How to Make Bone Broth
Nothing says health like homemade bone broth. You can't get anything close at the store.
Ingredients
- 4 - 8 lbs of bones from grass fed animals (depending on the size of stock pot) I like to have 1 -2 lbs of bones per gallon of water
- 2 Tbsp apple cider vinegar
- vegetables carrots, onions, celery
- water
Instructions
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If using grass fed beef bones, roast the bones in the oven at 375 F for 1 hour. This enhances the flavor of the bones and gives a good flavor to the stock.
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Remove the bones from the oven and place in a stockpot. If using chicken bones, start here.
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Fill the pot with water - cover the bones.
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Add the vegetables - avoid Brussels sprouts, cabbage, broccoli, turnips as these tend to give a bitter flavor to the broth.
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Bring the water to a boil and add the vinegar.
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Turn the pot down to a simmer.
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Allow the broth to simmer for 24 - 48 hours or longer. See Notes for a continuous pot, Instant Pot and Crock Pot.
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As it cooks, add water as necessary and skim off any foam.
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When finished, strain the broth through a wire mesh and catch the broth in mason jars.
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Once cooled, the fat will rise to the top and the broth should gel like gelatin.
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The fat can be skimmed off and used for cooking or left in the broth.
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The broth will keep refrigerated for 1 week and can also be frozen for months.
Recipe Notes
Continuous Stock Pot:
Use 2 lbs of bones per gallon of water. Follow the instructions but allow the broth to simmer constantly. Add more water as needed. Remove and replace the bones weekly with new ones. The bones begin to become very soft when it is time to replace them since the nutrients have been leached into the broth.
Use directly from the stock pot for a delicious nourishing stock for soups or a simple cup of broth.
Instant Pot:
- Place your bones in the Instant Pot. Add apple cider vinegar, and salt. If you are adding veggies, do it now.
- Add water until the pot is 2/3 full.
- Select the "Manual" for 120 minutes. (I actually decrease the time because the timer resets at 120 after you decrease to zero.)
- Once the cooking is complete, press "Cancel" and then use the natural pressure release - you can also use the quick release method - either works.
- Strain the broth and pour it into jars. Store in the fridge.
Crock Pot Method:
Place bones in the crock pot, fill with water, add vinegar cook on high until it boils, and then reduce it to low for 24 hours. Separate bones, strain broth and put into jars. Store in the fridge.