Instructions for making bone broth two ways…but you can keep reading after the recipe for an infinite number of tips and tricks for making this your own.
Bone broth two ways
- 2 lbs back/necks OR
- 2 lbs feet
- 1 med. onion, halved
- 2 cloves garlic
- 1 med. carrot, halved
- 1 celery stalk, halved
- Water (to cover)
- Salt and pepper (to taste)
- Toss all the ingredients into a 4-6 quart saucepan.
- Cook on med-low heat for 7+ hours, periodically adding water to keep the other ingredients covered.
- Strain out solids and enjoy a lovely bone broth OR
- Add your favorite veggies, starch, and shredded chicken for a hearty soup!
Tips: Backs and necks have meat you can pull off the bone and add back to your broth. Feet, on the other hand, are packed with much more rich collagen. This recipe is very easily scaled up!
PSA: Never let your bones go to waste!
We’ve titled this post “two ways,” but there are INFINITE ways to make bone broth for your family. Yes, we sell backs, necks, and feet in our store specifically for stock making, but you can also use bones from our packs of thighs, legs, wings, or whole birds once you’ve pulled the meat off.
Maybe it takes you a while to get to 2 lbs of bones or you don’t have time to make broth every time you make chicken. That’s ok! Store your bones in the freezer and cook them when you’re ready. If you prefer boneless, skinless breasts, boil them before shredding and adding to your favorite recipes- that cooking liquid is a light, delicious broth!
Perhaps you’re a red-meat lover. Guess what? We sell goat bones in our store as well! Or you could prepare a bone-in-cut (shoulder roast, leg, neck roast, shanks, loin roast, rack of goat, loin chops, rib chops, or short ribs) and using those bones. The possibilities are endless!
It really doesn’t get any simpler than this recipe. You literally throw everything in a pot.
Check it periodically to make sure water is covering the ingredients.
Strain the solids when you’re done and enjoy immediately as broth or soup…or freeze for up to a year!
We ended up with about two quarts of stock from each of these pots. When I pulled the meat from the backs, I ended up with almost 1.5 cups and about 0.25 cups of skin.
We can’t leave this post without looking at the effect the collagen in the feet has on the end product!
Immediately after pouring into the jar, the back stock was cloudy, while the foot stock was clear. After cooling, however, both took on a more opaque look (as seen above). These samples have cooled in the fridge for about an hour. The broth on the left comes from the backs; the broth on the right comes from the feet.
But look at what happens when you try to pour them:
The back stock (left/top two) is more viscous than water but still pours easily; the foot stock has gelled nicely and jiggles (right/bottom two).
So…what’s your favorite way to make bone broth? Ours is feet, hands down. 😉 (But let’s be real: we’d also be quite happy with backs.)
In the coming weeks, we’ll be sharing some of our favorite ways to use these broths!
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