Make your Bone Broth jiggle!! Ive read several claims about the key to getting a truly gelatinous Bone Broth. After testing out many methods, Im happy to share what Ive come to believe *is* the key ~ BONES! Hence the name right? Chicken meat will make a lovely chicken broth, great for cooking with, but for a true bone broth - for healing the lining of the gut and breaking up mucous when youre sick - bone broth, made with lots (read LOTS) of bones is needed.. along with skin, cartilage and other remnants. I hate wasting food, especially when it comes from the life of an animal, so Im giddy whenever I get to use every last bit of the clean, healthy, pasture-raised, chicken we buy. - 2 gallon sized freezer bags full of chicken bones, skin, etc (if you can swing it, go with chicken feet, wings, and necks as those will be chock full of nutriment and all the right gelatin forming components) - 1 tablespoon apple cider vinegar (raw preferably) - 2 medium onions, roughly chopped - 4 carrots, peeled and roughly chopped - 4 stalks celery, roughly chopped - 1 head parsley - sea salt - filtered water Simply place all of your chicken things in a large *stock pot along with all of the veggies accept for the parsley, then poor in the vinegar, and add filtered water to reach apx 3/4 the way up the solid ingredients (top left image). Allow everything to sit for 30 minutes to an hour so the vinegar can unlock vital nutrients in the bone marrow. Bring to a boil over medium high heat and then keep at a low simmer for the first hour, skimming the scum every 15 minutes (top right image). Then reduce heat to barely a simmer. More like a still pond gurgle. (Upper/middle left video). Keep it at this slow gurgle for 24-36 hours. The upper/middle right image is after 18 hours, and as you can see the liquid has reduced by about two inches. Add more fresh filtered water to return to the original level, bring heat back up to a simmer, and then immediately back down to that gurgle once more. Repeating as needed to keep the liquid level you want. 15 minutes before you turn off the heat, stir in the whole bunch of parsley, to impart additional nutritional ions into the broth. Once finished, turn off the heat, and strain through a fine mesh strainer. I use a chinois to ensure a nice clear broth (left bottom/middle image). Stir in your sea salt to taste (right bottom/middle image), cover and let come completely to room temp before refrigerating over night. This allows the fat to rise to the top to be removed, condensation will form if the broth isnt cooled to room temp before chilling, preventing a clean separation from fat and liquid. Once chilled, skim the fat layer off the top (bottom left image) and then store in freezer safe containers. I like to use 8oz, 16oz, and 32oz containers for likely measurements desired (bottom right image.) How to you make your bone broth? Id love to hear from you!
Posted on: Wed, 22 Oct 2014 03:15:04 +0000