Bone Broth is something that numerous people benefit from and enjoy creating. In my household broth is like gold! We make it on a regular basis, sometimes multiple times a week. The health benefits are numerous and worth the minimal amount of work it takes to create such a treat.
There are different variations on how to do this yet it is easier than someone may think, or at least it was way easier than I thought before I did it. I began making chicken broth about three years ago. When I began I simply put the carcass in water with some parsley, turmeric, and onion powder. That then evolved to adding some salt and some herbs, and then all of that got better when I added apple cider vinegar as a precursor to help pull out more nutrients from the bones. I have experimented with durations of simmer time and of course the longer the better, however with that being said, I am not the type to cook my broth for more than 10-12 hours because I like things done in one day and I do not have a pressure cooker. My broth does become very gelatinous, but does not become so sturdy that it can be cut on a cutting board such as here, which is idea (and this is my favorite foodies recipe).
If you are in a rush, the broth does OK being cooked for only a few hours. It is tasty and great for soups but does not have the full benefits or nutrients as it does when it becomes more gelatinous. I found that my broth when simmered for 3-4 hours, was still above and beyond what I have ever purchased in a carton.
I make broth the way I do because I Love it. I love the way it tastes on it's own (I drink it as is, or I add Tinkyada noodles and make chicken noodle soup). I also like the additional herbs, especially during pregnancy, or times of illness.
It's a bit of a challenge to put together an actual recipe for I never measure anything. Making broth is like making a painting for me, where I just toss things in, trust, smell and feel it all out. However, I am going to give some guidelines as best as I can below.
Appropriate size pot
Filtered Water---enough to cover the carcass or bones being used. When I do one carcass in a smaller pot (3L), I usually use about 6 cups of water which simmers down to about 4c, the amount in a typical "box" of broth, when simmered for about 4hrs, and closer to 2-3c when simmered for the full 10-12hrs.
Apple Cider Vinegar---1 Tablespoon of ACV is added to the water either before the bones/carcass enter or right after, before the heat is brought up to a boil.
Bones or Carcass--- if doing beef broth, knuckles are a good choice but any larger bones (mixed in with smaller ones) work well. I most often make chicken broth from a chicken that we roasted, so that the chicken is used in numerous ways to feed us, economical eh?
Vegetable Scraps, and/or Spices--- I will throw in whatever veggie scraps I have kept or have created the day I make broth. Most commonly onion pieces (including skins), shredded and chopped parts of carrots, left over parsley, dandelion green stems or stems from beets etc.
A large portion of the time I do not have these things around because I do not want to store them til broth making day, however I will sometimes just add an entire onion and a clove of garlic.
The things I always include:
These have been my staples since the beginning of my broth making days. They add great flavor and I love the healing properties of turmeric.
The amounts vary for how much broth one is making. My intuitive self mostly just sprinkles all of them in except for the turmeric, so it coats the top of the water. Turmeric is more standard because if you put too much in you can most certainly taste it and it distracts from the other yummy broth flavors. The amounts listed are a range for one-two carcasses and 4-10 cups of water. Feel it out!
Turmeric= 1 to 2 teaspoons
Parsley= 1-4 Tablespoons
Onion Powder= 1-1.5 Tablespoons
Salt= 1-1.5 Tablespoons
Experiment with what you like to be dominant flavors and how salty you want it to be. You can also cut back on the onion or parsley if you add fresh parsley or onion pieces. I use a larger amount of parsley and the larger amount of onion powder. I vary on salt. A perk to making your own broth is that you know how much salt is in it so when you use it to make other recipes you can adjust salt levels accordingly.
Herbs that I in addition to spices
When using these herbs, I grab pinches full and sprinkle over the top. My guesstimate amounts are 1-4 Tablespoons of each. I go bigger on the Nettles because they are Always good and have so many nutrients. I do less on the others. Dandelion is great for liver support and detoxification. So using a large amount would be recommended if you were in the midst of a detox. St. John's Wart is mostly known for it's nervine properties; which means it is good for overall nervous system well being- for the physical body and the emotional body.
The other two: Red Clover is wonderful for the lymph system and many other things. And Astragulus is great for the immune system.
Once everything is in the pot I bring the water to a boil and cover it. I then reduce it to a simmer where there are still bubbles but it is not a rolling boil. I let it stay like this for as long as I can, which basically means an hour before I go to bed.
I turn off the heat and uncover for a half hour or so and then strain it into the pyrex or ball jars which I am storing it in. I wait for it to cool a little bit more and then refrigerate or freeze. (In the refrigerator I like to use it within the week).
Happy Broth Making!