The BEST Bone Broth Recipe!!



This bone broth recipe is a nutritional superhero that is packed full of vitamins, minerals, and collagen. Learn how to make it with beef, chicken, or turkey bones, and how to cook it on the stove, in a slow cooker, or in an Instant Pot.

One of my favorite ways to maximize use of the ingredients I have in the kitchen is to cook up a batch of bone broth using up food scraps and leftover bones. It's great to keep stocked in the freezer to use up in healthy soups and stews, or simply to sip for a nutritional boost.



Ingredients You'll Need



Bones

You can use any bones; I have made this bone broth recipe with leftover turkey, chicken or beef bones.

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

  • chicken- 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)

  • beef- 3-4 lbs; (MY FAVORITE ) 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.



Veggies

You can get creative here.


Scrap veggies-

I save up my scrap veggies and herbs in the freezer and throw them into my bone broth. In the example above, I used frozen bok choy, celery and thyme.

Aromatics-

I always add 1 onion and 4-5 cloves of garlic. No need to peel them!

Other-

I always have carrots on hand and like to toss them in as well.



Other Must Have Items :


Apple cider vinegar-

1/3 Cup of Braggs Apple Cider Vinegar to help extract the vitamins and minerals from the bones.

Sea salt & Pepper

to season your broth; you can leave this out or add at the end to taste if you'd prefer.

Water-

many recipes call for filtered water because you dont want to add any more chemicals to this wholistic recipe. I add approximately 10 cups, or just fill to the top of my slow cooker, or to the 'max fill line' of my Instant Pot.


Step By Step Directions



1. Roast the bones- this is only necessary if you are using raw beef bones, and really improves the flavor of beef bone broth. Chicken carcasses have likely already been roasted by the time you remove the meat.

  • roast at 425°F for 30 minutes, turning bones over halfway

2. Prepare veggies- coarsely chop carrots, celery and onions. Slice a head of garlic in half. Grab any fresh herbs you might have (don't worry if you don't have them though!)


3. Combine all ingredients in your cooking vessel. You can use:

  • an 8 Quart Instant Pot

  • a 6 Quart Slow Cooker

  • a large stock pot

4. Cook!

  • Instant Pot- 2 hours on high pressure with a full natural pressure release (takes around 4 hours total time)

  • Slow cooker & stove top- simmer for 24 hours

5. Remove solids- I use tongs to get the heavy stuff, and strain the rest through a sieve.


6. Portion out - I store my broth in 1 pint jars because it's a handy size to freeze. You can also store in 1 quart jars, or freeze in ice cube trays.


7. Optional- skim the fat. Beef broth is FATTY. I don't find this appealing to drink, so here's what I do:

  • refrigerate beef bone broth overnight

  • when fat has solidified, remove from the top of the broth using a spoon and transfer to a clean jar for later

*this is not necessary with turkey or chicken broth as they are not overly fatty



FAQ


Why didn't my bone broth gel?

If your broth doesn't gel, you either didn't cook it for long enough to extract enough gelatin from the bones OR you didn't have enough bones in your broth.

Can I swap stock with bone broth?

Yes, I do this all the time. I specifically label 'chicken bone broth' versus 'beef bone broth' so I don't mix them up. You may need to alter the salt in the recipe depending on how seasoned your broth is, but they are quite interchangeable.

How long does bone broth last for?

Keep it in the refrigerator for no longer than 5 days. You can freeze it for up to a year.


Author Denise Bustard

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