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Homemade Chicken or Beef Stock

Homemade Chicken or Beef Stock


Broth or stock is the base for most soups, many sauces, and used in place of water to improve grains such as rice. Many recipes give you the option of using store-bought broth or stock, but nothing compares to homemade. Making your own is very easy, a great way to get the most out of meat you buy that contains bones, and gives you control over the flavor, any possible unwanted ingredients, and the sodium level (if you care about that sort of thing).


This is the basic method, without any salt or seasonings.


Put the bones in a pot, raw or cooked, it doesn’t matter.
Add an acid – vinegar or lemon juice (a couple of table spoons to half a cup).
Cover the bones with cold water (you can go an inch or two above the bones depending on how they sit in the pot).
Let it sit for about 30 minutes, so the acid can do its work pulling minerals out of the bone.
Turn on the heat and simmer for several hours – beef bones take about twice as long as chicken. If you are doing this on the stove or in a slow cooker, chicken bones should simmer for at least four to six hours, and beef bones need six to 12. Or, you can use a pressure cooker and cut your time down significantly (see below).
Cool, strain, and put your broth fridge overnight. Save the bones if this is your first time (see below).
Lift the congealed fat layer off the top. Your broth should have the consistency of Jell-O.


Why You Should Save the Bones if This is Your First Attempt


If your broth or stock did not gel, you probably need to toss the bones back in and simmer some more. This can also happen if you use too much water for the amount of bones.


Using a Pressure Cooker


This is much faster in a pressure cooker. Once it has come up to pressure and you’ve reduced the temperature, chicken broth takes about 45 minutes and beef takes about 90 minutes. DO read the instructions for your pressure cooker thoroughly if you are not familiar with it.


Which Bones?
I use whatever bones I have from cooking chicken. For beef, I’ve used rib bones after making ribs, and I’ve bought beef bones at the store. If I buy them, I choose a mix of femur bones and bones with lots of cartilage. Check out some of the Benefits of Bone Broth.


Seasoning and Flavoring


I often add a good handful of coarse salt. Sometimes I don’t add any flavorings. If the bones are from cooked meat your both will likely take on some of the flavor of the dish. You can use raw bones. Roasting beef bones before making your broth gives it a deeper, richer flavor. Adding roasted onion and garlic does, too.

Sweet and Hot Soup

Sweet and Hot Soup

4 cups beef stock
1½ pounds ground beef
1 sweet potato
2 cayenne peppers
1 can petite dice tomatoes
1 Vidalia onion
1 bulb garlic
3 small apples
Onion powder

Roast onion, garlic, and apples at 400 degrees for 40 minutes. Brown ground beef, seasoning with salt, pepper, and onion powder. Place beef stock in a large soup pot. Salt if needed. Peel and slice sweet potato and add to stock. Add ground beef, tomatoes, and cayenne. Bring to a boil. Cover and simmer for 30 minutes (or longer). When onion, garlic, and apples have roasted and cooled, peel garlic and place whole cloves in soup. Process onion in the food processor or cut up very small, add to soup. Slice up apples and add to soup. Simmer uncovered for 30 minutes.

You can keep this warm, covered on very low heat for a long time.

Homemade Beef Stew with a Hint of Barbeque

Homemade Beef Stew with a Hint of Barbeque

I made this with homemade beef stock made from rib bones. The ribs were cooked in barbeque sauce.

2 to 4 cups beef stock
1 pound ground beef
Baby carrots
1 can petite diced tomatoes
2 cans water
1 Vidalia onion
1 bulb garlic

Roast onion and garlic at 400 for 30 minutes.
Place stock broccoli, cauliflower, and radishes (cut u to desired size) in a large soup pot. Brown and drain ground beef, and add to pot. Pour in tomatoes with juices and two cans of water. Simmer, covered, while onion and garlic cool for about ½ hour.
Peel onion and garlic. Place whole roasted garlic cloves in pot. Cut up onion or process in food processor. Place onion in pot. Continue to simmer for 30 minutes, uncovered.

This stew can be served right away or kept warm on the stove on very low heat and covered for a long time.

Use any kind of vegetables you like. It’s a good way to get rid of those which might otherwise go to waste. The roasted onion and garlic really make the flavor great!

Bone Broth Benefits

Bone Broth Benefits

If you aren’t making your own bone broth (stock) you should start. Not only are the health benefits unbelievable, it is also very cheap. If you have bones as leftovers you can use them. If not you can buy bones cheap.

Making stock is easy! Throw the bones in a pot add water, a splash of vinegar to pull the minerals out of the bone, and seasonings if desired. Simmer for several hours – five hours will do, overnight is great. You can do it on the stove or in the crock pot. The easiest way is to throw the bones from your meal in after dinner and let it slow cook.

What’s in real bone broth?

Chondroitin sulfate
Hyaluronic acid

The amount and types of substances in your bone broth will depend partly on the types of bone you use. Bone marrow and cartilage provide the most beneficial ingredients.

Bone broth is good for

Joint health
Cancer patients
Immune system
Cold, flu, sore throat
Digestive problems, including inflammatory bowel disease
Many other health conditions

Unlike most stocks, broths, and soup bases you can buy at the store, homemade bone broth does not contain MSG and you control the sodium level. Store-bought broth and stock typically does not have all of the nutrients and health benefits of homemade.

You can use it to make soups, sauces, cook rice, or even sip it as a tea.

I recommend reading the following pages for more in-depth information on the health benefits of bones broth:

Homemade Supplement & Super Food: Bone Broth

Traditional bone broth in modern health and disease