Secret Behind Great Tasting Bone Broth - Advice from Rebecca Filbrun

I am blessed to have a mom who loves to cook wonderful meals. My mom, Rebecca Filbrun, is pictured here in her kitchen at The Maker’s Meadow Farm Day sharing some great cooking tips.

Today I want to share the special technique she uses that adds an extra boost of flavor to her bone broth!

Along with the Chicken Backs and Necks or Beef Bones you can use in this recipe, we also have a great salt blend for you to order that is perfect for bone broth!

Rebecca Filbrun’s Chicken Backs & Necks’ Bone Broth Recipe 

*can be substituted with beef or lamb bones 

PreHeat Oven to 350°

Prep Time: 15 minutes

Cook Time: 2 Hours (1 Hour in Oven + 1 Hour Simmering on Stove)

During the week when I prepare meals, I collect vegetable food scraps and freeze. These “scraps” include any end pieces you may cut off of celery and carrots, celery leaves, carrot peels, and papery onion peels. If you do not have any frozen scraps to use, you may use fresh veggies.

Ingredients

Turkey backs or

Chicken Backs

Frozen Veggie Scraps (whatever you collect over time)

Or 

Fresh Veggies: 

2 Carrots, Diced

1 to 2 Onions with Peels, Diced (Avoid using Sweet Onions)

2 Celery Stalks, Diced 

2 Cups Water for Roasting 

Fresh Ginger (1 inch) for simmering

Mushrooms (1 Container) for simmering

Salt and Ground Pepper for simmering to suit your taste.

Directions

This is my “secret” technique! Roasting really helps add that rich, umami flavor to the broth by browning the meat and bones first!

Step One: Roast Bones and Veggies in Oven for 1 Hour

Put Chicken Backs & Necks in a Baking Dish. 

Add Water to Pan.

Cover chicken backs and necks with layer of saved frozen vegetable scraps or fresh vegetables.

Sprinkle chicken liberally with salt (to your liking).

Do Not Cover

Bake at 350° for one hour or until brown.

Allow to cool.

Step Two: Simmer on Stove for 1 Hour

Separate chicken’s connective tissues and skin from the bones, keep meat on the bones.

Place all in large pan on the stove and fill water to the top. 

Add 1 tsp salt per quart of water. 

I like to add fresh ginger, freshly crushed dried rosemary, onions, mushrooms and a little pepper. 

You can add any vegetables or herbs you like including garlic. 

Avoid using sweet onions, sweet potatoes or too many carrots as that makes the broth taste too sweet.

Bring to a Boil, then simmer (no lid) for at least 1 hour. 

Enjoy as a beverage or use in soups or recipes that call for broth. 

You can cook bones for 6 to 8 hours or longer, but if you have any histamine issues, keep to one hour.

You can freeze broth in wide mouth mason jars filling them 3/4 full, or ziploc bags or store in a glass container in the refrigerator for a week.

After simmering for an hour, you can:

• After cooling, separate the meat from bones to use for soup or other recipes.
• Use the broth to make a grain-free gravy.

I use my immersion blender to blend the skin, connective tissue, cooked onion and mushrooms with enough broth to make the right thickness of gravy that I want.