So, have you heard all the hoopla about BONE BROTH? If not, go read those links. It's really just the hip new way of referring to something that homemakers have known about for an awfully long time: making stock. And it is so simple!
Here's how I do it in the slow cooker:
STEP 1) Save the bones from any meat you've recently eaten (chicken carcass, turkey carcass, beef bones from steak, etc). You can also ask for bones from your butcher, but it is recommended that you cook the bones before using them if they are raw. Some people will save bones in the fridge or freezer until they have enough to make broth. I'd say you'd want bones from about 5 pounds of meat, at least.
|Here is the broth above at the 18 hour|
mark. You can see the color is a nice
dark gold. The flavors have started
|The broth after 24 hours. |
The color hasn't darkened significantly,
but the carcass has broken down quite a
bit. Bones are still hard at this point,
but beginning to release their gelatin
making the broth quite unctuous.
|Bone broth at about 36 hours. |
Notice the color has gone from dark
golden to a rich brown. Bones are soft
and crumble when squeezed with your
fingers. It could be left it cook longer,
but I think this is a perfect point to
finish the broth.
|Final product! I wound up with|
about 3 qts of broth which
I divided into two gallon ziploc
bags to freeze.
Do you make bone broth regularly for your family?