Bone broth recipe please?

[Dalesgirl16]

Does anyone know how to make a nourishing bone broth? I have a slow cooker. I have only ever bought bags if it from Ocado but want to make some for my sick old dad. Thank you.

Ingredients

Serves 3–4 litres depending on your pan size
2–3 kg beef bones, chicken carcasses, lamb bones
2 handfuls of any onions, leeks, carrots or celery ends
1 tbsp black peppercorns
A few dried bay leaves

1. Place the bones and any additional ingredients into a large stainless steel cooking pot and cover with cold water. The water level should cover the bones by 5 cm whilst still leaving room at the top of the pan.

1. Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. The longer the bones simmer, the more nutrients are released. We like to boil the chicken carcass for up to 12 hours until the bones begin to crumble and keep beef bones going for 24 hours until they look as if they were washed up on a beach.

1. Fresh chicken carcasses from the butcher usually have a fair amount of meat on them. We tend to poach the carcasses for 20 minutes, then pull off the meat (and save it for another meal like a chicken salad or chicken pho) before returning the carcasses to the pot and continuing to simmer to make broth.

1. Strain the liquid, using a fine mesh strainer for poultry. Use immediately or leave to cool before storing (preferably in glass/ceramic rather than plastic). Bone broth will keep in the fridge for several days or up to a week if you leave it undisturbed, as a layer of fat will form on the surface and keep it sealed from the air.

Notes:

You can also make Bone Broth using a slow-cooker. Just turn to high and cook for 12 hours or more.

Broth will happily keep in the fridge for up to a week. Divide your batch between 2 containers. This will allow you to use up one jar over the first few days while the second forms a fat layer which will keep it good for the second half of the week.

Bone broth is just what the Americans call stock - also freezes well.

“Bone broth” gives me rage. Those annoying Helmsley twins and their ‘nourishing’ bone broth. It’s STOCK STOCK STOCK AND ALL FOOD IS NOURISHING ARGHHHHH

Thanks for the recipe and well, I didn't think of it as just stock. My father is very ill and when he gets out of hospital one of his first recommended foods is bone broth. So I just searched for help with that.

@dalesgirl16 really sorry to hear about your father

I hope he is making progress OP. It's a way of getting some calories and water into his system which he can manage.

Sorry to read about your father. My mother used to make a chicken soup, starting with stock in the way others have described. To turn stock into soup, add a small amount of vegetables, a stick of celery and a carrot both finely chopped and a tablespoon of rice . Simmer til the rice is cooked, then serve in a bowl or large mug with lots of liquid, just a small amount of the rice/veg in the bottom. Scatter chopped parsley on top.

We call i 'magic soup' or 'love in a mug'. Just thinking about it makes me feel better. For a change, use barley rather than rice.

p.s. i think reference to 'bone broth' comes about, to distinguish the real thing from a teaspoon of powder in water

Thanks very much to those who posted with advice.