Bone broth is an excellent source of collagen and protein and is excellent for healing gut issues.
This year after Thanksgiving, instead of throwing away the scraps from the hen used to make dressing and the turkey we ate, I decided to make homemade bone broth.
It’s super easy, but time consuming. Some people use a crock pot or instant pot, but I had way more bones and skin that would fit in those, so I used a big stock pot like this.
Ingredients:
Scraps of bones and skin
2-3 carrots
2 onions, peeled and quartered
3 tablespoons of turmeric
1 tablespoon fresh grated ginger
Salt and pepper to taste
Place all animal scraps in a large stock pot and cover with water. I filled my pot almost to the top, just leaving about 2 inches of space at the top.
Bring pot to a boil.
Reduce heat and let simmer for 2-3 hours.
At this point, skim any fat off of the top and discard, especially if you plan on canning the broth.
If you would like stock, you can remove the liquid now and strain. Process in pressure canner for 25 minutes if you would like it to be shelf stable. If you don’t need the stock, you can skip this step altogether and continue on with the next step. If you did set aside stock, refill your pot with more water and add more seasonings.
Continue to let simmer for 24-48 hours for bone broth. After 24 hours, enough collagen has been extracted from the bones and cartilage for this healthy and delicious broth to be beneficial, but a full 48 hours ensures all is extracted.
At this point, turn off heat and strain liquid into jars or whatever container you choose to store it in. This was such a large batch for me, I decided to can what I wasn’t using right away.
I used my pressure canner, similar to this, and filled about 3 inches deep with water and turned on high heat.
I then put my jar lids and rings in a pot of water to simmer.
I strained the broth through a mesh strainer and put into clean quart jars.
Wipe the mouth of a jar with a wet paper towel, place lid on top and add ring, just finger tight.
Add full jar into pressure canner on rack.
Once all jars are full, put lid on canner. Once steam is coming out of the top, wait 10 minutes and then add weight.
Once weight is rocking, set timer and let jars process for 25 minutes.
Turn off heat and let the canner completely depressurize and cool.
Remove jars and label. Make sure all lids have popped! If any haven’t, store in the fridge and use within a week.
This broth is so delicious and is an excellent anti inflammatory food!
I used it for a 48 hour bone broth fast to help reset my gut after the excess Thanksgiving food and I feel amazing!
Let me know what your favorite things about bone broth are!
