How To Make More Bone Broth By Doing Less

Making bone broth doesn’t have to be a time-consuming process. You can make more broth by doing less! Here are a few tips to help you make the most of your bone broth:

  1. Use a slow cooker.

A slow cooker is an ideal tool for making bone broth because it allows the broth to simmer for hours, extracting all the nutrients from the bones. If you don’t have a slow cooker, you can also make bone broth on the stovetop by using a large pot and placing it over low heat.

  1. Don’t overcook the bones.

If you cook the bones for too long, they will start to break down and release their nutrients into the broth. This will make the broth cloudy and less flavorful. aim to cook the bones for 6-8 hours, or until they are soft.

  1. Use a variety of bones.

The nutrients in bone broth vary depending on the type of bones used. For the most nutritious broth, use a variety of bones, including beef, chicken, pork, lamb, and fish.

  1. Add aromatics.

Aromatics such as onion, garlic, and ginger add flavour and nutrients to bone broth. You can add them directly to the slow cooker or pot, or you can sauté them first in a bit of oil before adding the bones.

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  1. Use filtered water.

If you have a clean source of water from an underground spring or well, use it for making bone broth. If you use tap water, be sure to filter it first to remove any impurities and debris.

  1. Add apple cider vinegar during the last hour of cooking.

Adding apple cider vinegar will help release all the nutrients from the bones into your broth. This is especially important if you’re using cartilage-rich bones such as chicken feet and oxtails. Just add a tablespoon of apple cider vinegar during the last hour of cooking time.

  1. Strain, sprain, strain.

After bones have cooked for several hours, they will release their nutrients into the liquid, making it rich in gelatin and minerals. To ensure that none of this goodness goes to waste, be sure to strain your broth through a fine-mesh strainer or cheesecloth before storing it in the fridge or freezer.

Making bone broth doesn’t have to be a time-consuming process. By using a slow cooker and following these tips, you can make more broth by doing less! Thanks for reading.

  1. Store in the fridge or freezer.

Once your broth is cooked, strain it through a fine-mesh strainer or cheesecloth and store it in the fridge or freezer. The broth will keep in the fridge for up to 5 days, and in the freezer for up to 3 months. Enjoy!

  1.   Serve and enjoy!

Serve your bone broth by itself or add it to soups, stews, sauces, slow cooker meals, casseroles – the possibilities are endless! Once you have enjoyed your bone broth for a meal or two, feel free to package some up in mason jars so you can take it on the go. It will keep in the fridge for up to 5 days or in the freezer for up 3 months. 

  1.   Stick to the top 20% of ingredients.

If you want to make more bone broth by doing less, be sure to stick to the top 20% of ingredients and avoid the bottom 80%. This will help ensure that your broth turns out great every time!

If you navigate here and follow these tips when making bone broth, not only will you save yourself time but you’ll also use less energy cooking your broth over low heat for longer periods!