How to Make Basic Bone Broth

The simple method to getting the best broth ever.

Nothing makes a soup, sauce or any other dish as flavorful as a good, old fashioned bone broth. I’m talking about the one that Grandma used to make. You know, the broth that literally turned to gelatin in the fridge. Oh yeah, that’s the kind of stuff you need in your life.

Surprisingly, this culinary staple is incredibly simple to make. It requires very few ingredients, as long as you have the bones and water, you really have the building blocks for a flavorful broth. The longer you cook it, the more flavorful it will be, which in turn, will make whatever your adding it into that much better.

So, what makes a bone broth?

The base of a bone broth, like the name suggests, is bones. Yep, those rotisserie chicken bones and steak T’s you’ve been chucking in the garbage are culinary treasure. To keep up with my family’s constant broth needs, (yep, it exists) I’ve actually been known to buy several cooked rotisserie chickens, remove the meat and freeze the bones. I see your judgment from here, and yes, at times my fridge has a few chicken carcasses in it. If that’s not your thing, or you prefer a raw chicken, it will still be delicious.

Aromatics are the excellent odds and ends that make water taste less, well, watery. Those would be things like carrots, onions, celery, garlic, bay leaf, salt and pepper. They’re packed with flavor and will transfer their deliciousness to that tasteless water. If you don’t have them, just leave them out. You can make this in the slow cooker, on the stove or quickly with the pressure cooker (my personal fave.). There’s no science to broth, don’t over think it. Bones and water people, bones and water.

Ok, now how do I make it?

The first step is finding your method of cooking the bones: slow cooker, stove top or pressure cooker. Then tossing everything in and filling with water until everything is covered. It’s that easy: bones, water, cook.

The bone broth cook times based on method are:

• slow cooker, 8-10 hours on low,

• stove top, simmer for 4 hours

• pressure cooker is at high for 45 minutes, which is why it’s my favorite.

Once the time is up, strain the bones and aromatics out, and you have your very own homemade broth for all your future (or current) dishes. You’re welcome.

enjoy!

xx

the turnips + tantrums team

Recipe Source: turnips + tantrums original recipe