I am a member of a Facebook group called The Bone Broth Pot, and a another member, Kitt Kloepfer Kirkpatrick, shared this photo and recipe for bone broth. I reprint both with permission! I liked this photo as we approach Halloween! To get an overview on why we recommend bone broth, please read the Broth is Beautiful article by the Weston A. Price Foundation, as well as my review of the Nourishing Broth book, which includes tips!
Slow Cooked Spiced Chicken Broth
To make her broth, Kitt used a whole chicken caracas, as well as the chicken feet. Someone wondered if it is necessary to clip the toenails and I don’t, and clearly, neither does Kitt. She explained that while she doesn’t measure every item, these are the spices she includes and their approximate quantities: “You can see the green cardamom pods in the picture so about an eight to a fourth of a cup. About a tablespoon of whole cloves, 2 tablespoons of black peppercorns, 1 tablespoon fenugreek and whole coriander, 2 star anise pods, a 1/4 cup vinegar and about an inch long piece of turmeric.” Once she puts the carcass in, she tipsier crock pot off with water. See our cookware recommendations.
Slow Cooked Roasted Meaty Bone Broth
Jessica Crosman from our Nourished Children forum on Facebook shares: “Here’s my favorite way to make broth. Take a 9×13 glass dish and place meaty bones [chicken, beef, lamb, or any bones you’d enjoy], 2 carrots, 1 onion cut in half (leave skin on), 1 stalk of celery cut in half, and 1 bulb of garlic. Roast at 375°F for about 45 minutes, until the meat is browned nicely. Remove the pan from the oven and put a few ladlefulls of warm or hot water into the pan while it is still hot and deglaze the pan; scrape off the yummy brown bits from the pan with a wooden spoon. Pour the bones, veggies, and liquid into a crock pot, fill almost to the top with water, [add a tablespoon or 2 of some white wine or apple cider vinegar] add a tablespoon of unrefined sea salt, a few pepper corns, and two bay leaf and cook on low for 12-24 hours, depending on type of bones [less for chicken bones, more for beef]. Cool, strain the solids out, and use immediately, refrigerate for up to one week, or freeze for up to one year. Delicious!”