MYO Nutritious Broth Inexpensively

by Tammy Taylor

By far one of the easiest frugal things I do on the ranch is make my own broth.  Think about it: Making broth takes the leftovers after you enjoy your meal (the bones) and turns them into nutritious broth.  Win/Win!  Of course I can purchase broth in a can but around here it runs about $3 each & it’s filled with salt – my broth doesn’t have the additives or the salt that commercial broth does.  Plus with my homemade broth there’s no can to throw away and I’m loving that too!  During the cold winter months I make endless soup that keeps RancherMan & me in hot soup for lunch for about a week and of course the base of that soup is broth.  Since I make my own broth this week-long menu of soup lunches is incredibly inexpensive yet gives us several nutritious and bone-warming meals.  And it’s so easy.  Really, you’re NOT gonna believe how easy this is!

My method takes the leftovers after you enjoy your meal (the bones) and turns them into inexpensive nutritious broth. Win/Win! #TaylorMadeHomestead


First I reserve the bones from whatever meat we’ve enjoyed – sometimes beef, sometimes pork, sometimes chicken but today it’s turkey.  After we enjoyed our turkey supper RancherMan & I cut the remaining meat off the bones and portioned it into single-meal sizes and put those packets of meat in a freezer bag, properly labeled of course.  And here’s my secret: This is the ‘Cook Once, Eat Twice’ method of cooking that I pretty much exclusively utilize here on the ranch.  Using this method the pans used to cook this meat were only dirtied once and cleaned once, and the oven heated once but we have six additional servings of turkey that’s as close as our freezer to enjoy. This makes it easy to have a delicious homemade meal every day!  (shhhh….)

After the meat is removed I take the bones that remain and chunk them all into my mammoth slow cooker and top it off with water.  Finally I add just a splash of vinegar to draw the calcium from the bones, then I cover the slow cooker and put the temp on low and let it slowly cook all night.  The next morning our house smells amazing and puts me in the Thanksgiving mood all over again!  I’ll strain the bones from the broth and after it cools just a bit I’ll place the pot containing the broth in the fridge to cool completely.  In the meantime I tackle those bones that I strained out.  There’s always an amazing amount of meat left on those bones even though RancherMan & I were pretty ruthless in removing all we could.  I’ll pick the remaining meat from the bones and put it into a refrigerator container and set it in the fridge, there’s plenty for a very meaty pot of turkey soup.

As the broth cools the fat will separate & float to the top making for a lower-fat broth. I usually let my broth stay in the fridge overnight to make sure as much fat as possible has floated to the top.  By the next morning the broth itself is semi gelatinous – the sign of a successful and nutritious broth.  I take my ladle and drag it lightly over the top of the broth to remove the semi-liquid fat layer.

My method takes the leftovers after you enjoy your meal (the bones) and turns them into inexpensive nutritious broth. Win/Win! #TaylorMadeHomestead - Remove The Fat

When I’ve removed all the fat I can, I’ll bring out my repurposed peanut butter jars.  I’ve not yet been successful freezing anything in glass so I resort to these jars, but RancherMan loves his peanut butter so I always have a steady supply.  I ladle the cold broth into the jars leaving about 1″ headroom and screw the lid onto the jars – only barely fingertight until the broth is frozen when I’ll tighten the lids completely.

My method takes the leftovers after you enjoy your meal (the bones) and turns them into inexpensive nutritious broth. Win/Win! #TaylorMadeHomestead

Now before these jars go into the freezer I’m sure to label the lid of the jars with a small piece of water-resistent duct tape & a sharpie noting the contents and the date.  ‘Cause you know how it is when you dig through the freezer – every frozen chunk looks identical!   I carefully label everything that goes into our freezer.

Now that I have several jars of broth put back I will use it for so many things.  Broth gives a deeper flavor to rice or pasta and of course there’s my endless soup that will use a steady supply, since it’s so inexpensive & healthy I’m not stingy with it & use it often.  This broth will be used in no time so I’ll need to simmer more bones for broth soon.  Oh the drudgery!  😉

~TMR~

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22 thoughts on “MYO Nutritious Broth Inexpensively

  1. Pingback: Hot & Hearty Cabbage Stew

  2. Shirley Wood

    We enjoy cooking once and eating twice at our home. I always feel so frugal when we can accomplish that. I like to have leftovers for lunch too. A good broth is invaluable. So glad you share with us at Merry Monday. Thank you. Hope your winter is going well.

    Reply
    1. Taylor-Made Homestead Post author

      So versatile and so healthy Shirley. Add ‘so cheap’ and you’ve really got a winner! ~TMH~

      Reply
  3. Helen Fern

    Nothing tastes better in a recipe than fresh broth! I found you on the pretty pintastic hop – would love to have you share on What’s for Dinner http://www.lazygastronome.com/whats-for-dinner-sunday-linky-26/

    Reply
  4. JES

    Love making our own broth! Thank you for sharing your methods on the Art of Home-Making Mondays! Hope your 2016 is off to a good start! 🙂

    Reply
  5. Nicole

    We eat tons of both beef and chicken broth in our house, making it very similarly to how you do it. The healing properties during cold and flu season and just phenomenal, and the taste is delicious!! I have had issues freezing glass jars sometimes too, using old peanut butter jars would be perfect. Thanks so much for sharing. I hope you have a happy New Year’s!!

    Reply
    1. Taylor-Made Homestead Post author

      I think for us Nicole, it’s the old theory that ‘Once you find out how easy, cheap and DELICIOUS (not to mention healthier) it is, there’s no turning back’! I’m sure it’s the same for you. In my younger days I never stopped to give it a second thought I simply picked up my broth in the grocery store, never considering making it myself. I was assured by the marketing gurus that making such things for myself was too difficult or time consuming. Oh how far I’ve come! Happy New Year’s to you & yours as well! ~TMH~

      Reply
  6. Jelli

    This sounds delicious. In fact, I used to do this too before my slow cooker broke. I have to use my pressure cooker to get the job done now, and while that works, it also really heats up my house and takes more effort than a slow-cooker. Thanks so much for sharing. Visiting from the natural living Monday linky.

    Reply
  7. lisa

    LOVE your blog!! I love making my own broth!! I just made some chicken broth today and tried it in my pressure cooker; came out great in a little over an hour!

    Reply
  8. Matt

    Great idea with the old PB jars. My wife puts her broth into canning jars with recycled lids and freezes them. I like the idea of plastic better because of the risk of the glass jars breaking. We will also make a few ice cube trays of broth and throw them into containers in the freezer. We then use those when making rice, quinoa, etc, substituting for plain old water. It adds flavor and nutrients.

    Reply
  9. Kathy

    Love making homemade broth – there’s nothing better or tastier! I do appreciate you sharing with Home and Garden Thursday, Kathy

    Reply
  10. Lorrie Gunn

    Was curious as to the expiration date for frozen. I see you mentioned 1 week’s worth of meals, but I thought that referred to the fresh or thawed version. Thanks for the info- (ah! p’nut butter jars- I, too, go thru them like mad!) LG

    Reply
    1. Taylor-Made Ranch Post author

      Lorrie, I put one jar in the fridge to make my endless soup for the week and the others I put in the freezer. Peanut butter jar lids are not necessarily an air-tight seal but I’ve not had a problem thawing and consuming my broth and having it taste absolutely fresh after being in the freezer 6 months or so. It may very well last longer, but by 6 months I’ve certainly gone through all my broth in the freezer. ~TMR~

      Reply
  11. Marla

    Love this idea of the homemade. I have made homemade but never thought about the vinegar part to bring out the calcium in bones. That is certainly something I need to remember. Thanks for sharing. Visiting from Happiness Is Homemade Link Up Blog Party. Have a wonderful healthy day!

    Reply
  12. Cynthia

    Haven’t tried broth this way but it looks good! Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

    Reply
  13. Mommy on Demand

    I love making my own broth, tastes so much better! Thanks for coming over and sharing at Happiness is Homemade Link Party, Hope to see you back in the morning! http://mommyondemand.com/

    Reply
  14. Carolyn Michelle

    I love making homemade soup and broth!! I have never thought to use peanut butter jars to freeze it. Stroke of brilliance!! Thanks for sharing. c: -Carolyn

    Reply
  15. Samantha (Florassippi Girl)

    I do make broth at home, but had never tried adding a splash of vinegar to draw the calcium out of the bones. Good to know! Thanks so much for posting!

    Reply

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