How I Use Bones In Recipes!

I rarely  throw out bones without making broth with them. 

•  Ham bones get used to make delicious broth that I cook beans in.
• Chicken carcases from roasted chicken get made into nutritious chicken broth.
• Bones from de-boned chicken thighs or breasts get boiled.
• The day after Thanksgiving, the turkey carcase and neck gets boiled and the broth becomes turkey noodle soup.

• If I find a marked down beef soup bone I boil it and make French onion soup with the broth. 

 
Broth made from animal bones is very healthy for you and full of minerals and vitamins when prepared properly and especially when made from the bones of grass fed, organically raised animals.

I am not going to go into detail writing the benefits of good bone broth in this post. There are really good explanations from naturally minded doctors, though, and I would recommend reading THIS article from Dr. Axe's web site. HERE is a quick article on Dr. Mercola's web site, and
HERE is a very weighty article from the Weston Price Organization.

These articles talk about the fact that parts of animals which can not be consumed, like, bones, marrow, cartilage, and ligaments, are full of nutrients, including, collagen and gelatin proteins, amino acids, and more.

Besides all of the health benefits that come from eating bone broths, they are full of flavor and really enhance the recipes that they are added to.

You know how yummy, dehydrated chicken and beef bullion  powders are? That is how much flavor your broth made from boiled bones should be. 

 This how I make chicken broth:

1 chicken carcase
1 onion
1 carrot
1 celery stalk
4-5 cloves of garlic
Your choice of herbs - I used fresh sage
A splash of vinegar
1 quart+ filtered water

 

Corsely chop the vegetables. Leaving the skin on the onion will give the finished broth a rich, dark color. 

Place the bones and vegetables in to a large pot; cover with water and pour in a splash of vinegar. The vinegar with help to draw the minerals out of the bones. Bring to a boil over high heat. Turn heat down and simmer for 3-6 hours, adding water, as need, to keep covered. The goal is to cook ALL of the flavor out of the vegetables and bones/meat. 

 Strain the bones and vegetables from the broth. Pick any remaining meat off the bones and use in the dish that you make with the broth.

I used this batch of broth to cook some beans and rice.

Broth can easily be frozen and used at a later date.