Whether you drink it, create a soup, or turn it into a meal, bone broth is extremely beneficial and can be quite tasty.
I have heard many ways to make bone broth, and have tried a few myself. There are two ways I LOVE to make bone broth, but first I want to highlight the AMAZING benefits of bone broth.
Collagen. That ingredient we look for to apply to our skin to keep it looking smooth and firm. Ironically I heard in a recent podcast that the only way our bodies can absorb collagen is to eat it. Applying collagen to our face allegedly has no benefits. Now, this may not be the ONLY way to reap the benefits of collagen, or maybe it is. I am no scientist. I do, however, wouldnt hate spending less on my face and using kitchen scraps (can you say free!) to benefit my skin. Fun fact: collagen also helps your hair, nails and joints too.
Absorb Nutrients. Bone Broth is also said to help absorb nutrients into your body and help ‘heal your gut’. Yes, and yes. Sign me up.
Proper Kidney Function. Arginine, found in bone broth, helps aid the body’s kidney functions.
Inflammation. Traditionalists give their sick kids or other loved ones a bowl of chicken soup for ailments. That is because bone broth aids in inflammation, so it not only soothes the soul, but it aids the body’s natural healing process.
Sleep. Bone broth contains glycine which can help sleep. As a mom of two, I can’t argue that.
From helping the immune system to making skin beautiful, I was SOLD on trying bone broth.
I used to be a big frozen-bag-chicken-guy. I am not here to say I am no longer, but I TRY to buy bone-in products when I can. It is cheaper and it gives me beneficial scraps. Most times I buy whole chicken – usually about $5-10 at the store, depending on the size. Typically I make a whole chicken on Sunday and we save the scraps and leftover meat for another meal in the week. Feeding my family TWO meals for $5-10, not too shabby.
Now to my two favorite EASY ways to make bone broth. I will start with my lazy, zero-effort method and move to my more advanced, 5-minute method.
Lazy Bone Broth Method.
- 2 – 1 gallon freezer bags
- Chicken Bones/Scraps
- Vegetable Scraps
- Herbs – Italian season, poultry season, cayenne pepper, turmeric, etc…
Take two gallon-size freezer bags and label one ‘Bones’ and one ‘Veggies’. Place them in your freezer.
Cook your meals as you normally would, but instead of tossing things like onion skin, celery leaves, carrot or potato peelings, put these all in your veggies bag. Anything can go in there. Literally. ANY vegetable scrap. Next, when you are finished with your meal, collect the bones, skin, fat, and even some meat. Place that in your ‘Bones’ bag.
When your bags are full, or you need broth, dump the contents of BOTH bags into a stock pot or crock pot on low. Cover with water, sprinkle with salt and simmer for 4-24 hours. Add herbs like Italian Seasoning, parsley, oregano, basil, or poultry seasoning. You can also add a few crushed garlic cloves or any other vegetables hanging out in your fridge. Experiment with flavor or stick to the basics. You can’t go wrong.
When it is done turning to golden deliciousness, you can strain the broth and place into jars. From here you can stick them in the fridge, the freezer (leave at least 1” room at the top of the jar), or can them. I will do a post about canning at a later date.
Thats it. Easy as pie.
More Advanced 5-Minute Method.
- Chicken Scraps
- Vegetables – celery, carrots, onion, garlic, etc..
- Herbs & Spices – Italian season, poultry season, cayenne pepper, turmeric, etc…
I use this method when I am making a meal with bone broth the same week. Typically soup. I cook my Sunday chicken and save the scraps for broth.
Place your chicken carcass and all the goodies (skin, fat, meat that you might not want to eat) into a cheese cloth and tie off.
Chop up any vegetables you like, or if you’re like me, grab what you have on hand, especially if it is about to move from the fridge to the compost. I like to keep celery, carrots, onion, and garlic on-hand, so these are my basics. I also like to add some flavor and nutrients with salt, ginger, herbs (Italian seasoning, poultry seasoning, parsley, basil, oregano, etc…), cayenne pepper, etc… My sister-in-law added turmeric to her soup recently, and I have been on the turmeric train for awhile and never thought of that (DUH!) and added it to my last batch. Needless to say it was wonderful.
Let that simmer 4-24 hours and pull the cheesecloth out and toss it. I like to squeeze any goodness hiding in that cheesecloth before I toss it. I also do this when I drink tea. Odd habit or beneficial?
Also, very easy.
With the 5-Minute Method, I add a handful of rice, potatoes, quinoa or noodles, along with a meat (chicken, sausage, etc…) and maybe a bit of milk for a delicious soup.
The soup above I took out the bones, added ground sausage, northern beans, corn, spinach, kale, smoked paprika, and mushrooms. It was DELISH.
Both methods are truly easy and based off of preference. I like to have canned broth on hand for those last-minute meals, but I also enjoy a fresh broth.
You may also make a beef bone broth with this recipe. Just sub the chicken bones with beef bones.
Some people roast their bones before they turn them into broth. I have never done this, but heard it improves flavor, especially with beef broth.
I enjoy making soup with bone broth, but you can use it to cook rice, vegetables, potatoes, or drink it plain. It is a great staple to have on hand and can be one small improvement to your family’s health this year!
Have you tried bone broth? What are your experiences?
If you ever have any questions, or ideas for future blogs, comment below or shoot me an email!
From the farm,