It is such a wonderful thing to be able to make your own homemade broth! This recipe can be used for any kind of broth, chicken, turkey or beef broth. And bone broth is so delicious and healthy! I used the bones and carcasses from 3 rotisserie chickens to make this chicken bone broth. Every Thanksgiving, use my leftover turkey bones to make homemade turkey bone broth. You can also freeze bones until you have enough to make the homemade broth.
Making bone broth is easy, economical, and healthy. Homemade bone broth tastes so much better and is so much healthier than broth from the grocery store. Plus you save a lot of money by making it with kitchen scraps you would normally just throw away. You can use any leftover bones, including chicken bones, chicken carcass, or turkey carcass or bone, pork bones or beef bones. I use broth, especially chicken broth in so many recipes, that is is great to have homemade chicken broth on the shelf after I can it. See my recipe for canning the bone broth.
Other methods are to simmer the bones for a long time in a slow cooker or crock pot, or make quicker in an instant pot. Here is my recipe for making bone broth in an instant pot. The advantage to using a turkey roaster or roaster oven is that you can make a large batch at one time. When I made it this last time, it resulted in 9 1/2 quarts.
This article from Medical News Today talks about all the health benefits of bone broth including that it is highly nutritious, supports the immune system and may:
- Reduce joint pain
- Fight against osteoarthritis
- Fight inflammation
- Support gut health
- Aid in sleep and
- Help weight loss.
You can drink warm bone broth from a mug, or use it in any recipe where you would normally use chicken stock or broth.
Ingredients for Making Bone Broth in a Roaster Oven
- Chicken, Turkey or Beef Bones
- 2 -3 ribs of Celery and Celery Leaves, cut up
- 2-3 Carrots, cut up
- 1 Onion, cut up with skins included
- Desired herbs and seasonings including oregano, salt, parsley, sage and bay leaves
- 2 Tablespoons Apple Cider Vinegar
Detailed Steps for Making Bone Broth in a Roaster Oven
Add the bones and carcasses to the electric roaster.
Note: There is an option to roast bones before making the bone broth, but I have always used raw bones. For roasted bones, remove as much fat and meat as possible, place the bones on a baking sheet and roast for 20 to 25 minutes of cooking time on each side. It is said that you can get richer flavor from roasted bones.
I used the bones and carcasses from three rotisserie chickens. As stated above, you can always freeze bones until you have enough to fill the roaster oven.
Add the vegetables to the roasting pan. I added 1 cut-up onion with the skins, some baby carrots, stalk of celery and celery leaves and scraps.
Fill the roasting pan with water.
Add 2 tablespoons of apple cider vinegar. The apple cider vinegar works to draw the nutrients out of the bones.
I turned my roasting pan to 300 degrees f, until the contents started to barely start boiling, then lower temperature to 200 degrees. Cook for a long simmer at least 8 hours or up to 12-24 hours. Do not cook longer than that otherwise the flavor can turn bitter.
This is after I removed some of the broth and bones.
Scooping it out to put in jars to can.
Allow to cool, then pour broth into airtight containers such as mason jars or freezer bag and freeze or refrigerate or can the broth with a pressure canner. An easy way to remove the fat from the broth is to refrigerate it. The next morning it will become a gelatinous broth and the fat cap can be removed from the top.
Store in the fridge up to 7 days, in the freezer 3-6 months, or deep freezer up to a year. The best option is to can the broth, since it makes so much. This recipe made 9 1/2 quarts of chicken bone broth. Here is my recipe for canning bone broth.
Here are my results after canning. I let this broth only simmer about 8 hours, but it still turned out dark and beautiful! I feel such a sense of accomplishment making yummy healthy bone broth from scraps!
The above homemade bone broth recipe can be used to produce different types of broths including turkey bone broth and beef bone broth. It makes a delicious bone broth with so much flavor that can be used in so many recipes and is healthy! You can also make your own bone broth using a variety of bones at one time.
I like to use my chicken bone broth recipe to add bone broth to my chicken soup recipe. I will post my chicken soup recipe next!
For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
- Chicken, Turkey or Beef Bones
- 4 - 5 Celery ribs cut up and leaves
- 3 Carrots cut up
- 1 - 2 Onion quartered with skins
- 2 Tablespoon Apple Cider Vinegar
- Desired herbs and seasonings such as sage, thyme, rosemary, parsley and bay leaves
- Salt to taste
- Add chicken, turkey, beef, or pork bones to the roaster oven
- Add the vegetables
- Add vinegar and seasonings
- Add enough water to fill the roaster oven
- Turn the temperature on to 300 degrees until ingredients barely come to a boil
- Lower the temperature to 200 to 215
- Simmer for 8 to 24 hours
- Allow to cool, then pour broth into airtight containers such as mason jars or ziploc freezer bags and freeze or refrigerate or can the broth with a pressure canner. An easy way to remove the fat from the broth is to refrigerate it. The next day it will become a gelatinous broth and the fat cap can be removed from the top.