Making a Bone Broth Stock that is packed full of nutrients with a rich flavor this is a staple in my pantry and the base to many dishes like stews, soups and homemade sauces like gravy. This is also the first thing I grab when someone isn't feeling well. Because of its vitamins and nutrients warming up a small bowl will soothe a sore throat and help boost the immune system.
Ingredients
Bone Broth Stock
- 1 chicken carcass or 4 beef femur marrowbones
- 1 teaspoon coarse salt
- ½ teaspoon fresh ground black pepper
- 4 tablespoons oil of your choice
- 3 cups of mirepoix scraps
- 2 cloves of garlic optional
- 2 bay leaves optional
- handful of fresh parsley optional
- ½ handful of fresh thyme optional
- 4 springs of oregano optional
- 4 gallons of cold water adjust to the size of your pot.
Instructions
- Preheat oven or turn on electric roaster to 450 °F
- Place carcass or bones in a roasting pan. Sprinkle with salt and pepper. Roast bones for 30 minutes or until they are a deep brown color but not burnt or scorched. Watch them closely during this step.
- If using the oven to roast:Take roasting pan out of the oven when done. Turn the oven off. Add the bones to a large stock pot. Take 1/4 cup of warm water and scrape the bottom of the roasting pan to remove any baked-on drippings and scrape them into the stock pot.If using an electric roaster:When bones are brown, add 1/4 cup of warm water and scrape the bottom of the roasting pan to remove any baked-on drippings.
- Add your mirepoix, garlic, bay leaves, parsley, thyme, oregano, and lemon juice to the bones. Mix well to distribute evenly through the pot or electric roaster.
- Cover the contents of the stockpot or roasting pan with cold water. Turn your burner or electric roaster to medium heat and bring to a boil. Once boiling set a time for 5 minutes before reducing the heat and simmering. Simmer undisturbed for 12 hours minimum up to 36 hours. If you are using your stove top, DO NOT LEAVE IT UNATTENDED DURING THIS TIME. While simmering, feel free to skim off any foam and discard, but do not disturb the stock, this means no stirring.
- After the 12 hours of simmering, it's time to turn off your stove or electric roasting pan. Using a spotted spoon, scoop out as many bones as you can. Let the stock cool for an hour before you strain it.
- Once cooled but still warm strain your stock using a fine mesh strain lined with a cheese cloth. Strain your broth into another large pot or bowl. Repeat the straining process until you are satisfied with the stock appearance and there is little to no debris.
- Ladle the warm stock into glass jars to be pressure canned leaving 1 inch of headspace. If you are not pressure canning you can leave the jars in your fridge to use or ladle into containers or freezer bags to be frozen. Be sure to leave room for expansion when freezing.
- For pressure canning:Wipe the rim of each jar with a wash cloth dipped in white vinegar. Place the lid and ring on each jar to finger-tip tight. Add 1 inch of water to your pressure canner and place jars in the pressure canning pot and lock the lid.
- Turn stove top burner on high. Let the pressure canner vent for 10 minutes. Add the weight and continue to heat to 11 PSI for a dial gauge or 10 PSI for a weight. Process jars for 25 minutes. (Confirm PSI based on your altitude.)
- Once done pressure canning turn off burner and allow the pressure canner to return to zero before removing the weight. Let the pressure canner rest for a minimum of 1 hour before removing the lid.
Notes
The PSI is specific to your altitude; confirm with Google what yours is.
All herbs added are optional, and you can adjust to what you have on hand or your flavour preference.
Adjust the cold water to be added to the size of your pot - you might need more or less depending on the size you use.
Tried this recipe?Let us know how it was!
