I make it slowly. I don’t use just bones and joints (which are necessary to get the minerals and collagen you need to have a true bone broth). I add a lot of meat and aromatics for extra flavor because I drink it like coffee and use it in a lot of dishes I make. Also, I try to use up leftovers (like mushroom and parsley stems) and ingredients that I won’t be using before they go bad. I never use cabbage, broccoli, brussels sprouts or potatoes in a stock because they ruin it.
In my latest chicken bone broth I used:
Top row, left to right:
Fresh chicken parts that I didn’t use in a recent recipe, frozen chicken parts and leftover bones, leftover bones from the recent recipe (after I ate it).
Bottom row, left to right:
Pure Indian Foods brand ghee, 2 diced onions, chopped leftover shiitake mushroom stems (with 2 diced carrots under them), chopped fresh ginger, chopped fresh garlic, 3 fresh bay leaves, fresh oregano, 2 stalks chopped celery, leftover parsley – mostly stems.
I also add white wine (I’ve had good luck with Lindeman’s Bin 65 Chardonnay – it’s cheap and works well in my stock) and plenty of filtered water.
I melted a few tablespoons of ghee in a 12 quart stock pot over medium-high heat and start my sautéing.
Now it’s time to start heating up the water to add to the stock later.
You may need to add more ghee if you weren’t liberal enough with it in the beginning.
Add in the fresh chicken.
If I had thawed the frozen stuff, I would add it in after the first round of meat browned. The more brown (not burned) bits you have on the bottom, the more flavorful the broth. When the chicken starts browning, stir everything around a bit and adjust heat (if you need to) to make sure nothing is burning.
Add wine to a nice hot pan and stir, scraping up the browned bits to mix into the liquid.
This is where I would add any of the frozen parts and leftover bones from cooked food. The cooking off of the wine will help to heat those up. Mix them in once they’ve been warmed up.
I add the hot water, a kettle-full at a time until the the pot is about 2/3 full. Then I stir lightly to make sure nothing is left on the bottom of the pan.
Many people add a tablespoon or so of vinegar into the pot at this point to help extract the minerals and collagen from the bones. If I have it, I will add apple cider vinegar, though it doesn’t really have an effect on the taste. If you add too much water and/or you boil too furiously, your broth will not gel up after cooling , as a good bone broth should. I like to partially cover the pot for the long, slow simmer to keep the heat in and to make sure I don’t over evaporate. I want a high yield!
I don’t usually touch the stock during this time (8-12 hours). At the end of the simmering time, most of the joints and collagen should be rendered into the stock and the bones should be brittle or at least break easily.
Strain the stock and put into glass jars. Leave ample space between the broth and the jar lid if you are freezing it, as the broth will expand. Let the jars sit for an hour (uncovered) before putting them into the refrigerator or freezer. (Cooks Illustrated tells us that an hour is optimal in The Science of Good Cooking, p. 101.)
Remember to heat the broth to boiling when you use it, and if you used organic, pastured chickens, eat the fat! It’s wonderful for you!
NOTE: If you want to speed up the extraction of minerals from the bones, besides adding a tablespoon of vinegar during the simmering phase, you can also hack up the bones and joints prior to cooking. Also, if I had them, I would add more backs, necks, giblets and feet to this stock as well, as they are great sources of flavor, collagen and minerals.