When I think about all the changes we have made to our diets in the last couple of years, a few stand out as more important than others. Switching from highly processed soybean oil to more stable, less processed fats like coconut oil, butter and lard is on the short list. Also making homemade stock or bone broth has been a game changer for me.
In the beginning I said that I would never make my own stock. I really did!! I was so anxious about the inconvenience of making stock that I clung to my bouillon like Thing 2 to his favorite train. I had made stock before and the result was a weak broth that needed so much salt to taste good that I figured it was easier to keep a couple of cubes on hands. That was until I was introduced to the technique of making bone broth.
To make bone broth one must take bones and simmer them for hours with aromatics like onions, celery, carrots and black peppercorns. Chicken bone broth must be simmered for a minimum for 4 hours. Beef bones must be cooked for closer to 10 or 12 hours. The resulting liquid is a dark colored, cloudy, meaty, gelatin filled elixir. Bone broth is a far cry from all those half assed recipes that call you to cook a whole raw chicken in a pot of water for an hour. Quick broths tend to be clear and even slightly bitter tasting in my opinion. The reward for all those hours spent tending to the pot is a broth so thick with nutrition and protein that it is an excellent support to otherwise meatless meals.
I have made chicken bone broth many times now. And I have done so with everything from a leftover roast bird to raw backs and necks. But my favorite chicken part to use is chicken feet. Chicken feet produce hands down the most flavorful and gelatin rich of all chicken broths. I have finally found a source for feet that is local, pastured and organic. Pastured chickens generally cost around $8 per pound. But the feet are sold off at a slightly lower cost. And fortunately the farm from which I buy my feet will sell a whole bag of feet, so I don’t have to buy a $45 bird just to get two feet for stock! My feet are approximately $6 for one and one half pounds. And that makes about a gallon and a half of stock.
Properly made bone broth should gel when cooled overnight in the refrigerator. If you have followed all the directions here and your broth does not gel then it just has a little too much water in it. Chances are when you use it to make something, like soup, it will gel up nicely after you have cooked with it. When cooking with feet, I have been told that clipping off the nails is super important. However, I generally dump the feet in frozen with no additional prep. I figure they will boil for 6 or so hours and whatever buggies the nails would have would stand no chance. Also, be sure to commit the full time and boil the feet until they are really beginning to break up and fall apart on their own. If your feet still look like they did when you dropped them in, you are throwing away a lot of goodness. If the skin looks ragged and the joints are beginning to come apart, then you have reached the zone. Keep going, it takes at least 4 hours of stovetop simmering to get there and you can easily boil them longer than that. There is no sense in throwing away nourishment!
Bone broth is super easy. But that isn’t why you aren’t currently making it right? You don’t make broth because it takes too long or you aren’t home for long enough periods of time, right? That is certainly what I struggle with. So how does a busy mama work something as simple as bone broth into her already maxed out schedule? I have a couple of tricks to share that make it easier for me to keep this important foodstuff around the house.
1) Save your vegetable scraps in a plastic bag in the freezer. Bone broth requires aromatic vegetables be boiled with the bones. But who wants to take great fresh {expensive} veggies, just boil them and finally throw them away? Now I freeze my scraps. When I chop a carrot, the nibs and ends go into my freezer bag instead of the garbage. Same with celery and onion ends. You can even throw onion papers in there. You will end up straining it out so there is nothing wrong with the papers! My freezer bag is where I throw all of the uneaten carrot sticks that come home from Thing 1’s lunch box! I generally save celery, carrots, onions or celery root. More good things to save would be ginger, garlic or garli scapes, leek trimmings, scallions or lemons that you have squeezed. They will of course flavor the broth.
2) Break up your time. Often I am busy or away from the house during the day, even on weekends. So I will start a pot of stock at 6pm and let it boil until 9pm. Before I go to bed I will stick the whole pot in the fridge. The next night I will repeat until the stock has boiled enough. When it comes to stock I am not concerned about the heating and cooling rules that apply to uncooked meats or leftovers. Stock is a food that is boiled at a high temperature for a long period of time. In the cooking phase I don’t worry much about it, and it helps my schedule to where I can make stock on a weeknight!
3) Freeze stock in smaller portions. At the end of the process I will freeze the stock into smaller 2 and 4 cup containers for longer storage. That way I don’t end up thawing and refreezing great blocks of stock. And then I can bring out exactly how much I need, a 2 cup portion for making gravy or rice or a 4 cup portion for making soup. Soup only takes 20-30 minutes with previously prepared broths, yet they taste like they have been cooking for hours! I will use 1 ½ to 2 gallons of water to boil 1 ½ pounds of chicken feet. That yields enough stock for my family for 3 to 4 weeks.
4) Put your crock pot to good use! I do think the stovetop is best. The heat is higher and so the stock bubbles. The bubbles agitate the bones and veggies making them break up and enrich the broth. BUT…I have made great bone broths in the crock pot when I don’t have enough time for a stove top job. I have even started a batch of broth at 9pm and had it cook until 5 or 6am. Then it is waiting for you when you wake up!! I don’t get as gelatin-y of a broth with the crock pot, but finishing it on the stove top might be an answer to that.
Using the above tricks I have managed to keep bone broths regularly on hand and the junk filled cubes out of the house! Considering the extreme cost of ethically raised meats, bone broth is a wonderfully nourishing addition to your diet. Plus the taste is so rich that I can always count on Thing 1 eating whatever veggies that I boil in them. When he takes a hot thermos full of veggie soup to school I always know that he is getting a healthy and nutritious lunch. I am truly thankful that he likes soup as much as he does.
If you are a stressed out lady {or fella} with too many obligations and not enough time to nourish yourself, consider making time to make bone broth. Using the tricks I mention will help to fit the task into your crazy schedule, and the nourishment will support your health!
Enjoy!
This post is shared with Traditional Tuesdays and Real Food Wednesdays and Simple Lives Thursdays and Fight Back Fridays
Then I parked it, bones and fat and all, in the fridge in a slightly smaller pot. I thought about putting it in the crock pot overnight so I could wake up to completely simmered stock. But I started getting concerned that it would dry up and I would sleep right through it and it w. I am not so down with fire hazards.
The next morning (Day 2) I was up around 6:30am and I took the whole pot out of the fridge and put it on to boil. It looked like broth (Duh). The Nourishing Traditions recipe says to boil beef bones for no less than 12 hours, which I thought sounded like excessive, I am always looking for shortcuts. But even after simmering for more than 5 hours the night before, the broth was still just broth, loose like water, not gelatinous like I knew I was looking for. So I put it on the stove and simmered it until 2:30pm, or about 8 more hours. I was over it at that point and took it off. I strained it first with a colander, and secondly with a finer strainer. I had about 2 quarts of stock at that point. So I poured it into my 3 quart saucepan and put it back in the fridge over night.
I put the tray into the fridge and when It was cool I placed it in the freezer. When it was frozen I tried to remove the cubes from the tray and they were totally stuck. The syrup is so concentrated that it was springy even when frozen. I had to run the bottom of the tray under hot water and then use a fork to pry the cubes out. 
Now I plan on taking one cube out at a time when I need to make whatever it is that I add bouillon. I figure if I am making soup I can just throw the cubes into the pot. But if I am making gravy and I need to add a liquid to hot fat and flour rather, than an ice cube, I can just defrost it in the microwave in a coffee cup. I think this bit of work will pay off in the form of quick and super flavorful meals during the week. I can't wait to use some!