After the marathon simmer, you’ll have a pot of fragrant, deeply colored liquid gold. Now you need to separate it from the bones and mush. Get a large bowl and put a fine-mesh strainer over it. Carefully pour your broth through the strainer.
Pro tip: Let the broth cool a bit before you strain it. You don’t want to splash lava-hot liquid on yourself. That would ruin your whole “chill bone broth” vibe. If you want extra-clear broth, line your strainer with cheesecloth. If not, don’t worry about it.
Bone Broth Recipe - Crockpot - Slow Cooker - britstable.com
Discard the soggy bones and veggies (or compost them and feel very earth-mother). What you have left is pure, concentrated magic. It looks thin now, but trust me: after it cools in the fridge, it will turn into a wobbly, jiggly jelly. That’s the gelatin! That’s the stuff that makes your skin glow.
How to Store Your Liquid Gold
Pour your broth into jars, leaving an inch of headspace at the top because it expands when frozen. Let it cool on the counter (but not for more than two hours!), then pop it in the fridge. It will keep for about five days, or you can freeze it for months.
Don’t freak out when you see a solid layer of white fat on top. That’s just tallow, and it’s a delicious protective seal. Scoop it off and use it to roast potatoes or fry eggs. Waste not, want not, my friend.
Now, whenever you feel a cold coming, or you want a cozy sip of pure health, just reheat a cup of your homemade broth. Add a pinch of salt and slurp it like the regal being you are.
