Sunday, March 22, 2015

Basic Perpetual Bone Broth Tutorial ~ THM ~ FP

Bone Broth is such a nutritional boast to any diet. It is great for adding flavor to any dish. I never had enough broth on hand until I found Perpetual Soup at Nourished Kitchen. Now my family can enjoy the rich flavors and nutrition all the time in dishes such as soups, chili, beans, cooked grains, poached vegetables and fish, sauteed vegetables, etc. 

What you need:

The bones from one to two chickens that have been roasted, boiled or grilled. 
Vegetable ends, skins, pieces and stems.
1 to 2 bay leafs
1 tsp black pepper corns

Add the bones of one or two chickens to a 5qt crock pot. Add onion ends, and other veggie ends. I'll add the stems from mushrooms, ends of tomatoes, bell peppers etc. What ever ends I have that week. Stems from greens such a spinach, cilantro, and parsley are also good. Also add in 1 to 2 bay leaf and 1 tsp pepper corn. Fill with water to the top. Cover and turn on high till it almost comes to a boil. About 3 or 4 hours. Then turn down on low. 

NOTE: I do not add salt when making the broth. I never know what I'm going to be using if for nor the amount of salt I'm going to be using in the finished dish. I add salt to the dish I use the broth in. 

The next day line a strainer with a paper towel and place in the top of a large bowl or measuring cup. I use my 8 cup measuring cup. Then I can see when I have a qts. worth of broth. Ladle the broth into the lined strainer. This will catch all the bits and pieces and leave you with a clear broth. 

Don't remove all the broth. Leaving some of the broth in the pot will help give the broth a good rich flavor. 

Broth after straining.
Pour this into sterilized jars. Will keep up to 3 weeks in the fridge if stored in glass.

Dump the bits and pieces in the lined strainer back into the pot. Fill back up with water. At this point you can leave the crock pot on low. 

Every day I add what ever vegetable ends I have from the day to the pot. The veggies break down and need to be replaced though out the week.

Seal the jars finger tight. Label with a sharpie with type of broth and date. This way you make sure you use the oldest broth first. 

Store in the fridge. As it cools in the fridge it will vacuum seal the jar. The fat will settle on the top and solidify. Leave the fat in the jar until you use the broth. It will also help seal the broth.

When you use the broth remove the fat. Store the fat in another jar. Use the fat for cooking veggies for S meals, or in your S soups, etc.

You can freeze the broth as well. Freeze in Ice cube trays. Each cube is 1/8 of a cup. When frozen store in ziploc bags. Just grab out the number of cubes you need.

I cook the broth for 6 days, pulling the broth off everyday. I like to pull it and chill the broth so I can remove the fat. At the close of the 6th day I drain all the broth from the bone, and then discard the bones. I wash the pot and give my crock pot a day to rest. 


  1. I would like to subscribe to your blog via email, but when I clicked on the link I got a whole page of html gibberish. Any suggestions?

  2. Can you also use this method with beef bones?

  3. This is the first time i read your blog and admire that you have posted on this...I really found useful.Keep updated.