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BONE BROTH, PRACTICALLY FREE! | CULTURES FOR HEALTH JOURNAL



There was a time that I thought bone broth was too hard to make.  There was a time that I thought I had to use good meat to make a good stock and that it would leave me with overcooked meat that wouldn't be very tasty.  Then I learned.  Making chicken bone broth or beef bone broth is quite the bargain and incredibly easy to do.  I was sold.  I've been making bone broth for years now and it is so much better than anything I can buy in the store.  Who knew you could take things you would normally throw away or compost and turn it into a rich and delicious food?!  Not me.  Here's what I do...

I roast a chicken for dinner and after dinner, pick off all the meat. I then save the bones in a bag in the freezer until I have enough, usually 3 carcasses for my size pot. For beef, I get bones from the butcher where I buy my beef. I also save the carrots, celery and onion ends, left from prepping for meals, in a bag in the freezer.Once I have enough of everything or am running low on stock, I start my next batch. Recently, to make bigger batches, I’ve started using my giant canning pot. Dump bones and veggie ends into the pot and fill with water and a generous splash of apple cider vinegar. Then let it sit for about a half hour.

Put a lid on the pot and turn on the burner. Bring to a simmer/boil and skim off any scum that forms. Lower the heat to a very slow bubble…very slow, like — bubble …….. bubble …….. bubble. I let that go for 1-3 days depending on my mood. The longer it cooks, the richer it gets.Ladle finished stock into bowls and transfer to the fridge. Once chilled, remove the layer of fat.

Pour into jars.Look how much delicious bone broth I netted and it was practically free! Put a tight lid on the jars and store in the freezer. Be sure to use freezable canning jars.

When ready to use, simply thaw for a rich and delicious addition to any meal!  Enjoy!