Bone Broth

[Weedygarden]

As winter is approaching, we like to make bone broth and soups.

We drink bone broth especially when we are not feeling well and use it in soups. I'm not talking about the boxed stuff we can purchase that is full of chemicals. I'm talking about homemade broth. We do use the boxed broth for cooking, but we use a lot of broth especially in the colder seasons and days.

I do make it and freeze it, but we go through lots of it so it doesn't last long. My grandmothers always cooked up beef bones from leftover roasts. The marrow in bones is very beneficial for our health as is the gristle on the ends of joint bones.

The turkey carcass from Thanksgiving always goes into a stew pot for us. Throwing out the carcass is such a waste of potentially good nutrition. After it has cooked, you can make soup from it, or even drink some of it. We freeze it sometimes.

This person has written out a lot about the basics, so I will use her information. https://theforkedspoon.com/bone-broth-recipe/

"Restorative and nourishing, Bone Broth is everywhere these days- and understandably so! It’s affordable, packed with age-defying collagen, and easy to make right at home in either your Instant Pot, slow cooker, or in a stockpot on the stove. Learn How to Make Beef Bone Broth with my easy-to-follow instructions, tips, and answers to all your bone broth frequently asked questions."

"What is Bone Broth?
Bone Broth is a savory, nutrient-dense, and collagen-rich liquid made from simmering marrow-rich animal bones (beef, chicken, turkey, pork) in water for an extended period of time. In addition to bones and connective tissue, vegetables like celery, carrots, and onions, fresh herbs, and garlic for extra flavor.

Since bone broth is often graded by how gelatinous it is upon cooling, sometimes apple cider vinegar or white vinegar is added in small amounts to help break down the animal proteins and connective tissues. This aided breakdown helps provide a broth higher in protein and collagen."

"How is Bone Broth Different From Regular Broth or Stock?
Technically there isn’t a clear hard line separating one from the other, but there are a few differences.

Totally confused? Let me try to clarify.

Bone broth: Beautiful, golden, and super-flavorful. Bone broth is made by simmering bones (specifically those high in collagen) for longer periods of time (often 12-hours on the stovetop) or pressure cooker for at least 3-4 hours. Once cooled, bone broth will usually firm-up into a jelly-like consistency due to its high gelatin content.

Regular Stock: Depending on the type of bones used, regular stock can be quite gelatinous after cooking. It typically simmered for longer periods of time compared to regular broth. Homemade chicken stock, as an example, can bee made using an entire, uncooked, whole chicken or just the remaining chicken carcass.

Regular Broth: Typically thinner as it contains much less, if any, collagen. Regular Broth is made from boiling actual meat, and less from marrow-rich bones. For example, after poaching chicken the resulting liquid is considered chicken broth.

So, if you’re wondering which of the three will give you the most collagen-rich and nutrient-dense broth, the winner is bone broth, hands down.

When prepared correctly, of course. "

 

[Weedygarden]

"What are the Benefits of Bone Broth?
With its sudden rise in popularity, there has been a nonstop buzz all about the miracle health benefits of bone broth. We already know it to be a nutrient-rich liquid made by simmering animal bones (cow, chicken, pork bones, and sometimes fish bones) and connective tissue in water over a long period of time. But it is also believed that drinking bone broth is beneficial to our joints, digestive system, and skin as it contains many important minerals and nutrients.

While there is plenty of evidence to suggest these benefits to be true, there is no published research confirming, with absolute certainty that this is the case. Full disclosure.

6 (possible) benefits of drinking bone broth
Bone broth is highly nutritious. As a total package, bone broth is rich with vitamins and nutrients such as calcium, magnesium, and phosphorous. The total amount will vary depending on the type of animal source and bones you use, but in general, you’ll find loads of calcium, magnesium, potassium, and phosphorus, Vitamin A, K2, and minerals like zinc, iron, boron, manganese, and selenium in any given batch of quality bone broth recipe.
It may protect the joints. Tissues and bones contain collagen. When cooked, collagen turns into gelatin. This gelatin – liquid (when heated), thick and jelly-like (when chilled) – is filled with amino acids, the building blocks of proteins. Glucosamine and chondroitin, in particular, are thought to reduce the symptoms of osteoarthritis (source 1, 2) and reduce joint pain.
It may aid in digestion. Especially for people with inflammatory bowel disease or leaky gut syndrome according to this article which explains that specific amino acids may decrease the duration of active disease and contribute to the maintenance of IBD remission.
May lead to better night sleep. According to Neuropsychopharmacology, Glycine, a non-essential amino acid found in bone broth, like this Instant Pot bone broth recipe, may improve sleep quality. Of course, more research is needed.
Claims that it may help you lose weight. Since bone broth is a rich source of protein some like to claim that it will help you feel fuller, longer, and therefore help you lose weight. I know that for me personally a cup of bone broth would never fill me up so I’m highly suspicious about this one.
Suggested to help fight inflammation. The amino acids glycine and arginine have strong anti-inflammatory effects. Arginine, in particular, may help fight inflammation associated with obesity in women (source). Chronic inflammation may lead to a number of serious diseases such as heart disease, diabetes, metabolic syndrome, arthritis, and types of cancer."

 

[Weedygarden]

Ingredients in Homemade Bone Broth
Beef bones
Carrots
Onions
Celery
Garlic
Bay leaves
Whole black peppercorns
Whole star anise
Cinnamon sticks
Apple cider vinegar
If possible, try to purchase organic grass-fed beef bones. This guarantees a broth free of added hormones and antibiotics.

Equipment needed to make stock at home
You don’t need a ton of fancy equipment to make homemade broth. However, you will need a few essentials including,

Stockpot– you will need at least two 8-quart stockpots to prepare this particular recipe.
Roasting Pans or lined baking sheets – Because yes, for the best possible broth, you need to roast the bones before you boil them.
Wire mesh strainer– inexpensive but completely necessary, you need a wire mesh strainer to strain the delicious broth from the bones and vegetables.
What are the Best Bones for Bone Broth?
In this particular beef bone broth recipe, I have added a mixture of knucklebones, short ribs, oxtail, and femur bones. The result was a delicious, nutrient-filled, gelatin-rich broth.

The best bones for the best bone broth (beef or chicken bone broth) include:

Knuckles
Joints
Feet
Marrow bones
For added flavor incorporate meaty bones like oxtail, shank, and short ribs.
Chicken feet (not included in this recipe) contain loads of gelatin and are less expensive than other gelatin-rich bones.

The bones of younger animals contain a lot of cartilage, as it is this cartilage that will eventually turn to the bone as the animal ages. For this reason, veal bones are particularly prized for making stock (but I can’t do veal, so no veal bones in this soup).

Tip – If you’re unsure at all, ask the local butcher at your favorite grocery store for the best broth bones and then request that he or she cut them in half for you. Trust me, you do not want to bring home an entire femur – it won’t fit in your pot.

 

[Weedygarden]

How to make bone broth
Although most major grocery stores carry bone broth, the cost of this convenience comes with a hefty price – around $5-6 a quart. Fortunately, making homemade broth at home is both easy and affordable.

Plan to start your broth in the morning, giving your bones at least 8-12 hours to simmer over low heat. If you prefer to make it using your Instant Pot or pressure cooker, check out my post dedicated just to that, How to Make Instant Pot Bone Broth.

Ok, let’s get started.

Step 1: Blanch the Bones
Divide the bones between two large pots and cover with cold water. Bring to a boil over high heat and simmer for 10-15 minutes before draining and rinsing the bones with water.

Do you have to blanch the bones? The answer is no. However, I recommend, especially if you’re making broth from beef bones, that you do blanch them first. If you’re using chicken bones or chicken feet blanching is less important, but beef bones really need this extra step, especially if you want a clear stock.

What’s the purpose of blanching? The purpose is to remove impurities, coagulated protein, and blood which ultimately results in a cleaner, better tasting broth.

As far as nutrient loss due to blanching? The nutrient loss is too small to justify not blanching (in my opinion).

Step 2: Roast the Bones and Vegetables
Now that your bones have been blanched, drained, and rinsed, it’s time to preheat your oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Avoid piling them all on top of each other- use two roasting pans, if necessary. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.

Why roast bones for broth? Roasting equals flavor! And we love a little added flavor, right? This step in an easy way to brown and caramelize your bones without a lot of added work. Do you want to char or burn your bones? No. But, nice, deep browning? Yes.

Step 3: Transfer the Bones Back to the Stockpots & Bring to a Boil
Wash the stockpots that were used to blanch the bones (this is super important) and divide the roasted bones and vegetables between the two pots. Scrape up any brown bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed, and divide between the two pots (don’t worry, all those brown bits are FLAVOR!).

With the bones and vegetables divided, divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots.

Fill each pot with approximately 12 cups of cold water, or enough water to cover the bones by approximately an inch.

Cover each pot with a tight-fitting lid and bring to a low boil.

Can you cook your broth in a slow cooker (Crockpot)?

Yes. Absolutely. For this recipe, you will likely need 2 large slow cookers. Instead of transferring the roasted bones, veggies, herbs, and spices to large stockpots divide them among two (or three) slow cookers, cover with cold water, and cook on low for 24-48 hours with the lid slightly ajar. Add additional water, as needed, to keep the bones covered.

With the bones and vegetables divided, divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots.

Fill each pot with approximately 12 cups of cold water, or enough water to cover the bones by approximately an inch.

Cover each pot with a tight-fitting lid and bring to a low boil.

Can you cook your broth in a slow cooker (Crockpot)?

Yes. Absolutely. For this recipe, you will likely need 2 large slow cookers. Instead of transferring the roasted bones, veggies, herbs, and spices to large stockpots divide them among two (or three) slow cookers, cover with cold water, and cook on low for 24-48 hours with the lid slightly ajar. Add additional water, as needed, to keep the bones covered.

Set aside the broth to cool and allow the bones to cool (see more on storage and cooling below).

Step 6: Don’t Forget About the Meat
Depending on the type of bones you use to make your bone broth, you may or may not have any meat left to be picked off. In my case, I had tons of leftover delicious meat perfect for soup, sandwiches, or (if you’re not into the meaty bits) the family pet. Don’t let it go to waste! As for the vegetables, blend them together and add them to cooked rice, mashed potatoes, or, add a little broth and make it a delicious blended soup.

Step 7: Skim the Fat from Your Broth (optional)
Add a couple of handfuls of ice to your broth to expedite cooling and cover with a lid. Transfer your broth to the refrigerator and allow it to cool completely. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.

Step 8: Store your bone broth
Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!)

Tips and Tricks
Use a mixture of different beef bones. Not all bones are created equal, as such, try to use 2-3 different types of bones to make your broth.
Don’t forget to blanch the beef bones before roasting. Guys, this step is SO IMPORTANT. Blanching the bones for 15-20 minutes helps remove all those nasty bits that, well, make your bone broth look and taste kinda gross. These nasty parts won’t hurt you, but in order to achieve the beautiful, clear, rich bone stock, you need to blanch the bones.
Roast your bones. Roast them high and roast them long. Roasting the beef bones browns and caramelizes them. This translates to more flavor. Who doesn’t want more flavor?
Avoid the temptation to add too much “other stuff”. You are making bone broth NOT bone/vegetable/herb garden broth. This is not to say that you shouldn’t add any roasted veggies or spices, but keep it at a minimum so that the beef bones can really shine.
If one stockpot isn’t big enough, use two. Your beef bones want to be fully submerged in water. If your pot isn’t big enough, use two.
Allow enough time for the bones to simmer. You guys, a few hours is not enough time. I allowed this pot of beef bones to simmer for 14 hours and it turned out just perfect. Patience is key. With that said, longer is not always better. There is no need to simmer your bones for any longer than 24 hours.
Refrigerate the soup overnight and remove the fat layer from the top. Of course, you don’t have to do this. Or you can do this and leave some of the fat. No matter what you decide, once the broth is reheated, it will all dissolve back into the smooth, beautiful delicious broth you started with.
Add salt to taste. If you’re expecting your bone broth to taste identical to your favorite Vietnamese bowl of Pho without adding any salt then I am sorry to say you will be very disappointed. You will need salt. Exactly how much depends entirely on you.

 

[Weedygarden]

How to Store Bone Broth
Let’s discuss storage and freezing.

I like to store my broth in sealed jars or freezer-safe bags ziplock bags. These are my favorite glass storage jars to use when freezing. They’re tall and skinny and great for deep freezers. When storing in the refrigerator, however, I usually keep leftovers in a pot with a lid as it is so much easier to reheat.

How long will leftover bone broth last?

Broth stored in the refrigerator will keep for 4-6 days while broth stored in the freezer will keep for at least 4-6 months.

Before storing or freezing always…

Before storing it’s super important to cool your broth to room temperature. Ideally, you want to do this as quickly as possible to prevent any chance of contamination. The easiest way to do this is by adding a couple of handfuls of ice to the pot, covering, and waiting for the broth to cool. The ice will help expedite this process.

Or, as suggested by a reader, fill your sink or bathtub with a few inches of cold water. Place the pot in the cold water and allow the broth to cool to room temperature.

How to Use All That Broth
Your reasons for making bone broth will likely determine how you serve it. For restorative and medicinal purposes, it is hugely popular to sip a cup of warm bone broth with a sprinkle of sea salt and cracked pepper.

If you’re not really interested in drinking your broth, use it the same way you would regular meat stocks or broths.

Use it to make soups and stews, including bok choy soup, Vietnamese pho, chicken and wild rice soup, and beef stew.
Use it to cook rice and grains like brown rice, risotto, wild rice, farro, lentils, and quinoa. Swapping water for bone broth is an easy way to add extra flavor and protein.
Use it to make delicious sauces like gravy, roux, pan sauces, or reductions.
Other delicious recipes include jambalaya, beef stroganoff, and tater tot casserole.

How Much Bone Broth Can I Drink Each Day?
A lot of you have asked how much broth you can (or should) drink each day. The truth is that I am not a doctor. So, if you’re drinking bone broth for medicinal reasons at all, I highly recommend consulting your doctor.

For anyone looking to include bone broth as part of an already balanced and healthy diet and lifestyle, enjoy anywhere from 2-4 cups daily.

Bone broth is not suitable for vegetarians, vegans, or anyone following a low-protein diet. It is wonderful, however, for those looking to include more protein as it is paleo and keto-approved, gluten-free, and dairy-free.

 

[Weedygarden]

Concise recipe (it helps me to print this out)

Bone Broth Recipe (How to Make Bone Broth)

Learn how to make your own Bone Broth right at home with these easy to follow instructions.
Prep Time 1hour hr
Cook Time 10hours hrs
Cool and Refrigerate 12hours hrs
Total Time 11hours hrs
Servings: 24 cups (approximately) Calories: 45kcal Chef: Jessica Randhawa
Ingredients
▢10 pounds beef bones - preferably a mix of marrow bones (femur bones) and bones with meat on them (oxtail, short ribs, and knucklebones cut in half)*
▢4 large carrots - chopped into 2-inch pieces
▢2 medium onions - quartered
▢2 whole heads garlic - halved crosswise
▢6 stalks celery - cut into 2-inch pieces
▢4 bay leaves
▢¼ cup black peppercorns
▢4 whole star anise
▢2 whole cinnamon sticks
▢2 tablespoon apple cider vinegar
Instructions
Blanch the bones. Divide the bones between two large stockpots and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.
Roast the bones and the vegetables. Ok, so the bones have been blanched. Now, preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don't pile them all on top of each other- use two roasting pans. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
Transfer the bones and vegetables back to the stockpots. But not before washing the stockpots first. Make sure you wash your pots after the bones were blanched and drained. Transfer the bones and vegetables back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Transfer to the pot with the bones (don't worry, all those brown bits are FLAVOR!).
Boil the bones. With the bones and vegetables divided between the two pots divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots. Fill each pot with approximately 12 cups water, or until bones are fully submerged. Cover the pots and bring to a low and gently boil.
Simmer the bones. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally. Simmer for at least 8-12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.
Strain the bones. Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer. Set aside the broth to cool and allow the bones to cool.
Don't forget about the meat. Whether you eat the meat still left on the bones in a bowl of soup or in sandwiches, I can almost guarantee that there is a TON of delicious meat waiting to be picked from the bones. Don't let it go to waste! Discard the meat-free bones and vegetables.
Skim the fat from your broth (optional). Add a couple handfuls of ice to your beef broth to expedite cooling and cover with a lid. Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).
Notes
I ended up with way more beef bones than I anticipated. Not really a bad thing, however, please note that this recipe will require two (8+ quart) stockpots and two roasting pans. If this is too much, simply cut the recipe in half.
You will want to ask your butcher to cut the bones into smaller pieces for you- especially marrow bones.
You want dark, roasted bones. Nearly to the point where you start to worry that you're over-roasting your bones.
Please Note- the nutritional information was based on the information that a 1/2-ounce serving of beef bone marrow contains 125.59 calories. Given that I used a mixture of different bones, chilled the broth, and removed the fatty top layer, it is likely that this soup much lower in calories. Unfortunately, I lack the tools needed for an exact calculation.
This bone broth recipe is dairy-free, gluten-free, and keto-approved!
Can you cook your broth in a slow cooker?
Yes. Absolutely. For this recipe, you will likely need 2 large slow cookers. Instead of transferring the roasted bones, veggies, herbs, and spices to large stockpots divide them among two (or three) slow cookers, cover with cold water, and cook on low for 24-48 hours with the lid slightly ajar. Add additional water, as needed, to keep the bones covered.
Can you make bone broth in an Instant Pot (pressure cooker)?
Yes. Check out my post, How to Make Instant Pot Bone Broth
This post was originally published November 28, 2018.
Nutrition
Calories: 45kcal | Carbohydrates: 0g | Protein: 11g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 2mg | Fiber: 0g | Sugar: 0g | Vitamin C: 0mg | Calcium: 4mg | Iron: 0.1mg

 

[Pearl]

THANK YOU Weedy!! Super informative, well written posts!

 

[Weedygarden]

THANK YOU Weedy!! Super informative, well written posts!

All copied and pasted, because I couldn't have said it any better! I also copied it here so that I could find it again.

Bone broth is especially good to drink by someone who is not well, such as a cold or a stomach bug.

 

[ClemKadiddlehopper]

No need to blanch. NEVER let it boil and keep the impurities (foam) skimmed off without any stirring. Stock has a deeper flavour and colour if the bones are mixed with some tomato paste and are roasted along with a mirepoix.

 

[Pearl]

No need to blanch. NEVER let it boil and keep the impurities (foam) skimmed off without any stirring. Stock has a deeper flavour and colour if the bones are mixed with some tomato paste and are roasted along with a mirepoix.

Mirepoix is the vegetables right??

 

[Weedygarden]

Mirepoix is the vegetables right??

Yes, onions, carrots and celery.

No need to blanch. NEVER let it boil and keep the impurities (foam) skimmed off without any stirring. Stock has a deeper flavour and colour if the bones are mixed with some tomato paste and are roasted along with a mirepoix.

I had actually never blanched them before. I do have two large pots of all of it simmering on the stove now. I decided to follow the recipe and to blanche the bones first, and then rinse them off. I don't always roast the beef bones either. I decided to do that today also as well as roasting the veggies. I'm going to let it simmer on the stove overnight. The broth looks really clear and rich now, and no skimming like I have done in the past. I really prefer how it looks now and not having to skim it until all of the foaming stops. Also, just letting it simmer, no boiling.

 

[d_marsh]

I make what I suppose is bone broth right before making every kind of soup I like except Chili. I start the day before and throw in the bone in meat with a little water in the slow cooker on low until the meat falls off. Then I remove the meat, toss the bone/bones back in and add some large pieces of celery, carrot and a halved onion. I also normally add a couple TBSP of apple cider vinegar which is supposed to help pull the marrow out or something. I let it cook over night and strain out everything then start making my soup in a pot, adding the broth and meat when the time is right.

This is just how I learned to make soup. Wasn't about being healthy, but I can sure as heck taste the difference between soup made this way and soup made from only bouillon cubes or packaged broths. Especially when ham is involved.

 

[Tim Horton]

Since bone broth is often graded by how gelatinous it is upon cooling, sometimes apple cider vinegar or white vinegar is added in small amounts to help break down the animal proteins and connective tissues. This aided breakdown helps provide a broth higher in protein and collagen.
==
Yes.. vinegar of choice is important to getting all the stuff good for you into the finished broth..

However..... Just a teaspoon of vinegar in a 12 quart pot of products to boil down is more than enough.. Too many times people think ...if a teaspoon is good, a quarter cup will be better... NOT SO...

We used to freeze onion peels, carrot peels, and such root vegetable cleanings and one stick of celery until broth day.. Cook on the wood stove a good long time.. Strain, cool until warm, fill canning jars and I don't remember the exact canning process.. I have to suspect it is 90 minutes because of the meat component in the broth.. If you leave the dark brown outer onion skin in the boil it gets a nice deep brown color..

Actually.. We made 2 kinds of broth.. Red meat broth and fowl broth.. In the red meat I had beef, some times a bit of moose.. The fowl broth was turkey, and chicken carcass..

NEVER bear bones.. When I processed a bear, I deboned the whole animal.. As bears are an omnivore I did boil the bones on the out door fire pit and when cool let the chickens pick off the meat bits for the extra protein..

 

[Caribou]

Anyone ever make broth from venison?

 

[Weedygarden]

I make what I suppose is bone broth right before making every kind of soup I like except Chili. I start the day before and throw in the bone in meat with a little water in the slow cooker on low until the meat falls off. Then I remove the meat, toss the bone/bones back in and add some large pieces of celery, carrot and a halved onion. I also normally add a couple TBSP of apple cider vinegar which is supposed to help pull the marrow out or something. I let it cook over night and strain out everything then start making my soup in a pot, adding the broth and meat when the time is right.

This is just how I learned to make soup. Wasn't about being healthy, but I can sure as heck taste the difference between soup made this way and soup made from only bouillon cubes or packaged broths. Especially when ham is involved.

I have done this as well, put meat in the crock pot covered with water and cooked it.

The thing is that when meat is dry roasted, like I did with the bones yesterday, the brown parts add more of a rich flavor. Some recipes talk about browning meat before you add it to stews or whatever for this reason. The browned meat also leaves browned parts in the pan, called fond, and those are worth trying to get out to add flavor, either by scraping them off, or adding a little water to release the flavor.

My grandmothers would use the bones leftover from their beef roasts and put them and whatever meat might be left into their soup pots. One of my grandmothers really browned her roasts to a deep color, but still deliciously moist meat. Her gravy was memorable, made from the fond in the pan. Grandpa would eat a second round of gravy over bread.

 

[Weedygarden]

We used to freeze onion peels, carrot peels, and such root vegetable cleanings and one stick of celery until broth day.

I read often about people saving these very things in the freezer in a bag. I have never done it, because I am not so on top of using things like this. If I had a large family and cooked more, I would definitely do this.

If you leave the dark brown outer onion skin in the boil it gets a nice deep brown color..

No doubt!

Anyone ever make broth from venison?

I think this is a great idea. If and when we are starving and maybe someone gets a deer while hunting, making bone broth would be another way to extend the nutrition form the bones. I did a search, and there are some posts online from people who have made venison bone broth. I didn't really look at this one and there may be better information by others, but this is one that I found. https://www.therusticelk.com/venison-bone-broth/

Ingredients
4 Pounds Venison Bones and trotters (with some meat remaining)
Olive Oil
Salt
Water
2 Tablespoons Apple Cider Vinegar
2 Sprigs fresh Rosemary
4 Sprigs fresh Thyme
3 Bay Leaves
Onion Skins & Tops
Two Carrots (or parsnips) roughly chopped
2 Ribs Celery roughly chopped
1 Tablespoon Black Peppercorns
Instructions
Coat bones in olive oil and salt liberally. Place on a baking sheet and roast bones at 400°F for one to two hours.
Place roasted bones in a large stockpot or crockpot and cover with cold water and two tablespoons of apple cider vinegar if desired. Bring mixture to a boil over medium heat and skim anything off of the top.
Reduce heat to a low and bare simmer, watching to make sure the liquid is only bubbling once in a while. Simmer for a minimum of 8 hours, up to 24.
After the bones have simmered for 8 to 24 hours, add in vegetables and herbs and simmer for 90 minutes.
Strain the broth by removing large pieces with tongs and smaller pieces by running the broth through a mesh colander or cheesecloth. Salt the finished broth to taste, if desired.
Cool the broth rapidly to room temperature by placing it in shallow containers. Once cooled to room temp, place in refrigerator to finish cooling.
Skim any fat off of the top of the broth and then can, freeze, or refrigerate.

 

[Weedygarden]

Soon we will have the opportunity to make turkey broth. Another copy and paste recipe.

I have made broth from chicken carcasses. This recipe does not call for AC vinegar, but I add a teaspoon of it. I also have been known to cook it longer, but the bones will literally crumble if cooked a long time, days, as I have seen that some people cook it that long.

https://www.beyondthechickencoop.com/homemade-turkey-broth/

Turkey Broth Recipe
Delicious broth flavored with turkey bones, onions, celery and carrots.
Course Soup Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Simmering Time 4 hours
Total Time 4 hours 55 minutes
Servings 1 batch
Calories 20kcal
Author Kathy Berget

1 Leftover turkey bones and carcass
2 Carrots washed and unpeeled
2 Celery stalks or trimmed pieces of celery
1 Onion or onion skin and ends
1 head Garlic sliced in half horizontally
2 Bay leaves
4 sprigs Thyme
4 sprigs Parsley
¼ teaspoon Black peppercorns
¼ teaspoon Red peppercorns optional
Water

1. Place bones and carcass and any skin in a roasting pan. Place in a 350°F oven for 30-45
minutes until nicely browned
1 Leftover turkey bones and carcass
2. Put roasted turkey bones into a large stockpot along with all other ingredients
2 Carrots,
2 Celery stalks,
1 Onion,
1 head Garlic,
2 Bay leaves,
4 sprigs Thyme,
4 sprigs Parsley,
¼ teaspoon Black peppercorns,
¼ teaspoon Red peppercorns

3. Fill pot with cool water
4. Heat over low heat until it comes to a simmer
5. Simmer for 4-8 hours. If water runs too low, replace with hot water
6. Remove large bones and strain stock. Cool in refrigerator and remove any fat that is floating
on the top.
7. Use within 3-5 days or freeze or can the remaining broth

Notes
This recipe is very forgiving. Add what you have and don't worry too much about the
measurements of each ingredient
Cook over low heat and try to avoid boiling, just allow it to simmer
You can simmer anywhere between 4-8 hours. The longer you cook it, the richer the broth
becomes.
Keep the bones covered with water. If needed add additional hot water throughout cooking
time.
If you prefer a very clear broth, first strain in a colander and then strain a second time using a
fine mesh strainer. I usually just strain once, which leaves a few small particles in the broth.
I don't add any salt to my broth. You may add it if you prefer.
Nutrition
Serving: 1cup | Calories: 20kcal

 

[ClemKadiddlehopper]

I am more of a purist when it comes to making broth. No seasonings, herbs or spices in the broth since I don't know what future recipe it will be used in.

 

[Tim Horton]

I am more of a purist when it comes to making broth. No seasonings, herbs or spices in the broth since I don't know what future recipe it will be used in.

==
This was my thought on spice use.. Spice the dish before it gets to the table..
I know for instance, sage can get bitter during pressure canning, and I'm not sure about other things..

 

[Weedygarden]

The beef broth that I started yesterday and let simmer overnight made almost 2 gallons of broth. It's in the fridge now. I haven't removed the fat from the top yet. I'll be interested in seeing how gelatinous it is. I am planning on making French onion soup this week with some of it and will freeze the rest. I'll eat a couple bowls of the soup and will freeze the rest in meal sized portions. I think I'll freeze the broth flat in gallon zip bags.

 

[Weedygarden]

Going through soup recipes, I found @Kappy Dell's recipe for soup stock, similar to bone broth. Kappy hasn't been on since April 2018.

https://www.homesteadingforum.org/threads/soup-recipes.280/post-30066

 

[SoJer]

Wonderful, Thanks Lady Weedy.. My Son is Really into Bone Broth "+", ie:

..So Proudda that Kid.. 5-6 yrs ago, he was basically 'Pothead Shaggy' from Scooby Doo, but.. He's Really Matured / taken hold of Fatherhood / Homesteading (even just in his / my DIL's tiny little 'Suburban Yard' up in NorCal..) Super seriously.. and Successfully.

Anyhoo, I'll see if I can get the 'Recipe Proportions' for the above 'Wonder Elixir' from him, soon..

jd