Homemade Bone Broth
Ask any chef and they will tell you: the secret to making outstanding soups and sauces is to start with an outstanding stock. Ostrich Bone Broth is amazingly healthy and nutritious as a stand-alone beverage as well! This recipe is easy to follow and can be creatively altered to fit your taste - just make sure you have enough time to simmer for best results.
Use this to make a killer chicken noodle soup, a base to create incredible sauces or our very own Campfire Stew (!) or drink it straight out of a coffee mug for the delicious flavor and fantastic nutritional benefits.
- Modest amount of seasonings and fresh herbs - we like to keep it simple and use salt, pepper, and garlic, but any of your favorite seasonings will add greatness to what’s likely to be the best broth you’ve ever tasted.
Special kitchen tools
Slotted spoon; either a fine mesh strainer or cheesecloth; and a heat-safe vessel with a lid (like a glass Pyrex) large enough to hold your broth once the bones and vegetables have been removed. Crockpot optional - for long cook times if extra deep richness & flavor is desired.
Start with 2 pounds of marrow-filled bones and 1 pound of collagen bones and a preheated oven to 400F.
Place bones and vegetables on a roasting pan and bake for 45 minutes. This step really brings out the flavors in those bones.
Place the roasted bones and vegetables into a pot. If using the full 3 pounds, add 1 gallon of water to make a rich, flavorful, and extremely nutritious broth.
Add your desired seasonings and fresh herbs, bring the broth up to a full boil, and then immediately reduce the heat to a low simmer.
You will need to keep an eye on your broth for at least the first 30-60 minutes while simmering, as it will continually develop a foamy top layer. These are the impurities from the bones and every once in a while you’ll want to scoop off that foam with a slotted spoon and discard.
The longer you allow your bones to simmer, the richer your broth will become. We recommend at least 12 hours for good results, but if you use a crockpot and keep it going for at least 24 hours (and preferably 48!), you will be very well compensated for the extra patience with deeper, more complex flavors.
When the delicious smell in your kitchen has gone on too long to ignore, remove the bones from the broth. Pour the broth through your fine mesh strainer or cheesecloth and into your heat-safe vessel.
It's now ready to consume and is best served quite warm, like a hot soup. Place any unused broth in a refrigerator to cool. After a while, you may end up with a small layer of fat on the top. If that’s not appealing, feel free to remove and discard, but just know that this lipid separation is completely natural and this is an incredibly healthy, nutritious fat for which your body and mind will thank you.
You now have a congealed, gelatinous stock of nutrient-dense ostrich bone broth that you can portion into smaller containers and refrigerate or freeze until ready to reheat and enjoy.
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