I love when healthy things become trendy. Bone broth is not just delicious it is incredibly healing to your body. You can read more about benefits of bone broth here. I began making it 3 years ago with chicken feet and elk bones that I begged my husband to save from his hunt. It has become one of those recipes I make without measurements. I just throw a little of this and a bit of that in a pot and voila!
I have heard a few people say they didn’t like the taste after making it. My reaction is very similar to when people tell me they don’t drink coffee! If you don’t crave a big cup of broth on a cold day, then use the broth in soups, stews, mashed potatoes, pastas and gravies. Your recipes will taste so much better, I promise. Both my children love to drink bone broth as a meal- Mom Win!
The first recipe is for Chicken and the second recipe is for Elk/Beef/Venison
BONE-appetite!
[recipe title=”Homeacre Chicken Bone Broth” servings=”12+” time=”3-24 hours” difficulty=”medium”]
Ingredients
- 2+ pounds quality bones (preferably organic). Chicken feet and/or whole chicken carcass
- Splash Raw ACV -Apple Cider Vinegar
- 3 carrots*, roughly chopped
- 1 leak*, roughly chopped
- 4 cloves garlic*, crushed
- 1 onion*, quartered
- 1 TBSP sea salt
- 1 TBSP whole peppercorns
- 1 bay leaf*
- 1 bunch of fresh Parsley*.
- Optional: 1 sprig of fresh sage* or rosemary* (this gives a much stronger flavor)
*Organic ingredients are best!
Directions
Rinse chicken feet in cold water and remove any skin or shells on the talons that may have been left on. Put bones in a crock pot or pressure cooker. Add the ACV and a few cups of water. This helps draws the minerals out of the bones. You are supposed to let it sit for 30 minutes so I let them sit while I prep the rest of the ingredients. Add all remaining ingredients and fill your pot with water to right below the fill line.
Crock pot: Bring to boil then simmer for 24 hours stirring just a few times.
Instant Pot: Set your pot to Seal. Press Manual and add 120 minutes. Let the pressure release on its own.
When it’s all done, I strain it with a mesh strainer into a pot then pour it into several half-gallon mason jars. Let cool. You can scoop off the fat that solidifies on the top. Store in the fridge for up to 5 days.
Notes:
- I usually end up with 12-16 cups of bone broth
- You can reduce it down in a pot for space-saving storage in freezer
- I always freeze some into ice-cube trays and then put them in a gallon ziplock. Then I can pull some out when I just need a small amount
[/recipe]
[recipe title=”Homeacre Elk/Beef/Venison Bone Broth” servings=”12+” time=”3-48 hours” difficulty=”medium”]
Ingredients
- 2+ pounds quality bones preferably organic or wild. Joints & marrow bones work wonderful
- 1-2 TBSP Olive Oil*
- Splash Raw ACV -Apple Cider Vinegar
- 3 carrots*, roughly chopped
- 1 leak*, roughly chopped
- 4 cloves garlic*, crushed
- 1 onion*, quartered
- 1 TBSP sea salt
- 1 TBSP whole peppercorns
- 1 bay leaf*
- 1 bunch of fresh Parsley*.
- Optional: 1 sprig of fresh sage* or rosemary* (this gives a much stronger flavor)
*Organic ingredients are best!
Directions
Rinse bones in cool water. Pat dry with paper towel. Place bones on a cookie sheet. Brush the bones with olive oil and lightly season with S&P. Roast at 400* for 30 minutes. Put bones in a crock pot or pressure cooker. Add the ACV and a few cups of water. This helps draws the minerals out of the bones. You are supposed to let it sit for 30 minutes so I let them sit while I prep the rest of the ingredients. Add all remaining ingredients and fill your pot with water to right below the fill line.
Crock pot: Bring to boil then simmer for 48 hours stirring just a few times.
Instant Pot: Set your pot to Seal. Press Manual and add 160 minutes. Let the pressure release on its own.
When it’s all done, I strain it with a mesh strainer into a pot then pour it into several half-gallon mason jars. Let cool. You can scoop off the fat that solidifies on the top. Store in the fridge for up to 5 days.
Notes:
- I usually end up with 12-16 cups of bone broth
- My Elk Bones always have so much marrow still inside and meat on them I back in the Instant pot with water and any extra fresh ingredients I have from the list above. I Pressure cook it again for another 60 minutes. You can keep doing this until your bones are clean. I like to use these 2nd and 3rd rounds for cooking Quinoa or Pasta
- You can reduce it down in a pot for space-saving storage in freezer
- I always freeze some into ice-cube trays and then put them in a gallon ziplock. Then I can pull some out when I just need a small amount
[/recipe]
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Love this! Excited for your blog!!!
I’m going to make the chicken bone broth this week, thank you for sharing!!
Cool idea, I look forward to giving it a try! Congrats on launching your blog!