You’ve made a big batch of bone broth and end up with more than you can possibly drink before it goes bad. Freeze what you can’t use right away and thaw it down the road to use in your everyday cooking. Store your broth in glass jars or plastic containers and store them in the fridge or freezer. Thaw them as you need a big batch to make a pot of soup.
Another option is to freeze the finished broth in ice cube trays. Once they are frozen solid, you can transfer them to a freezer bag. Pop some of the frozen broth cubes into the pan / pot whenever you’re cooking veggies for a little extra boost of flavor and nutrition.
Aside from drinking fresh bone broth by the cup, you can use it anywhere you would use chicken broth or vegetable stock. The obvious first choice is of course as a base for soups and stews. The bone broth will add a lot of extra flavor and nutrition to all your favorite soups. Instead of adding water, or water along with a couple of bouillon cubes, use your bone broth. The broth gives all your soups and stews that yummy homemade flavor. Even something you throw together quickly will taste like you’ve cooked it for hours on the back of the stove.
But don’t just stop there. Try boiling your rice in beef broth instead of plain water for a tasty side dish. Not only will it taste much better, you’re also adding a lot of extra nutrition. You can do the same with pasta. Boil your noodles in the broth, then serve the broth in bowls before the meal.
Speaking of meals, we like to enjoy a cup of bone broth at meal time. In addition to adding lot of minerals and other good nutrients, it fills us up faster and keeps us from over eating.
If you’re making mashed potatoes, add a couple of splashes of broth to thin them out as needed. Much tastier than using water and better for you than adding more milk. Or go all out and make a batch of potato soup instead of mashed potatoes.
If you’re cooking a big pot of dry beans, replace some of the water with bone broth. You’ll get a lot of great flavor without having to add a ham bone or bacon. Give it a try the next time you put on a pot of pinto beans.
Stock vs. Bone Broth vs. Vegetable Broth
There’s been a lot of talk about making your own stock or broth. And then of course there is the famous new kid on the block – bone broth. Plus you can make broth from various meats, bones and even just vegetable… or any combination of all of the above.
It can get a little confusing and many of the terms are used interchangeably. Let’s break down what they mean and how each type of liquid is prepared. Before we dive in, please be aware that there is no standard as to what is called stock and what’s called broth. A recipe may call for stock or you may buy chicken broth at the store. In those instances think of the terms interchangeably. In other words, if a recipe calls for stock and all you can find is broth, go with it. If you’re making it at home from scratch on the other hand, you can make true stock or broth.
Next, let’s get vegetables out of the way. When it comes to vegetable broth and stock, they truly are the same thing. You’ll see in a moment that the difference between stock and broth has to do with meat and bones. Since neither are found in vegetable broth or stock, they are the same thing. To make vegetable broth, you simmer things like onion, garlic, carrots, celery, broccoli etc. in a large pot of water. You can even add potatoes or sweet potatoes for extra body. Use whatever you have on hand. Even scraps will work. Boil them in water for an hour or until your broth has a good flavor. Strain and store.
Now let’s get to the meat and bones. We’re talking stock, broth and bone broth here. They can be made from chicken, turkey, beef, pork, etc. You can mix and match but most of us will focus on one type of meat at a time to make chicken stock or beef broth for example.
Broth is usually a lighter liquid. To make it you boil bits of meat and sometimes bone along with some vegetables and herbs in water. Broth is only boiled for an hour or so and the finished liquid will remain liquid when cooled. Stock on the other hand includes a lot more bone and cooks for at least a few hours. Meat and vegetables, herbs etc. are often included as well for more flavor. The longer cooking time allows things like cartilage and fat to dissolve into the broth. The end result is a liquid with a lot more flavor and body. It also tends to firm up (at least part of it) when cooled. Broth is a lighter liquid while stock has more body and more nutrients.
Bone broth is actually more of a specialty stock. It is made mainly from bones without much meat left on them and vegetables are optional. Good bone broth has cooked for at least 24 hours and often apple cider vinegar is added to the pot to encourage more minerals to leach out into the broth.