Have you ever set about making dinner and realized the meat you have won’t quite match the plan? You can cut almost any piece of meat according to your needs. Today I had chicken. I was short boneless skinless breast for the stir fry for supper. What I had was chicken legs and chicken thighs. With a little know-how I overcame the problem, and caught it on video for you! Along the way, I share how I make use of the bone and skin I don’t use for stir fry: bone broth. Check it out:
How to make
You’ll need a stainless steel stock pot or crock pot. Never use “non-stick” or aluminun cookware as they can release toxins into the broth.
Place beef, pork, chicken, fish, etc. bones in the pot. Any bony part of any animal will do. Chicken feet are a great asset to any broth. If they are very meaty bones, I remove the meat when it’s tender and falling off the bone, then return the bones to the pot for the broth.
Add cold water to cover bones. Add 1 glug, more or less, of apple cider vinegar. The acid helps pull the minerals from the bones.
Simmer the bones and water, occassionally skimming off any sludgy looking stuff on top. This isn’t 100% necessary, but you get a much clearer, cleaner broth for the effort. Simmer for about this long for this bone:
- beef, pork, lamb, goat: 3-4 days
- Poultry: 24-48 hours
- Fish: 12-24 hours
In all cases, the denser the bone, the longer you can simmer it. When it gets mushy and/or crumbly, you’ve pulled everything out that you can.
Strain the broth through a cloth to get a beautiful, gelatinous, clear broth.
Compost the bones (or give large animal bones to your dog) t0 complete the cycle of making the absolute most of this gift.