Hello Folks,
You've probably all heard of the benefits of bone broth. I've been making it for many years and try to have my freezer stocked for flu season. When Sars was the big scare, my husband was able to drink my broth when he could hold down almost nothing else. I brought some to a young mother and it helped her get back on her feet. It's comforting, has a mild flavour, and is packed with nutrition. Sometimes the old remedies are the best.
I don't have a pic for you, but I'll share my method for making bone broth. You can adjust it however you like, but you must simmer the bones for a minimum of 12 hours. When flu season is over this makes a wonderful base for soups, gravies and stews.
If you've saved your chicken or turkey carcasses in the freezer, you are way ahead of the game. If you've saved up vegetable, onion and garlic skins, all the better. You can toss all of these into a large stock pot and make a big batch of bone broth. But I'll assume you haven't done that and are eager to get some stock made ASAP.
First roast either one turkey or two chickens as you would normally. Strip the meat from the bones and fill the roasting pan 3/4 with water, along with the bones of course. Add a 1/4 cup of apple cider vinegar. This will draw the calcium from the bones. Toss in some onion, garlic and vegetables skins, if you have them. Add 2-3 bay leaves. Put the pan into the oven at 350F for one hour. Then reduce the temperature to about 170F. Let simmer for 12-24 hours. You can leave it for up to 36 hours, but 12 hours is the minimum. You can also add a couple of beef soup bones, if you like. Stir every now and then, when you think of it. Mostly you can let your oven do the work. (This can also be done on the stove top.)
Remove the pan from the oven and let cool enough so you can safely handle it. Strain the broth into another pot and discard the solids. Don't forget to knock out the marrow into your broth if you used beef soup bones.
Set the pot of broth in the fridge until the fat solidifies on the surface. Skim the fat and discard. Heat on the stovetop, lightly salting. You can add a bit of parsley too, which is good for settling tummies. Resist the temptation to add more spice. What is yummy when you're well, will likely not taste good when you're sick. You also might not like as much salt as you normally do. Commercially processed soups are notoriously high in sodium. Your broth will not taste like that. If it's too bland, you can add some chicken bouillon. Just go easy on it.
Freeze the broth in the size portions your household will consume. It will keep for a long time in the freezer. It will keep for 10-14 days in the fridge.
PS - Scrub your vegetables before you peel them so the peels will be clean.
I hope you are all keeping healthy and won’t need to use this recipe for anything other than your own enjoyment.
Hugs & smiles,
Teresa
You've probably all heard of the benefits of bone broth. I've been making it for many years and try to have my freezer stocked for flu season. When Sars was the big scare, my husband was able to drink my broth when he could hold down almost nothing else. I brought some to a young mother and it helped her get back on her feet. It's comforting, has a mild flavour, and is packed with nutrition. Sometimes the old remedies are the best.
I don't have a pic for you, but I'll share my method for making bone broth. You can adjust it however you like, but you must simmer the bones for a minimum of 12 hours. When flu season is over this makes a wonderful base for soups, gravies and stews.
If you've saved your chicken or turkey carcasses in the freezer, you are way ahead of the game. If you've saved up vegetable, onion and garlic skins, all the better. You can toss all of these into a large stock pot and make a big batch of bone broth. But I'll assume you haven't done that and are eager to get some stock made ASAP.
First roast either one turkey or two chickens as you would normally. Strip the meat from the bones and fill the roasting pan 3/4 with water, along with the bones of course. Add a 1/4 cup of apple cider vinegar. This will draw the calcium from the bones. Toss in some onion, garlic and vegetables skins, if you have them. Add 2-3 bay leaves. Put the pan into the oven at 350F for one hour. Then reduce the temperature to about 170F. Let simmer for 12-24 hours. You can leave it for up to 36 hours, but 12 hours is the minimum. You can also add a couple of beef soup bones, if you like. Stir every now and then, when you think of it. Mostly you can let your oven do the work. (This can also be done on the stove top.)
Remove the pan from the oven and let cool enough so you can safely handle it. Strain the broth into another pot and discard the solids. Don't forget to knock out the marrow into your broth if you used beef soup bones.
Set the pot of broth in the fridge until the fat solidifies on the surface. Skim the fat and discard. Heat on the stovetop, lightly salting. You can add a bit of parsley too, which is good for settling tummies. Resist the temptation to add more spice. What is yummy when you're well, will likely not taste good when you're sick. You also might not like as much salt as you normally do. Commercially processed soups are notoriously high in sodium. Your broth will not taste like that. If it's too bland, you can add some chicken bouillon. Just go easy on it.
Freeze the broth in the size portions your household will consume. It will keep for a long time in the freezer. It will keep for 10-14 days in the fridge.
PS - Scrub your vegetables before you peel them so the peels will be clean.
I hope you are all keeping healthy and won’t need to use this recipe for anything other than your own enjoyment.
Hugs & smiles,
Teresa
1 comment:
Sounds good, thanks for sharing! Hugs, Valerie
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