I suggest making a generous batch of broth for Thanksgiving and then storing the extra in some freezer-safe jars so that you have it on-hand for any soup you want to make in the future. You can even enjoy it as-is. The bone broth keeps for about a week in the refrigerator and up to three months in the freezer.
This step is optional but will add extra flavor. Pre-heat the oven to 375°F. Place the bones on a pan and cook in the oven until brown. Drain the fat and then transfer the bones to your stockpot.
Since you are extracting the nutrients from the bones you want to be sure the animal was as healthy as possible. If using chicken or duck or turkey, you can also include the neck, feet and wings.
Fill your stockpot with one gallon of cold filtered water. Add the bones and all of the vegetables and herbs.
Turn the heat on and bring the water to just under a boil.
Lower the heat and simmer the stockpot for 4 – 24 hours. A low heat with a long cooking time is necessary to extract the gelatin and other nutrients from the bones.
While simmering discard any foam that rises to the top.
When you are done, remove the pot from the stove and strain the vegetables and bones with a strainer or cheesecloth so that only the broth remains.
Allow the broth to cool. If you store it in the refrigerator you should notice a layer of fat that will harden on the top. This layer protects the broth. You should only discard this layer when you are going to eat the broth.
Use within 3-5 days or freeze for up to 3 months in freezer-safe containers.
jchayt33 2017-11-19T04:35:12+00:00 November 17th, 2017|Uncategorized|