How To Make a HUGE Batch of Bone Broth!

well I have a confession to make I am a hoarder of animal bones hi everybody you thanks so much for stopping by the homestead my name is Sarah from electricians homestead and while the weather is chilly and it's a perfect time of year to make soups and to make a bunch of homemade broth now throughout the year as we are processing animals as we are breaking them down parting them out and and putting them in the freezer or canning them and and as I'm cooking all of those bones that are kind of leftover that you may throw away or you may gift animals or whatever I actually put them in the freezer so that during this time of year I can pull them out and make giant batches of broth now I save chicken bones turkey rabbit we have a lot around it on our homestead that we've raised and eat when kevin is hunting deer I save venison bones we have beef bones in there and and goat bones actually we've had some meat goats in the past and I have goat bones in the freezer and I use all of them to make homemade bone broth now there are several reasons to make your own broth the first reason is it tastes fantastic the the stuff from the store is really kind of anemic it doesn't really have a whole lot of flavor it doesn't really have any any nutrition left in it so that's a really good reason to make it at home also it is essentially free right you're using leftover parts that you would have either thrown away or not used some water a few vegetables if you want to and there you have you know free soup the other reason is health reasons bone broth is becoming more and more popular it's coming out in the news and research now the importance of a healthy gut and bone broth is a really 'we just start incorporating all of those nutrients and to heal your gut and just to do i give it the nutrients that you need in your diet in order to be healthy and isn't really that why we're doing this homestead thing is really just us just have a healthier life for our families and to be independent of more things including the grocery store so I love making broth it's one of my favorite things to do ever ever but I also like to save a bunch of time you know most of the time we're using our crock pots to make bone broth or we're using a kettle on the stove but my preferred method to get a lot of it done it once is to use a big roaster and I have dug out my roaster from the barn that stays in storage most of the year because a lot of times it's just too hot for me to be doing stuff like this I use this roaster it's an ESCO 18 quart roaster oven it's really for roasting big amounts of food for your church potluck or for a family get-together or whatever it has a special knob on here that controls the temperature and you can set it at like 200 degrees all the way up to 450 degrees so it is very versatile I'll be honest though I really only use it for making broth you know I'll tell you that if you looked in my freezers right now especially my kitchen freezer above the refrigerator it is absolutely packed with bones there's a little bit of room in there to maybe put one or two ice cube trays but that's really about it so you know perfect timing right my my shelves are empty of broth and I need more so I'm gonna be pulling out some of those bones and put in my roaster and I'm gonna take you along to show you how to make big batches of broth and then when you're finished you have a couple options of what to do with it in order to make it last for a little bit longer of time okay so I'm gonna get started I'm going to pull some of the bones out of the freezer and I'm going to start looking up and I'm gonna show you what I'm doing well I have a mixture of different types of bones here now I consider rabbit bones all right I treat rabbit bones as poultry bones I don't normally mix poultry bones with like a red meat bone so I pulled out mostly what I would consider poultry bones I've got one complete back from from a turkey I have four backs of the rabbit now so far these are all raw bones but I also save cooked bones from chickens and turkeys and those kinds of things so I have a couple sets of cooked bones and I'm also going to be using some you know I don't want to say gravy but you know when you when you bake a chicken or roasted chicken on the bottom of the pan at the end or a bunch of like the juices and in the broth well if I don't have a gravy to make or or some kind of recipe that I'm going to be using those chicken juices in our turkey juices I actually will pour them into a jar like this and then put this in the freezer too so that when I pull up bones and make broth I can just add those juices and stuff into the broth and then I end up canning it with everything else know I'm going to be putting these all in a single layer on the bottom of my roaster so that's the very next step you don't want to overfill your roaster because then you won't have enough room for any water to make your broth so really we're just gonna be making a single layer of bones in the roaster now the next thing that you're gonna put in with your bones are some veggies to give them flavor and some spices some herbs spices whatever you want to call them now this is completely optional you can really just put water in here turn it on cover it and let it go and cook and you will get broth but I really find that adding a few vegetables and a few spices will really bring out the flavor and will make it taste really fantastic now I really use two vegetables in my broth I use onions and celery lots of people put carrots in there but I just happen to not like the taste of cooked carrots I think it's very strong tasting so I leave them out other people will put you know parsnips or you know just other kinds of things in there I just prefer not to and I always have onions and I almost always have celery in the house and so that's what we're gonna chop up in here now this is about you know three or four times the size of a slow cooker so we're going to be putting kind of a substantial amount of onions and celery in there so that's what we're gonna get going right now okay I'm gonna chop up four whole onions now I chose for three or four it's probably okay but three out of my four are pretty small so I chose four total four whole onions including the skins the skins need to go in there because it will produce a fabulous color within your broth it'll make it a really nice brown color and when you're chopping up your celery make sure that you keep in the greens the celery getting greens can go right in there you don't have to chop off this end part either it can all just be thrown in there so I'm gonna just get shopping start chopping whatever also this doesn't have to be fancy schmancy like chopping just big chunks okay it's gonna cook down I think these were like 2-inch pieces it's gonna cook down beautifully and so you don't even have to worry about a lot of chopping just get them cut up a little bit and get them thrown in there same goes for your onions you're going to do any special fancy chopping you know just chop them into and put them right into your pot okay I probably chop them into you know six or eight pieces and I just throw them in there cuz they're just gonna cook down it doesn't matter one thing I don't put in at this point for it all rather a lot of people do and it's really just a personal choice I do not add garlic to my broth I love garlic I don't have anything against garlic but my intention is to pressure canvas and in my experience the flavor of garlic during the pressure canning process turns kind of bitter and I don't think it adds anything I think it actually takes away from the great flavor of the bone broth there are two more important things that I need to add yet before I start adding all of the water and turning this on and that is bay leaves might be at least right now I like kind of all crumpled up but I would say you want to add the equivalent of four full-size bay leaves and that just really gives some fantastic flavor and the other thing you need to add or the other thing I add our black peppercorns now I will probably add the equivalent of a tablespoon to a tablespoon and a half I don't really measure but about about that much in my palm that's probably a tablespoon or a little bit more okay and then I'm just put that over here and that will add some really fantastic flavor okay I also don't add salt I don't like to end at this point because then I have less control over how much I into my dish so I don't and garlic I don't add salt at this point because I'll add it later on okay so everything that I need to make this bone broth is in here minus the water now this is going to be a very heavy roaster after I put the water in so I'm gonna put it back on the counter where I'm gonna have it cook and then we'll go ahead and add the wine well I have this pretty much where I want it to stay and cook down for the next couple of days and I filled it up with water right up to the edge to the lip where the lid is gonna be so the lid won't rest down in any water but it's up to the top full enough that it's filled the next step is for me to cover it and then I will turn up the heat turn it on and I'm gonna put it on 250 degrees or a slow cook and I'm gonna leave it there for two days now I am a firm believer that 24 hours is not enough for broth I think two days is a perfect amount of time there have been many times where I was just busy on that second day so I let it go on to a third day and that really is the longest I am comfortable letting it go because I feel like the bones start tasting kind of charred or like overcooked by then and then that flavoring also gets into my broth it's not terrible it sniffs not the best so I recommend two days okay so in the meantime from now until two days from now what you need to be doing is babying it I know this sounds really stupid but I love to make broth just like I love to can I am so proud at the end and so I just really want to make sure that everything's gonna go right so every couple of hours I will stir it I will make sure that not too much of the liquid has evaporated you want liquid in there and you want all of those nutrients and all that flavor and everything to be in that liquid so in in my situation I like to continue adding water to keep that level up high because I want a lot of broth I want a lot of broth to camp so that is your marching orders for the next two days come in here and stir it up and see how it's doing talk to it a little bit baby it love it and in the in a couple of days it's gonna be fantastic Hey in the morning I guarantee when you wake up your whole family is just gonna say oh my goodness what smells so good that broth smells so good both of my daughters when I'm making broth has they have to come in through the kitchen and lift the lid off and smell it and they're always just so excited that I'm making broth and in the end before we can that we all have a nice big warm mug of it so anyway I will see you back in a couple of days and so you can see how amazing it will look well I couldn't wait two days to show you how fantastic this broth is looking plus I remembered that I forgot I remember that I forgot to tell you to add some vinegar so I want to show you how amazing this looks I'm gonna stir it and then I'm going to add in just a couple glugs of white vinegar let me show you how fantastic this is starting to look after one day it's only been one day now let me stir it doesn't this look fantastic so far this is going to be so yummy so I'm just gonna put this down here I don't know how much of this vinegar I put in like I said just a couple gloves that is just fine now the reason you want to put vinegar in is it will help draw out all of the nutrients and minerals from those bones you know there's going to be good flavor coming from the meat that's in there but the best part about bone broth is all of those minerals and nutrients that are that are extracted from all of those bones and the vinegar will help do that it's not going to add taste at all you're not going to taste the vinegar I promise but this is a very important step that I forgot to tell you about before now the other thing that I wanted to say is remember yesterday or couple months ago I had said I promise that your kids and your husband and stuff like that when they come in the house they're gonna say oh my gosh that smells so good well that's already happened like three times Samantha came to me and said mom the broth smells so good I can't wait for it to be done and this morning when we woke up oh the house just smelled so amazing so like I said yesterday I'm gonna let this go for a total of two days so I will check back with you tomorrow so you can see what the finished product looks like and then we'll do the steps after that so see you in a bit well it's been three days since I started the broth and even though I wanted to do this part after two days you know things just happen and days go by so I want to just kind of go with go through with you the end process of making homemade bone broth and just show you a couple different options of how you can do this so you can see that the broth is an absolutely beautiful color it's a nice dark brown and a lot of that color comes from keeping the skins on the onion I if you've made chicken broth before you know maybe you know that time's it comes out pretty light brown but putting in those onion skins really does bring out a really beautiful color so it's it's finished and and now what we need to do is to we need to separate the broth portion from all the meat and the bones and the veggies and things that you put in there so when I start separating the bones and stuff out I use a tongs to get like the big bones and the big pieces out and then I switched to a slotted spoon to just scoop up a lot of that and with the big bones I'll normally put all the big stuff in a big strainer inside my pot like this and so I can still get some of the thing some of the liquid that drips down into there I can still get that and I'm not wasting it and just throwing it away so you know it's really just as simple as grabbing some of that big those big pieces careful time and putting that into you know your big colander and I don't really worry about a lot of the little stuff yet because I'm gonna go through and put the little stuff through a smaller strainer and so I'll just keep doing this until I get everything when I start feeling like I'm not making enough progress fast enough I switched to my slotted spoon and that way I can just get up I feel like I can get more done at one time well I have all the big pieces and bones out for the most part and so now I'm gonna be switching to passing all the liquid through a very smaller strainer so it will catch any if you like the bigger bits and most of even the little smaller bits but I'm not super worried about the smaller bits because you know it just add to the broth now you can strain these right into jars if you're going to freeze these into jars and that's what I'm gonna do first I don't plan to freeze this I plan to can it but I just want to give you an example and show you kind of what its gonna look like so I use just a regular quart jar with a canning funnel on top so I can control a little bit more where the liquid is going and then I just put this strainer on top and start labeling it in so you can see at the top of the jar here that the fat rises to the top and regardless of whether or not you're going to can this or whether you're going to freeze this you need to remove the fat you can wait until this cools and you can put it in the refrigerator and that fat will harden a little bit which will help you get that fat off of there otherwise you can take just a small ladle and just dip all of that off now if you are planning to freeze these in the jars it is imperative that you leave enough space without any liquid because as it freezes the liquid it will expand and some of it will start rising up toward the top of the jar and if you have a top screwed on there too tight you're gonna bust your glass jar not like I've ever done that I have so what I normally do is I drain this into a big stockpot this may actually take more than one stockpot because I've made such a big batch I will let this cool out on the counter for a good part of the day before I put it in the refrigerator this is too hot to go in your refrigerator right away it's just gonna make your fridge work too hard it could actually ruin your refrigerator so that's what I'm doing today I'm just gonna strain the rest of this through the small strainer and let it sit out on the counter to cool before I put it into the refrigerator I will put it into the refrigerator for probably about 24 hours to allow that fat to harden maybe a couple days if that's NEADS after that I'll skim off all of the fat and I'll go ahead and pressure cannons I'm not going to be showing you today how to pressure can this stock although I do want to let you know that after the Christmas season and after New Year's I am working on a canning 101 how-to series where I'm going to teach how to both water bath can and to pressure can so stay tuned for that so you guys before I finish all of this I just want to let you know thank you so much for stopping by the homestead to learn about canning large batches of bone broth poultry broth in this situation if you have any questions or comments about this I would love to have you do that below in the comments section if you have not subscribed to our channel yet I would appreciate it if you would do that and you can do that by hitting the subscribe button below until next time you guys thanks so much for stopping by the homestead take care and God bless

Channel: Living Traditions Homestead

Views: 120,448

Rating: 4.954587 out of 5

Keywords: Living Traditions Homestead, Missouri, Ozark's, homesteading, Ozarks, self-sufficient, homesteaders, unjobbing, bone broth, homemade broth, chicken broth, beef broth, how to make broth, gut health, Nesco, Nesco Roster, Crockpot, Crock Pot, Slow Cooker

Id: GMg2FxPGPIQ

Length: 21min 41sec (1301 seconds)

Published: Tue Dec 26 2017