Homeacre bone broth

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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