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Easy Bone Broth

You're going to be amazed making bone broth is so simple or frustrated you've never done it before.  There are many, many recipes available, but this one is simple, pure and nutritious.  

Not all bones are created equal - this recipe is for bones from the cattle, pigs, turkeys and chicken raised at Synergistic Acres, on pasture every day of their lives.  They are rotated daily, have access to free choice minerals and have a low stress life, all of which affect the overall quality of the product.  I'm biased, I know, but the proof is in the pudding, er...broth.

If you can put things in a pot, add water and wait, you are set to make your own broth!

Easy Bone Broth Recipe

Place Synergistic Acres bones in a stock pot.  Cover with cold water.  Add a splash of vinegar or apple cider vinegar (an acid to help leach out the minerals).  Let sit for an hour, then bring to an almost boil aka a rolling simmer.  Skim the surface if needed, reduce to low, let simmer for 48-72 hours.  This length is needed to fully extract the minerals.  Remove bones, transfer broth to jars and store in fridge.  After the broth is chilled, the flavors will be set and the gelatin in full effect.  Your broth will be thick and gelatinous, you will need a spoon to get it out of your jar!

you can use your homemade broth...

  • as a soup base
  • added to water when cooking rice, barley, noodles, quinoa, farro, etc
  • warmed, as a drink (flavor with herbs and salted if desired)
  • on your pet's food
  • to saute veggies
  • in a stew
  • for gravy, sauces or reductions
  • as the liquid when cooking in a slow cooker
The awesome thing about broth made from the bones at Synergistic Acres is that the broth gels amazingly!  I used to make broth from store-bought bones and even other small farm raised bones and never understood the 'gel' part that was described in recipes.  Well, now I totally get it as my broth is thick and gelatinous - which just means more benefits!

When you want to increase the depth of flavors, you can do one or two additional, easy steps.
1. roast the bones at 350 for about 30 minutes.  This will add a depth of flavor and richness of color to your broth.  This is especially useful for beef and pork bones.
2. toss in some peeled carrots or celery ends or a garlic head cut in half and let them simmer with your broth.  Strain them out when you jar the broth.  This will add nuances of flavors and some nutrients, too!

I hope you get to try your hand at making broth soon!

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