Over several days every winter our family farm kitchens are steaming with the making of bone broth. Bone broth is a staple in many dishes we make throughout the year, and particularly the soups and stews we like to eat in the winter. There are many reported health benefits to bone broth, worth the quick prep and long stew time it takes to make.
Join Phyllis in her farm kitchen as she shares how she likes to prepare bone broth.
Bone Broth is a great way to use bones from pork, chicken, lamb or beef to create a healthy low-fat broth for making soup, a base for other dishes or sipping hot from a mug for a snack.
Bone Broth Recipe
Use any bones and joints you have available including pork neck bones, lamb neck bones, ham hocks, chicken bones, or beef soup bones.
Blanch the bones in boiling water for 15-20 minutes to help remove any blood, etc.
Roast the bones and any vegetables you like (celery, carrots and onion in this recipe) for 30 minutes. Turn the bones and roast another 15-30 minutes. You want them well browned as that adds flavors to your broth.
Place everything in a large clean stock pot and add water to cover it all. I also added peppercorns, bay leaves and garlic cloves for more flavor.
Bring everything to a boil for 30 minutes, reduce the heat to simmer and let simmer for several hours. There are also crock pot and Insta-pot recipes available if you don't have much time or don't want to watch a pot.
Strain the bone broth through a fine mesh sieve or cheese cloth and place in the refrigerator to cool overnight.
Remove the layer of fat from the top after it has solidified, and the broth will be thickened and gel like. Your bone broth is ready to use or freeze for later.
Save the meat scraps for another dish if you like. The vegetables may also be used or all can be discarded along with the bones. Broth may be store in fridge for a couple weeks or frozen for later use.