Homemade soup broth

[MaySunflowers]

Ok... so after reading up about remineralizing teeth I've decided I need to make some changes to my diet... and one being making soup broth...

Now, I've been reading a lot of recipes and it seems easy.... except one detail is missing that is vital to me (a learning to cook myself person)...

I intend to make chicken vegetable soup broth.... and the instructions always say something to the effect of cook the whole thing then remove the chicken bones.....

Um... how? And if you use a chicken carcass... what if little bits fall off during cooking... how do I find them in my broth if there are vegetables floating in there??

[Delaney]

You want to remove the meat off the bone, so that you can eat it. If there are bits floating around with your bones as you cook it, that is fine.

After I cook my broth for a night or a day or 2, I strain everything so all I have is the liquid.

[MaySunflowers]

Aren't the vegggies supposed to stay in the soup or am I supposed to strain them out too then?

[Auroras mom]

We add the vegetables (other than the onions or garlic we add) after we make the bone broth. We fish out the bones and whatever bits are non-edible with a sifter type thing.

[Delaney]

I would strain them out, or just not cook them for the broth. If I want vegetables in my soup, then I will add them when I make the soup and let them cook in that way. They will add nutrient and flavor to the soup not matter when you cook them in. I usually freeze a portion of my broth for a later time as well.

[KarenBoo]

If you decide to add vegetables to your broth as you make it, you will want to strain all of that out of the broth along with the bones. Then, put the strained broth into the soup pot and begin again by adding in more fresh veggies for your soup.

What I *used to* do when I had a lot more space was I kept a bag in the freezer of all of my veggie scraps (carrot peelings, onion tops, celery cut-offs, etc.) and I would add that to my broth as I cooked the broth, then strain all of that out when the broth was done, and add fresh veggies to my soup. But now I just make broth with bones and water, then add veggies to my soups.

I know one lady on GCM who just cooks up her broth and then blends the whole batch in the blender so that the bones are blended into her broth. I've done that, and I don't care for the flavor. But that's not to say that some might enjoy it!

[MaySunflowers]

That's weird.. I tried to post this 3 times in this section and it never appeared now suddenly here it is. LOL Now its double posted as I put it in the main section too... ooops.

I think I must be getting ahead of myself, or looking at recipes that are too complicated for simple me who has never made a soup before! I will go with just making the bone broth first and see how that goes! Certainly will make it easier to get the bones and bits out!

[MarynMunchkins]

Any veggies you add to broth don't get eaten. They get strained along with the bones. It cooks for so long that the nutrients from them are in the broth.

Once the broth is ready, it's ready to use like any packaged broth. You add it to new chicken and veggies.

The way I make bone broth is to make a roast chicken dinner the day before (eat what we can and strip the rest of the meat off after for chicken salad and what not) then put it in a shallow water bath in a crock pot (or similar appliance) and add 2tbsp white vinegar to soften the bone to release the nutrients. After a few hours like that all the water to the top and add spices if you wish. Then I let it cook 12 hours or so. It is very simple really. You don't have to worry about it being ruined