Bone Broth

Bone broth can be prepared on the stove, in a pressure cooker, or in a crock pot. You can make broth from the bones alone, or, for a little extra flavor, we recommend saving your onion skins, carrot tops, and celery cuttings. These can easily be collected and kept in the freezer until you’re ready to make broth.

Cartilage bones make for the best, most gelatinous broths. These include chicken frames, chicken feet, beef soup bones, etc. We often keep chicken bones after roasting a whole bird; for this bone broth example, we will use a chicken frame as our bones. However, bone broth is almost impossible to mess up. You can use almost any bone and any combinations of bones and still end up with a totally edible and nutritious final product.

To make the broth, place the entire bird frame into the crock pot along with your veggie scraps. Fill with water, as much as your crock pot will hold. (Some of this water will cook off.) You can't hardly have too much water. These bones have the capacity to make LOTS of broth--and you can even reuse bones until they are soft to make multiple batches of broth.

Cook on low for 20-24 hours.

To finish, remove the bones and veggie scraps and strain the broth through a cheese cloth or similar fabric. Add salt and pepper to taste.

Broth can be frozen or canned for longer term storage or kept in the refrigerator for 5-7 days before use.