Bone Broth
You can buy bones from your market or butcher. If buying from
a butcher have him split the bones. Place bones in very large
soup stock pot. Cover to 3/4 of pot with water and add one quartered onion. (all
you need to do to this onion is wash in no need to peel, just quarter)
cover with tight lid bring to boil. reduce to low and simmer bones for 12
hours.
You can cook over night, pull out bones and onion and spice to your liking.
The 12 hours will reduce the broth. I will take this broth now and place
in
Dutch oven with a pot roast (or any meat of choice) and simmer that roast for
2-3 hours till it falls apart. Once it starts to fall apart I will put veggies
in my favorite is onions 3-4 or sometimes I use broccoli, kale, spinach, collard
greens. You add your veggie last hour or 30 min. depending on what your using.
What your making is a meal rich in minerals and fats and proteins. very nourishing. any left over broth can be frozen and used with another pot roast or stew meat or for stroganoff.
I do the same thing with chickens.
but
Place 2 chickens in your pot bring to a boil and turn to simmer for 2 hours. (for chicken soup I put three carrots one onion and three celery in the broth, this is then left in for the 12 hours then thrown out when done) after two hours remove chicken and let cool on cookie sheet. When you pull out of pot the chicken should be falling apart. When cool remove all meat from bones and place meat in air tight container in fridge. now take everything that wasn't meat, skin, bones, sinew, gristle and place back in stock pot and bring to boil. turn low and simmer all night. Simmer for 12 hours. Strain everything out of broth and throw bones out. This has no value now because every thing has been cooked out and is in the broth.
I have a large plastic container that I place in sink, I place a large (pot size) strainer over it and strain the broth through the strainer. Then place back in pot to make the actual soup. I got stock pot, strainer, and large plastic container at Smart and Final. Any cooking store should have these items. I've included on bottom of this page a picture of a strainer similar to mine. It's easist to strain when you have a strain a little smaller then your stock pot.
Now you have a rich nutritional broth. I put my veggies in till
cooked and then put your chicken meat back in.
The joy of cooking is an excellent book for anyone who doesn't really know
how to cook. Especially meats and soups.
It's important to have a large stock pot so that you can place enough water
in it to cook overnight and not go dry. In the morning there will be less
water in pot. The better the pot the less evaporation will take place. Every
pot is different so you'll have to figure out how full to make yours. I do
use bottled water to make my soups.
Good Luck and Good Health
