Good Ole' Immunity Boosting Bone Broth
Recipe type: Broth / Stock
Cuisine: Traditional Essentials
Prep time: 
Cook time: 
Total time: 
 
Materials You'll Need:
Large stock pot
Chef knife
Ladle and serving spoon
Cheesecloth
Mesh strainer
Quart sized wide-mouth mason jars
What You'll Need
  • 3 - 4 pounds chicken bones with or without bits of meat, (which works out to about 3 large carcasses), including a couple of feet if you're feeling frisky
  • (I used a huge turkey carcass this round as you can see in the pictures, but I typically use chicken!)
  • 16 quarts of cold water
  • 2 Tablespoons Bragg's apple cider vinegar (the acid helps draws the minerals out of the bones)
  • 2 large onions, quarter
  • 3 big carrots, quartered or halved
  • 3 celery sticks, quartered or halved
  • 1 big bunch of parsley
  • 1 bunch of thyme
  • 4 bay leaves
  • 1 tablespoon or more of sea salt
  • 1 teaspoon peppercorns
  • 1 head of garlic
  • You don't need to peel anything if it's organic. On that note you don't have to use the vegetables but it will be far better tasting if you do!
How You Do
  1. Roughly chop up your chicken parts and toss them into your stockpot with the cold water, vinegar and let it sit for 15-20 minutes to facilitate the vinegar's job along.
  2. Add the vegetables and other seasonings and bring to a low boil, removing the scum/foam that rises to the top with a spoon every 20 minutes or so in the first hour of simmering. I use a cheesecloth lined serving spoon as this does a great job of soaking up the impurities that float to the top. (Throw that stuff away.) Happy meat (hormone-free and grass-fed), produces very little scum anyways.
  3. Reduce heat to minimum, cover and simmer 12- 36 hours. The longer you cook the stock, the more rich and flavourful it will be!
  4. Remove your aromatic, golden brown stock from the heat and let cool. Strain the stock through a cheesecloth lined mesh strainer into a large bowl in sections, or another large stock-pot if you have one, (I use my canning pot). I strain it twice just for kicks.
  5. Ladle or use a 4 cup measuring cup to scoop and pout your liquid gold into wide mouth mason jars, leaving at least and inch in breathing space from the top. Let the jars sit until they are pretty cool, then freeze (for up to 6 months) or refrigerate (3-5 days). Wide mouth jars, leaving space and letting them completely cool off before freezing are all VERY important steps to follow in freezing your stock or else you could end up with some explosions in your freezer. NOT FUN. (Yep, I learned the hard way.)
  6. Tip: If you don't want the fat in your stock, put them all of the jars in the fridge before freezing and when completely chilled there may be a small layer of fat on top. Skim it off and save the fat from each jar into a separate jar and freeze for gravies! Then win all the prizes for best gravy ever
  7. Why not can? Because the only safe way to preserve stock safely is to pressure can it, and I don't have one of those, that's why. Also, I have a glass-top stove, which doesn't work for the use of a pressure canner, so. Won't be happening in the near future anyways. But yes, do occasionally dream of having a six burner, vintage mint stove.
Recipe by They Roar at http://www.theyroar.com/2013/10/good-ole-immunity-boosting-bone-broth/