Homemade Broth/Stock can be used as the liquid in making soups,
stews, gravies, sauces, and reductions. It can also be used to sauté or
roast vegetables. Broth is an excellent source of minerals and is known to boost the immune system and improve digestion. Especially in the fall and winter, we try to drink at least 1 cup per person per day as a health boost.
Ingredients
- 2 pounds (or more) of bones (approx. 2 carcasses from Roast Chicken)
- 2 chicken feet for extra gelatin (optional)
- 1 onion
- 2 carrots
- 2 stalks of celery
- 2 tablespoons Apple Cider Vinegar
- Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste
If you are using raw bones, it improves flavor
to roast them in the oven first
for 30 minutes at 350 degrees.
Then, place bones in a large
stock pot and pour water over the bones. Add the vinegar. Let sit for 20-30 minutes in the cool water. The
acid helps make the nutrients in the bones more available.
Rough
chop and add the vegetables to
the pot. Add any salt, pepper, spices, or herbs, if using.
Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done, 24 hours is ideal for poultry broth.
During the first few hours of simmering, you’ll need to remove the
impurities that float to the surface. A frothy/foamy layer will form and
it can be easily scooped off with a big spoon. Grass-fed and healthy animals will produce much less of this than
conventional animals.
Remove
from heat and let cool slightly. Strain using a fine metal strainer to
remove all the bits of bone and vegetable. When cool enough, store in a
gallon size glass jar in the fridge for up to 5 days, or freeze for
later use.
