Stovetop Bone Broth
Bone broth truly has been around for centuries — every world cuisine has
their own version. Historically, bone broth was sometimes used as a
health tonic, a warm breakfast, a handy ingredient for family dinners,
or all of the above.
Prep Time 45 minutes
Cook Time 11 hours
Total Time 11 hours 45 minutes
Ingredients
- 10 bones (ruminant preferably)
- Roasting pan
- 8qt stock pot
- Fine strainer
- Lid for pot
- Jar
- Oven
Instructions
- Buy 5-10 bones (beef, chicken, turkey, etc.). Ask the butcher for the best bones for bone broth and have him cut those bones in half for you.
- Rinse off the bones and then heat your oven to 450°F. Once the oven is ready put the bones in for 30 minutes (use a roasting pan).
- Flip the bones and roast for another 15 minutes (roasting the bones like this strengthens the flavor).
- Put an 8-quart stock pot on your burner. Put the bones in the pot and add 12 cups of water or enough water to cover the bones by about an inch.
- Cover the pot with a fairly tight-fitting lid and bring the water to a low boil.
- Then turn the burner down to low and let it simmer. Move the lid a bit so it is slightly ajar. Occasionally skim foam or excess fat.
- Let it simmer for 8-12 hours.
- Once that time has passed strain the contents with a fine strainer.
- Set the broth aside, as well as the bones, so that they can cool.
- Put the broth into a glass jar and store it in the fridge. It will stay good for about 5 days. And if you freeze it - 6 months!
*Ideally, you buy a pressure cooker and use that instead, it's much more effective, tastier, faster, and easier.
