Sunday Supper: Homemade Broth

Bone broth is wonderfully healthy. And it will help you make some great soups, such as my cabbage soup. I have experimented with many methods of making broth, and this is my favorite.

1. Cook a whole, organic chicken in beer.

2. Reserve the beer, and any jelly-like substance in it.

3. Put the bones, skin, cartilage, and any other parts you don’t eat in the beer.

4. Add enough water to fill your cast-iron saucepan or slow cooker.

5. In a slow cooker, cook on high heat for 12-24 hours. In a cast iron saucepan, do the same under very low heat on the stove. Refill the pan as needed.

6. Strain and refrigerate. You have some great broth that can be cut with water or milk to make 3 good-sized soups!


6.

4 thoughts on “Sunday Supper: Homemade Broth

  1. I’m curious why you use beer rather than just water. Is it for flavor, or is it supposed to extract more “stuff” from the bones? It isn’t an option here without using expensive gluten free beer, & I like the taste of what we get with water.

    I put the carcass & such in my veggie steamer (open) in my pot, so that I can lift all of that out more easily and then have less stuff getting stuck in my strainer when I pour.

  2. For an easy, fast, not-fast-food supper, the kids and I sometimes buy a rotisserie chicken from the local grocery. I’ve taken to adding liquid (usually a combo of water and beer or wine) and some veggies to the carcass to make stock – pretty great stuff indeed.

    Now I’ve begun keeping the left-over pot roast juice (also full of beer – my favorite cooking liquid) to use as beef stock. Love it!:)

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