Bone Broth

Recipe from Boo (Sweet Peas & Saffron)

Ingredients

• 3-4 lbs beef bones -OR- 2 lbs chicken/turkey bones

• 2 carrots, coarsely chopped

• 2 ribs celery, coarsely chopped

• 1 head garlic, cut in half across the bulb

• 1 onion, quartered with skins on

• 1 Tbs apple cider vinegar

• Fresh herbs depending on what you like:

  • Woody herbs (add early)

    • Thyme: 4-6 fresh sprigs or 1 tablespoon dried.

    • Rosemary: 2 fresh sprigs or 1 tablespoon dried.

    • Sage: 2 fresh leaves or 1 tablespoon dried.

    • Bay Leaves: 1-2 leaves.

  • Tender Herbs (add late/garnish):

    • Parsley: A few sprigs (added later) or chopped as garnish.

    • Dill, Cilantro: Chopped and sprinkled on top as garnish. 

• 1 tsp sea salt

• 2 bay leaves

• 8-10+ cups water, to top of slow cooker or top of stock pot

Directions

Use If using raw beef bones, roast first. Poultry bones are usually rosted before aquiring. Roast at 425°F for 30 minutes, turning bones over halfway.

Combine all ingredients in your cooking vessel. Use an 8-quart Instant Pot, a 6-quart Slow Cooker, -OR- a large stock pot/dutch oven.

Cook in Instant Pot for 2 hours on high pressure with a full natural pressure release (takes around 4 hours total time) -OR- on the slow cooker & stove top, simmer for 24 hours.

Remove large solids with tongs, strain the rest through a sieve.

Portion and store in 1 quart jars, or freeze in ice cube trays.

Skim the fat after being refrigerated overnight. Beef broth is fatty, poultry less so.

Bones to use

• Beef bones: 3-4 lbs; use a variety of bones if possible (large bones with marrow and small knuckle, rib or oxtail bones). Make sure you roast beef bones for improved flavor.

• Chicken bones: 2 lbs of bones or 2 small chicken carcasses (include skin, cartilage and scraps; chicken feet are also a great addition as a source of collagen, but are not necessary)

• Turkey bones: use 2 lbs of bones and try to use a variety (include skin, cartilage and scraps)

Storing

Cool the broth completely, then transfer to airtight containers or jars. Refrigerate up to 5 days or freeze for 3–4 months. Leave room in containers if freezing since liquid expands.