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How to make bone broth

                                      

Bone broth is very good for our health and it provides many nutrients for our bodies.
Bone broth can protect our bodies from colds, the flu, it can help with painful and inflamed joints, it can heal leaky guts, the gelatin and collagen in it can give your hair, nails and skin a more youthful appearance, and the tryptophan in the broth can help you feel better after a workout and even relaxes the muscles for better sleep.

“How do I make bone broth?” is what I asked my friends on Facebook. I knew I wanted to try it, but I wasn’t sure how to go about making it. The few recipes I read were way too complicated and were just not right for me. Plus, I don’t have a big enough crockpot. So on my quest I continued until I came up with a mix of a few simple steps and a couple of friends confirmed to me that I was on the right track.

Here is what I did.
I gathered:
– 1 stockpot (I can’t remember how big it is, but it must fit about 2 gallons)
– 1 stockpot lid (I use the Pampered Chef no boil-overs lid)
– 1 pair of kitchen shears
– 1 turkey carcass
– 5 carrots, sliced
– 5 celery sticks
– 1 tbsp peppercorns
– 3 cloves of garlic, pealed
– 1 tbsp Celtic sea salt
– 3 small bay leaves
– 1 tsp Herbs de Provence (because it contains thyme) I like the Pampered Chef’s.
– glass jars with lids (like mason jars)

1. It all went into the stockpot.
2. I filled it up to the top with purified water.
3. I let it boil on high heat and as soon as it was roaring, I lowered the flame to low-medium heat.
4. It sits on top of the fire for about 8 hours before you check on it. Make sure it has enough water and that it is simmering.
5. Take the shears and try to cut a thick bone in the carcass. If it cuts easily, then the broth is ready.
6. Transfer broth (without the bones or vegetables) into jars with lids. Seal tight. Freeze.

I have used mine as soup bases or for cooking in general. 
Some people warm it up and sip it out of a mug.
How do you use bone broth?

Note: Special thanks to Jeanne for confirming to me that I was “doing it right.” 🙂


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