How to Make Bone Broth
If you have ever felt that making bone broth from homes sounds like a time consuming and overwhelming task, let me be the first to tell you this. YOU CAN ABSOLUTELY DO THIS!
I remember back in 2014 when I attempted to make my first batch of bone broth in my tiny apartment. I literally had ZERO clue what I was doing. To be honest, I don’t even know if I looked up a recipe. I just knew you cooked bones in water for a while and it should some how turn into bone broth. I am pretty sure I used the bones of a rotisserie chicken because I didn’t know where else you got chicken bones from (Note: I don’t recommend using the bones of a rotisserie chicken). My apartment was the kind of place where you knew what your neighbor was watching on TV and what they were eating for dinner. The walls were paper thin and I am pretty sure a mouse could walk straight under the front door because the floors were slightly slanted leaving a decent space between the bottom of the door and the floor. After hours of letting the bones cook, the entire place smelled like a batch of over cooked chicken noodle soup for a week.
Lucky for you, you don’t have to do this on your own! I’ve done all the experimenting for you so that you have a clear and simple path laid out in front of you.
Why Bone Broth?
Bone broth is a traditional food that has been made for centuries as a way to extract nutrients and gelatin protein from the bones, joints, and skin of an animal. In fact, foods like bone broth, organ meats, and bone marrow where more prized than the actual muscle meat of the animal. Today we consume far more muscle meats which are higher in inflammatory amino acids (like tryptophan) than we do bone broth which provides few of these amino acids. Part of bone broth’s benefits come from the amino acid glycine. This amino acid can improve stomach acid levels and is responsible for healing internal tissues like the gut lining. This is why bone broth is commonly recommended as part of a gut healing journey.
Bone broth is also rich in a protein called gelatin (very similar to collagen protein). Gelatin is what gives liquid a more solid and “jiggly” form like jello or gummies. I use gelatin to make these apple gummies which make a perfect, gut healing snack! When you make your own bone broth at home, you will notice that when cooled it becomes a bit “jiggly”. This is a good sign that your bone broth is rich in gelatin!
Benefits of Making Your Own Nourishing Bone Broth
Let’s take a look at a few reasons why making your own broth is a great option:
Most affordable way to consume bone broth
You can boost the amount of gelatin in homemade bone broth vs store bought
Most sustainable way to consume broth because you are taking a more nose-to-tail approach to your food, consuming the whole animal and not just the muscle meat
Reconnects you to how your food is made
Offers you a way to support local farms who are working hard to produce high quality products from well cared for animals and soil. Check out this website to find a farm near you that sells high quality meat & meat
Do I Have to Make my Own?
Not at all! While it is easy to make at home, sometimes it can be nice to have a pre made broth. I keep a few cartons of Kettle and Fire bone broth in my pantry for those times when I either run out or forget to unthaw it for dinner that night. You can use code restored_nutrition to get 20% off your online order at Kettle and Fire. They offer a variety of flavors to spice up your normal beef or chicken bone broth if you prefer!
THE RECIPE
INGREDIENTS
Cooked Bones from 2 chickens*
filtered water to cover the bones
4 tbsp apple cider vinegar
1 tsp sea salt
Optional Gelatin Boosters (I highly recommend adding in at least one of these): 1-2 chicken feet, chicken necks, or chicken backs
Optional Vegetable Boosters: celery, carrot, onion, leeks, collard greens, fresh herbs, ginger root, garlic
*I roast a whole chicken per week and will save the bones until I have 2 full chicken carcasses. These bones have been cooked before using them in bone broth. If you are using “raw” bones that have not been previously cooked, be sure to roast the bones prior to making bone broth. This simply helps to slightly breakdown the bones so that the nutrients can be released into your broth.
DIRECTIONS
Place bones in the base on an instant pot or crock pot. cover the bones completely with water.
Add apple cider vinegar, salt and any optional add ins.
Instant Pot: Seal and set instant pot to the Soup/Broth” setting or on manual for 120 - 180 minutes. Crock pot: Cook on low for 12 - 18 hours.
Once done, strain broth and place in the refrigerator to completely cool (i like to do this overnight). Discard bones and veggies.
Once cooled, the fat will rise to the top and can be skimmed off.
Pour broth into a 32 oz mason jars or a glass container of choice. You have the option to pour the broth through a fine mesh sieve before placing into the glass jars if you want to double strain your broth. Depending on time, I recommend doing this for a smoother and more clear bone broth. I don’t always have the time (or energy) for this step so I don’t always do it.
NOTE: Make sure to leave adequate space for the broth to expand if you are planning to freeze it. If you place too much in a glass jar, the jar will break as the broth freezes and expands. For reference, I will only add 24 oz ( or 3 cups) of broth to a 32 oz mason jar.
Store in the refrigerator for up to 5 days or in the freezer for 2-3 months.