What is Bone Broth?
In this article, complete roasted chicken bones are used to make bone broth. You can also make bone broth using cattle or pork bones, but this recipe uses roasted chicken bones.
Simmer for 24 hours to release collagen and bone marrow. After the first three components, remove vegetables and herbs to avoid bitterness. Use the stock when it is golden-amber and flavorful. When cooking bone broth, check if a bone can be broken in half.
Brief History of Bone Broth
Despite its popularity, bone broth is not new! Instead, Chinese medicine used it 2,500 years ago to promote renal and intestinal function.
Since then, bone broth has been used worldwide for culinary and medicinal purposes. Learn how different civilizations use it here.
Bone broth is easy to make. How to make bone broth
- You can save the chicken bones (including the legs and wings on the serving tray) and put them in a large saucepan or Dutch oven after roasting. We also cooked lemon wedges and rosemary with our full roasted chicken, but you don’t have to.
- After that, cover the top with 12 cups (2880 ml) of filtered water.
- Next, add a little salt to the soup (you can add more later).
- Next, add 1–2 teaspoons (or 15–30 milliliters) apple cider vinegar. This vinegar is usually used because its acidity breaks down collagen and increases broth collagen. Lemon juice is optional, but apple cider vinegar is our recommended alternative.
- Cover the pot and reduce heat to a simmer after boiling. For at least 10-12 hours, or until the liquid is reduced by 1/3 or 1/2, you should have 6-8 cups of bone broth. When reduced further, taste intensity and collagen removal increase. We recommend cooking for 12 hours.
- Use or store the strained product.
- After letting the broth chill in the fridge for 12–24 hours, you can remove the fat disc.
- Wipe the jar rims with white vinegar to remove any remaining fat. If you skip this step, your jars may not seal.
- The right pressure depends on your elevation. Check that the pressure matches your elevation.
- Pint jars should be processed for 20 minutes at 10 pounds.
- Process quart jars for 25 minutes in a 10-pound pressure cooker.
- Allow jars to rest in the pressure canner for 10 minutes before removing.
- Let the jars remain overnight before putting them in the pantry.
- Each jar’s seal should be checked, and any without one should be refrigerated and consumed within a few days.
What to do with bone broth
Bone broth is a bottle-ready health tonic. We like to toss in nutritional yeast, sea salt, black pepper, miso, minced garlic, and green onions before serving. A soothing, warming, and nourishing drink.
It can also be used in soups, gravies, sauces, and other chicken broth-based dishes.
How to Store Bone Broth
Drain and preserve bone broth after 10–12 hours of simmering. Our favorite way is to add it to soup with leftover shredded chicken. This Pumpkin Black Bean Soup and this Chicken Soup with white beans and kale are great one-pot recipes.
It can also be frozen in glass jars for one to two months or longer. Keep a couple of inches at the top of the jar so it can expand when frozen.
Bone broth gelatinizes in the fridge due to collagen. It’s normal, so don’t worry. When heated, it re-emulsifies like store-bought chicken broth.