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My review
Bone Broth
1
mwm080709
"After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!"
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Ingredients
1 d 40 m servings 49Original recipe yields 8 servings (8 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
- Spread tomato paste onto beef bones and place in the prepared roasting pan.
- Bake in the preheated oven until bones begin to brown, about 30 minutes.
- Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
- Cook on Low for at least 24 hours.
- Strain broth through a fine-mesh strainer into a container and refrigerate.
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Footnotes
- Cook's Note:
- Chicken or pork bones can be used in place of the beef bones, if desired.
- The broth will keep for 1 week in the refrigerator or 6 months in the freezer.
- It can be added to soups and stews or drunk by itself with added salt, pepper, and ginger.
- Additionally, you can drain some of the liquid out, add more water (just covering the bones) and continue cooking it to get the max out of the bones (up to one week).
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 1418 Ratings
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Most helpful positive review
5/11/2015
I don't use tomato paste. I freeze vegetable trimmings and bones that I would normally discard. When I get a good amount, I make a broth out of them as described above. I freeze the broth in...
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5/11/2015
I don't use tomato paste. I freeze vegetable trimmings and bones that I would normally discard. When I get a good amount, I make a broth out of them as described above. I freeze the broth in...
12/26/2015
Save beef, chicken, pork, lamb bones to Kay this delish nutrient rich broth. I leave the tomato paste out because I use this broth in place of store bought broth in all my recipes. Here's anot...
9/10/2016
I didn't use the tomato paste but otherwise follow the recipe. I have read recently that adding about 1/4 cup vinegar to the water and letting the bones sit in it for about half hour before tur...
11/4/2016
Good basic ingredient for an onion soup on this website. I had 4 neck bones, and I rubbed them with tomato paste that comes in a squeeze tube. The bones were fatty, so the tomato paste sort of...
3/25/2016
I made this and used it as a base in beef stew. Beef stew is something I have been making (similar to the way my husband's mom made it) for close to 10 years and I have always felt it was missin...
10/11/2018
I made this but instead of tomato paste I used a large can of crushed tomatoes then 4 celery ribs 1/2 Of a small red onion & 1 large carrot. After all the marrow was gone from bones I took the...
11/11/2016
Excellent, flavorful broth. Next time I may add some white wine as part of the water.
4/17/2016
This was wonderful broth that I made into a beef and vegetable soup. I will do this again!
8/7/2018
I followed the recipe as it was written. Made a very rich broth. I used the beef bones, I personally like beef better. I also pulled out the bay leaf and blended the vegetables and fat left over...