Marges Bone Broth Recipes
BONE BROTH
After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!
Provided by mwm080709
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
- Spread tomato paste onto beef bones and place in the prepared roasting pan.
- Bake in the preheated oven until bones begin to brown, about 30 minutes.
- Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
- Cook on Low for at least 24 hours.
- Strain broth through a fine-mesh strainer into a container and refrigerate.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 186.2 mg, Sugar 5.8 g
MARGE'S BONE BROTH
Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor--and nearly zero calories.
Provided by MargeP
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 14h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange bones on 2 rimmed baking sheets and roast, turning occasionally, until well browned, about 45 minutes. Transfer bones to a 12-quart stockpot. Pour off fat from baking sheets, reserving 1 tablespoon. Add water and vinegar to pot and bring to a boil. Reduce heat and gently simmer, skimming off foam occasionally, 1 1/2 hours.
- Meanwhile, arrange onions, carrots, celery, and garlic on baking sheet (from roasting bones) and drizzle with reserved fat. Roast vegetables, tossing occasionally, until softened, about 40 minutes.
- Add vegetables to pot with bones, then stir in parsley, thyme, bay leaves, peppercorns, and mushrooms. Keep heat low enough that liquid barely simmers, and cook 12 hours (overnight).
- Strain soup through a fine-mesh sieve and discard solids. Skim any remaining foam and taste broth. To intensify flavor, transfer soup to a clean pot and boil to desired concentration.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 10.2 g, Fat 0.4 g, Fiber 2.1 g, Protein 2.4 g, Sodium 50.1 mg, Sugar 2.2 g
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- You don’t have to use feet. Or gizzards. Or heads. Or tails. Or any parts that gross you out. Sometimes we traditional food bloggers forget that not everyone is hardcore into traditional food and that not everyone is super psyched about using things like feet.
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