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One ingredient we use a lot in soups and other dishes is bone broth. I’ll be honest it used to scare me to make it. We use it in place of store-bought bouillon or stock. Why? No fillers, or preservatives. More real nutrients and its better for you. The good news is it is easy to make.
You will need bones, I like to keep species the same. A crock pot, or roster. Glass canning jars for storage. Below is an outline of the basic ingredients. You can change the flavor up by adding different vegetables or herbs. If you have some vegetables about to go bad, throw them in the pot with the bones!
4 pounds of bones (about 4 chicken carcass bones)
2T apple cider vinegar or 3T Braggs
3 Celery Stalks chopped
3 Carrots chopped
Sea salt and pepper
4 cloves garlic
2” knob of ginger
2 bay leaves
3 springs Thyme
3 springs parsley
Place all the ingredients in a crock pot or roaster. Add water until everything is covered. Simmer on low, about 200 degrees in a roaster, for 24-48 hours. Stir and skim the fat occasionally.
Remove the solids. Remove the bones from the vegetables and meat. Place the vegetables and meat in a food processor and blend until smooth. Add the blended food back to the broth and stir. This will make the broth very thick. If you want a thinner broth, do not add as much blended solids back.
You can also remove the bones and use an immersion blender to blend the remaining solids.
You can freeze the broth in freezer containers, leaving 2 inch head space, or can using the directions below.
Add the broth into sterilized pressure canning jars, leaving 1 inch head space.
Wipe the rims clean and place lids on. I like to use the reusable canning lids from Tattler.
Place hot jars into the pressure canner and fill with water until water is 2 inches above the jars.
Process jars at 11 pounds psi for 20 minutes for pints and 25 minutes for quarts.
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