Bone broth is a staple in our freezer, I use it in many different recipes. It can be used as a base for soup, flavoring and thinning sauces, liquid when baking meat or boiling veggies, enjoying on its own, and more. Soup bones aren’t often displayed at your local grocery’s meat counter, but if you ask for one they will likely have some behind the counter you can buy. We order our meat from a local farm so soup bones are included in our order, but they can also be found at local butcher shops. We always have a few in the freezer, whether its from our local farmed beef or pork, or the carcass of whole turkey or chicken. You can also leave the bone part out to make a veggie broth, just add extra veggies for flavor!
Homemade Broth
Ingredients
Soup bone
1/3 a stalk of celery, roughly chopped
3-4 medium carrots, roughly chopped
1 medium onion, roughly chopped
10-12 peppercorns
Salt (to taste)
Instructions
Add soup bone to crock pot
Roughly chop vegetables and add to crock pot
Fill crock pot with water to the top line
Add peppercorn and salt
Set on low for 10-12 hours or set on high for 2 hours and then move to low for 6-8 hours
When finished let cool so that the liquid can separate from the any fat
Using a colander, sift the liquid from the bones and veggies
Pour the broth into jars 3/4 full and let cool on a counter, as the broth cools a layer of fat will form on the top, you can leave this or skim off before moving the jars to the fridge or freezer