Homemade Bone Broth

Bone Broth

I love having homemade bone broth in the fridge or freezer, especially during winter months! I use it for soups, stews, or for sipping broth, with a little miso paste and fresh herbs. It has vitamins, minerals, and natural collagen that is great for your immune system and gut health.

Makes: 3.5-4 quarts

NOTE: When you make homemade bone broth, sometimes it turns gelatinous when cold. (If you’re lucky!!) Do not be alarmed!! This is a GOOD thing as it is full of gelatin and collagen.

Ingredients:

3-4 lbs. of bony chicken parts (necks, backs, breastbones, and wings). I will save the bones from rotisserie chickens in the freezer, and once I have two carcasses I’ll make a batch. You can also ask your local butcher for chicken backs / spines.
4 quarts filtered water (or just pour water to cover everything)
2 tablespoons apple cider vinegar
1 large onion, coarsely chopped
3 celery stalks, coarsely chopped
2 carrots, coarsely chopped
4 garlic cloves (you can leave them in the skin)
1 bay leaf
1 tbsp black peppercorns

Method:

You can use an Instant Pot, heavy bottom large stock pot, or slow cooker to make bone broth. I use an Instant Pot’s sauce and slow cooker functions as it’s the easiest way with the least amount of cleanup. If you use the pressure cooker function for Instant Pot to save time, the broth will be less nutrient dense. The steps below are a general guide for what to do, with instructions for each method below.

1. The first step is to combine all the ingredients and bring the water to a boil. Once it’s boiling, you want to skim the skud off the top, which is the white buildup. This is an optional step but makes for clearer broth.

2. The next step is to reduce the temperature to low, and let the broth simmer for 12-24 hours. I let it go a full 24 hours.

3. Finally, strain the broth with a fine mesh strainer and add mineral salt to taste (I like Real Salt). You can also add turmeric and black pepper to your base broth if you’re going to be using it as a sipping broth for extra anti-inflammatory properties. I like to garnish my sipping broth with miso paste (I like this brand), chopped cilantro or parsley, and chopped scallions. If you’re saving the broth for soups or stews, put them in the freezer. It can last 5-7 days in the fridge.

Instant Pot:

1. Add ingredients to your Instant Pot, and hit the saute button. Increase the time to 30 minutes, and wait for water to come to a boil.

2. Hit the Slow Cook function, then press the “-” sign until the “Less” light is lit up.

3. Follow step 3 above.

Slow Cooker:

1. Add ingredients to a large stock pot , and wait for water to come to a boil.

2. Once it’s boiling, you want to skim the skud off the top, which is the white buildup. This is an optional step but makes for clearer broth.

3. Remove broth from heat and add it to your slow cooker. Cook on “low” for 12-24 hours.

4. Follow step 3 above.

Stove Top:

1. Add ingredients to a large stock pot , and wait for water to come to a boil.

2. Once it’s boiling, you want to skim the skud off the top, which is the white buildup. This is an optional step but makes for clearer broth.

3. Reduce heat to low, and let the broth cook for 12-24 hours. Check the temperature at the beginning - you want it to be cooking but not boiling. If anything, a gentle simmer.

4. Follow step 3 above.

If you run into any confusion or trouble with this recipe, please email me so I can correct it! Thank you!