Back-Burner Bone Broth

Brandi calls me her “broth dealer” and says she uses it in almost every meal. 

Stephanie told me it’s helped her heal their guts, stay out of the healthcare system, and get off prescription meds. 

The recipe I’m sharing is the exact one I use. Some people add vegetable scraps or season as it cooks, but I keep mine very simple. We have friends with food allergies, and this method keeps the broth flexible and safe for anyone who might be sitting at our table or yours! 

Ingredients:

Iron Oaks Farmstead chicken bones

Water 

Tools:

Stockpot, slow cooker, or instant pot 

Strainer 

Add your chicken bones to your pot or slow cooker. Add just enough water that the bones are submerged by a few inches.  Heat it until just simmering (low for most slow cookers or uses the slow cook setting on your instant pot).  If any foam forms on top, skim it off and keep simmering your broth. 

Allow your broth to simmer for 12-24 hours, or until the bones are brittle and break in your hand. See? This project really is perfect for a busy day! 

Cool the broth slightly, then strain it and place it into the fridge to finish cooling. 

When it’s done cooling, the fat will be solidified on the top- scoop it off but don’t throw it away! It makes a beautiful cooking fat called schmaltz (more free money, anyone?!). 

When fully cooled, your broth should be gelatinous and slightly jiggly- that’s all that wonderful gelatin and collagen at work! Store it in an airtight container in the fridge for up to a week, freeze until you need it, or can it for shelf-stable storage. 

If you love the idea of homemade bone broth but don’t always have the time (or bones) on hand, I’ve got you covered, whether you need the broth or the chicken.  Just call or text me at (386) 209-6150 to place your order!