place it back into the canner.
- Once you have all of your jars prepared, place the lid on your canner and allow it to vent before placing the weight on.
- Bring the canner to the appropriate pressure for your altitude (see your owners manual).
- Process the pint jars for 20 minutes.
- Finish processing by allowing the canner to come down to 0 pressure naturally, remove the lid and allow the jars to sit for an additional 2 minutes before removing to a towel lined counter.
- Allow to sit completely undisturbed for 12 hours before checking the seal. If it didn't seal, put it in the refrigerator and use within a few days. If it did, awesome, label it and store it in your pantry.
- Give yourself a pat on the back! You just canned some awesome bone broth!!
Amount Per Serving: Calories: 52 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 11mg Sodium: 1304mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 3g