Three easy recipes for making bone broth in a clay pot. Broth made in a clay pot is more flavorful and gelatinous than broth made in crockpots, stockpots, and pressure cookers.
Prep Time30mins
Cook Time3hrs
Resting Time1hr
Total Time4hrs30mins
Keyword: clay cookware, clay recipe, top post
Servings: 16cups
Calories: 50kcal
Equipment
Fully seasoned clay pot - a pot becomes fully seasoned after it's initial seasoning AND it's been used 6-8 times to make moist vegetarian dishes such as rice and oatmeal; if it's not fully seasoned, it may crack if used in this recipe
Heat diffuser or SimmerMat - always necessary, even on a gas stove because of the long cooking time
Mortar and pestle
Spoon
Ingredients
2-3lbschicken, beef, bison, pork, lamb, or goat bonessee Ingredient Information
4quartswaterenough to completely cover the bones; filtered water, bottled spring water and clean well water are best
Classic Broth
1-2celery stalkshalved
1-2carrotscut into large pieces, peeled (peelings can be bitter)
1largeonioncut into large chunks, unpeeled,
1 tsppeppercornswhole
1-2bay leaves
2clovesgarlicunpeeled, smashed
1-2inchesgingerpealed and roughly chopped
1tspsaltoptional, to taste
Turmeric Broth
1largeonionunpeeled, cut into large chunks
1largecarrotcut into large pieces, peeled (peelings can be bitter)
2clovesgarlicunpeeled, smashed
1bay leaf
½tspturmericpowder (or 1" fresh finely grated); tumeric acts as antibacterial cleanser, germ killer, and germ repellent; it also reduces the meaty smell; warning, turmeric will stain surfaces yellow
1tspsaltoptional, to taste
Broth with Turmeric Rub
½tspturmericpowder (or 1" fresh finely grated); tumeric acts as antibacterial cleanser, germ killer, and germ repellent; it also reduces the meaty smell; warning, turmeric will stain surfaces yellow
2-4clovesgarlicsplit; 2 for meat rub + 2 for sauteing
1-4inchesgingersplit; 1-2 for meat rub + 1-2 for sauteing
1medonionfor sauteing
2whole clovesnon-irradiated (organic); for broth water
1stick cinnamonnon-irradiated (organic); for broth water
2piecescardamomwhole; non-irradiated (organic); for broth water
1tsppeppercornwhole; non-irradiated (organic); for broth water
1tspchili powdernon-irradiated (organic); fresh chilis can also be used
Instructions
First batch
Wash bones and vegetablesLet them drain in the clay pot while you prepare vegetables and gather other ingredients.
If making Broth with Turmeric Rub, rub turmeric mixture on bonesFinely cut/grate ginger, garlic and turmeric (if fresh). Grind ginger, garlic and turmeric to a coarse paste with a mortar and pestle. A mini blender also works, but Miriam prefers a mortar and pestle. Rub bones with paste and let them sit for 10-15 minutes. Ginger and garlic can be omitted; However it improves taste and is balancing for most people. It also reduces cholesterol or rather transfers cholesterol into an edible and nutriently manageable state.
Saute bonesSauteing is optional. Some say sauteing will greatly improve the broth's flavor - especially if using raw bones. Miriam says this step is not as necessary with a clay pot. She will usually saute bones, and her husband will usually go straight to the next step and simply put everything if the pot at once. She does not notice a big difference in flavor between the two methods.How to saute in a clay potAdd 1 tablespoon of water + 1 tablespoon of oil. Less oil is needed in a clay pot. Remember to use heat diffuser or SimmerMat.Add onion, ginger and garlic into a cold pot and cover. No need to preheat the pot. Depending on how you will be using the broth, the ginger and garlic may be omitted. Saute mixture on medium low heat for 5-7 minutes. With clay you stir less often. After you stir, put the lid back on the pot.Add bones, continue to saute for 5-7 minutes. When a delicious aroma fills your kitchen, you're done.
Add water to cover bonesNo need to add an acid such as apple cider vinegar or lemon. The clay's unique form of heat is capable of bringing out all the nutrients without acid. If your pot is hot from sauteing on medium low heat, slowly add the water. I asked Miriam what slowly meant - she responded, about at the rate of drinking.
Bring to boilIf heating the pot for the first time, start on medium low for ~5 minutes.If the pot is already at medium low heat, bring to boil on medium heat.
SkimUse a spoon to remove any scum (impurities) rising to the surface.
Add aromaticsAdd remaining ingredients and customize to your liking.
CookStart on low for 10 minutes, then increase to medium heat and cook till you see steam escaping from the pot (or water is boiling). Reduce back to low and cook till done.The cooking time of medium will vary depending on the quantity of bones in the pot.Examples - chicken brothFor ~8 cups of broth in a medium clay pot, it would take about 50 minutes (10 minutes low, 30 minutes medium, 10 minutes low).For ~14 cups of broth in a large clay pot, it would take about 1.5 hours (10 minutes low, 40 minutes medium, 20 minutes low). Examples - beef broth For ~8 cups of broth in a medium clay pot, it would take about 50 minutes (10 minutes low, 40 minutes medium, 10 minutes low).For ~14 cups of broth in a large clay pot, it would take about 3 hours (10 minutes low, 50 minutes medium, 20 minutes low).
Test for donenessYou will know when the broth is complete when you see meat on the bones fully cooked and falling off, also the bones will be much softer and you'll be able to break chicken bones in half easily with your hands.If a pinch of turmeric was added, chicken bones will now hold the stain (turn from white to light yellow).Overcooking: The broth can become bitter or have off-flavors.Under-cooking: You won't have all the nutrients (and flavor) that you could have had.
CoolLet the pot cool naturally on the stove for ~60 minutes. As it cools nutrients are still becoming one with the broth. Both this step, and the previous low heat cooking after the broth comes to a boil, help with the mineral extraction from the bones.
StrainStrain to a heat proof container - not plastic.You may want to double strain (first strain with a colander, then strain with a fine strainer). After I strain into a colander, I squeeze what remains in the colander with my hands to get more broth and flavor out.You might find some delicious meat still on the bones, pick it off and use it. If you see soft marrow in the marrow bones, scoop it out. I use the handle of a piece of silverware to remove marrow. Marrow can be enjoyed on toast or blended into a soup.
Store and useIf not using the broth right away, cool to room temperature, then refrigerate. The broth will keep nicely for a few days in the refrigerator. You'll notice a layer of fat which rises to the surface and solidifies when the broth is cooled. This acts as an airlock seal for the broth . With this seal undisturbed, your broth will stay fresh longer - about a week in your refrigerator. For this reason, it would be better to store your broth in two quart mason jars, than one ½ gallon mason jars. The fat can be used like any other cooking fat. If drinking the broth, you will want the fat removed.Broth can also be frozen for later use - just be sure to use a freezer safe container and leave some expansion room at the top (about an inch).
Subsequent batches
Dry the pot if necessaryIf it looks like the clay has taken in too much water, dry the empty pot out on the stove on low for 5 minutes before beginning the next batch.
Remove bones from previous batchTry not to get any vegetables, herbs or spices. If overcooked, these can make the next batch bitter.
Repeat First Batch instructionStart at step 2.Classic Broth and Turmeric BrothNo need to saute the bones again.Broth with Turmeric RubSaute the bones on a lower heat and for a longer time (~15-17 minutes) than initially.
Test for donenessSubsequent batches take less time than the first batch - minerals have already started their way out of the bones.You can taste test the broth for doneness. Subsequent batches will have a less intense flavor. This broth is perfect for making rice or something where the flavor isn't as important.
Use a fully seasoned clay pot Use a heat diffuser or SimmerMat