Blog_Bone Broth, Practically Free!_Bonni_4.15.2014_1

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...

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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.

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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.

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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.

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