2015 ANN ARBOR GRADUATE, KATALIN BROWN’S BONE BROTH

Posted by Katalin Brown on October 5, 2015 Here are two old Hungarian family bone broth recipes. One is chicken, the other is a mixed bone broth.

CHICKEN BROTH

• Supplies and Ingredients
• 3 or 4 half-gallon glass jars to store broth
• 12-14 quart stock pot with lid
• colander
• 10 quarts cold filtered water
• 10 chicken backs with skin on
• 6 chicken feet
• 6 stalks of celery, cut into 3-inch pieces
• 6 large carrots, cut into 2-inch pieces
• 1 large yellow onion, skin on; cut root end off and make a vertical cut 3/4 way up
• 1 parsnip; make cross cut on large end 1/4 way up
• 1 big bunch tied curly parsley
• 1-2 tablespoon Celtic sea salt, to taste

METHOD

1. Place the chicken backs and feet into cold water and bring to a boil. About 5-7 minutes after boiling, you will see the foam come to the surface. Reduce the heat, and using a sieve, remove and discard the foam. This will give you a nice clear broth.
2. When foaming has stopped, add the rest of the ingredients at once and turn the burner down. Monitor until you see that the broth has come to a slow rolling boil.
3. Place the lid on the pot and leave to simmer for 6-8 hours.
4. Strain out all solids using a metal colander and pour broth into warmed glass jars. Divide the fat at the top of the jars equally.
5. Allow broth to cool at room temperature then place in the refrigerator. Do not disturb the fat, which will act as a seal so your broth will last up to six weeks in the refrigerator.

MIXED BONE BROTH

SUPPLIES AND INGREDIENTS

• 3 or 4 half-gallon glass jars to store broth
• 12-14 quart stock pot with lid
• colander
• 10 quarts cold filtered water
• 3 chicken backs with skin on
• 3 chicken feet
• 1 beef knuckle bone
• 4 small or 2 large ox tails
• 2 medium marrow bones

 

METHOD

6. Place the bones into cold water and bring to a boil. About 5-7 minutes after boiling, you will see the foam come to the surface. Reduce the heat, and using a sieve, remove and discard the foam. This will give you a nice clear broth.
7. When foaming has stopped, add the rest of the ingredients at once and turn the burner down. Monitor until you see that the broth has come to a slow rolling boil.
8. Place the lid on the pot and leave to simmer for 10-12 hours.
9. Strain out all solids using a metal colander and pour broth into warmed glass jars. Divide the fat at the top of the jars equally.
10. Allow broth to cool at room temperature then place in the refrigerator. Do not disturb the fat, which will act as a seal so your broth will last up to six weeks in the refrigerator.