Cooking Tips: Bone Broth

My favorite piece of food from this year’s Thanksgiving dinner was the one I didn’t eat … yet.

It’s the huge carcass of bones that I kept after carving the ten pound turkey.

I purposely left significant chunks of meat, skin, fat, and cartilage on it. There was more than enough carved meat to feed my family. When you make bone broth, you don’t want bare bones. You want additional flavor and food.

I threw, as I do with all bones from other meals, the carcass into the freezer. You don’t have to cook it right away. Cook it when you need to, and have time to.

Beef bones take the longest to cook into broth; as much as 12 hours or more. Your standard supermarket chicken takes less time; you’ll only need an hour or two for that. Fish broth can be made in twenty minutes. As you can see, cook time depends on the size of the animal.

For my ten pound turkey, which is about 4-5 times as large and thick as an average chicken, I’ll probably cook that thing in water for 4-5 hours.

I use the bones to make stock or broth. Stock is simply a broth that I’ll use later, and cook again, to make soup, which will have additional vegetables, beans, grains, and/or seasoning added.

Broth is simply a liquid that you can drink, without all the solid foods added.

Since both stock & broth are liquids, I won’t add edible veggies to the pot. But I will add lots of other things that can be boiled along with the bones for flavor & nutrition.

Frozen vegetable scraps are great. Ends of carrots & celery, mushroom stems … all things that you normally put to the side of your cutting board and throw away. Don’t throw them away. Stick them in a freezer bag.

The stock gets passed through strainer, so, no scraps or bones make the final container. You would never chew on the end of a carrot, or bone, but they both pack a ton of hidden vitamins & minerals.

You can finish by adding a few spices to experiment with flavor. Salt, sugar, perhaps a lemon peel, a bay leaf, or some apple cider vinegar. You don’t need much of these things; the bones and veggies do most of the work. These things just enhance or round out the broth a bit.

Unless your Vegan, bone broth is one of the oldest and most tested foods that will keep you healthy.

And it’s hard to explain how nourishing and satisfying it is, other than to say that you will feel it … in your bones 🙂

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