How Many Times Can I Reuse Beef Bones for Broth

Bootleg bone broth is a superfood.  Making your own broth is one of the easiest, least expensive and most nutritious ways to boost your Existent Nutrient intake.

Have you tried it?  The process might seem a bit intimidating at first, but once you get the hang of it it'due south really not a large deal.

Read more about the commencement of my goop journeying here: Homemade Chicken Broth, What That "Free Range" Label Really Ways, and My Complicated Relationship with Sally Fallon.

I can't even remember the last fourth dimension I bought goop of whatever kind–I've always got homemade broth in the freezer or a batch of broth cooking in the crock pot (or both!).

In one case I got into the groove of producing a steady supply of homemade broth, I began to wonder if I could re-apply the aforementioned bones to make multiple batches of broth.  I was hooked on the benefits of bootleg goop, using it for so many things that nosotros were running out of the stuff.

So I poked around on the internet a scrap and discovered that others were in fact doing that very thing!

Now I routinely make three batches of goop from each set of bones–chicken or beef.  I use the first and second batches for soup and the last batch to cook rice.

In the pic beneath, you can see the departure from the first batch (on the left) to the 2nd (in the middle) and third (on the correct).  The third batch has less fat on meridian, and is lighter in color.  Simply information technology's still a cracking fashion to add extra nutrients to something you'd generally cook in h2o, similar rice, beans, etc.

Here's my bones process, updated a bit from my original Homemade Craven Broth.

Homemade Bone Broth (x3)

I unremarkably get-go by cooking one or two chickens in the crock pot with this uncomplicated recipe.

Ingredients

• Chicken carcass (bones, skins, fat, etc. of at least i whole chicken) OR Beefiness bones (with fatty, leftover meat, etc.)  Annotation: For maximum benefit (and gelatin content), use bones from organic, pasture-raised animals.  I have never tried making broth from grocery store bones.  Also, craven anxiety are a great source of gelatin and other nutrients!  If possible, toss about four feet into your broth pot.
• Apple Cider Vinegar
• Cold water
• Purse of frozen carrots, celery & onions OR fresh equivalent
• Fresh parsley–I keep mine in the freezer
• Blackness peppercorns
• Unrefined sea salt

Tools

• Large crockpot–I use this one–OR stock pot
• Fine-mesh strainer
• Ladle
• Large bowl or Pyrex measuring cup
• Jars or containers–I recycle glass jars for this.
• Broad-rima oris funnel—I love this funnel and utilise it often!

Instructions

1. (I outset past cooking a whole chicken in the crockpotor steak or roast, etc.)
2. Place leftover bones, skin, fatty and whatsoever little pieces of meat still on the bones in a big crockpot.  (Or big pot on the stove height.) Add chicken feet if possible.
3. Add about 2 TB ACV.
4. Cover with cold water.
5. Allow bones, vinegar and water to rest at room temperature for about one hour.

   

6. Add vegetables.  (Celery, onion & carrots work well.  Y'all tin use fresh, if you lot've got information technology on hand.  Frozen bags ofmirepoix  are swell in a pinch.)

   

7. Cook 12-48 hours on low.  (If cooking on the stove top, the longer it cooks, the more it will reduce into more of a stock-like consistency).
8. I like to turn off the crock pot and remove the hat 30 minutes to an hour prior to when I'll really be straining the goop.
9. Skim the gunk off the top, and then allow to cool.
10. While the broth is still hot, I add a handful of fresh parsley (from the freezer) and about 5 blackness peppercorns.  This is a proficient time to add together unrefined body of water table salt, too.
    
11. When the broth is cooled, strain it into a large bowl.  (I like to employ my big 8-cup Pyrex measuring cup for this.)

    

    I remainder the strainer over the Pyrex cup, which works perfectly.  Then ladle the goop through the strainer into the cup.  When the cup is full, I transfer the strainer to the crock pot and cascade the strained broth into my jars.

    

Notation: If you happen to be making soup, y'all tin can strain the broth directly into the soup pot.  No storing necessary!  (Come across picture beneath: adding goop directly to the soup pot for White Chicken Chili.)

Adding goop from the crock pot to the soup pot

Storing / Freezing the Broth

Update: I finally wrote an entire mail virtually freezing foods & liquids in drinking glass jars. Here it is: How to Freeze Food in Glass Jars.

1. I similar to mark my jars with C1, C2 and C3 for subsequent batches of chicken broth, and B1, B2 and B3 for beefiness broth.  I write directly on the glass with a Sharpie.
2. Fill jars with strained goop, and keep in the fridge for a few days, or in the freezer for much longer.  If you freeze broth in drinking glass jars, be certain to exit plenty of caput room at the top of each jar to allow for expansion in the freezer.
   

   

   Second batch of beef broth, prepare for the freezer

3. (Apparently, purists will cool the broth in the refrigerator so skim the yellow fat off the acme.  You tin practice this, merely it'southward not necessary.  The fat is actually skilful for you, and will melt dorsum into the broth once it's reheated.  I think the reason for skimming off the fat is to make a clearer, more culinary-grade broth.  I do not skim off the fat).

Multiple Batches of Broth

For multiple batches of broth, simply repeat the process!  The bones and veggies go back into the crock pot, along with vinegar and cold water.  I also add a new set of veggies for each new batch of broth.

Chicken broth, ready for the freezer

Discarding the Bones

Feed the remains to your animals!

If you happen to have backyard chickens, like we do, yous can actually feed your "broth remains" to them.  Now that we have dogs over again, they typically get first dibs on the basic, and the rest goes to the chickens.

If y'all have no animals, broth remains can besides be composted.

As a last resort, you tin toss the remains.  Use two plastic grocery sacks, placed one inside the other (double-bagged).  Rest the bags on the counter, spreading the handles to create a nice, round opening.  And so quickly insert the strainer full of cooked basic, etc. and dump.  Tie up the handles into several knots, and place in a trashcan far away like the basement or garage.

Thawing Broth

Once more, more details at present provided in this post: How to Freeze Food in Drinking glass Jars.

To thaw the goop, I unremarkably get out the required number of jars before going to bed, leaving them on the counter until morning.  Information technology does require a bit of planning alee, only it's totally achievable.  If I've forgotten to thaw goop overnight just recall the next twenty-four hours with a few hours to spare, I position the frozen jars next to a hot pot on the stovetop, or on top of the stovetop while the oven is on.

Favorite Soup Recipes

The final iv listed below are my favorites!

• Irish Soup
• Tomato Basil Soup
• Paleo Beef & Veggie Soup
• White Chicken Chili
• Chicken Tortilla Soup (pictured above)
• Paleo Beef & Sweet Potato Soup
• Sausage & Sweet Potato Soup

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Source: https://rootsandboots.com/how-to-make-multiple-batches-of-broth-from-the-same-bones/

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