Nutrient-dense, home-cooked bone broth is easy and inexpensive to make. The key ingredient, of course, is the bones. Whether you choose chicken, duck, turkey or beef bones, select organic and grass-fed whenever possible. The key benefit of bone broth is the minerals extracted from the bone; you want to be sure you have the best ingredients. This broth can be made on the stove top, slow-cooker, or with an Instant Pot, which saves you a lot of time.
- 2 lbs bones from a healthy source
- 1 gal water
- 2 TBSP apple cider vinegar
- 1 onion
- 2 large carrots
- 2 stalks of celery, chopped
- 1 TBSP salt (optional, or to taste)
- 1 tsp peppercorns (optional)
- herbs and spices of your choosing (to taste)
- 2 cloves garlic (optional, shallots can be used instead)
- 1 bunch parsley
- If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first, for about 30 minutes at 350 degrees F.
- Place the bones in a large stock pot or the Instant Pot.
- Pour cool filtered water and the vinegar over the bones. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
- Rough chop and add the onion, carrots, and celery to the pot.
- Add any salt, pepper, spices, or herbs, if using.
- Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
- During the first few hours of simmering, remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Do this every 20 minutes for the first 2 hours. Grass-fed and healthy animals will produce much less of this than conventional animals.
- Simmer for 8 hours for fish broth, 24 hours for chicken, or 48 hours for beef.
- During the last 30 minutes, add the garlic and parsley, if using.
- Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
- Add the garlic and parsley to the pot if using, place the lid on the pot, and set valve to seal.
- Cook at high pressure for 2 hours, followed by either a quick release or natural pressure release. Either is fine.
- Let cool slightly, strain, and store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
Homemade Broth/Stock can be used as the liquid in making soups, stews, gravies, sauces, and reductions. It can also be used to saute or roast vegetables.