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Try These Delicious Bone Broth Recipes from Au Bon Broth

April 05, 2016

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Bone Broth Recipes

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Stovetop / Stockpot Bone Broth Recipe

Crockpot / Slow Cooker Bone Broth Recipe

Pressure Cooker Bone Broth Recipe

 

Stovetop bone broth recipe in a stockpot

(Or buy already made premium, 100% organic, non-gmo, real bone broth delivered to your home here)

(recipe and picture credits courtesy of wellness mama

Bone Broth Ingredients

  • 2 pounds (or more) of bones from a healthy source
  • 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. I also add 2 cloves of garlic for the last 30 minutes of cooking.

You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.

Bone Broth Instructions

The first step in preparing to make broth is to gather high quality bones. As I said, you can find them from sources listed above or save them when you cook. Since we roast chicken at least once a week, I save the carcass for making broth/stock.

Chicken for Bone Broth How to Make Bone Broth

I usually aim for 2 pounds of bones per gallon of water I’m using to make broth. This usually works out to 2-3 full chicken carcasses. If possible I’ll also add 2 chicken feet per gallon of water (completely optional!).

You’ll also need some organic vegetables for flavor. These are actually optional but add extra flavor and nutrition. Typically, I add (per gallon of water and 2 pounds of bones):

  • 1 onion
  • 2 large carrots (if from an organic source, you can rough chop and don’t need to peel)
  • 2 celery stalks, rough chopped

bone broth vegetables

I also add, per batch, a bunch of parsley from the garden. Since I make in bulk, I usually use about 4 times the amount of each of these. You can make in any amount, just multiply or divide the recipe up or down.

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.

Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and 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 (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Making Homemade Bone Broth

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the times I simmer for:

  • Beef broth/stock: 48 hours
  • Chicken or poultry broth/stock: 24 hours
  • Fish broth: 8 hours

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. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.

During the last 30 minutes, add the garlic and parsley, if using.

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.

 

Crockpot / Slow Cooker Bone Broth Recipe

(Or buy already made premium, 100% organic, non-gmo, real bone broth delivered to your home here)

(recipe and picture credits courtesy of nom nom paleo

Crockpot / Slow Cooker Ingredients:

Makes about 4 quarts of beef bone broth:

  • 2 carrots, chopped medium
  • 2 celery stalks, chopped medium
  • 1 medium onion, chopped medium
  • 7 garlic cloves, smashed
  • 3.5 lb of beef bones
  • 2 bay leaves
  • Kosher salt
  • 2 tablespoons of apple cider vinegar
  • water 

Here’s how to make it:

Dump the vegetables in the bottom of a 6-quart slow cooker…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

…drop in the beef bones…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

…tuck in the bay leaves, sprinkle on a wee bit of salt, drizzle the vinegar on the bones…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

…and add enough water to cover everything.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

Program the slow cooker to cook on low for 8-10 hours.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

When it’s ready, pour the broth through a strainer, and discard the solids.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

You can ladle out some to drink now, or…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

…store the liquid in a large CorningWare or glass container for later.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

The bones I used were pretty fatty so it made the broth taste unappealingly greasy. I stuck the broth in the fridge overnight and scraped off the top layer of solidified fat.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

The broth underneath looks like beef Jell-O…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

The broth will keep in the fridge for a few days and in the freezer for several months.

When you’re ready for a steaming cup of the stuff, just scoop the meaty Jell-O into a small saucepan and bring to a boil. (I won’t tell anyone if you nuke it in a mug in your microwave.)

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

Voila – perfection!

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

Pressure Cooker Bone Broth Recipe

(Or buy already made premium, 100% organic, non-gmo, real bone broth delivered to your home here)

(recipe and picture credits courtesy of nom nom paleo)

Pressure Cooker Ingredients:

Makes 8 cups of broth:

  • 2 medium leeks, cleaned and cut in half crosswise (use the pre-trimmed ones from a store like Trader Joes’s)
  • 1 medium carrot, peeled and cut into three pieces
  • 2.5 pounds of assorted bones (a mixture of chicken and beef bones from the freezer or cross shanks and oxtails)
  • 8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons of Red Boat fish sauce

Here’s how to make the broth:

Dump the veggies in the pressure cooker (make sure it’s at least 6-quarts)…

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

…toss in your bones (frozen is fine)…

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

..cover with water (make sure you don’t fill more than 2/3rds capacity!)…

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

…add vinegar…

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

..and fish sauce.

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

Lock on the lid and turn the dial to high pressure. Place the pot on a burner set on high heat. Once the indicator pops up showing that the contents of the pot have reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure (low is normally adequate).

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

Set the timer for 30 minutes (I let it go for 50 minutes if I’m cooking meaty shanks or oxtails). If I’m not in a rush, I set my pressure cooker on high pressure for 2 hours—the broth only gets better with more time.

When the timer dings, turn off the burner and remove the pot from the heat. Let the pressure release naturally (10-15 minutes). 

Remove the lid…

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

..skim of the scum (if you desire)…

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

..and strain the broth.

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

I don’t parboil the bones to decrease the scum because I’m lazy. Plus, there really isn’t that much left after you strain it.

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

Faster and more flavorful than other methods. Really.

Quick Pressure Cooker Bone Broth by Michelle Tam http://nomnompaleo.com

(Or buy already made premium, 100% organic, non-gmo, real bone broth delivered to your home here)

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