Bone Broth-beef or chicken

[Old Fashioned]

If you have another or better recipe, feel free to include it too.

I do my broths very similar. About the only real difference is that I add a couple of bay leaves to the beef.

Ingredients:

Bones for type of broth (I use saved backs & necks for chicken and some type of marrow bones for beef)
Chopped onion
Chopped celery ribs & leaves
Minced or pressed Garlic
salt & pepper to taste
water
ETA: glug of ACV

roast bones in the oven @ 400-450 degrees until nicely browned and sizzling (not cooked thru), about 10-20 minutes. Use a little of the fat to cook the vegetables on medium high heat in a stock pot, until tender. Add the bones & plenty of water to cover. Bring to a boil, reduce heat to low & let simmer atleast 6-8 hours. The longer it simmers, the better the broth. Check & stir occaisionally & add more water as neccessary making sure to simmer atleast an hour or more after adding water before using. Can also be done in a crockpot.

If you're able & have the time and want less fat, for an even richer broth let it cool & refridgerate overnight. Next morning, scoop out any solidified fat collected on the top and again bring to a boil, then simmer for several more hours.

Once the broth is as done as you like it & are ready to use....strain out the bones & 'exhausted' vegetables leaving only that wonderful broth. Then start your recipe with fresh vegetables & go from there

[House Sparrow]

I add a glug of ACV to my broth as it is cooking. It draws out the wonderful minerals from the bones and the bones tend to crumble when the broth is doen. I feed those bones to my dogs and the chickens. But I do make sure the bones are actually falling apart. I have at times eaten those bones myself accidentally, because they are so soft.
Instead of ACV I have also used wine vinegar. It is especially good for beef broth.

[Old Fashioned]

Thank you HS for reminding me of that ......I had read that on one of the other forums-to add ACV-and I had done it at that time...but the last several times I've made broth I had forgotten that ingredient.

[calendula]

I add chicken feet to my chicken broth when I have them. It really boosts the gelatin content and flavor.

[Old Fashioned]

Cal-yes, I've tried that too & the broth was great! I just couldn't get over all those feet floating around in my soup pot

[calendula]

Yeah, it can be a little unsettling! My family is usually pretty weirded out about it. I still make them eat it.

[Rhodie Ranch]

So with the cost of propane (which has dropped considerably from last year) I cannot afford to run my gas range over night to make bone broth. Plus I've never made it any which way.

FF mentioned a crock pot. I do have nice large one down in the storage under the garage. I can afford the electricity cus we're on solar. How would I make bone broth in it? On high for 12 hours or on low for 12 hours?

Sometimes I see chicken backs and necks as scrap in packages at the grocery store. Should I start with that?

[Farmfresh]

I do broth in my crockpot on low. I just keep it going until it looks "right". Sometimes I simmer for days.

I do the same thing to make tomato sauces that need to be thickened only for the tomato sauces I use a screen pan topper, usually sold for frying to stop splashes, so that the steam can escape.

[Old Fashioned]

Murph....I don't usually cook mine overnight either, I just don't trust it being left unattended in case of fire while we're sleeping. I start mine in the morning & let it simmer all day, then around supper time shut if off & let it cool. When I'm ready to go to bed I put the whole pot in the fridge and next morning pull it out, bring to a boil & simmer all the next day. That is especially good for the beef because the fat will float to the top & solidify so I can scrape it off in the morning. The chicken fat does the same, but is more 'soft' and I just spoon it off.
Do you have a woodstove or even a hot plate? A crock pot would work great also. I would start with a pot on the stove & bring it all to a boil, then put in the crockpot to simmer. Full recipe & instructions in the first post.
And a BIG yes on those backs & necks for chicken broth!!! Since I buy whole chickens & cut them up myself (cheaper that way & you get more parts), I save the necks, backs & sometimes the wing tips. When my freezer bag is full I pull them out for broth. Feet too if you can find them.
Go for it Murphy, you can do this!!

[Rhodie Ranch]

OF: I bought some femer bones today. About $5 worth and it was only 5 big round things. They will cook on high until I go to bed and then on low all night. I'll prob wake up worrying about it, but what the hey...I'm awake thinking about things anyway for a couple of hours every night anyway....