Kamado Joe bone broth. What the …
Okay stick with me here …
Three days ago, I spun a chicken on my Kamado Joe JoeTisserie.
Well, as usual, it was awesome, nothing new here. I’m getting closer to achieving that crispy oven roasted skin texture. More on that in a future post.
Kamado Joe Bone Broth
We have all cooked up a lot of poultry on our Kamado Joe and on our JoeTisserie.
So, have you ever thought about making some Kamado Joe bone broth?
Okay, I know this is a stretch. But those JoeTisserie chickens can be multitaskers after filling your plate with that awesomeness. Take those chicken remnants and turn them into a tasty and healthy bone broth.
Bone broths are appearing all over store shelves. You’ve seen those headlines. Well, we can make our own. It’s better than store-bought, and it’s real easy to do.
So let’s get going. This has got Grandma’s seal of approval!
Kamado Joe bone broth has no real recipe, just some general guidelines. Just like Grandma’s kitchen.
Kamado Joe Bone Broth – Ingredients
● a pile of chicken bones and left over chicken parts from your last cookout. If you’re able, try to break the larger bones into smaller pieces
● veggie peelings of the day, today I’m using carrot and sweet potato
● an onion or two, quartered, including the skin, root, and any remaining stems
● celery rib or two if you have some, with the celery leaves
● a tablespoon or two of apple cider vinegar. Vinegar helps to pull out those minerals by making the water slightly acidic
● consider adding spices like garlic, black peppercorns, or maybe a bay-leaf
Kamado Joe Bone Broth – How To
Dump all of this into a large stockpot and cover with water. No lid needed. Let sit for 30 minutes or so, letting the vinegar work its magic and leach out the goodness from the chicken bones.
Then, on your stove-top, heat the mix until it boils, then reduce the heat down to a lite simmer.
As those goods start to boil, scoop out and discard that layer of “foamy stuff” that collects on top. Otherwise, that foamy stuff boils over onto the stove-top making a big mess. You should be good after a few minutes of scooping, but keep an eye on it.
After a batch or two of Kamado Joe bone broth, you’ll be an expert.
Let simmer for several hours, — the longer the better. We let ours go 6 hours today, 8 or 9 would be better but I didn’t have time to babysit the stove.
Keep an eye on that water level; add more if it gets too low, everything needs to stay covered.
Turn off the stove when your Kamado Joe bone broth is done and let it cool to a good handling temperature.
Strain out the solids so you’re left with that good-for-you Kamado Joe bone broth. We’ll put the bone broth into 1 pint canning jars and freeze what can’t be used in the next day or two.
Once the jars have cooled overnight in the fridge, you will be handsomely rewarded with a nice gelled bone broth.
Kamado Joe Bone Broth – Troubleshooting
No gel to the broth, no worries, it’s still good, use it anyway. Try again on the next Kamado Joe chicken.
The gelling action comes from gelatin. Gelatin is the cooked form of collagen. Collagen is a type of protein found in the bones, tendons, ligaments, and other connective tissue. Cooking that pot full of these goods extracts all of that into a healthy gelatin.
So, maybe you didn’t have enough collagen? Here is Grandma’s secret, but don’t her I told you. Get a package of split pig’s feet on your next trip out. Add one or two halves in your next batch of Kamado Joe bone broth. Freeze the rest. They are mild in flavor and will give the broth what it needs to gel.
Can’t find split pig’s feet, use the whole ones instead.
Kamado Joe Bone Broth – Taste Test
A nice warm mug of this Kamado Joe bone broth tastes real good after shoveling out the driveway from the Blizzard of 2018 here in the Tidewater area of Virginia.