This deeply nourishing and delicious broth has recently become quite popular, even though the concept has been around since ancient times. When we first started making bone broth for our family, the many recipes, variations, and suggestions seemed overwhelming. After several rounds of trial and error, we landed on the simple, satisfying method described here. We’ll also explore other options that can help you find a broth you love. You can use this broth in place of water in many of the recipes in this book.
Step 1: Choose the bones.
For rich broth with a thick texture, choose 2 to 5 pounds of bones, including a variety of marrow bones and especially joints like knuckle and neck bones, as they contribute extra collagen to the broth. (If you don’t have joint bones, adding chicken feet to any broth will provide extra collagen.) The bones should have very little meat on them. Bones will vary in weight depending on the type you are using. Chicken bones, for example, will be lighter and require fewer pounds than beef bones. Buying bones from your grocer or butcher is usually inexpensive, or you can save leftover bones from home-cooked meals and freeze them in a freezer-safe zip-top bag until you have enough for making broth.
Step 2: Clean the bones and decide on a cooking method.
Wash the bones, making sure to wash your hands well between handling. Avoid cross-contaminating kitchen surfaces with raw meat. Go through the following list to decide how you will prep and cook your broth based on the result that you want.
To Roast or Not to Roast?
Roasting the bones will create a more flavorful broth, but some people prefer simplifying the recipe by skipping this step. Try it both ways. You may find that you like roasting a certain type of bones or using another type unroasted. If you use the roasting method, avoid overcooking, as charred meat contains compounds—including heterocyclic amines and polycyclic aromatic hydrocarbons—reported to be carcinogenic.
To Boil or Not to Boil?
Boiling will create a slightly faster but more cloudy broth with a less consistently subtle flavor; therefore, many recipes recommend gentle simmering, without letting the broth come to a full boil, for 24 to 48 hours. We find that pressure cooking makes an even quicker, convenient alternative, if you don’t mind some cloudiness and a little more flavor. However, if you want a subtly flavored, clear broth, then choose the simmer method.
To Skim or Not to Skim?
When bringing the water to a simmer or a boil, a layer of foam may form on the surface. There is some debate as to the contents and impurities comprising the foam. If you want a clearer stock with a subtler flavor, skim off the foam.
Step 3: Consider adding herbs, vegetables, and seasonings if desired.
Depending on your preference for the final product, you may choose to add a few herbs or other ingredients. We prefer to keep it simple—most often the bones are sufficient, but if you are using this as a base for soup, a few large stalks of celery, a whole onion, and whole sprigs of parsley create a nice broth. Strain the broth and discard the vegetables or other solid additions when the broth is finished.
Other additions include:
Vinegar: Adding 1 to 2 tablespoons vinegar is an optional way to help extract minerals from the bones. However, the bones will break down even without the vinegar. Adding vinegar produces a more intense aroma in your home as the broth simmers.
Aromatic Herbs: For more flavor, you could add 1 or 2 bay leaves, a few whole garlic cloves, several sprigs of parsley or other fresh herbs, ½ to 1 teaspoon dried herbs, or whole black peppercorns.
Vegetables: Including vegetables can complicate a broth and cause the texture to become too thick, hard to strain, and/or less versatile in other recipes. You may also lose some of the delicious broth in the vegetable matter that remains after straining. If you do add vegetables, choose only large chunks of onion, leek, or celery and stay away from other root or cruciferous vegetables. Remember, you can always add these ingredients to the finished broth to make a vegetable soup.
Salt: Adding salt during cooking may limit your options for using the broth in other recipes. Taste the finished broth and season as needed.
Step 1: Roast the bones (optional) and place the bones in a pot.
Preheat the oven to 400°F. Place the bones in a single layer in a roasting pan. Roast for about 30 minutes, or until the bones are well browned but not at all burned. Transfer the bones to a large stockpot, slow cooker, or pressure cooker. Add a bit of water to the roasting pan and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Add the contents of the roasting pan to the stockpot.
Step 2: Add other optional ingredients and water.
If using vegetables, herbs, or seasonings, add them to the pot. Add water to cover the bones and vegetables, if using, by at least one inch.
Simmer Method: Bring broth to a simmer over medium heat without letting the broth come to a boil. Reduce the heat to low, cover, and gently simmer for 24 to 48 hours, or until the bones crumble when crushed with light pressure. (Note, however, that some larger bones will not crumble even after having been fully cooked.) Chicken and turkey bones usually require 24 to 36 hours; larger bones like beef or lamb will require 48 hours or possibly more. Skimming any foam that accumulates on top will keep the foam from forming an insulating layer, facilitating a lower-temperature simmer.
Pressure Cooker: Bring the broth to a boil. Skim off the foam, if desired. Cover and bring to pressure. Pressure cook on high for 1½ to 2 hours for chicken or turkey; 2 to 3 hours for larger bones. Allow the pressure to release naturally.
Combination: Although pressure cooking is fast, simmering helps condense the broth. For a nice compromise with larger bones, pressure cook for 1 hour, then simmer for 24 hours.
Step 4: Strain the broth.
Strain the broth through a fine-mesh colander set over a clean pot or large bowl. Pick through and reserve any meat from the bones; discard the bones and any vegetables and/or herbs like bay leaves. The meat can be returned to the broth or used in soups and other recipes.
Step 5: Store the broth.
Refrigerator: Pour the hot broth, including the fat, immediately into glass canning jars. Place the lids on the jars and refrigerate, allowing the fat to form a protective top layer. Storing broth in this manner, an ancient technique, remains the easiest way to preserve freshness—the hot broth sterilizes the jar; the fat layer keeps moisture in and bacteria out. The broth under the fat layer will keep in the refrigerator for a month or more. Once you break the fat layer, use the broth within a few days.
Freezer: Let the broth cool, skim off the fat to use in other recipes, and pour the broth into a freezer-safe zip-top bag or in ice cube trays to freeze small portions. Once they are frozen, place the broth cubes into a freezer-safe zip-top bag and store in the freezer. It will keep for up to 6 months.
Step 6: Season the broth to use in your recipes.
You may not immediately know which recipes you’ll be using the broth in, so it’s best not to season it until ready to use. Taste the broth and season with salt, pepper, and/or herbs to taste. Use the broth in any of your favorite recipes or drink a simple cup of broth directly.
For coffee shakes, it is nice to have a cold, concentrated brew that can be made ahead but doesn’t get stale and bitter-tasting when stored. Our answer is DIY. Remember that this cold-brewed coffee is concentrated, with more caffeine per cup than your regular coffee or espresso. Either dilute it 50:50 with water, add cream to taste, or use it in a Creamy Vanilla Coffee Shake (here).
• 4 cups water
• ¼ pound coffee beans, coarsely ground (about 1½ cups whole beans or 1¼ cups ground)
Place the water and ground coffee in a large jar. Cover and steep in the refrigerator for 24 hours. Strain the coffee concentrate through a fine-mesh sieve lined with a coffee filter and discard the grounds (or let them dry and save them for your coffee scrub spa treatment; see here).
Transfer to a clean jar. Store the coffee concentrate in the refrigerator for up to 2 weeks, although the flavor is best within the first week. To serve as iced coffee, dilute the concentrate 50:50 with water or add cream to taste and pour over ice. Use the undiluted concentrate in your favorite recipes that call for coffee.
Tip: Experiment with different types of coffee, water temperatures, and steeping times to create your favorite concentrate. For a faster brew, start with warm water and steep for 8 to 10 hours on the counter, then store in the refrigerator.
With recent research findings on the importance of the “gut microbiome” (the microbes living in our digestive tract), probiotics have been restored to their rightful place in a healthful diet. However, commercial preparations of these “good bacteria” can also come with an expensive price tag. What did our ancestors do before those little refrigerated probiotic capsules? They fermented their foods. Virtually all traditional cultures—around the world and throughout history—have relied on fermented foods to aid digestion and promote overall health. Fermentation was also revered for its ability to preserve foods that could be scarce through the winter and improve nutritional value. Fortunately, this lost art is making a comeback.
The basic concept of pickling is that, under the right condition (typically with salt), the growth of mold and other harmful microorganisms can be inhibited until probiotic bacteria produce enough lactic acid to act as an effective preservative. In the process, wonderful tastes and healthful nutrients are created.
Refer to any of a number of recent popular books on the topic (such as Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz) for additional guidance and safety measures on fermentation.
Enjoy a tablespoon or two of pickles or other fermented foods with every meal. Your entire digestive tract (including your taste buds) will thank you. Here are a few guidelines and recipes to get you started.