Beer and Iron’s Simple Roasted Chicken
How I create the perfect roasted chicken each and every time. It’s going to be crispy, it’s going to be juicy, and it’s going to be evenly roasted.
Tag: Dutch
Now We’re Cooking With Grass
Roasted, Beer-Brined Whole Chicken Cooked in a Cast Iron Dutch Oven on Grass, Straw, or Hay. Nutty, earthy aroma and flavors.
Beer Beef Bone Broth Recipe in a Cast Iron Dutch Oven
One word before we dive in: this may seem like a lengthy recipe and has many steps. This is only for detail to make sure you are able to get this recipe right. Beer and Iron’s Beer Beef Bone Broth is one of the base recipes that many other recipes will refer to. Once you create this recipe the first time, you’ll be able to make it again without any trouble or even having to look at this recipe.
One more word: We store our broth in jars like the ones people use to “can” or “pressure can” to preserve food in. We do not pressure can or water bath nor do we cover the “canning” process in this recipe. Though you will use a canning-like jar (optional), the broth produced will need to be refrigerated until you use it. This broth CAN be CANNED, but that how-to is beyond this recipe.
Beer Beef Bone Broth a rich and nutritious broth made from what most call soup bones and butcher scraps. And it makes the most amazing soup, chili, and stew base you’ve ever wanted to taste.
Broth from a box will get you “this is good stew” complements but, this broth will make stew so good they’ll start trying to speak “this stew is amazing” before they even swallow (so keep a napkin ready).
This is not a typical bone broth recipe and is not for drinking like a “normal” bone broth recipe. We will not add any salt, apple cider vinegar, or vegetables.
Terms:
Meat-ish Stuff: The material that cooks apart made of ligaments, marrow, tendons, and even meat particles.
Pure Broth: The first strain from the simmered bones and meat-ish stuff (think of this as the first press, virgin olive oil).
Washed Broth: Optional but suggested. The broth-like liquid we create when we have pressed the meat-ish stuff out and have all the pure broth we can get. We pour another beer over the meat-ish stuff and “wash” off the remaining flavor/broth from the meat-ish stuff.
Fat Cap: The liquid fat that rises from the broth to the top of the jar. I will “harden” in the refrigerator and is used to sauté and sear (and add flavor) for the meal you will prepare with the broth.
We’ll reference these terms as we go along.
And, there’s bonus tip at the end of this recipe as to how to use meat-ish stuff; so stick around.
In the video we used our 9-Quart Cast Iron Dutch Oven. A 7-Quart will work with a little less “margin” to work in. But, it’ll do A-OK. You could cut this recipe in half and use a 5-Quart Dutch oven…or leave it as is and use TWO 5-Quart Dutch ovens.
We also used:
- Wooden spatula or spoon to rotate / turn / stir the simmering bones.
- Tongs to remove the larger, hot bones from the broth mixture.
- Two Large Bowls large enough to hold the ingredients and to handle the hot liquid.
- Metal colander. “Metal” because we’ll be running some hot liquids through this.
- Three Quart-Sized canning jars with lids
- Canning Funnel – Optional yet recommended
- Bowl that will fit inside your colander to press the broth out of the meat-ish stuff.
- Large ladle or large spoon to ladle the fat off the top of the broth mixture.
- 2-5 Pounds of Butcher Bones or Soup Bones. This depends on what will fit in your pot (5, 7, or 9-Quart Dutch Oven). Many, smaller cut bones will fit in a pot whereas larger, longer soup bones (those dog bones types of bones) may be less.
- 6 Beers ranging from dark ale to lighter lagers. Stick with a lower IBU (International Bitters Units). You may need to use less than 6 beers or may need to add more (or a bit of water), depending on the size of your Dutch oven.
- And, that’s pretty much it. We add no salt, vinegar, vegetables, or anything.
This is not a final meal recipe; it’s a recipe for creating a major, flavorful ingredient for your soups, stews, chilis, gumbos, risottos, and the like. A recipe is only as good as the ingredients we add. Stock-in-a-box is not the way to add that level of flavor you expect from your recipes. Great if in a pinch, but not a way to create a memorable meal that they’ll be asking later, “when are you going to make that again?”
The steps are seemingly many. But, once you create this recipe once, you’ll be able to do it without having to print this recipe out again.
- Get as many butcher and soup bones as will fit into the cast iron pot you have available.
- Roast the bones for about 1 hour at 350°F / 175°
- Pull the bones out and put them in the pot you will let them simmer in.
- Use a low-IBU beer and preferably a dark ale or non-sweet porter.
- Pour in enough beer(s) to almost top-off the pot of roasted bones.
- Turn the heat to medium until you’ve reached a rolling boil.
- Rotate things a bit (stir it all up) and turn the heat down to low for the long-haul.
- Rotate the bones / Stir up the bones and meat-ish stuff every few hours as they simmer (meat-ish is the fat, marrow, ligaments, and actual meat remnants).
- After about 24-hours, let the pot rest for a few minutes to allow the fat (clear-ish liquid) to float to the top of the broth mixture.
- Skim off as much of the fat as you can and keep for future sauteing and searing. There will be some fat remaining and that’s A-OK; we want that fat to remain.
- Remove as many bones as you can find from the mixture.
- Using a strainer, strain out the broth mixture to a bowl in order to separate the meat-ish stuff from the pure broth.
- Once the liquid starts to rise to the bottom of the colander / strainer, fill the first jar with the pure broth.
- If you have a manageable amount of weight (pot and broth mixture remaining), pour the mixture over the colander / strainer, and catch the pure broth in the bowl.
- Pour the pure broth into hot-liquid-tolerant jars for storage. More of the fat will rise to the top and create that “fat-cap.”
- Press out the remaining meat-ish stuff to get as much of the pure bone broth out as you can. Add this to your pure broth jars.
- You are Essentially Done here, and the following steps are optional. I like to “Wash” the meat-ish stuff with a couple of beers to get more of the broth and flavor out of the mixture. Take a bowl large enough to hold about 2 beers and the remaining meat-ish stuff.
- Pour two beers into the bowl then dump the meat-ish stuff in the bowl and “wash” the material to “capture” all that remining broth and flavor.
- Strain the meat-ish stuff and beer mixture into a bowl and pour the liquid into a separate jar for storage (don’t mix the two broth-types together). This broth-wahs will jell-up like the pure broth yet not as firm. And still, it’ll be much more flavorful than any stock-in-a-box.
- We’re done!
- Now, you have all that meat-ish stuff left. What do you do with it? We make dog biscuits. Remove all the small bones from the meat-ish stuff. We’ll be using a food processor later (another recipe; see here).
Finally, Store the meat-ish stuff in a container in the refrigerator for up to a “few days” until ready to make the dog biscuits.
Basically, you roast the bones, simmer the bones in beer for 24 hours (give or take), skim and save the fat, separate the broth out from the solids, store the broth in a jar in the refrigerator until you are ready to use it.
Here’s the link to the Dog Biscuit Recipe: https://beerandiron.com/2022/05/beef-cookie-recipe-dog-treat
Later I will add some recipe links to meals we will create with this broth.
Another broth creation that we make as a product of creating a roast is here: XXX
I suggest not adding salt to this. This bone broth recipe is to be used as an ingredient to other recipes and adding salt to this recipe will be a “Salt-Factor” to deal with when adding salt to the final recipe you’ll be using this broth in.
This is not a true canning process. You are using the Mason / Ball canning jars (or equivalent) for storage in the refrigerator. You can “can” (jar) this broth but you’ll need to follow the USDA’s recommendations regarding canning and preserving broths.
The fat-cap that forms on the top of this broth is part of what we are looking to achieve. When I am making…let’s say hamburger stew. I will spoon / scrap off a bit of that white, lard-like fat on the top of that jar and use that in my cast iron Dutch oven to sauté by onions and garlic in and even my ground beef. You’ll not use all of that fat and likely will toss some out. Fat is a beautiful river of flavor though the valley of bland…though olive oil and grapeseed oil may be okay to use…true beef fat from these bones is the way to go for both health and flavor.
And…though I am a Registered Nurse, I make no official health claims regarding the health benefits of this recipe. I do have the “power” of observation and remember Great Grand Parents living ripe and well into their 80s having consumed their weight in lard and butter many times over their lives. ENJOY
Beer Beef Bone Broth in a Cast Iron Dutch Oven
Beer Beef Bone Broth a rich and nutritious broth made from what most call soup bones and butcher scraps. And it makes the most amazing soup, chili, and stew base you've ever wanted to taste.
Equipment
- 1 Cast Iron Baking Pan Any cast iron pot or pan large enough to hold the number of bones you were able to purchase / obtain.
- 1 Cast Iron Dutch Oven Large enough to accommodate your volume of bones.
- 1 Wooden spatula or spoon To rotate / turn / stir the simmering bones.
- 1 Tongs To remove the larger, hot bones from the broth mixture.
- 2 Large Bowls Large enough to hold the ingredients and to handle the hot liquid.
- 1 Metal colander. “Metal” because we’ll be running some hot liquids through this. “Metal” because we’ll be running some hot liquids through this.
- 3 Canning Jars Three Quart-Sized canning jars with lids
- 1 Canning Funnel Optional yet recommended
- 1 Bowl That will accommodate your colander to press the broth out of the meat-ish stuff.
- 1 Large ladle or large spoon. to ladle the fat off the top of the broth mixture.
Ingredients
- 2-5 Pounds Butcher Bones or Soup Bones. This depends on what will fit in your pot (5, 7, or 9-Quart Dutch Oven).Many, smaller cut bones will fit in a pot whereas larger, longer soup bones(those dog bones types of bones) may be less.
- 6 Cans/Bottles Six Beers From om dark ale to lighter lagers. Stick with a lower IBU (International Bitters Units). You may need to use less than 6 beers or may need to add more (or a bit of water), depending on the size of your Dutch oven. And, that’s pretty much it. We add no salt, vinegar, vegetables, or anything.
Instructions
Prep And Pre Roasting for Color and Flavor
- Get as many butcher and soup bones as will fit into the cast iron pot you have available.
- Roast the bones for about 1 hour at 350°F / 175°C.
Creating The Pure Beer Beef Bone Broth
- Pull the bones out and put them in the pot you will let them simmer in.
- Use a low-IBU beer and preferably a dark ale or non-sweet porter (a nice lager will work well too).
- Pour in enough beer(s) to almost top-off the pot of roasted bones.
- Turn the heat to medium until you’ve reached a rolling boil.
- Rotate things a bit (stir it all up) and turn the heat down to low for the long-haul.
- Rotate the bones / Stir up the bones and meat-ish stuff every few hours as they simmer (meat-ish is the fat, marrow, ligaments, and actual meat remnants).
- After about 24-hours, let the pot rest for a few minutes to allow the fat (clear-ish liquid) to float to the top of the broth mixture.
- Skim off as much of the fat as you can and keep for future sautéing and searing. There will be some fat remaining and that’s A-OK; we want that fat to remain.
- Remove as many bones as you can find from the mixture.
- Using a strainer, strain out the broth mixture to a bowl in order to separate the meat-ish stuff from the pure broth.
- Once the liquid starts to rise to the bottom of the colander / strainer, fill the first jar with the pure broth.
- If you have a manageable amount of weight (pot and broth mixture remaining), pour the mixture over the colander / strainer, and catch the pure broth in the bowl.
- Pour the pure broth into hot-liquid-tolerant jars for storage. More of the fat will rise to the top and create that “fat-cap.”
- Press out the remaining meat-ish stuff to get as much of the pure bone broth out as you can. Add this to your pure broth jars.
- You are Essentially Done here, and the following steps are optional. I like to “Wash” the meat-ish stuff with a couple of beers to get more of the broth and flavor out of the mixture. Take a bowl large enough to hold about 2 beers and the remaining meat-ish stuff.
Broth Wash (Optional)
- Pour two beers into the bowl then dump the meat-ish stuff in the bowl and “wash” the material to “capture” all that remining broth and flavor.
- Strain the meat-ish stuff and beer mixture into a bowl and pour the liquid into a separate jar for storage (don’t mix the two broth-types together). This broth-wash will jell-up like the pure broth yet not as firm. And still, it’ll be much more flavorful than any stock-in-a-box.
Finished!
- We’re done! Now, you have all that meat-ish stuff left. What do you do with it? We make dog biscuits. Remove all the small bones from the meat-ish stuff. We’ll be using a food processor later (but that is another recipe).
Notes
This is not a final meal recipe; it’s a recipe for creating a major, flavorful ingredient for your soups, stews, chilis, gumbos, risottos, and the like. A recipe is only as good as the ingredients we add. Stock-in-a-box is not the way to add that level of flavor you expect from your recipes. Great if in a pinch, but not a way to create a memorable meal that they’ll be asking later, “when are you going to make that again?”
The steps are seemingly many. But, once you create this recipe once, you’ll be able to do it without having to print this recipe out again.
Tried this recipe?Let us know how it was!
Mexican-Style Ground Turkey and Beer-Rice Stuffed Bell Peppers in Cast Iron
As rumor has it, there was this fella named Christopher Columbus that sailed the ocean blue in 1492. Poor fella; was searching for India and the peppercorn plant and found the Bahamas and the bell pepper. Good ‘ol Christopher saw all those peppers and said,…
Quick and Easy Beer Rice
The foolproof method of creating the perfect rice is right here. A four-ingredient recipe that will offer hints of fresh-baked bread as it simmers followed by a sharp flavor with the perfect, billowy texture. First of all, this recipe is meant to be used with…
Quick and Easy Beer-Broth Hamburger Stew
Quick and Easy Beer-Broth Hamburger Stew Cooked in a Cast Iron Dutch Oven
This is very (VERY) similar to the Hamburger Soup recipe on Beer and Iron. And, if you’re askin’ me…which you haven’t yet but I am sure you will…the “stew” version is my favorite between the two. I like a spoon full of “stuff” rather than a spoon full of broth. But, now that you mentioned it (and I know you will), there’s beer in that broth. Hummm…decisions! Decisions! Decisions! The one decision you ain’t gotta make is whether or not you are going to make this stew.
Note: If your ground beef is 85/15 (15% fat), my suggestion is to cook the beef first and let it drain a bit. We drain the beef and catch the drippings. Add those drippings to a Mason / Kerr jar (or other container) and refrigerate. The fat will rise to the top and solidify. You can use that fat to cook with later and the broth to add to a future stew or soup.
If you are using lean ground beef, just rock on! That little bit of fat will add to the flavor of the stew.
This hamburger stew recipe is not “thickened” like my tri-tip beef stew.
You’ll need your inside 5-quart cast iron Dutch oven if you’ll be cooking this recipe on the stove-top. This recipe could be cooked outside in your 10-inch cast iron camp Dutch oven as well.
Get a beer out for this recipe and one for yourself as you prep this amazing meal for the folks you love!
Quick and Easy Beer-Broth Hamburger Stew
This is very (VERY) similar to the Hamburger Soup recipe on Beer and Iron. And, if you’re askin’ me...which you haven’t yet but I am sure you will...the “stew” version is my favorite between the two. I like a spoon full of “stuff” rather than a spoon full of broth. But, now that you mentioned it (and I know you will), there’s beer in that broth. Hummm...decisions! Decisions! Decisions! The one decision you ain’t gotta make is whether or not you are going to make this stew.
Equipment
- 5 quart cast iron Dutch oven (Inside Cooking)
- 10 inch cast iron camp Dutch oven (Outside Cooking)
- Spatula (Metal or Wooden)
- Serving Spoon
- Knife and Cutting Board
Ingredients
- 3 Bacon Strips about 3-4 inches long
- 1 Onion Finely chopped medium onion
- 12 Ounces Beer A non-sweet porter will do the trick
- 1 Cup Beef Broth We may not need that much; just to top it all off with
- 1 Teaspoon Salt To taste
- 1 Teaspoon Pepper To taste
- 1 Teaspoon Italian Seasoning To taste
- 8 Ounces Mushrooms Container of pre-cut mushrooms
- 2 Carrots 2-4 Carrots peeled, quartered, and sliced (not all carrots are created equally in size)
- 2 Stalks of Celery 2-4 Stalks of celery again, not all stalks of celery created equally in size
- 1 Pound Ground beef Lean ground beef; we’re not going to drain this and your bacon will add the fat (see notes)
- 2 Garlic 2-4 Cloves minced
- 2 Tomatoes Cans of Fire Roasted Tomatoes or 2-3 Large Garden Tomatoes
- 2 Cups Red Potatoes 6-10 Small Red Potatoes Halved or Quartered or cut up a large russet potato into ½ inch cubes
- ½ Cup Corn Frozen Corn or Cut from the cob of one or two garden-grown corn
- ½ Cup Green Beans ½ - 1 Cup of Frozen Cut Green Beans or Garden Green Beans
- 1 Cup Bell Pepper Any color (the red ones really "bring it home")
- ½ Cup Parsley A small batch of chopped fresh parsley to “bring it home" too.
Instructions
- Place your bacon in the bottom of the cast iron pot and cook until the bacon has rendered its fat
- Add the onions and the garlic into the pot and sauté in the bacon grease
- Add the ground beef and start cooking
- Add the Italian seasoning, the pepper and all or just a bit of the salt once the ground beef has started cooking and you have everything spread about in the pot
- Cook until the ground beef is mostly cooked through
- Add the Bell Pepper, Carrots, Celery, Tomatoes, Potatoes
- Mix everything all about and smooth the top of the mixture down
- Pour in FIRST the room-temperature beer
- Second, pour in the beef broth just to the level of the smoothed mixture. The vegetables will “render” juices to the soup and we don’t want it getting too “soupy.”
- Cover and let this cook for about 5 minutes.
- After 5 minutes, lift the lid at an angle over the pot to let the condensation on the underside of the lid fall into the pot. Check the broth for saltiness.
- If it needs more salt, now is the time to add some salt. You can check again in another 5 minutes until you get it just right. This is that “per taste” part.
- Watch for the potatoes “doneness.” Once they start to soften up, add the Corn, Green Beans, and mushrooms. NOTE: Vegetables from the garden that have not been previously frozen may take longer to cook. If using garden-fresh vegetables, add them in step 6 with the other vegetables. Either way, add the mushrooms here.
- It’s done when the green beans AND carrots AND the potatoes are cooked. The cook-time will depend on how thick you cut these vegetables. TIP: Check the corn too and make sure it’s done. Don’t worry about the beef; it’s long-since been done.
Video
Notes
Note: If your ground beef is 85/15 (15% fat), my suggestion is to cook the beef first and let it drain a bit. We drain the beef and catch the drippings. Add those drippings to a Mason / Kerr jar (or other container) and refrigerate. The fat will rise to the top and solidify. You can use that fat to cook with later and the broth to add to a future stew or soup.
If you are using lean ground beef, just rock on! That little bit of fat will add to the flavor of the stew.
Serves 3-6 Folks depending on the appetites those folks bring to the table
Nutrition
Calories: 342kcalCarbohydrates: 19gProtein: 19gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 61mgSodium: 691mgPotassium: 829mgFiber: 4gSugar: 6gVitamin A: 5054IUVitamin C: 52mgCalcium: 59mgIron: 3mg
Tried this recipe?Let us know how it was!
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