Making Bone Broth – 5 Tips for Awesome Homemade Bone Broth
Making Bone Broth – 5 Tips for Awesome Homemade Bone Broth
Seemed daunting to me, between getting the bones, what kind of pot to use, what recipe to use — and on and on. If you want to make broth but don't know how to get started, or you'd like tips to make the best broth you can — you've come to the right place. Craig Fear of Fearless Eating is here to teach you about making great homemade bone broth and shares an easy chicken broth recipe so you can get started now.}
As a Nutritional Therapist that specializes in digestive health issues, I ask all of my clients to start making homemade bone broth.
The reactions I get are nothing short of well… entertaining.
“Bone what? Broth? Um, what’s that?”
“You want me to use actual BONES? Really?”
“Chicken feet? Are you SERIOUS?!”
“Can’t I just get it in stores?” (Hint: The answer is “no.”)
These are just some of the more common reactions.
As crazy as it might seem to those of you who’ve been making bone broth for many years, the fact is that most people are new to it and somewhat intimidated by it.
If you’re my age (41), or younger, it’s HIGHLY UNLIKELY your mother made real, homemade bone broths. Instead, she probably bought them in a store from a box; a can or God forbid, a bouillon cube.
Well, thanks to the real food movement, millions of people are finally getting it – store-bought broths are NOT real broths. They are full of chemicals (even the organic ones) that mimic the flavor of the real bone broth.
They’re also starting to understand that real homemade broth is a nutritional powerhouse, full of anti-inflammatory, gut healing and immune supporting nutrients.
And now, so many people want to learn to make broths the RIGHT way, like their grandmothers and great-grandmothers used to do.
It’s not complicated! But if you ’re new to making bone broth, it can be a little overwhelming when you first start. So I want to share five tips to help you overcome any hesitations and get you started with making bone broth at home.
5 Tips For Making Bone Broth
Tip #1: You don’t have to use feet.
Or gizzards. Or heads. Or tails. Or any parts that gross you out.
Sometimes we traditional food bloggers forget that not everyone is hardcore into conventional food and that not everyone is super psyched about using things like feet.
I don’t blame you.
BUT it’s good to use them!
You see all those animal parts that tend to make people cringe are rich in collagen. Collagen comes from the Greek word “kolla” which means “glue,” and it’s the substance that in many ways keeps us glued together. It’s made up of proteins that form the firm but pliable connective tissues in things like tendons, ligaments, cartilage, joints, skin, and our digestive tract.
You can see proof of a collagen-rich broth when it cools. It will gel and jiggle like homemade Jell-O.
This is a good thing! That gelling comes from gelatin, which merely is collagen that has been broken down during the simmering process. Gelatin has many health benefits, but in particular, it has been prized for centuries around the world for its ability to help ease gastrointestinal problems.
It’s one of the many reasons that historically, cultures used all parts of animals, not just bones when making broths.
But I get it. You might be grossed out by those things. No big deal.
Just start with a simple chicken broth from a whole raw chicken or a chicken carcass that you’ve roasted at home.
In time, when you get comfortable with a simple chicken broth, you can gravitate to adding in more collagen-rich parts.
Tip #2: 5 simple steps that begin with the letter S.
Memorize that, and in a short time, you won’t even need a recipe to make a broth. Just about every homemade bone broth follows that simple formula.
Use my simple chicken broth recipe as an example (you can see this after the final tip…….
Wondering about how to make bone broth? Here are 5 Tips for making amazing Homemade Bone Broth, including an Easy Chicken Broth Recipe.
Tip #3: Use a crockpot instead of the stovetop
For many, using a crockpot saves a lot of time. You might also be uncomfortable leaving your stove top on for long periods of time. I will also add that many in the broth-making community are raving about the use of an Instapot pressure cooker for making broth. I haven’t tried this yet, so I can’t comment on it from personal experience. One reason I prefer a stove top pressure cooker (Adrienne LOVES this stove top pressure cooker) is that I like to make HUGE batches of broth at once, something that can’t be done in a crockpot or pressure cooker.
But if you’re starting, you’ll want to start with smaller batches. In that case, a crockpot is perfectly fine. Throw the bones in the crockpot, fill it up with water, turn it to the “low” setting and let it go until you’re ready to strain it.
Most people skip step 1 and 2 when using a crockpot, and that’s OK. I get it. It’s the 21st century. Not everyone has time to soak the bones for an hour, skim it, and adjust the heat to get the perfect gentle simmer (which will often take some time to find the exact right setting on your stove top).
The only negative about using a crockpot is that you won’t be able to set the temperature to get the perfect gentle simmer which creates a beautiful, gelatinous broth. Most crockpots usually only have three settings – high, low and warm.
Usually both the high and low settings will boil liquids while the warm environment keeps it just below a simmer. That being said, I’ve had many people report to me that despite this, their broth gelled beautifully. Creating gelatinous broths can sometimes be a hit or miss.
Which leads me to tip #4…
Tip #4. Don’t be a perfectionist about it!
So many people get all crazy if you don't do it this way or that way.
You say bone stock; I say bone broth. For the most part the words “stock” and “broth” are used interchangeably. Some say a bone broth is cooked for less time than a bone stock and some say the complete opposite.
Other differences in opinion include how long to simmer broths for, whether or not to roast bones first and techniques for creating a gelatin-rich broth.
Listen, I don't care if you can only simmer your broth for one hour if that’s all the time you have.
I don't care if it doesn’t form gelatin.
I don't care if you don’t roast the bones first and I don't care if all you have are a few chicken bones.
Heck, I don’t even care if it doesn’t taste good! You can always flavor it after the fact with things like salt and pepper, soy sauce or fish sauce and other spices and herbs. Some folks prefer blander broths for this very reason.
And I certainly don't care if you call it a stock or a broth. Call it a “brew” or “stone soup” if you want! Just put what you got in a pot, simmer it for as long as you can… and good things happen.
It will be infinitely better than anything you can buy in a store.
Tip #5: Seeing how it’s done can be VERY helpful if you’re starting out
In meeting with clients through the years, I’ve realized that no matter how well I describe it in words, on a handout, or even in a book, video demos can be a lot more helpful.
And so I wanted to create a visual resource that was SUPER SIMPLE, all in one place, especially for homemade bone broth-making beginners.
In How to Make Bone Broth 101, I use:
– the 5-step formula above and in
– Five simple videos demonstrate how to make the
– Five most basic broths at home – chicken, beef, fish, pork and leftover bones broth.
The way your grandmother (or maybe great-grandmother!) used to do it.
Original Author: https://wholenewmom.com/recipes/homemade-bone-broth-chicken-broth-recipe/
CHECK OUT SOME OF OUR OTHER RESOURCES ABOUT BONE BROTH: