Hi Three to Five Tribe! Last week, I shared my love for bone broth and its many health benefits. This week, I want to share with you a recipe from Chef Daddy-O (that would be my father, Steve). Over the Thanksgiving holiday, my Dad was kind enough to repurpose our Thanksgiving turkey leftovers and transform them into homemade turkey bone broth. I was sent back to the city with 7 full sized mason jars of Thanksgiving turkey bone broth which lasted me straight through until Christmas.
After the Christmas holiday, I was bummed to be out of bone broth, but to my surprise, my Dad walked into the house the day after Christmas with grocery bags full of some of the best bone broth supplies from our local butcher…chicken feet and beef bones. That’s right people, chicken feet! Hey, don’t knock it until you have tried it. If you are interested in making your own bone broth, here is a recipe and some helpful cooking tips when it comes to making bone broth.
An Easy Homemade Bone Broth Recipe
\What kind of bones you choose are entirely up to you and the type of broth you want to make. Ask your local butcher for soup bones like knuckles, neck, and feet. (I told you, chicken feet is where its at). These bones will have enough meat and cartilage to give you that thick consistency (aka collagen) your broth needs. If possible, purchase pasture-raised and grass-fed whiners possible. Some excellent choices are:
Next, select the vegetables and herbs you want to include in your homemade batch of bone broth. Like the type of bones, this is completely up to your personal preference, but some good options include:
- Bay Leaves
- *Black Pepper
- Green Onion
- Red Pepper Flakes
(*) Indicates foods Steve used in his batches of homemade bone broth.
Avoid certain vegetables such as broccoli, Brussels sprouts, cabbage, collard greens, green peppers, mustard seeds and turnip peels as these foods will give your bone broth a bitter taste. Yuck!
If you would like to prepare your bones or chicken feet like Steve (the top chef in my life), roast them in the oven prior to using. Place them on a baking sheet for 20-30 minutes (or longer if you like) at 450 degrees. This will give your bone broth a richer flavor and a darker color. It also makes the bones look so good you will want to eat them! (Yes I tried eating a chicken foot and no it did not go well).
Place the bones and all of your vegetables in a large stockpot then fill your stockpot with enough water to cover the bones and vegetables. Don’t fill the stock pot to the top of the pot as you will want to leave an additional inch or two for stirring or any other vegetables you decide to add last minute. Bring water to a boil then reduce heat to a low setting and simmer on low heat for 12-24 hours. Remember, the longer the time, the richer the flavor! You can also use a slow cooker if you would like. Steve opts for the good old fashion stovetop.
As your bone broth cooks, the fat from the bones will rise to the surface. Feel free to leave it or remove it, it’s totally up to you. I prefer more fat in my bone broth since fat is our friend. Plus, it gives the bone broth a better flavor.
Once your broth has finished cooking, strain the liquid through a sieve to remove any remaining solids from the broth or feel free to leave it as is. I enjoy chucks of vegetables in my bone broth for an added touch of flavor, so Steve leaves the vegetables in my bones broth.
A word of caution: Make sure all of the bones are removed before drinking. You may want to play it safe and sieve the bone broth anyways and then add back in the larger vegetables.
Let the bone broth cool then batch it up into freezer safe, reusable storage containers. I prefer to use mason jars. Bone broth can be refrigerated for 3-4 days and frozen up to one year, just make sure you have enough room for storage!
Enjoy a hot mug of bone broth on it’s own (like I do) or use it as a base in soups and stews. If you plan on making your own batch of homemade bone broth, let’s see it! Tag me on Instagram @312ChicagoBlonde so I can see your culinary creations. Happy cooking everyone!
Enjoying bone broth three to five sips at a time,