Also try our homemade chicken stock and our crockpot turkey stock! We ALWAYS have some in our freezer. With some homemade bone broth on hand, you can whip up a batch of super flavorful soup in no time at all. All you need are a few veggies, a little chicken, and some of this broth and your soup will taste AMAZING! But it won’t just take your cooking to new levels. It’s great for you body, too! It’s also a great source of collagen, which is good for the joints, muscles, bones, and skin.
Beef stock: made from simmering bones + vegetables for a few hours. Usually used in soup. Beef broth: made from simmering meat for a couple of hours and is seasoned with salt. Often served on its own. Think consommé. Beef bone broth: Made from simmering bones + vegetables for MANY hours. Is thick and jello-like when cool. Used in soups or as a warm drink.
Tip: use a dry eraser marker to write on your reusable freezer bags! Ziplock-type plastic bags are a little tricky as they can sometimes leak, so we don’t recommend them. Another option is to use canning jars. Make sure to only use wide-mouth jars (the narrow ones often break when the broth freezes).
Leave an inch of room at the top of the jar. Freeze with the lid off. Once the broth is frozen, put the lid on.
But bone broth freezes very well! For longer storage, freeze the broth. We like to use reusable Stasher freezer bags to store our broth. So rather than waste them in the broth, we add veggies and herbs to the soup we are making with the broth. If we are sipping the broth (rather than using it in soup) we add a little salt and pepper and it is perfect. Note: While we don’t recommend cutting up carrots, onions, etc. to use in this recipe, if you have vegetable scraps on hand, you can add them to the broth rather than throwing them in the compost. If you skip this step, your broth will taste very strong, and not in a good way. While it’s still great for making soup, it’s not great for sipping. If you plan on drinking cups of bone broth, definitely pre-boil the bones. Tip: Use a smaller pot so the water comes to a boil faster. Another option is to save the bones whenever you make a bone-in roast, ribs, or steak. Store the bones in the freezer until you have enough to make broth. If you use bones that you’ve already cooked, you can skip the pre-boiling and roasting steps in this recipe. Here are some pictures to guide you through each of the steps:
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