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Nicole's REALLY EASY 4 Step Basic Poultry & Marrow Bone Broth Recipe

Nicole's REALLY EASY 4 Step Basic Poultry & Marrow Bone Broth Recipe

GREAT for Kids to make too!

 

It doesn't matter whether or not I use our grass fed grass finished beef, pork or lamb marrow bones or if I grab a bag of our pasture raised chicken, turkey or duck backs, necks and feet, I use the same basic recipe for all of them.

You know that I don't have much time to "cook," BUT that I LOVE LOVE my bone broths! 

I openly share that I drink it AND all of our dogs drink it, pretty much daily.

 

So, how do I do it???
I Keep it super SIMPLE... and nothing fancy.

 

I do use the crock pot (I have a family sized one 8 Qt.s) for this.

I do not have an insta pot, so I cannot tell you how it would/might work in that.

I don’t roast or braise my bones before, I know some people do, but you can do it either way, both taste good, just time/energy/preference dictates this added step.

 

My 4 STEP PROCESS:

1. Put in beef, pork, lamb marrow bones 4-6 depending on size usually 1-2 pounds total

OR

Poultry bones desired 1 back usually fits in pot easily, a few necks and feet (if I have the necks and feet in the house, if not, they don't go in, will get them for the next batch that I make.)

Mind you - I usually throw the bones in frozen, I don't worry about them being thawed out, don't have time for that.

2. Put in some pink Himalayan salt (small amount) to taste and pepper to taste

If in the mood, I will sometimes add garlic, onions or other veggies, or even vary up the seasonings, but for the most part, it’s just salt and pepper to taste.

 

3. Add water to the top line just under the lid line.

 

4. Turn crock pot on high for about 2-3 hours and then down to low (not 'keep warm' that seems to be too hot and doesn't turn out well on that setting) for

12 Hours for Poultry**

18 Hours for Beef, Lamb, Pork Bones ***

Important!

     Adjust depending on the amount and or thickness of the bones, look at them, if they are ready to come out, ten pull them out.

* If you are doing this as you are walking out the door, then set it to low temp to begin with, it works just fine too. 

 ** I don't leave the poultry bones in much past the 12 hours, b/c our bones are so clean and all the goodness comes out in a shorter period of time.  If you leave in the water much past the 12 hours, they will start to disintegrate and I don't want to consume the those broken down bones.  They are thrown away at this point.  I DO NOT FEED THESE BONES TO OUR DOGS!

*** I don't leave the beef, pork or lamb bones in much past the 18 hours, b/c our bones are so clean and all the goodness comes out in a shorter period of time.  If you leave in the water much past the 18 hours, they will disintegrate and I don't want to consume the those broken down bones. They are thrown away at this point.  I DO NOT FEED THESE BONES TO OUR DOGS!

 

... AND DONE! :)

Whatever I don’t consume or need at that immediate point gets put into reusable containers / plastic quart containers or whatever container is in ‘the drawer’ and I freeze it.

This way I have it for grab and go to take with me or to leave in frig to defrost for next day when I don’t have ‘fresh’ in process on the counter to scoop from.

Serving & Storage ideas:

Ice cube trays for quick easy heating or measuring to add to another recipe.   

Our dogs love the ice cubes, but remember our dogs are only outside, so keep that in mind if you have an inside dog, it might get a bit messy!

Mason jars are great to take to work & easy for reheating. 

If you freeze glass jars, remember to leave room at the top for expansion.  I leave about 1-2 inches for that expansion.

Popsicles: shaped freezer pops, easy to grab and enjoy anytime.

 

ENJOY!!!!

 

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