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7 Day Broth

Or 5 day.  Or whatever.  Kim asked where I get all of my bones to make and eat bone broths all week.  Well, I am going to show you a trick an old friend of mine told me.  This post is a part of Fight Back Friday over at Food Renegade.


Here is my broth that I made the day before.  It’s been simmering and keeping warm on the stove for 24 hours (at least).



In the morning I get up and add spices to the broth.  This is beef broth so I add basil, thyme and salt.  If it was chicken broth I’d add basil, sage and salt. 



But my advice to you is to pull out your spices and start sniffing.  Take a big whiff and think to yourself "Does it smell like beef broth?"  If rosemary smells like beef broth to you then use rosemary.  I don’t like rosemary.  See my beautiful spices floating on top?



Then the salt.  Broth needs lots of salt.  I add it until I think "That’s way too much." and it is usually perfect.  This was the key turning point to getting my kids to drink broth happily.  The day I went overboard with the spices and salt was the day the kids said "Wow Mom, this broth is really good." and some asked for seconds.



I did mention lots of salt right?  I’m serious.  Quality sea salt is so good for you!!  It is imperative for adrenal function as well.



After I ladle out all of the bowls of broth (we use the little bowls you see in the background) I simply add more water back in and turn it to simmer for awhile.  We use about 6 qts of broth each and every day.  Within a couple hours the broth is just as dark and yummy as it was that morning.  And certainly within 24 hours it is intense and delicious again.



Voila!! Healthy, fabulous, amazing beef, chicken or fish broth.  Everyday.  For your health.


Someone asked about the cost of keeping broth on the stove all the time.  A couple months back I figured out the price difference of using the crockpot or using the stove and the difference was nominal.  I’m currently searching for that information again to share with you.  It may suffice to say, our electric is so inexpensive (cheaper than any in the nation at $.064/kWh) that I’m not losing sleep over my stove being on.  And you could turn it off at night.  It’ll stay warm enough.  Enjoy your broth!!!

ETA: Mr. Electricity says the average stove top burner uses 800W or 595 kWh/mo if left on 24/7.  At $.064 per kWh that is $38.08 per month.  My crockpot uses 300W per hour or 216kWh/mo if left on 24/7.  At $.064 per kWh that is $13.82 per month.  So I guess I remembered wrong because $24.26 is not "nominal".  Of course, I’d have to have two crockpots which would then cut my savings down to $10.44 per month and I couldn’t use my crockpot to roast chickens or cow tongue.  I think I’ll stick with my current system and save money elsewhere.

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28 comments to 7 Day Broth

  • Michelle

    Do you keep the bones in then? How does it stay strong broth if you keep adding water?
    This is a great idea but I am worried a bit about it getting tainted. I am not sure why but my broth got a icky nasty smell when left on for 48 hours. EWWWW. But it still had the bones in it and some meat on the bones too could this be why?

    Thanks a bunch,
    I need to do this because I to have a large family. :o)


  • I do leave all the bones and veggies in. Sometimes I’ll add more veggies but I’ve found it doesn’t make a big difference in the strength of the broth.
    I’ve had my broth turn yuck if I cook it too long as well. The key here is in changing out the water. It will taste burnt if cooked in the same water too long. :)

  • littledebbie

    How many bones do you put in it? What veggies do you put in?

  • Do you simmer it uncovered or covered? I have found that my broth reduces too much to continue to keep simmering/warm without being covered…

  • Gil

    Re:yucky turned broths… gotta keep that broth hot hot hot enough to kill anything that decides to take up residence in the pot. I hope the food police aren’t watching, because they’ll say it needs to be bubbling all the time. I think it just needs to be “simmering” all the time, kind of an “almost” boil, a bubble or two here and there, lots of tasty steam. So whenever I know that there was no problem with my ingredients or my food hygiene, and I still get some kind of ickiness, I blame the temperature.

  • About how much liquid does the little bowl hold?

    And is making broth with regular store bought chicken bones a waste of time, in your opinion? I do this occasionally, I’ve found I prefer the broth with only onion and no other veggies. The broth *is* delicious, but I’m wondering how healthy it is since it’s just from the grocery store and isn’t free-range or anything.

  • The broth that keeps on giving — it sounds almost biblical. :)

    I *love* this idea and wonder why I didn’t think of it myself. This was common practice way WAY back when people would keep a “pottage” boiling in their fireplaces day and night, perpetually. For some reason it never “clicked” that we could do something similar today and enjoy such thrifty, nourishing meals.

    Imagine if you did it with something really gelatinous, like pigs feet. Then it’d be super healthy!

    Here’s a question for you. How nutrient-dense do you think it is by the end of the week? Surely there’s a tipping point beyond which no more minerals are coming out of the bones and you’re diluting the nutrients by adding more water. Thoughts?

    Thanks for submitting this to today’s Fight Back Friday carnival.

    (AKA FoodRenegade)

    P.S. You forgot to link back to today’s carnival in your post. Could you try to remedy that? Thanks!

  • It sounds great. Do you keep it on the stove while you’re sleeping? I’ve wanted to make broth that simmers a long time, but it would freak me out to have the stove on all night. The longest I have simmered is 6 hours. And do you feed it to children with the salt? I have a 15-month-old and I always give him the unsalted version and then I salt it for hubby and I. I’m afraid to give him too much salt and I don’t know exactly how much they can have at that age.

  • Mrs.MegLogan

    I have a question too… how do you keep your pot from boiling off? I have done this, but by the next morning I am out of water… and I have YUCK in the bottom.

  • Stacy

    From someone who’s never heard of this before…what about the bones? Do you use raw or precooked bones? Do you strip off all the meat? And, how many bones do you use? And you said lots of salt…as in maybe tablespoon(s)?

  • Kim

    K do you preroast your beef bones for flavor?

    So you think your beef bones last what a week? You don’t rebreak bones during the week to get into the middle? Just simmer and simmer?

    And where you gettin your bones from? I need better bone finding ideas because talking to butchers isn’t working for me. I suppose next month I’ll have Clay talk to someone in the Amish community. Maybe they’ll have leads.

    Thanks K dawg.
    K dawgII

  • I’m “commenting” so I can get the answers to all these questions delivered to my email!

  • I put the bones of 2 chickens in, celery, onion and carrot. I’ll post a broth tutorial soon. :)

  • One ladle full. I’ve heard that Sally Fallon says you can buy beef from the store in a pinch but never eat store chicken. I can’t guess whether it is more harmful or helpful. I’d like to guess it’s better than nothing but I’m just not sure.

  • Kristen, I dunno. I would imagine there are less nutrients but it still tastes pretty good so there must be something there. :) I linked back. That’s what I get for multi-tasking this morning. ;)

  • We do leave it on at night. We have a setting on our burner called “warm” so it’s not simmering. and of course we feed the salt to babies. Babies need lots of salt. I’d say…I’m not a pediatrician though…he’s not going to eat enough salt to make himself sick unless forced.

  • Our burners turn down really low. If I were you I’d just bring it to a boil and turn it off before bed. It should still be warm in the morning.

  • I’ll post about how to make broth soon. :)

  • I don’t preroast but that is a good idea.
    They appear to make great broth on day 7. I don’t break the bones. Just simmer and simmer.

    I get my bones from the farmer’s market.

  • littledebbie

    Farmer’s Market! I hadn’t thought of checking there for bones! I just now found out that the Saturday FM is way different from the everyday one. Wonder if I’d be able to check it out tomorrow.

  • littledebbie

    Come to think of it, it seems that I remember there being 2 (store-bought) chicken carcasses in the freezer. Sounds like a good time to try this out! We only have regular salt, though, and lots of it. Can’t justify buying the sea salt right now with that in mind.

  • Julia

    Thank you for doing this, and thank you ahead of time for the tutorial. I was wondering how you made your broth.

  • Emmy

    So, at what point do you give the bones and scraps to the animals and start over with fresh bones and veggies?

  • I have been making broth the NT way for a while now. My dad and I were discussing broth making recently and the “old timers” in Louisiana called this Forever Soup!

    Thank you Katie for this information and for the food budget. A couple of honest questions/thoughts since I now have laying chickens and chickens to butcher. Do you not take the cost of purchasing the cow out of the budget or actually where does that fall??? I will have my chickens, their feed and their building paid for by the fall with the eggs they should start laying in the next couple of weeks.

    We are currently taking moneys from the general budget to build pens ect… We are going to let the children keep the money from the eggs they sale after they buy the feed. We do let them range but only in the evenings when we can guard the garden. FREE EGGS!!!!!!!!!!!!!!!!

    We have a small garden and are getting a little produce. How wonderful. Once again more money need to build beds, but in the end maybe by next year it will be FREE FOOD!!!!!!!!!!!!

    And more free food–friends are on vacation and asked us to pick thier garden. Today I am dehydrating squash and green beans! FREE FOOD…

    Sorry for the long comment but I get excited over free, healthy food.

  • Allison

    I enjoyed your post,and make my own broth; but wondered how you kept your home from the excess humidity and smell. I love the smell of a good pot of “soup” but not 24/7. When I make broth all day, the house is very humid and smelly! ( and the noise from the vent fan drives me nuts, not that it solves the problem anyway)
    Unfortunately, my stove doesn’t go that low, and often boils over on the lowest setting, which probably contributes to the smell. I often reuse bones more than once, but not 5-7 days. Intersting.

    What brand of salt to you use. The Celtic sea salt recommend by NT is very cost prohibitive.

  • Katherine

    I am going to try this! Thanks for the great information!

  • RoyceA

    Hey there, please have a look at this discussion which addresses the amount of sodium chloride in salt, i used to eat a lot of celtic sea salt, but i no longer do.

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