Bone Broth: Part 1

     On the farm, making bone broth is the equivalent of striking oil.  Broth is flavorful, thrifty, and extremely nutritious, and easy to make.

     Start with our Broth Kit.  It contains one chicken carcass, a few chicken necks, a few chicken feet, and a piece or two of chicken skin lined with fat.  




     Thaw the frozen stock pack overnight, place it in a stock pot, and cover the pieces with water.  Add a teaspoon of lemon juice, vinegar, or wine to the pot; the acid in any of these will help pull minerals out the bones.  In the picture you can see a very big pot with lots if pieces in it; we make large batches because the seven of us use it quickly.  Simmer the pot on low-medium heat for 6-8 hours and it will become broth.  
  



     Once the broth has cooled and the pot is no longer too hot to handle, pour the broth into quart jars (we use half gallon jars for our big batches) and store the jars of broth in the fridge for up to two weeks.  If you do not use it that quickly, pour it into 1 cup plastic containers and freeze it; it will keep indefinitely that way.  The broth will likely thicken as it chills, taking on a jelly-like consistency, and a layer of rich yellow fat will rise to the top; skim that off and save it.





     We will have Stock Packs (aka Broth Kits) with us on Saturday at the Foothills Farmer's Market.  Come get one, make some broth, and get some nutrition in you.

Next time, I will tell you about the many uses we have found for bone broth.

Anne Marie Greene  






            

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