skim the fat off the top and save it for later.That fat is a tasty beef tallow, and you can use it in cooking later. If you don’t want to do this step and *want* an oily broth, then skip it. It won’t hurt anything, but it may make using the broth in some...
Beef bone broth is rich in flavor and nutrients. Sip a mug of it when you are feeling under the weather, or use it as a base for soups and stews. If you don’t have burgundy or red wine on hand, replace it with ¼ cup red wine vinegar. In the wintertime, I like to cook my...
I use all sorts of bones in my bone broth depending on what I’ve been cooking that week. This recipe is perfect for using up leftover meat that you have and any extra bones from cooking. Depending on how you are flavoring your broth, you may want to use different bones. For example...
Use enough bones and scraps for the best flavor.I have an 8-quart Instant Pot (You get buy this Instant Pot locally atWalmartor have it shipped to you viaAmazon) and use about one gallon of chicken bones to one gallon of kitchen scraps. The more bones and scraps you have, the richer...
I use a double layer of aluminum foil, 1 stick of butter, and 1/4 cup chicken broth for each breast. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature. Place the wrapped turkey breasts back on the pit and continue to cook until the...
Learn how to make bone broth in the simplest way- in a pressure cooker (instant pot) or crock pot! This bone broth recipe is great on its own or in recipes!
Some in my family love drinking it like soup, others like to drink it from a mug. You can also use it as stock for soups and gravies. If you’re a fan of this beef bone broth, you might enjoy exploring other hearty soup recipes that make the most of flavorful bones. Here are...
Bone broth is deeply nourishing food. It's also easy and very inexpensive to make with a few key inredients and a little know-how.
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Instant-read thermometers give readings quickly, but they are not oven-safe and must not be left in the meat while it is cooking. Use the thermometer toward the end of the minimum cooking time and allow it to remain in the meat for only 15 seconds, at a depth of 2 inches or to the...