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At this time of year, when it’s bitterly cold and our bodies are desperate for nutrients (as well as needing to be warmed and comforted), and something as delicious and highly nutritious as broth is just the ticket.
Broth is a wonderful and versatile thing, whether you’ve boiled up your leftover roast dinner carcass or roasted off some bones from your butcher as a base for the stock – all you need in addition are vegetables and flavourings of your choice. Simply cover with cold water, bring to the boil, season, and simmer for a couple of hours before straining. For a full breakdown of how to do this, follow this chicken stock recipe.
The great thing about a broth is that you can stick whatever you want in it; meat, fish, vegetables, rice, pasta or noodles – there are a huge number of possibilities. You can go in any direction, from Mediterranean with tomato and smokey pancetta, classic British with beef bones and hearty vegetables, to a gutsy Japanese Ramen.
This simple Asian broth recipe is a great place to start. You can try making your own dashi, a Japanese stock made with seaweed, bonito flakes and roasted bones, or you can pimp up a shop-bought stock by adding ginger, chilli, miso, curry, or whatever you fancy.
This recipe is actually a mix of all my favourite things and as a result it’s a bit of broth-mongrel, not really belonging to any particular place. However, it dose taste delicious and is the perfect antidote to those January blues. If you haven’t already, I urge you to take inspiration and work on creating your own perfect broth recipe – please pop a comment in the box below and let me know how you get on!
Asian broth with seared beef fillet, vegetables and buckwheat noodles
- 1 x 300g piece of beef fillet
- 750ml dashi or stock (try making your own or available in Waitrose or Asian supermarkets)
- 120g buckwheat noodles
- 1 free range egg
- Sesame oil
- 2 tablespoons rosated sesame seeds, black and white
- 2 carrots
- 1 red chilli
- 2 spring onions
- 150g Asian greens, like pak choi or choi sum
- A small handful of enoki mushrooms
- Take the piece of beef fillet out of the fridge and allow it to come up to room temperature. Meanwhile, put the dashi or stock on to a medium low heat, allowing it to gently simmer whilst you prepare the rest of the soup.
- Cook the buckwheat noodles according to packet instructions, rinse well in cold water, and dress in a little sesame oil.
- Boil the egg for seven minutes in a small pan of boiling water, then place in a bowl of cold water.
- Place a small non-stick frying pan over a high heat. Rub the fillet steak with a little sesame oil and season with a pinch of salt and pepper. Once the pan is screaming hot, sear the steak all over for 3-5 minutes depending on how thick your meat is – it should still be nice and rare in the middle. Place the sesame seeds on a plate and roll the seared steak in them so that they stick to the surface. Leave the fillet to rest while you get prepare the vegetables.
- Peel and shave the carrots with a speed peeler so you have lovely ribbons, finely slice the chilli and spring onions. Boil the kettle and pour over the greens to soften them slightly.
- Now build your soup. Arrange the noodles and vegetables in two wide, deep soup bowls, pour over the simmered dashi or stock. Slice the steak against the grain, divide between the bowls and then top with half an egg on each. Serve with chilli sauce and enjoy.
Asian Broth – How to make a Basic Asian Broth?
Asian Broth – How to make a Basic Asian Broth? If you are a fan of Asian cuisine then you must boomark it or save in your folder where you save all your favorite recipes.
If you have been following me for a long time, then you probably know that I am an ardent fan of East Asian cuisine, particularly Thai and Viet with a good mix of Chinese and Japanese. The Asian broth based soups and stews are a regular affair in my house for meals.
As a matter of fact, we go often to Thai and other Asian food inspired restaurants for family weekend dinners. Asian broth is just amazing – a perfect blend of spicy, sweet and tangy, bursting with the flavors of kafir lime leaves, lemongrass and galangal.
There is this restaurant called Ban Thai, near my town which serves the best Thai and other Asian food. If you go there for lunch, they serve you Broth based soup with tofu and other vegetables as a part of their Lunch deal.
If you ask me, I can dwell on this broth everyday. The aromas are strong and the flavors of all the ingredients can be distinguished delicately.
The best part about this Asian Broth is that you can make a large batch and store in refrigerator and use as desired. This broth can be used as a base for Asian Vegetable & Tofu soup. You may add noodles to it to make a more wholesome meal.
Asian Broth – How to make a Basic Asian Broth?
Some other Asian Recipes from theblog are – Kung Pao Tofu and Burnt Garlic Mushrooms , Vegetable Tom Kha , Vegetarian Tom Yum , Hakka Noodles , Soba Noodles Bowl with Curry Broth , Tofu in Orange Ginger Sauce and more.
Disclaimer – Please note that I do not take any responsibility to its originality or authenticity. I have developed this recipe over the period of time with many trials and errors to match the flavors that I am used to, as available in the local Asian restaurants here.
This is how a basic Asian Broth is made, as I make it at home!
5 Natural Benefits of Bone Broth
1. Bone Broth Boosts Skin Health
Bone broth’s collagen content has another superpower: reducing the signs of aging. Studies show collagen supplements can significantly reduce wrinkles in as few as eight weeks. One study found that women 45-55 years old taking a collagen supplement experienced increased skin elasticity in just four weeks, as opposed to women taking a placebo. (8, 9)
These effects are seen because collagen production in our bodies tends to decline over time, leading to sagging skin and other markers of aging. Naturally, consuming additional collagen can keep your levels up and boost skin health.
2. Bone Broth Improves Joint Health
Studies also show the abundance of collagen in bone broth can improve joint health while also providing relief for those suffering with inflammatory diseases affecting the joints, such as rheumatoid arthritis. In one study, participants with osteoarthritis taking a collagen supplement made from chicken necks for 90 days experienced a 40 percent decrease in symptoms, with the severity of the same symptoms also dropping by 33 percent. (10)
3. Bone Broth Supports Immunity
As previously discussed, the collagen in bone broth can help seal your gut lining, preventing particles from escaping and causing an immune reaction. This is important to keep your immune system from either being overloaded or developing autoimmune diseases.
Studies also show that bone broth can help reduce inflammation, and even help improve respiratory infection symptoms. There’s a reason that you always ate chicken soup when you were sick as a kid – traditional chicken soup is packed with chicken bone broth! (11)
4. Bone Broth Aids in Detoxification
Our bodies are exposed to a variety of toxins throughout the day, from our diets to pollution in our cities. Compounds in bone broth, including glutathione, can help your body get a head start on detoxing these pollutants.
Bone broth contains the amino acid glycine, which is a precursor to glutathione synthesis and essential to producing adequate glutathione. Glutathione is a major antioxidant that reduces the toxic load on our body and scavenges free radicals – molecules from toxins that can damage our DNA. (12)
5. Bone Broth Boosts Metabolism and Muscle Growth
Interestingly, the collagen in bone broth can also help you build muscle and burn fat. The amino acid glycine is also involved in the synthesis of creatine, which your muscles need to fuel your workouts. In addition, studies show glycine protects against skeletal muscle loss and can help stop the expression of genes associated with age-related muscle protein breakdown. Glutamine (another amino acid found in bone broth) can even boost fat loss and aid in glucose metabolism. (13, 14)
How to Make The Best Tasting Vegetable Broth
We love rich chicken and bone broths so it was a challenge to create a meatless vegetable broth that makes us just as happy. After a few tries, we came up with this rich, hearty broth recipe. When I’m sipping away, I even question whether or not there were bones used! It’s that good.
I often enjoy this veggie broth alone without anything added (it’s so satisfying) and also use it as a substitute to chicken broth in my favorite soup recipes.
Three Tricks For The BEST Vegetarian Broth
For Rich, Satisfying Broth, Roast The Vegetables. Roasting onion, carrots, celery, tomatoes, and garlic until nicely brown intensifies the flavor of the broth. It also adds color. The roasted vegetables add a rich, satisfying quality to the broth.
Roasting vegetables before making the broth is the secret to rich, hearty, and flavorful vegetable broth.
Add tomatoes. Tomatoes add sweetness, color, and umami. Tomatoes are naturally high in glutamate, which means they help out with that “fifth taste.” Umami makes dishes taste good — it adds that something something. By adding the tomatoes to the broth, it becomes rich and crave-worthy.
Tomatoes add umami, sweetness, and color to the veggie broth.
Use dried mushrooms. Even though we don’t add any bones or meat to this recipe, it was important for us to still have some “meatiness” in the broth. Mushrooms — especially dried — are the solution. Just 1 ounce of dried mushrooms turns this veggie broth from okay to something you actually question whether or not it’s vegetarian or vegan.
Just 1 ounce of dried mushrooms turns this veggie broth from okay to something you actually question whether or not it’s vegetarian or vegan.
With those three easy tricks, you can make rich, crave-worthy vegetable broth in under 2 hours. We sip on it during the day, have used it to make vegetable noodle soups, and have already used it in some of our favorite soup recipes. This is definitely something to add to your kitchen — it even freezes up to 3 months!
- 4 pounds beef soup bones
- 1 onion, unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 ½ tablespoons fish sauce
- 4 quarts water
- 1 (8 ounce) package dried rice noodles
- 1 ½ pounds beef top sirloin, thinly sliced
- ½ cup chopped cilantro
- 1 tablespoon chopped green onion
- 1 ½ cups bean sprouts
- 1 bunch Thai basil
- 1 lime, cut into 4 wedges
- ¼ cup hoisin sauce (Optional)
- ¼ cup chile-garlic sauce (such as Sriracha®) (Optional)
Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
Divide noodles among 4 serving bowls top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Creamy Turnip Potato Soup – by Babaganosh
This super creamy vegan potato turnip soup is one of those recipes that proves less really can be more in the kitchen.
All you need for this recipe are cooked turnips, potatoes, onion, olive oil, vegetable broth or vegetable stock, ground nutmeg, and fresh herbs of your choice to garnish. (Chives, a few sprigs of cilantro, or some sliced green onion sound nice.)
This soup is creamy enough to look like it’s made with some type of cream or plant milk, but it gets its velvety texture just from puréeing cooked turnips and potatoes. We’re taking notes for future creamy-but-hold-the-cream soup recipes!
Incorporate Bone Broth Benefits in Your Recipes
There are many healing properties of purchased or homemade bone broth. It can support gut health and aid digestive health issues such as leaky gut syndrome, thanks to collagen, gelatin, and a bounty of amino acids. Organic bone broth can also improve muscle recovery, relieve joint pain, promote healthy skin, boost the immune system, and can even support weight loss.
It’s is an extremely versatile ingredient that can be used to infuse flavor and nutrient content in an unbelievable number of dishes, including cooked vegetables and grains, braised meats, condiments, and cool drinks. From a smoothie to a tasty side dish to the main event, there are plenty of ways to incorporate bone broth in your cooking.
To get your creative juices flowing in the kitchen, here are 15 delicious ways to add it into your summer recipe repertoire.
#1: The Ultimate Bone Broth Smoothie 4 Ways
There are few better ways to start the morning than with a healthy, fast, and filling bone broth smoothie. We came up with four twists on our ultimate bone broth smoothie recipe, each of which can be made in under five minutes. Choose from four flavors: blueberry protein, green, mixed berry, or pineapple mango ginger.
#2: GROUND TURKEY ENCHILADAS
Not feeling smoothies? Try some enchiladas. But not just any, make ground turkey enchiladas. This recipe will give you soft tortilla stuffed with tender turkey meat, drowned in a bold tomato based sauce with onion and a layer of melted Mexican-blend cheese.
#3: BONE BROTH ICE CUBES
Ice cubes are another way to sip on bone broth and cool you down in the heat. Flavored with herbs and spices, you can pop these protein-infused cubes into any beverage or add them to one of the aforementioned smoothies.
#4: BONE BROTH GAZPACHO WITH CHIMICHURRI
Sip on a chilled summer soup with this gazpacho recipe. Few things evoke summer cooking more than a zesty gazpacho. Rich bone broth works to enhance the fresh flavors of peak-season tomatoes and peppers in this light yet filling soup.
#5: CHILI CON QUESO TEX MEX RECIPE
It’s hot, it’s sunny, it’s time for some nacho’s and guacamole (that rhymes). But what if you’re out of guac? Gasp! Don’t fret, whip up something thats just as adictive in this Tex Mex Chili Con Queso Sauce recipe. Bonus, this recipe is a few noches higher on the “good for you” scale, so you can enjoy a few more rounds, guilt free. Just don’t double dip.
#6: CHIPOTLE ROASTED VEGETABLE COUSCOUS
For a light accompaniment to a main meal, this chipotle roasted vegetable couscous is nutricious, filled with spicy and smoky flavor. Plus it’s quick and easy to make with only seven ingredients you probably have in your kitchen right now.
#7: ASIAN BEEF LETTUCE WRAPS
For fresh weekday meals, you could try cooking meats in bone broth. The beef in these Asian lettuce wraps is flavorful and tender after cooking it in bone broth, while crisp lettuce leaves and a lemony vinaigrette keep them light and perfect for a hot summer day.
#8: QUINOA SUMMER SALAD
Another fresh idea: bone broth salads. Yes, bone broth salad is now a thing. And it might just become your new favorite, starting with this quinoa salad with bell peppers, cherry tomatoes, cucumbers, and red onion. Cooking the quinoa in bone broth instead of water infuses it with a meaty depth of flavor, and boosts the nutrition of the overall dish. Once you start cooking your salad grains this way, you may never go back.
#9: SHRIMP QUINOA SALAD
This shrimp quinoa salad kicks up the flavor a notch made with seasoned, tender tuna steak and cooked shrimp. It’s equally nutritious and delicious, offering a healthy dose of lean protein and omega-3 essential fatty acids.
#10: KETO BBQ SAUCE
Summer wouldn’t be complete without some classic cookout food. This keto friendly barbecue sauce could be the condiment to up your grilling game. Tangy, slightly sweet, and enhanced with nutrient-dense bone broth, it’s perfect for marinating meats and finishing chicken, or as a dipping sauce for grilled vegetables.
#11: THE BLOODY BULL COCKTAIL RECIPE
You can have your daily dose of bone broth without cooking, heating, or entering a kitchen. Yes, there’s a very good reason to keep bone broth behind your bar. Get the cocktail shaker and ice cubes ready: this bloody bull recipe is the ultimate pre-dinner savory cocktail or perfect wind-down treat on a sunny Sunday.
#12: BEEF NOODLE SOUP
Soup recipes, of course, are the most obvious choice for using up that bone broth. And while it might not be the first thing you think of in the summer, few things beat a killer bowl of ramen any time of year. With aromatics like star anise, ginger, and garlic infuse the beef bone broth base with authentic Asian flavors in the Szechuan beef noodle soup.
#13: AUTHENTIC HEALTHY MEXICAN RICE
Planning to make homemade burritos, tacos, enchiladas, or quesadillas for the summer? Great, learn how to make authentic Mexican rice in the comfort of your own cocinita with this recipe.
#14: CHICKEN RISOTTO WITH A CREAMY VELVETY TEXTURE
Risotto cooked in bone broth is a uniquely nutritious twist on a classic Italian dish. Making the perfect risotto with a creamy, velvety texture isn’t an easy task. Learn how to get your risotto just right for a tasty summer meal with this Chicken Risotto Recipe.
#15: RASPBERRY BONE BROTH COLLAGEN GUMMIES
Let’s not forget about dessert. Relive a bit of your childhood while promoting youthful skin with these collagen-boosting gummies. Tart, sweet, and perfectly chewy, these raspberry gummies are a refreshing summer treat that will make you feel good inside and out.
Growing up in an Eastern European household, I ate a lot of chicken soup.
Both of my parents knew how to cook, but it was typically my momma that made our meals. And with our meals there was usually always some kind of soup as a starter to the meal, often homemade chicken soup.
She would use one of our extra large pots for this preparation, because she would place a whole chicken into that pot, along with lots of colorful vegetables (whatever we had on hand—it was a good way to clean out the fridge) and an array of aromatics such as onions and herbs.
Then she would cover all of those ingredients with water, and allow that to simmer for hours and hours. It bubbled gently on the back of the stove with the lid slightly askew, until it became deeply golden and rich with chicken flavor, filling the entire house with amazing aroma.
Each of us had our own way of enjoying a bowl of that delicious chicken soup. My dad would fill his bowl with the thin noodles we used, along with the over-cooked vegetables from the pot (waste not, want not), and the chicken saved from the bones to create a more hearty and filling meal. But I preferred to fill my belly with only the noodles and the savory and soothing golden liquid which offered me such warmth and comfort.
Ultimately it was a rich and delicious chicken broth that was at the center of it all, only slightly embellished with some noodles, veggies and chicken. And it's that kind of broth that makes a perfect base for many other soups and recipes.
So here’s everything you’ll ever need to know about how to make chicken broth, from scratch!
What Goes Into a Basic Chicken Broth Recipe?
Typically, when it comes to chicken stock, the carcass or bones from a chicken are used in the preparation of it. But because I like to use a whole chicken for stronger flavor—meat, skin, bones and all, I'm actually preparing a chicken broth with an incredible richness and depth to it.
Vegetables are essential to creating a broth and I opt to use a ratio of four medium-size carrots, three ribs of celery, one large onion, and four small cloves of garlic in my homemade chicken broth. Other veggies that can be included are kohlrabi (my mom used this in hers often times), parsnip, or even turnip—but know that the latter two may add a slight hint of sweetness.
I also tie together a generous bundle of whatever kind of herbs I have on hand—typically flat-leaf parsley and thyme—with a bit of kitchen string, which helps make removal easier later on.
And then a small palm-full of black pepper corns and a good dash of either Himalayan pink or sea salt are tossed in to create some savory-ness.
All that's left is to fill the pot with cold water, roughly enough to cover the chicken by a couple of inches, so that the flavor remains nice and strong.
How to Make Chicken Broth
- Begin by placing a washed, whole, organic chicken (giblets removed, but neck bone reserved) into a large, 8-10 quart pot. Then add in the celery, which is roughly chopped into large pieces, followed by the carrots (also roughly chopped into large pieces), an onion (simply peeled and quartered), and the whole, peeled garlic cloves.
- Tie together a large fistful of herbs such as parsley and thyme and toss those in, along with a small fistful of pepper corns (you can use black or multicolor) and about 2 tablespoons of salt.
- Cover all of these ingredients with about 3 quarts of cold water (essential), and place the pot onto the stove over high heat. Once things begin to bubble and boil quite vigorously, cover the pot with a lid very slightly askew to allow for just a little of the steam to escape, reduce the heat to low, and simmer gently for 4 hours, ideally. (The longer the better, but if you're pinched for time, you can get pretty good flavor after about 2 hours.)
- Then, carefully lift the chicken out of the hot liquid (it is extremely hot and will fall apart very, very easily, so be careful), and strain the broth so that the veggies and any leftover bits get captured and you're left with a clear, golden broth. (You may need to strain a couple of times through a fine strainer like I do.)
- Finally, taste it to see if any additional salt is needed, and either use the broth directly, or allow it cool completely before refrigerating. Or you can portion it off and store in heavy-duty ziplock bags in the freezer for use in later recipes.
And now, you have a delicious homemade chicken broth that I'm sure you will find truly delicious when you're making all your favorite soup recipes. Hope you enjoy!
Yes, but it's not a magical healing drink that will solve all your problems. Though supporters claim it's good for your gut, can reduce joint pain, make you sleep better, and even help make you live longer, experts warn that there's not enough research to support those claims&mdashyet.
Where can I find bones?
Whole Foods sells frozen bone marrow bones, which we used here. You're often able to get some from the butcher counter as well. Roasting a whole chicken? Save the bones! Chicken and pork bones work too.
Do I need to roast the bones?
You can technically make a broth skipping this step, BUT you'd be missing out on crucial flavor. When bone broth is made poorly, it can be kinda funky and bitter. Roasting helps prevent this.
How long does it take?
At least a full day. The longer the better.
Can I make it in a slow cooker?
Definitely. Set it on HIGH for at least 24 hours. It'll simmer gently without you needing to hover over the stovetop.
The Best Bone Broth Recipes
Written and Medically Reviewed by Dr Babar Shahzad, BSc and MBBS on January 15, 2020.
Liquid gold. Superfood. Bone broth is notorious for its incredibly high nutritional value. It comes from bones being the storehouses of essential nutrients such as calcium and magnesium, as well as a source of collagen and gelatine, which are two nutrients that support skin, joint, and gut health. Besides being used in soups, sauces, and gravies, it is now regaining its popularity as a health drink.
Click here to read more on its health benefits.
Wondering how to make one? You came to the right place because we have gathered the best recipes all in the same place.
But before jumping in, here’s a short disclaimer:
It is important to know that you can get creative with the ingredients – you can’t really go wrong. Feel free to fully follow the given recipes, or use them as an inspiration for your own significant broth. You can mix up different bones, add your favorite herbs and veggies and of course, avoid the ones you don’t like.
Also, if you’re planning to add your broth to let’s say, smoothies, consider adding less salt and herbs, and if you’ll use your broth for soups, you can spice it up for that extra flavor.
Dr. Axe Chicken Bone Broth
Dr. Josh Axe is a doctor of chiropractic, certified doctor of natural medicine and clinical nutritionist with a passion to help people eat healthy and live a healthy lifestyle. He discusses how using food as natural remedies for ailments and conditions, and shows the scientific evidence behind why eating foods like coconut, bone broth, wild-caught fish, fermented vegetables and leafy greens are essential to a healing diet. That’s why we think you should pay attention to his chicken bone broth!
- 4 pounds chicken necks/feet/wings
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 1 teaspoon Himalayan salt
- 1 teaspoon whole peppercorns
- 3 tablespoons apple cider vinegar
- 2 bay leaves
- 3 sprigs fresh thyme
- 5–6 sprigs parsley
- 1 teaspoon oregano
- 18–20 cups cold water
- Place all ingredients in a 10-quart capacity slow cooker.
- Add in water.
- Simmer for 24–48 hours, skimming fat occasionally.
- Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover, and chill.
- Use within a week or freeze up to three months.
Dr. Kellyann Beef Bone Broth
In her own words: “Bone broth isn’t just broth. And it isn’t just soup. It’s concentrated healing. This broth is nutrient-rich “liquid gold,” one of the world’s oldest and most powerful medicinal foods.”
Dr. Kellyann Petrucci came to realize the ancient power of collagen and bone broth to heal the gut and slow aging while studying biological medicine at the Marion Foundation and Paracelsus Clinic, Switzerland. By focusing her practice on a lifestyle that stops and reverses inflammation, Dr. Kellyann is able to help patients and readers reduce dangerous belly fat to become slimmer, younger, and healthier.
- 2 unpeeled carrots, scrubbed and roughly chopped
- 2 stalks celery, including leafy part, roughly chopped
- 1 medium onion, roughly chopped
- 7 cloves garlic, peeled and smashed
- 3½ pounds grass-fed beef bones (preferably joints and knuckles)
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 2 tablespoons apple cider vinegar
- Place all the vegetables and the garlic, bones, and bay leaves into a large pot on the stove or in a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups).
- Cook for 12 to 24 hours on low.
- Use a shallow spoon to carefully skim the film off the top of the broth. Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt as needed.
- The broth will keep for 3 days in the fridge and 3 months in your freezer.
Hack: adding dried mushrooms or using 2 tablespoons fish sauce in place of salt (add it in Step 1) dramatically boosts the flavor of the broth.
Dr. Kellyann Turkey Bone Broth
Another one by Dr. Kellyann.
Whenever you roast or grill a whole turkey, whether as the main event for Thanksgiving or as a family meal with lots of leftovers at any time of the year, you can use just about every part of the bird. This expands the dishes or ingredients you get from the turkey while extending the value of your purchase. Once you’ve taken the meat from the bird, save the carcass and the giblets to turn them into an awesome broth with this turkey bone broth recipe.
So don’t just throw those precious bones away! Simmer them into some delicious bone broth to help keep you fueled up and slimmed down between feasts.
- Turkey carcass (use the bones from your Thanksgiving feast!)
- Enough purified water to just cover the bones in the pot the pot should be big enough to add 2 to 3 quarts water
- 2 to 4 carrots, scrubbed and roughly chopped
- 3 to 4 stalks organic celery, including leafy part, roughly chopped
- 1 medium onion, cut into large chunks
- Place your turkey carcass in a pot.
- Add onion, celery, a carrot or two, and any seasonings you like
- Cover your turkey bones with filtered water, then let your broth simmer for at least 6 to 8 hours on the stovetop or in a slow cooker.
- Discard the solids and strain the broth through a fine-mesh strainer into a large container.
- Ladle the broth into mason jars. Once it’s cool, you’ll be able to remove the fat on the surface easily with a spoon.
- Enjoy and refrigerate or freeze the leftovers for later.
Dr. Kellyann Fish Bone Broth
Since Dr. Kellyann has her broth game strong, we decided to add a third one of hers to the list!
Fishbone broth has a lovely flavor if you drink it straight from the mug, and it also makes a wonderful base for soups—especially Asian-influenced soups. And in addition to the wrinkle-blasting collagen and fat-burning nutrients you get from bone broth, fishbone broth gives you a healthy dose of iodine to keep your thyroid happy.
Since fish bones are smaller and more delicate, you can draw out the nutrients in much less time. In fact, some recipes require as little as one hour. Which means you get all the same benefits in a fraction of the time. Yes, please!
- 5–7 pounds fish carcasses or heads from large non-oily fish such as halibut, cod, sole, rockfish, turbot, or tilapia (Non-oily fish is necessary because the fish oils in fatty fish such as salmon become rancid in cooking).
- 2 tablespoons ghee
- 1–2 carrots, scrubbed and coarsely chopped
- 2 ribs organic celery, including leafy part, coarsely chopped
- 2 medium onion, coarsely chopped
- Purified water to just cover the bones in the pot
- 1 bay leaf
- 1–2 whole cloves
- 2 teaspoons peppercorns
- 1 tablespoon bouquet garni or a small handful of fresh parsley and 4–5 stems fresh thyme
- Wash the fish and cut off the gills if present.
- In a large stockpot, melt the ghee over medium-low to low heat. Add the carrots, celery, and onion and cook, stirring occasionally, for about 20 minutes.
- Add the fish and enough water to cover it by 1”. Increase the heat to medium and bring the water to a bare simmer. Use a shallow spoon to carefully skim the film off the top of the broth. Add the bay leaf, cloves, peppercorns, and bouquet garni and reduce the heat to low. Cook at a bare simmer for about 50 minutes, uncovered or with the lid askew. Continue to skim the surface as needed.
- When the broth is done, remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones. Pour the fishbone broth through a fine-mesh strainer and discard the solids.
- Let cool on the counter before refrigerating. You can skim off the fat easily after the broth is chilled if desired. When chilled, the broth should be very gelatinous. The fishbone broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.
Pork Bone Broth
Have some leftovers after your pork ribs BBQ party? Well, the party is not over yet, because there’s a perfect way you can use the bones! Pork bone broth is a perfect base for Asian-influenced soups as well. Your ramen or a pho made with this broth will pleasantly surprise all your dinner guests!
- 2 pounds spare ribs bones (4 pounds if with meat)
- 1 head garlic, halved
- a big knob of fresh ginger (about the size of 2 fingers), halved
- 3-4 stalks green onions, cut in half
- 1/4 cup apple cider vinegar
- salt to taste
- Place ribs, green onions, garlic and ginger in a slow cooker.
- Add apple cider vinegar and enough water to cover the bones by about an inch.
- Let the mixture sit for 30-60 minutes without turning on the heat.
- Simmer in the slow cooker on low for 24 hours. Top with water if too much evaporates.
- Strain the broth and salt to taste (
Bone Marrow Broth
Nutrition-wise marrow broth is the supreme one because bone marrow is the storehouse of all the good stuff we have already talked about. It’s so good it might give you superpowers!
- 1lb grass-fed beef marrow bones
- Salt & pepper to taste
- 8 cups of water
- 1 tsp whole black peppercorns
- 1 tsp pickling spice
- ½ tsp Himalayan salt
- 1 large carrot, broken into 2-3 pieces
- 2 garlic cloves, smashed
- 1 onion, cut into large chunks
- 1 celery rib, broken into 2-3 pieces
- a handful of fresh parsley
To make the roasted bone marrow:
- Preheat the oven to 425F.
- Place the marrow bones on a baking sheet and liberally sprinkle both sides with salt and pepper.
- Roast bones in the oven for about 10-15 minutes, until they turn golden and the marrow becomes soft and just barely starts to melt. You want to take them out of the oven when they get nicely crispy and golden and the marrow becomes soft and starts to bubble a little bit. Be careful not to overdo the cooking, or your marrow will end up completely melted down. The marrow, when done, should be enjoyably warm but not exactly hot.
- Remove to a plate and serve with a side of fresh leafy greens, or continue with broth making
- Add the roasted bones along with all the rest of the ingredients to a large saucepan or stockpot.
- Bring to a roaring boil then lower heat, partly cover and simmer for 1 to 1½ hours, until the flavor of the broth is to your liking.
- Strain through a fine-mesh sieve and serve, or use in your favorite soups/recipes.
Ham Bone Broth
Last, but definitely not least! You’ll love this ham bone broth recipe.
Like with the most large bones, you can buy ham hock bone from your butcher, who has cut away virtually all the ham-on-the-bone, and who will usually discard the bone altogether. Most butchers will just give you these for free. Isn’t that a good motivation to make yourself this delicious broth?
- 2 medium ham hock bones with meat removed or a little meat left on them
- 8 cups of water
- 2 large red onions, roughly chopped
- 3 medium carrots, chopped
- 2 bay leaves
- 1 bunch thyme or parsley (or both)
- 1 teaspoon coriander or cumin seeds
- 10 black peppercorns
- 2 portobello mushrooms, sliced
- Preheat the oven to 190ºC/375ºF/gas mark 5. Spread the ham hock bones in a large roasting pan and transfer to the oven to cook for 45 minutes, allowing the fat to drain out of the bones and into the pan. Lower the oven temperature to 180ºC/350ºF/gas mark 4.
- Transfer the bones to a heavy ovenproof casserole dish (Dutch oven), and pour over the water. Add the remaining ingredients, cover, and bring to a boil over high heat. Once boiling, transfer to the oven and leave to cook, covered, for 5-10 hours.
- Remove from the oven, allow to cool, then strain the stock through a double sieve (strainer) into a container. Store in the fridge overnight, then remove any fat from the top of stock before using. This can be kept in the fridge for up to 6 days, or frozen for up to 3 months.
Final Thoughts on Making Perfect Bone Broth Every Time
Once your bone broth is done and is all cooled down in your 'fridge, you might notice that it gets quite thick and jelly-like. This is a GREAT thing! It's simply a sign that you did everything exactly right, so don’t worry. If you don’t have the gelatin, that’s fine too.
Variations that can affect how your bone broth turns out include the types of bones used, whether they are cooked or raw, and the length of time you simmered your broth. No worries! It’s still good, old-fashioned bone broth.
Have you ever made bone broth? How did yours turn out? I’d love if you’d leave your tips, comments, and any ideas or questions in the comments section below!
And you know my friend who was buying her bone broth? She has started making her own, too! Yay!
You may also enjoy these related cooking from scratch easy recipes:
And there are a TON more on the blog, so I hope you’ll go browse around a bit!
By the way, learning how to use homegrown (or purchased) herbs and foraged plants for your health is one of my specialities. As a clinical/community herbalist and certified aromatherapist, I can help you take charge of your family’s natural wellness.
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Hugs, Health, & Self-Reliance,
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Disclaimer: I’m an experienced herbalist and aromatherapist and natural living expert….I am not, however, a medical doctor. No statement made here is meant to treat, cure, diagnose, or prevent any disease or illness. These statements have not been evaluated by the FDA.
Want to make your own homemade and healthy bone broth? Here is how to make the PERFECT bone broth every time. Recipe includes all kinds of bones, herbs, spices, and vegetables you can add if you want to…but in the end, you’ll have the BEST bone broth ever. #bonebroth #homemade #howtomake #bones #howtoeat #healthy #cookfromscratch #fromscratch #healingharvesthomestead