One of the memories I have of walking into my grandma's house, was smelling the bone broth soup simmering over her stove. Her soups were the best I've ever had. I assumed all soups had the rich flavor of hers until I had others. I can best describe some of the other soups I've had as tasting like toilet water. Broth is the secret to enhancing the flavor and nutrient load in any soup. We drink the bone broth on it's own on a regular basis for all of the added health benefits. Bone broth contains so many essential vitamins and minerals and the gelatin in bone broth can support your digestive system.
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Here's the recipe for a large stock pot:
Bones from a whole chicken (or any poultry or beef)
If available, the innards of the chicken (and feet)
1 onion chopped
4 garlic cloves diced
1 stock of celery chopped
1 pound of carrots chopped
a few sprigs of rosemary
1 tablespoon of oregano
1 tablespoon of salt
1 tablespoon of pepper
2 bay leaves
1 tablespoon of thyme
Water
Adjust measurements according to how much you make.
Add all the ingredients to a large stock pot and fill with water, leaving a couple of inches at the top. Bring to a boil and then simmer for 10-12 hours. Using a colander and 2 large pots, strain the broth and let cool. Transfer to mason jars or plastic storage containers. Refrigerate for a day and then transfer to the freezer.
You can use this broth in any soup recipe, gravy, mashed potatoes...so many uses, or just drink it straight.
This recipe fills twelve 32 ounce containers. When I hear of someone not feeling well, I drop some off at their door step and still always have a freezer full. One cup of this broth will ease many symptoms we are having and keep us hydrated.
How many pounds of bones are used in this recipe>