Recipe: Homemade Bone Broth
- 3-4 lbs beef bones (or 2lbs chicken/turkey bones)
- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 head garlic, cut in half across the bulb
- 1 onion quartered
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 2 bay leaves
- 8-10 cups water (to Instant Pot max fill line, top of slow cooker, or top of stock pot)
- Roast the bone (beef bones only). Heat oven to 425°F, arrange bones on a baking sheet, and roast for 30 minutes. Turn the bones over half way through.
- Chop carrots, celery, and onions.
- Slice garlic in half.
- Stove top: Place all ingredients in a large stock pot. Fill the pot with water. Simmer for 24 hours, keeping an eye on water levels.
- Crock pot: Place all ingredients in a 6-quart slow cooker. Fill the slow cooker with water. Cook on low for 24 hours.
- Instant Pot: Place all ingredients in a 8-quart Instant Pot. Add water to the “max fill” line. Cook on high pressure for 2 hours. Allow for a full natural pressure release (around 4 hours total).
- Cool slightly, then remove large solids from the pot using tongs. Carefully strain off other solids by pouring over a sieve.
- Portion 1.5 cups into 1-pint jars to allow for expansion if freezing. Cool to room temperature and refrigerate (no more than 5 days) or freeze (up to a year). Frozen broth can be thawed in the fridge overnight.
- Optional: Fat can be removed.
- Try to use a variety of bones. Turkey and chicken bones can include skin, cartilage, and scraps. Chicken feet are an optional source of collagen.
- Add your favourite herbs and vegetables (thyme, bok choy, etc.)
- A 6-quart Instant Pot can be used for smaller batches.
- If the broth doesn’t gel, you probably didn’t cook the bones long enough or use enough bones. Heating the broth will return it to a liquid state for use in soups, as a cooking liquid for rice or quinoa, or drinking.