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Bone Broth

This bone broth is packed full of flavor and very easy to make. The recipe uses bone and vegetable scraps for a low waste and sustainable alternative. Learn how to make this bone broth using an Instant Pot, slow cooker, or stovetop.
Prep Time10 mins
Cook Time3 hrs
Course: Main Course, Side Dish, Soup
Keyword: bone broth, bone stock, how to make bone broth, how to make bone stock
Servings: 10 8 oz. (1 cup)
Author: Tina

Equipment

  • Instant Pot or Slow Cooker or Heavy Stock Pot

Ingredients

  • 2 ½ lbs. bones (any assortment but include a few marrow bones and 2-3 chicken feet)
  • 4 cups vegetable scraps (carrot ends and tops, celery ends and leaves, onion skins and ends, and mushroom ends)
  • 1 tbsp. apple cidar vinegar
  • 10 peppercorns, whole
  • 4 bay leaves
  • 1 pinch pink himalayan or sea salt (optional)
  • 1 - 2 cloves garlic, crushed (optional)
  • 1 tsp. any other dried herbs (optional)
  • 8 cups filtered water (or until water barely covers the top of the bones)

Instructions

Instant Pot

  • In the basin of your Instant Pot, place the bones, vegetable scraps, apple cider vinegar, bay leaves, peppercorns, salt, garlic (if desired), other herbs (if desired), and 8 cups of water. Do not add more water than this.
  • Close lid and turn knob to sealing, set to cook on max (roughly 15 PSI) pressure for 2-3 hours. When time is up, let the pressure release naturally.
  • Once cool enough to handle, strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer. Leave a thin layer of fat on top but skim the rest (if needed).
  • Once chilled, the broth should be jiggly like jello. Scrape off the layer of fat when ready to use.

Slow Cooker

  • In the basin of a slow cooker, place the bones, any onion scraps, apple cider vinegar, bay leaves, peppercorns, salt, garlic (if desired), and other herbs (if desired).
  • Fill pot with water until it barely covers the bones.
  • Cover with the lid slightly ajar, and cook on low for 24 hours. Add more water throughout the cooking time as needed until the last 4 hours. Add other vegetable scraps in the last 2 hour of cooking time.
  • Once cool enough to handle, strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer. Leave a thin layer of fat on top but skim the rest (if needed).
  • Once chilled, the broth should be jiggly like jello. If it isn't do not worry it is still good to use. Scrape off the layer of fat when ready to use.

Stovetop

  • In a large stock pot or Dutch oven, place the bones, any onion scraps, apple cider vinegar, bay leaves, peppercorns, salt, garlic (if desired), and other herbs (if desired).
  • Fill pot with water until it barely covers the bones.
  • Bring to a simmer over medium-high heat, then reduce heat to a simmer. You want it to just be barely bubbling. Cover with the lid slightly ajar. After the first 30 mins to 1 hour skim off any impurities (if needed). Add other vegetable scraps in the last 2 hours of cooking time.
  • Cook for 24 hours. If leaving the stove on overnight makes you nervous, you can place the whole pot (covered) in the fridge instead, and continue the cooking time in the morning.
  • Once cool enough to handle, strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer. Leave a thin layer of fat on top but skim the rest (if needed).
  • Once chilled, the broth should be jiggly like jello. Scrape off the layer of fat when ready to use.