Bone Broth

When you buy your meat by the side or butcher your own chickens you end up with bones, lots of them. We pressure can all our own stock and it’s really simple; boil the carcass and vegetables a bit, strain and can. Little did we know the goodness we were throwing out.

Bone broth is the solution to reducing our waste even further plus adding nutrients and flavor. Seems like a logical thing to do.


I entered into this process a little skeptical as to the amount of time to simmer, 24-48 hours. Were the bones really going to crumble when done, seriously? Long story short, they do.

The broth is beyond delicious. I could easily drink a cup of this a day or add noodles for lunch.


It started with a pot full of pork bones from the freezer, added enough water to cover and turned on the heat. If I think of it before hand I may try roasting the thawed bones first as I have read this improves the flavor but I was just in the mood to finally get the bones out of the freezer. From this was added 2 TBSP apple cider vinegar, 1 tsp kosher salt, a few carrots, 1/2 a turnip(love the sweetness of turnip), an onion and a hand full of dried celery leaf (no celery in the fridge, ever). After skimming off  the impurities a couple of times it just needed extra water added occasionally, keeping it covered helps.

Three days on the lowest stove top setting and it was done. Done is determined by when you can crush the bones with your fingers, very cool. I felt like I had super powers. It’s also a good demo for understanding osteoporosis, either way it was neat. I did cheat and turn off the stove over night and started again in the morning as I am just not comfortable sleeping with the stove on. The aroma wafting around the house, inside and out, was mouth watering.

The bones and vegetables were strained out. The broth was allowed to cool so the fat could be skimmed off.

april 13 2016 015

From here to pressure canning for 25 minutes per quart and it only took 3 days of passive cooking to make. Well worth it for the flavor and health benefits you get.


One more way to use what we have to its fullest.



2 thoughts on “Bone Broth

  1. Most of the traditional Polish soups that are served here start with a boiled bone! Chuck it in a pan in the morning and simmer with other stock veg, then add your other ingredients 30 minutes before you finish cooking and voila. I get to pick the meat off the bones as an added bonus 🙂


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