We all know about the great interest in the benefits of Bone Broth and we know that anyone can make it in their kitchen Whether you want the collagen benefits, the cure-all effects that it is reported to have, or just a warm bowl of really good soup, you have to try it. But, … and there is a HUGE “BUT” to the previous statement. A bowl of bone broth that is not made correctly is nothing more than a bowl of wet bones with little to no flavor. Let’s make some of the recipes I have provided below AND let’s “Make It the Right Way”. Avoid common mistakes and create a better bone broth.
1. Blanching the Bones
You need to Blanch the bones before making your soup. This will rid them of the impure items that you don’t want in your soup. The step is really simple and really important to a great end product. You do not want to use just any bones, and chicken is my least preferred because it does not contain the needed amount of the good stuff. There are only a few hollow bones in chicken that contain a volume of marrow so let’s stick to beef, bison or lamb. You will want to get bones at a butcher shop that are part of the joints, knuckles or feet. They have the highest amount of collagen, vitamins, and minerals. Before you cook, the first step is to blanch them properly by covering them with cold water. Bring them to a boil for 20 minutes before you drain the water, let them cool and then on step two – the roasting.
2. Roasting the Bones
This is probably the most important step in the process. This is what gives your broth the color and flavor. Without this step, you will not get the great taste that the bones have to offer. You will only get the fat.
Preheat the oven to 450° to 500° Place the bones in the oven on a cookie sheet with aluminum foil and let them cook until they appear almost too done (overcooked), remove them and all of the bits stuck to the foil and then take them to the broth pot.
3. Add Ingredients (vegetables) Sparingly – If At All!
You don’t want a lot of excess stuff in bone broth. This product is made to be a stand-alone and too many vegetables or other things like noodles just defeats the whole process of the meal. Spices, maybe a little onion and garlic and you are all set. Make this meal all about bone broth and the great taste that the roasting process gives you.
4. Adequate Sized Cookware.
These bones can be big, I personally do not like having the bones sliced but they are fine. That is just a personal preference. That being said you are not going to have a pot big enough for the femur of a cow. Try to stay with the feet and joints instead of the long bones. Cover the bones with just enough water without having the bones trying to float. You do not want so much water that you lose the flavor the broth itself has to offer.
5. Simmer Longer
If you think you are cooking too long, you are not. Cook it longer. Bring the bones to a rolling boil then turn the heat to simmer. Letting them simmer overnight is not a problem as long as you are sure you have enough water to keep them from drying out. Once again enough water to cover to cook but not so much water that the broth becomes diluted and loses its flavor. Don’t be afraid of cooking too long – You Can’t!
6. The Correct Cool Down Process
Cool the broth as quickly as possible. Letting it cool too slowly can bring bacteria into the equation. Once you have it cooled sufficiently to handle, strain the broth, remove the bones, and add ice. Put in a flat container (like a baking pan) for a faster cool down process. Make sure that you have it completely cool before adding to jars and moving to the refrigerator. Don’t worry about adding the ice, you will not lose any of the flavors at this point.
There you have the 6 keys for the Perfect Bone Broth. Below you will find our favorite recipes. We have tried all of these and even had some fresh bison bones delivered. They made some of the best broth that I have ever had and the cost was minimal.
1. Mineral Rich Bone Broth Courtesy of Genius Kitchen
“Inexpensive and RICH in minerals. Which is very easy to consume, digest and absorb. Bone broth is loaded with glycosaminoglycans which are good for your joints. Do use grass-fed cattle, wild caught fish, and pasture raised poultry. This can be drunk out of a cup, made into a soup, stews, sauces or gravies. Hooves, feet, and heads are the most gelatinous portions of the animal. It’s NOT a store bought broth containing brain-cell-killing MSG and artificial who knows what!”
2. Paleo Bone Broth Courtesy of Nom Nom Paleo
Close readers of this site already know that adding lots of meaty bones to a pot with water will inevitably lead to a rich, gelatin-filled stock. Michelle Tam takes this idea even further in her recipe for bone broth in her new cookbook, Nom Nom Paleo. In it, she simmers an assortment of bones with fish sauce (for umami) and apple cider vinegar, which is said to help extract minerals from the bones.
3. Slow Cooker “Better Than Botox” Bone Broth Courtesy of Platings and Parings
This slow cooker “Better Than Botox” bone broth is full of natural collagen! You can make chicken, pork or beet stock using kitchen scraps and this simple Crockpot method.
4. Beef Bone Broth Recipe Courtesy of Dr Axe
The beef bone broth is one of the most healing foods you can consume. It’s rich in nutrients like gelatin and glycine, which help to protect and heal your leaky gut, skin and digestive tract. Try this healing recipe for beef bone broth today!
5. Keto Friendly Beef Bone Broth Courtesy of Low Carb Yum
Looking for a satisfying low carb winter snack? Try this savory beef bone broth recipe to warm you up from the inside out! It’s winter again and the holiday season is near. I love the winter festivities, but they are far from being low carb. Now that I’m more conscious of making nutritious choices, I incorporate healthier meals and snacks that still leave me feeling satisfied. That’s why I figured it’s the perfect time to share with you my beef bone broth recipe.
6. Bison Bone Broth Courtesy of North Star Bison
Bison are huge powerful animals with strong bones. I have found bison to be refreshing and revitalizing, so I thought that bison would make great broth. All good broths should be based on bones, sinew, and cartilage. I was delighted to find that bison bones were ideal for soup making. This broth is full of the health-giving qualities of bison.