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Recipes|Featured Main

Bone Broth

Bone Broth

Difficulty Level: Easy
  • Prep Time:
    5 Minutes
  • Cook Time:
    PT2H5M
    2 Hr
  • Yield:
    8-10 cups
This broth is loaded with goodness. Packed with vitamins, minerals, amino acids, collagen, gelatin and high in protein, it makes any recipe more nutritious. Also wonderful simply sipped warm.
Ingredients
  • 3 pounds chicken bones, feet, necks (roasted if desired) or leftover cooked chicken carcasses or beef bones or knuckles (roasted if desired)
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • ½ onion (optional)
  • 1 rib celery (optional)
  • 1 carrot (optional)
  • 2 cloves garlic (optional)
  • Herbs, peppercorns, other seasonings (optional)
  • 1360.78g chicken bones, feet, necks (roasted if desired) or leftover cooked chicken carcasses or beef bones or knuckles (roasted if desired)
  • 4.26g salt
  • 25.56g apple cider vinegar
  • 0.5 onion (optional)
  • 1 rib celery (optional)
  • 1 carrot (optional)
  • 2 cloves garlic (optional)
  • Herbs, peppercorns, other seasonings (optional)

This broth is loaded with goodness. Packed with vitamins, minerals, amino acids, collagen, gelatin and high in protein, it makes any recipe more nutritious. Also wonderful simply sipped warm.

Preparation
STEP 1

Stove top: Place all ingredients in a large pot and fill with cold water just to cover. Bring to a gentle boil, then lower heat and simmer for 6-10 hours (or longer). As foam begins to appear on top, skim with a slotted spoon and discard.

Instant Pot: Place all ingredients in pot and cover with water to one inch below the fill line, yet covering ingredients. Set to high sauté and bring to a boil. Skim off any foam that appears on the surface. Secure lid in place and cook 2 hours on high pressure, then natural release for 30 minutes.

Slow cooker: Place all ingredients in slow cooker and cover with water. Cover and cook on high for 1 hour, then skim any foam that appears on top. Cover and cook on low for 12-24 hours.

STEP 2

Carefully strain broth, discarding solids, and portion into heat-proof containers. Chill overnight, then remove any fat that accumulates on top (or leave if desired) and the broth is ready to use.

Options

Chilled broth will be gelatinous from all of the collagen that has been extracted while cooking. As you heat the broth it will become liquid again. Store in the fridge for 5-7 days, or freeze for up to 6 months. Warm broth is delicious sipped on its own, or use as you would any stock or broth for cooking—in soups or other dishes, for cooking rice, quinoa or other grains, or to make sauces. Additional flavors can be added as desired such as fresh herbs, spices, garlic, chiles, ginger, seaweed, miso, citrus or many others.

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