It's been a busy few months at my house. Baby number three has pretty much consumed our lives.
Searching the freezer this weekend I came to the stark realization that we were OUT OF BROTH.
Some would say that I like to "go big or go home" and today's broth making day is big. In the 4.5 gallon roaster, there are beef bones. In my biggest crock pot I have chicken parts.
These are big bones from when I bought a quarter of a cow.
perpetual soup. I'll skim a bit off the top and add more water. See also this article - the heat will be turned down to a simmer once the broth comes to a boil.
The chicken stock in the crock pot (below) will simmer for a couple days. I will remove broth tomorrow and refill it with water. Because chicken bones are much smaller than beef bones they are finished sooner. You know the bones are "finished" when you can smash them between your fingers - all the calcium and other minerals have been transferred to the broth. [By the way, this is a good object lesson for kids. Ask them if they thing they are strong enough to crush a bone. Then give them one that has been in the crock pot a few days (cooled, of course.) After their amazement, I explain that we use broth so that our bones will not become brittle like the chicken bones. When we drink/eat the broth, those minerals are transferred to our bodies.]
What to do with gallons of broth?
Once it is cooled, I freeze it in yogurt containers. It is so nutritious, I look for ways to use broth.
-use it in rice, quinoa
-give flavor to greens
-add moisture when reheating food on the stovetop
-red beans and rice
-drink it straight