How Many Times Can I Use Beef Bones to Make Bone Broth

Homemade os goop is a superfood.  Making your ain broth is one of the easiest, least expensive and most nutritious ways to heave your Real Nutrient intake.

Take y'all tried information technology?  The procedure might seem a bit intimidating at commencement, just once y'all become the hang of information technology information technology's actually non a large deal.

Read more about the start of my broth journeying here: Bootleg Craven Broth, What That "Costless Range" Label Really Means, and My Complicated Relationship with Sally Fallon.

I tin't even remember the concluding time I bought broth of any kind–I've always got bootleg goop in the freezer or a batch of goop cooking in the crock pot (or both!).

Once I got into the groove of producing a steady supply of homemade goop, I began to wonder if I could re-use the aforementioned bones to make multiple batches of broth.  I was hooked on the benefits of homemade goop, using it for then many things that we were running out of the stuff.

So I poked effectually on the cyberspace a fleck and discovered that others were in fact doing that very thing!

Now I routinely brand 3 batches of broth from each ready of basic–chicken or beef.  I apply the beginning and second batches for soup and the last batch to cook rice.

In the picture below, you can see the departure from the first batch (on the left) to the second (in the center) and third (on the right).  The third batch has less fatty on top, and is lighter in color.  But it'southward notwithstanding a peachy way to add extra nutrients to something you'd generally cook in water, like rice, beans, etc.

Here's my basic process, updated a scrap from my original Bootleg Chicken Broth.

Homemade Bone Goop (x3)

I usually start past cooking one or two chickens in the crock pot with this simple recipe.

Ingredients

• Chicken carcass (bones, skins, fat, etc. of at least one whole chicken) OR Beef bones (with fat, leftover meat, etc.)  NOTE: For maximum do good (and gelatin content), use bones from organic, pasture-raised animals.  I have never tried making broth from grocery store bones.  As well, chicken anxiety are a keen source of gelatin and other nutrients!  If possible, toss about iv feet into your broth pot.
• Apple Cider Vinegar
• Cold h2o
• Pocketbook of frozen carrots, celery & onions OR fresh equivalent
• Fresh parsley–I continue mine in the freezer
• Black peppercorns
• Unrefined sea salt

Tools

• Big crockpot–I use this one–OR stock pot
• Fine-mesh strainer
• Ladle
• Large basin or Pyrex measuring loving cup
• Jars or containers–I recycle glass jars for this.
• Wide-mouth funnel—I honey this funnel and use it often!

Instructions

1. (I start by cooking a whole chicken in the crockpotor steak or roast, etc.)
2. Place leftover basic, skin, fat and whatever little pieces of meat nevertheless on the basic in a big crockpot.  (Or large pot on the stove top.) Add chicken feet if possible.
3. Add virtually 2 TB ACV.
4. Encompass with cold water.
5. Permit bones, vinegar and h2o to rest at room temperature for near one hour.

   

6. Add vegetables.  (Celery, onion & carrots work well.  Yous can utilise fresh, if you've got it on hand.  Frozen bags ofmirepoix  are great in a compression.)

   

7. Cook 12-48 hours on low.  (If cooking on the stove top, the longer information technology cooks, the more it will reduce into more of a stock-like consistency).
8. I like to plow off the crock pot and remove the hat 30 minutes to an hour prior to when I'll really be straining the goop.
9. Skim the gunk off the top, and then let to cool.
10. While the goop is however hot, I add a handful of fresh parsley (from the freezer) and near v black peppercorns.  This is a good time to add unrefined sea salt, too.
    
11. When the broth is cooled, strain information technology into a large basin.  (I like to utilise my big 8-loving cup Pyrex measuring cup for this.)

    

    I balance the strainer over the Pyrex cup, which works perfectly.  Then ladle the goop through the strainer into the cup.  When the loving cup is full, I transfer the strainer to the crock pot and pour the strained goop into my jars.

    

Notation: If y'all happen to be making soup, you can strain the broth direct into the soup pot.  No storing necessary!  (Run into picture beneath: adding broth direct to the soup pot for White Chicken Chili.)

Adding broth from the crock pot to the soup pot

Storing / Freezing the Broth

Update: I finally wrote an entire post about freezing foods & liquids in glass jars. Here it is: How to Freeze Nutrient in Drinking glass Jars.

1. I like to mark my jars with C1, C2 and C3 for subsequent batches of chicken broth, and B1, B2 and B3 for beef goop.  I write directly on the glass with a Sharpie.
2. Fill jars with strained broth, and go along in the fridge for a few days, or in the freezer for much longer.  If yous freeze broth in glass jars, be certain to leave enough of head room at the top of each jar to allow for expansion in the freezer.
   

   

   2d batch of beef broth, ready for the freezer

3. (Apparently, purists volition cool the goop in the fridge and then skim the yellowish fat off the summit.  Yous tin do this, only it's not necessary.  The fat is actually adept for you, and volition cook back into the goop once it's reheated.  I recall the reason for skimming off the fat is to make a clearer, more culinary-grade broth.  I practice non skim off the fat).

Multiple Batches of Broth

For multiple batches of broth, simply repeat the process!  The bones and veggies get dorsum into the crock pot, along with vinegar and cold water.  I too add a new set of veggies for each new batch of broth.

Craven broth, fix for the freezer

Discarding the Basic

Feed the remains to your animals!

If you happen to have backyard chickens, like nosotros do, you can actually feed your "goop remains" to them.  Now that we have dogs again, they typically get kickoff dibs on the bones, and the rest goes to the chickens.

If you have no animals, goop remains can also exist composted.

Equally a last resort, you can toss the remains.  Use 2 plastic grocery sacks, placed one inside the other (double-bagged).  Rest the numberless on the counter, spreading the handles to create a nice, circular opening.  Then chop-chop insert the strainer full of cooked basic, etc. and dump.  Necktie up the handles into several knots, and identify in a trashcan far away like the basement or garage.

Thawing Goop

Again, more details at present provided in this mail: How to Freeze Nutrient in Drinking glass Jars.

To thaw the goop, I ordinarily go out the required number of jars earlier going to bed, leaving them on the counter until morn.  It does require a bit of planning ahead, but it's totally doable.  If I've forgotten to thaw broth overnight only think the side by side day with a few hours to spare, I position the frozen jars adjacent to a hot pot on the stovetop, or on top of the stovetop while the oven is on.

Favorite Soup Recipes

The final iv listed below are my favorites!

• Irish Soup
• Tomato plant Basil Soup
• Paleo Beef & Veggie Soup
• White Chicken Chili
• Chicken Tortilla Soup (pictured to a higher place)
• Paleo Beef & Sweet Potato Soup
• Sausage & Sugariness Murphy Soup

darnell-smithwithurch1995.blogspot.com

Source: https://rootsandboots.com/how-to-make-multiple-batches-of-broth-from-the-same-bones/

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