I rarely get sick, but when I do, I have a cookbook manuscript with my final edits due at the end of the week. True. Story. I knew this cold was coming. Sure, I tried to dodge it, I made sure that my daughter covered her cough, washed my hands fifty times a day and ate lots of healthy foods high in Vitamin C. I even used my elbows to open doors – have you ever done this at Starbucks? Guaranteed you’re getting some weird looks.
Then my son got the cold as well.
My body apparently just threw up its hands and said to me “Listen. You’ve been on the road for five weeks, successfully battling off every virus known to man at Disney World and on a cruise ship. Did I mention gas station pumps and debit machines? It’s time to give in. Here’s your yearly winter cold.”
Bah.
That means it’s time for some good old-fashioned bone broth. Bone broth was a hot commodity last year, with its health benefits being touted from here to kingdom come. It’s also a Paleo diet staple which in all honesty may be the reason that people don’t really think about bone broth. Good foods get lost when they are attached to certain types of diets and I really think that bone broth got lost in the Paleo craze last year. It has been a mainstream food for prairie folks for decades here in Canada. We ain’t discovering anything new here, folks, just a nice return to healthy, homemade basics.
It’s very basic : animal bones and your choice of vegetable flavouring. The world is your oyster when it comes to choices. I’m just going to teach you all How to Make Crockpot Bone Broth. It’s truly SO easy!
Making beef bone broth might sound the same as making a nice beef soup base, but the intentions with a bone brother are different. We aren’t just looking for flavour, we are looking to leech every single bit of healthy goodness out of the bones. Pass by any recipes that tell you to cook it for 8 hours or simply overnight, that’s a beef broth, which is good in its own way of course.
You take some beef or chicken bones, throw in some carrots, onion, celery and garlic for some extra flavour, then roast them in the oven for a good half an hour. Throw them and around 12 cups of water into a crockpot and let it simmer for a good two days. Yes, two days.
Bone broth needs a solid 24 or more hours to reach the point where the bones almost crumble in your hands. That’s when the bone broth is done. During this time, the cooking process breaks the bones down and releases all of the available nutrients and minerals. The main attributes of bone broth seem to be touted as collagen, gelatin, and glucosamine, all of which are easier to digest when cooked for this longer period. A nutritionist I am not, but it can’t be argued that while it may not be a wonder cure-all, bone broth has been proven to be easy on the stomach and all hot liquids help out with colds – broth has been shown to reduce inflammation in the body.
Bone broth can be used as a soup base, the same as bouillon, but most people simply drink a cup of it plain, which I did. I wanted something hot to sip on a few times a day without any, well, chunks in it, that helped me battle my cold. Sometimes I honest to God just don’t feel like chewing when I’m sick. Just me?
If you notice, my broth is NOT clear. By the time you have cooked the vegetables and bones, you have a lot of (healthy) matter that has broken down into your bone broth. This is a fabulous thing and makes it even healthier for you.
So now one week later, my cookbook edits are in, all the other work that I had due is in and my cold..is still hanging on a teensy bit. What a drag this cold was! I don’t get colds for a week, yet here this one was in all its glory.
To be honest, I’ll be keeping a crockpot of this simmering at least twice a week from here until summertime. I’ve already used a beef bone broth as a base for a beefy vegetable soup and there’s chicken broth in jars in the fridge just waiting for an egg noodle chicken soup. Once you get the rhythm, it’s nice and easy to keep yourself stocked up on it.
A note, buying the best possible bones from grassfed beef is important when it comes to quality. Use the best products and you will get the healthiest result. To put it bluntly, think of what you are boiling out of the bones and eating.
How has everyone fared this winter so far? Any nasty colds or have you managed to stay fairly healthy?
Love you more than chocolate,
Karlynn
If you’re looking for a similar broth, try out my Turkey Brine Recipe!
Or, if you want a recipe to use this broth in, try using it for Poached Chicken, or some Chicken and Dumpling Soup!
Finally, if you want a different recipe using beef, try these Beer Glazed Beef Ribs!
How to Make Bone Broth
Ingredients
- 3.5-4 pounds of beef or chicken bones
- 4-5 small whole organic carrots tops included
- 1 medium white onion peeled and quartered
- 3-4 cloves of garlic peeled and left whole
- half a stalk of celery – I like to use the bottom part that no one eats
- 3-4 leaves bay
- 12-14 cups of water
Instructions
- Pre-heat your oven to 450 °F.
- Roast the bones and vegetables for 25-30 minutes, until browned and any meat on the outside is cooked. I like to leave the carrot tops on and let them cook into the broth, whose why organic is very important for those.
- Remove and place into a crockpot or a large stockpot on the stove. Add the water in and simmer for at least 24 hours, but 48 is better.
- Strain the solids out and store the broth in a closed container in the refrigerator for up to 5 days or simply freeze and use later.
Notes
Nutrition
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Paula says
Question, once broth has cooled in frig should i remove top layer of fat or is this also good for you ??
Karlynn Johnston says
I feel that you will remove all the goodness out of the recipe, you can remove some of the fat if wanted, but I leave it as is.
Kim Prigotzke says
What about adding in apple cider vinegar? I heard that it helps break down the bones.
Amy Melby says
Out of curiosity, where do you get your bones from?? Someplace local here in YEG?
Geri-Ann Chatterley says
I received your book as a Christmas gift and am enjoying it immensely. Started with the flapper pie and stuffed skillet cookie…yum! Next up…cherry pistachio donuts! I’m very interested in trying this broth but am uncertain where to find the best possible bones. Can you recommend a place in Edmonton where I can get them?
Pam Mansveld says
Yes! Ever tried an Instant Pot? Got one just before the holidays and I use it almost daily!
The Kitchen Magpie says
I have beef bones in my instant pot right now for bone broth ! I LOVE MINE!!!
Bijan H says
Do you really mean it when you say 1/2 of a stock of celery?
Pam Mansveld says
crazy how great this thing is! \U0001f606
The Kitchen Magpie says
Pam Mansveld I don’t know how I lived without it. It doesn’t leave my counter!
Pam Mansveld says
my fam calls it R2-D2!
Pam Mansveld says
You should do an Instant Pot cookbook ☺️
The Kitchen Magpie says
Pam Mansveld I think by the time I’m ready for a third (second is already in the works!) instant pots will be common enough to at least have a chapter for sure!
Around the World in 80 Cupcakes says
I’ve only just decided to do this. I’ve ordered grass fed beef bones and chickens feet. First time for that too. Perfect timing for the recipe!
Tracy Miller Nottage says
I’m new to home broth. Is the flavor just a more intense version of the regular broth?
Karlynn Johnston says
You cook bone broth until the bones are literally crumbling, which is usually not what you do with a quick soup broth. Bone broth can take days but it leeches all the nutrients out of the bones – which is what makes it soooo healthy for us!
Lori Gladden says
I love a home remedy
Louise Gray says
Ok, I have a question … Can you bottle or freeze this? I’m thinking probably not as it does not have a preservative like salt
And it would no doubt lose its nutritional value
But I’m thinking about sealing in a mason jar as a way of storage like you would for jam or pickles
The Kitchen Magpie says
You can freeze it, no nutritional value would be lost at all. You can pressure can it as well, but I don’t pressure can so I can’t give any idea of times etc for safe canning of it.
Louise Gray says
The Kitchen Magpie thanks. I don’t can either
Ross Bellwood says
Great info, I did not know about the roasting and the long simmer time. What do you think about using a pressure cooker to shorten the cooking process?
The Kitchen Magpie says
I would think it’s fine! I will be trying it this fall in my InstantPot which has a low pressure cooking setting. I think it would get those nutrients out of the bones faster for sure.
DottieBast says
Hi again 🙂 Curious if this recipe can be pressure canned just like regular broth once it’s cooked up? I love having stock on hand but our chest and frig freezer are packed most of the time.
Alberta Prairie Swamp Dweller..
Amy Melby says
So, I was just reading these instructions. Am I correct in assuming (never made something like this before) that it’s fine to use the bones from say, a a chicken that has already been cooked? It doesn’t need to be raw.
The Kitchen Magpie says
It’s better because you take out the bone roasting step if you’ve already cooked the chicken. It’s a two for one deal then!
Amy Melby says
aaah, ok, makes sense. Had I read the directions all the way through, I would have seen that! Sorry! o.O
The Kitchen Magpie says
You’re as bad as me lol! I like to skip instructions too
Amy Melby says
Yep, I do it way too often, lol. Read the ingredients and then that’s it, haha
TheresaStypulaLaboda says
What is simmering in the crock pot? Is that on low for 24 hours? Also for the beef tomato macaroni.soup do you drain the cans of tomatoes before adding to the crock pot? Thanks.
ElaineCobb says
During such a long simmer, is it necessary to add water?
Long time follower says
Bone broth is my favorite way to get even more bang for your buck out of a grocery store rotisserie chicken. I also love the crock pot because that way you don’t have to baby sit it and live in fear of the liquid starting to boil.
thekitchenmagpie says
@Long time follower Plus I’m lazy, so the crockpot always wins. 😉 I have a rotisserie chicken in there right now for chicken bone broth! You can’t beat the price for two meals!
The Kitchen Magpie says
Yes turkey would be great!!
James Lori Shipley says
Made some with our Christmas turkey-so good!!!