Thursday, October 2, 2014

Gelled Bone Broth

Homemade is broth made out of healthy animal bones. If you don't make your own broth I would encourage you to try this easy method. It is a bit time consuming, but with simmering it on the back element while you are doing something else is no effort at all.  It is very healthy and very inexpensive. I do use store both broths on occasion but read your ingredient labels carefully. Not all broths are created equal. Buying a more expensive no sodium organic broth is worth the money. However you can't compare the flavor or nutrition to homemade and it is so inexpensive because you are using ingredients that you may have on hand already. 
Broth or stock is traditional food that our grandmothers and mothers made for all the good soups coming from their kitchens. It is rich in minerals and helps boost your immune system. Oma's didn't make chicken noodle soup for nothing when you felt under the weather. This is one old wives remedy that really works and is good for the body and a great comfort food. (For good measure Oma would add chicken feet, yes I know it sounds gross that but ensured gel for sure and adds lots of flavor. I have never done that). It is the joint bones with cartilage that make the broth gel.  
What you need-
  • invest in a good quality large stock pot. It is worth it. 
  • I use good quality left over bones from a free range roast chicken, or hormone free grass fed roast beef, ham, pork any kind of bone. You can cook it from a raw stage as well but I think that the roasted bones add flavor. Using raw bones you need to skim the scum that forms as it starts to cook, but not with using roasted bones. If I am going to pay a higher price for better quality meat you bet I am going to squeeze every possible use out of it. 
  • onions left whole, washed with the peel left on, it add a richness in color and flavor.
  • garlic cloves, left whole and the peel left on. 
  • carrots, unpeeled, washed and cut in half or large pieces.
  • celery, washed and cut in half or large pieces.
  • bay leaf
  • parsley
  • whole peppercorns
  • salt
  • Check here for soup seasoning that I got from Food and Folkways cookbook by Norma Voth Jost.
For the broth in the picture I used the following ingredients.
  • Bones from a whole roasted chicken
  • drippings from the roast
  • 1 large whole onion, washed and peel left on
  • 4 cloves whole garlic cloves, peel left on
  • 3 large carrots washed and cut in half
  • 3 celery ribs, washed and cut in half
  • 1 bay leaf
  • 10 peppercorns
  • about 8-10 parsley sprigs
  • Place you herbs and spices in a cheese cloth or spice ball for easy removal later.
  • 10 cups of water
  1. Place all the ingredients into a pot large enough to hold the contents. 
  2. Bring to a boil. (The nice thing about using roasted bones, there is no scum to skim off)
  3. Reduce to simmer for a minimum of two hours or all day if you want.
  4. Add water if necessary. 
  5. Go do something else while the stock simmers and fills your home with a wonderful aroma.
  6. Cool slightly
  7. Poor the broth over a strainer into a smaller pot and place in the refrigerator over night. Skim off the fat after it has cooled. 
  8. You can now use it right away or place in a container and freeze.

It should look like this after the fat has been skimmed off. The gel is not fat but gelatin from the bones. 
Now go ahead and make your favorite soup. I made chicken Borscht from this. You can see frozen tomatoes, spice ball and dill under the spoon already. 




10 comments:

  1. Thanks for sharing this. We roast chickens throughout the winter and spring.

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  2. Thanks for the complete lesson. I agree with looking for meat that is hormone free, and vegetarian fed.

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  3. I just did a pot full of chicken bones, and have about three litres of fine broth. I sip it, and sometimes use it for soup. It taste divine. I also keep some of the chicken fat and use for sautes or spread on bread.

    I'd appreciate your help: I'm having trouble getting a good beef bone broth, first I don't eat much beef so must buy the soup and marrow bones, and secondly it smells HORRIBLE while cooking, and doesn't taste great either. I'd love to read a solution post to that. Chicken I've aced since about age 14.

    Sharon

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  4. One question: Eo you not add an acid to help draw the minerals out of the bones? I was taught to use a tablespoon or two of vinegar. Sometimes, if I have it I use lemon juice, but I wouldn't buy it just for that. Lemons are too expensive.

    Sharon

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  5. Thank you for this excellent recipe. I used to make my own broth and then got swept up in the canned stuff but now that I'm retired I have the time to do this aside from the fact that I need to be frugal in my retirement. I know it will be good as you gals are the best cooks! I can't believe you don't have your own show on Food Network! LOL!

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  6. I've changed the way I make chicken broth - I used to add carrots, onions, celery to the pot of water and bones and then season it and simmer for a couple of hours. Now I simply cover the chicken bones with water and leave it to simmer for about 8 hours - no veggies or seasoning. I've had great luck with that method and the broth has a deep chicken flavor. I just have to plan to be home ALL DAY long!!!!!

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    Replies
    1. Not if you use a slow cooker, or a pressure cooker. I've rarely made broth any other way.

      Sharon

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    2. That's true, but I don't cover the simmering broth; just let it reduce to a concentrated broth. Using the pressure cooker sounds interesting......

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  7. This is great and just in time to make the most out of the Thanksgiving turkey! It's so worth taking the time to do this. Thanks for sharing your recipe and for reminding me to do this more often.

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  8. shirley bertheletteOctober 14, 2014 at 3:56 PM

    Charlotte you are going to laugh after this boy oh boy...when I was younger I made broth,, and it turned out all gelly looking so I thought that wasn't the way it should look yep guess what I threw it out... crazy girl.(LOL)

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