Batch cooked bone broth

Last week I shared a few Facebook live videos to kick off the new year! I talked about some easy ways to get you back into your kitchen and feeling your best this year. I love sharing batch-cooking content and answering all your healthy food questions. Knowing there are more of you in the kitchen cooking for yourselves and your families is what motivates me to keep sharing!

While all the videos were fun to film, there was one video that took the stage: How to Make Homemade Bone Broth. In case you missed it live or later in the week, you can watch it HERE.

I dished out why bone broth has been around for generations, what makes it so healing for us (especially for our guts this time of year -- thank you, collagen!), and how exactly you can make it. Since sharing the vid, lots of you have been asking more specific questions, or starting to make it at home and reached out for more detailed steps.

So I thought I’d share the FULL fool-proof batch cooked bone broth recipe here for easy reference. This broth will not only be delicious on its own, but will literally transform all of your recipes throughout the week. Translation: this is LIQUID GOLD. Here are your fool-proof steps to easy batch cooked bone broth:

Homemade Bone Broth
Servings: 6-12, depending on size of pot

  1. KNOW THY BUTCHER.
    • If all you have is a Whole Foods, that will do, but you want to seek out a high quality, sustainable butcher that stocks the case with happy animals.
    • Happy animals = animals roam freely throughout the farm, eat the diet that nature intends for them to eat (for cows, that means 100% grass for their entire lifespan), and are humanely killed.
    • Once you confirm the quality, buy any bones they have in stock, particularly joints and knuckles, as those have concentrated amounts of collagen.
    • Some butchers will keep bones bagged up in the freezer, but if you don't see any on display, just ask. Those perfectly healthy, fresh bones are often in the back fridge waiting to get tossed. Pat yourself on the back for helping reduce food waste in America!
  2. ALWAYS ROAST YOUR BONES. 
    • Roast bones on a rimmed baking sheet in a 400-425* oven for 45-60 min, flipping halfway.
    • Roast for slightly less time for chicken or turkey bones.
  3. START YOUR POT.
    • Add roasted bones to a slow cooker or large stock pot on the stove. Cover with filtered water to just barely cover the bones. Add 1 tbsp. apple cider vinegar (which will draw out the minerals from the bones).
    • Option to add any vegetable scraps (kale stems, onion peels, carrot shavings, etc.), which will make the broth taste rich and fancy.
    • Pro-tip: as you cook throughout the month, save all veggie scraps in a leftover produce bag and store in the freezer. They'll be ready to add in to your bone broth whenever you're ready to start a new batch.
  4. COOK LOW & SLOW.
    • If you’re using a slow-cooker, cover, set the temperature to low and the timer to 16-18 hours. You want to cook for AT LEAST 12 hours, and can cook up to 48 hours. I find 18-20 hours is a good middle ground to start checking for flavor. 
    • If you’re using a stock pot on the stove, cover and lower to the lowest flame possible. Check after about 90 minutes, as the pot should be simmering low; if not, adjust heat to bring it up to a gentle simmer. Cook for 16-18 hours, checking every few hours to make sure the liquid is gently simmering, adjusting heat as necessary.
    • Regardless of cooking method, you can use a slotted spoon throughout the cooking process to skim off any scum that rises to the top.
    • Once the bones are crumbling, that means all nutrients have been released into the broth and it’s done.
  5. WHEN IT'S DONE.
    • Use a colander set inside a larger bowl to separate bones/veggies from the stock. 
    • Discard bones and vegetable scraps.
    • Transfer the liquid to jars or heat-proof containers. This will last in the fridge up to 5 days, or in the freezer up to 4 months. I like to keep 1 container in the fridge at all times, and keep the rest in the freezer for future weeks.
    • Once refrigerated, you'll notice a gelatinous layer forms at the top. This is good! That gooey layer is simply the collagen (aka highly health-supportive protein matter) that was extracted from the healthy bones you cooked. This is the magic protein that will heal your gut. Don't fret; it will melt when reheated.
  6. WAYS TO USE IT.
    • This bone broth is un-seasoned. That means it’s a blank canvas for anything you choose to use it for. Make sure when you heat it up and start incorporating it into things, you taste as you go, adding salt and pepper to taste.
    • Some ideas to get you started:
      • Sipping - a hot mug is my go-to comfort drink any time of day
      • Sauces - dreaming of a creamy dairy-free mushroom sauce (should I create a recipe for you?!)
      • Purees - cauliflower mash never tasted so rich
      • Soups - hello, carrot ginger soup!
      • Stews - anything with chunks of meat and root vegetables, please
      • Braised vegetables - FYI: braised leafy greens are my jam

Now I want to hear from YOU. Have you ever made your own bone broth at home? Or do you plan on making some soon? How will you be using your new batch of homemade bone broth throughout the week? Tell me in the comments below!

Happy & healthy,
Michelle

Michelle KablerComment