Homemade Bone Broth

Bone both is almost the same as a stock, except more emphasis is put on drawing the nutrients out of the ingredients — particularly the bones — rather than just bringing flavour to a recipe. This means that it's cooked much longer.

I have a habit of cooking a whole chicken one day a week, using the leftover meat in another meal, and cooking the bones to make a broth. I'm not in the pressure cooker/Instapot camp yet, so I use my slow cooker and it works great. I think it has a higher capacity than a slow cooker.

This recipe is more of an approach than detailed instructions.

INGREDIENTS

• Leftover poultry bones (see NOTE *)

• Assorted vegetables like carrots, celery, onion, garlic, leeks,

• Assorted herbs including peppercorns, bay leaves, rosemary, tarragon

• 2 tbsp. apple cider vinegar (see NOTE **)

• opt. splash of wine (see NOTE ***)

INSTRUCTIONS

1. Add all ingredients to a large stock pot. You are aiming for a 1:2 ratio of bones to water, but I usually fill it up regardless because it's going to simmer down.

2. Turn on high heat and simmer for 12 — 24 hours. Honestly, if I'm not ready to deal with it yet, I'll just keep it going. The bones are usually crumbly when they come out (if pressed).

3. Remove the large pieces of food with a spider sieve if you have one.

4. Strain the remaining broth and cool. I put them in jars with lids and freeze some but most I put in the fridge. I don't salt my broth because that let's me play with the seasonings more in whatever recipe I'm using.

NOTES

* I mostly make chicken broth because we eat more chicken then beef, but absolutely use beef bones if you want. Choose the most natural bones you can afford. If you are using raw bones, roast them first to improve the flavour.

** Everyone seems to be adding this. It's supposed to help draw the nutrients out of the bones. This could be true, but mostly I add it because it doesn't hurt.

*** I add this occasionally to enhance the flavour. The alcohol cooks off. I typically use white wine with poultry and red wine with red meat, although this is likely an old habit.