Homemade Bone Broth
Store bought bone broth isn’t nearly as flavorful as homemade. It’s so simple to make- and I’ll show you how! Add it into your favorite soups, sauces, and meals.
Total time- 45 minutes, plus slow cook method
Serving size- 4 quarts
Ingredients- you can choose chicken or beef bones for this recipe
Chicken- 1 whole carcass
Beef- 2-3 pounds of beef soup bone (with marrow) or oxtail bones
2 tsp- whole peppercorns
1/2tsp Salt
1 bunch Celery- separated with bottom removed
2-3 large whole carrots Carrots
1 head garlic- outer layer peeled
1 whole onion- quartered
1 Bay leaf (optional)- add into step 2
Directions
Step 1
Prep your vegetables- quarter your onion, remove your celery bottom and separate stalks, and peel the garlic skin but leave whole.
Salt and pepper lightly your bones, add vegetables to the tray, and roast in the oven at 425ºF for 45 minutes. Once roasted, you can choose how to cook in step 2.
Step 2
Pressure cooker/instapot method- place all oven roasted ingredients in your cook pot and fill with water. Add 1/2tsp salt and whole peppercorn during this time. You will cook this on pressure high for 1hr15min minimum up to 2hr for max flavor. Let the pressure cooker depressurize naturally. Remove all pieces and ingredients, so only broth remains.
Stove top method- in a large stock pot, combine all ingredients, add salt and pepper. Cook on low for 10-14 hours.
Crock pot method- in a crock pot, combine all ingrendients, add salt and pepper and cover with water. Cook on low for 24 hours.
Storing- You can freeze up to 6 months, store in the fridge up to 5-7 days, or safely can using a stove top pressure cooker (following usda safety guidelines).
*Recipe Tip- when separating your bones and vegetables from the broth, use a 2 step straining method. Use a large strainer to remove all large pieces, then do a second strain with a fine mesh strainer for all smaller parts. When cooled, you will see a small fat layer at the top. You can opt to keep or remove it from your broth.
