Saturday, December 13, 2014

Roasted Bone Broth/Stock

Kathryn's Roasted Turkey, Chicken, or Beef/Veggie Bone Broth/Stock

By Kathryn

Water to about fill huge stock pot (mine is about 20 qts.)
6 carrots, halved
4 ribs celery, halved
2 large onions, halved
4 cloves garlic,thickly sliced
Chives, to taste
2 bay leaves
About 6 whole peppercorns
Red pepper flakes, to taste
Re-Roasted Turkey, Chicken or Beef Bones/Carcass

....Roast Turkey, Chicken or chunk of beef with bones, as usual in oven, picked all the meat off well, use the meat for other use ...

Put all of the carcass/bones and  remains back into the roast pan, skin and all, and roast again in oven until well-browned, at least 2+ hours. It get's very brown!.... Brown = flavor!

When browned, place in a huge stock pot (mine was at least 20 quarts) along with water and remaining ingredients. Simmer for a several hours until carcass appears clean and all the browned areas are gone. The Brown means flavor and it is now in the liquid!.. Drain well through a cheesecloth and pour into containers that can go into the freezer. Make sure to mark these well so you will know what they are when you need them. I got about 24 pints of wonderful bone broth to use in my recipes. Enjoy!

*NOTE: This would be great done with any bones, beef, deer, or pork.... and just well-roasted and made like above...mmm!

*Another perk to this recipe is that it has no preservatives, like MSG....and a GREAT money saver!...and all the benefit from a great bone broth..... and that is AWESOME!!!

Per 1 cup serving....
Calories.... 100
Fat............ 10 grams
Protein........2 grams