‘Good for what ails you,’ bone broth has been calming, nourishing and feeding people for thousands of years. During the Great Depression, which lasted from 1929 – 1939, bone broth was practically a survival food for families who couldn’t afford meat and had to gain as much protein as possible from the food they had.
Essentially bones simmered with a mixture of vegetables, herbs and water; the process of making bone broth is eyes-shut simple and as frugal as it comes.
There’s no need to source anything special here, just using the odds and ends of vegetables and herbs you have to hand. Carrots, leeks, onions, shallots etc. are all regular fare for the stockpot, but feel free to add whatever you enjoy eating.
Related: What People Ate During The Great Depression
Less Water, Less Space Needed
If you don’t have unlimited storage space, add less water to a more concentrated and intense flavour. This form of broth has a firmer package, and it can be used to dilute with water.
This recipe is for chicken bone broth but beef/other animal bones are the same process. The cooking time to extract the minerals and nutrients from the bones is usually long, but you don’t need to do anything other than wait. We’ve provided the stovetop process, but using a pressure cooker, you can speed things up, or even simmer the broth for 12 hours on a medium in a slow cooker.
You’ll need:
- 1 cooked chicken carcass (previously roasted bones taste better, but raw will work just fine)
- Carrot, leek tops, onions, garlic etc.
- Woody herbs such as rosemary, bay or thyme
- Tbsp. of vinegar (cider, wine, balsamic etc.) – optional
Method:
- Strip any meat from the chicken carcass and place the bones into a deep stockpot with the herbs and vegetables. Add water to cover and the vinegar, if using.
- Bring to the boil and leave on a simmer for between 12 – 24 hours. A couple of hours less than this isn’t a deal-breaker if you’re pressed for time. Top up the water as necessary.
- When the bones are collapsed and the volume of liquid reduced, it’s time to strain the broth through a sieve into a clean dish.
- Finally, strain again into sterilized jars and leave to cool before screwing on the lids.
Storage
The broth is set to a crisp jelly with a fat cap. The broth’s ‘cleaner,’ the longer it remains healthy for. You can store this for a good two weeks in the refrigerator, spooning out what you need for soup bases, stews etc. The bone broth preserves well, with a 12-month freezer life.
By processing in a pressure canner for 20 minutes at 10 pounds pressure for pints and quarts for 25 minutes, you can increase the store cupboard life of your jars (check manufacturer’s instructions and change for altitude). This way Bone broth canned will have a shelf life of at least 12 months.
This golden, richly flavored broth can be used to improve the flavor in hundreds of dishes but it’s pretty awesome just seasoned and sipped out of a bowl!
