Whoo, first post…well, my first post at least. I wanted to start out with sharing a recipe that turned out a lot better than I thought it would. The recipe is for Bone Broth, you can find a good recipe for Bone Broth on just about any cooking website if you search for it, but here is how I made mine, and the story behind why I made it. (The entire recipe can be found at the bottom of the page if you want to skip all the reading–honestly, that’s what I normally do, so I get you boo).
Let me start this with how I even got into making Bone Broth. At the beginning of her cancer treatments Holly was having a rough time with nausea and keeping food down, so the doctor told her that she should try drinking broths and having a more mellow diet. When I asked her how that was going her response was, “The broth tastes like the water they washed a dirty chicken in.”
I knew immediately that I would not want to drink dirty chicken water, and that she needed something that would taste better and make her want to eat a little bit, so I started researching broth. Let me tell you, it is overwhelming. I came across, chicken broth, beef broth, veggie broth, turmeric broth, the broth of a carrot preserved for 10 years and then juiced–ok that one doesn’t exist–I think–but you get the idea. I finally decided to try Bone Broth in my slow cooker because it seemed like the most doable for me.
Here is what you need to make the broth (keep in mind the simplified version of this is at the bottom):
- A crock pot: I recommend a large one because I have a smaller one and it didn’t make as much as I would have liked.
- Carrots: I used baby carrots and put in a couple handfuls for taste. Regular carrots work fine, but make sure that you peel them before putting them into the pot.
- Celery: I used two stalks chopped up.
- 3-4 lbs of Beef Bones: I found mine at Fry’s Marketplace–our local grocery store–in a bag that was already weighed out. I ended up using about 3.5 pounds.
- Apple Cider Vinegar: 2 tablespoons should be fine
- Garlic Gloves: 3-4 work great (you don’t want the garlic to be overpowering).
- 1 Bay Leaf
- Water: It should go without saying that filtered water is the best option for this.
- 1 teaspoon of salt.
Before I start explaining this recipe, please be aware that it takes about a full day to make this Bone Broth, it is worth it, but do be prepared for this recipe to take you a full day to complete.
Step by Steps:
- Cut up and combine all your ingredients, except for the salt, into your crockpot. Pour in your water until it covers all your ingredients and then add your salt. You are then going to turn your crock-pot on low and let it cook for 10 hours. (Remember, full day of work).
- After the 10 hours is over, go and strain your broth using either a strainer or a cheese cloth into a bowl, or bowls that can be placed in the fridge.
- Some tips
- First of all, I was unaware of just how slippery the area where my Bone Broth was cooking would become, so look out for that. For whatever reason, when my broth was done cooking, the counter and floor where the crock pot had been sitting were slick. Some soap and water cleaned it up, but not before I almost slipped and fell in the kitchen.
- Do not put your broth into a metal bowl. I was a dumb dumb and did this and then nearly burned my hands off. Your broth is hot, and a plastic or ceramic bowl or tupperware is probably your best option.\
- Some tips
- Place your broth into the fridge for 7-8 hours or until it is chilled and has a layer of white fat on the top of it.
- Use a spoon and remove the fat layer from the top of your broth.
- Place your broth into whatever container you plan to keep it in. I used mason jars as they could be easily kept in the freezer and then defrosted and heated up when Holly was ready to eat them. When you serve it, I do recommend heating it up a little bit, it seems to taste better that way. In the fridge you can keep the broth for about a week, but it keeps for up to 4 months in the freezer.
Overall the broth was a hit, Holly loved it, and it didn’t taste like chicken bath water, Huzzah! I hope you guys have as much success as I did with this recipe and that it helps some of those sensitive tummies out there!
3 Peeled Carrots
2 Stalks of Celery
3-4 lbs of Beef Bones
2 tablespoons of Apple Cider Vinegar
3-4 garlic cloves
1 Bay Leaf
1 teaspoon of salt
- Cut up and combine all ingredients except salt and water into your crockpot.
Add water until it completely covers all ingredients in the crockpot, and then season with salt.
- Cook on low for 10 hours.
- Strain finished broth through a strainer or cheesecloth into a plastic or ceramic bowl that is suitable for the fridge.
- Refrigerate for 8 hours or until broth is cool and there is a layer of fat on top.
- Remove fat with a spoon and place broth into storable jars or Tupperware.
- Serve warm.
- Broth will keep for 1 week in fridge or 4 months in the freezer