Chicken, turkey and beef stock is a household staple we use all the time. Also known as bone broth, this stock is incredibly easy to make – especially when you have a handful of leftover bones from a meal. It can be used as a base for soups, sauces and even as a cup on its own with a bit of salt and green onions (like a miso soup).
In addition to its versatility in cooking, bone broth has incredible health benefits. A cup of broth or stock can actually help to fight infections, such as the cold or flu, so mom wasn’t wrong after all when she insisted that we have chicken soup when we were sick. The difference is that homemade broth or stock is packed with nutrients such as gelatin, amino acids, glucosamine and collagen, unlike the cans of chicken soup in the grocery store.
Benefits of Bone Broth
- Heals the gut for those with digestive issues such as gluten allergies, autoimmune disorders, etc.
- Reduces joint pain
- Fights inflammation
- Helps to fight respiratory infection (great for colds and flu)
- Promotes healthy nails, hair and skin
- Promotes sleep and peacefulness
- Promotes bone growth and repair
Source: 10 Benefits of Bone Broth, Mind, Body, Green
How to Make Homemade Stock or Broth
Bone broth is very easy to make – especially in a crock pot. Just save vegetable scraps throughout the week and use them to flavor the broth. I find root vegetables to be best, but you can also use the vegetables I’ve suggested below as a base. You can also save bones and freeze them if you’re not ready to use them right away.
I suggest not adding salt when you make the stock. I prefer my stock without salt so I can use it as needed for whatever recipe I need that calls for bone broth or stock.
Glass Mason jars work great for refrigerator storage BUT not in the freezer. Mason jars will break and the last thing you need is glass shards in your freezer. Try freezer-safe glass storage containers instead.
- 1-2 lbs organic chicken/turkey or grass-fed beef, preferably with cartilage and feet (lamb and pork bones can also be used)
- 2-3 organic carrots, largely chopped
- 2 stalks organic celery, largely chopped
- 1 organic onion, largely chopped
- 1 organic Bay leaf
- Filtered water
- 1 tbsp raw unfiltered apple cider vinegar
- 1 tbsp organic whole peppercorns (optional)
- 2 cloves garlic (optional)
- Crock pot
- Measuring cup
- Measuring spoons (I love these – they’re magnetic so just stick to the stove top to use whenever you need it)
- Glass Mason jars
- Freezer-safe glass storage containers
- In a medium to large crockpot, add bones, carrots, celery and onion and fill with filtered water to the top of the pot.
- Add the vinegar to the pot, cover and cook on low for 24 hours.
- Turn off heat and strain broth through a cheesecloth or sieve.
- Store broth in glass Mason jars and refrigerate for up to 1 week or freeze to use at a later time. Can be kept in the freezer for several months.
Keep the bones (not the vegetables – toss them and use a new set of vegetable scraps) and make another batch of bone broth. Just repeat all steps in the directions. I find I can reuse chicken and turkey bones at least 2 times, while I can use beef bones about 3-4 times.
Makes about 3 pints per batch.
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