This simple & easy process for making healing bone broth is loaded with flavour & nutrition using veggie scraps & your favourite animal bone- chicken, beef, lamb, duck, etc.!
Add all ingredients to your Instant Pot.
Put on the lid and move the valve to the sealed position.
Hit the manual button and set it to 120 minutes.
Let pressurize and cook for 120 minutes. You can let it release automatically or if you want to use it right away, move the valve from the sealed to released position.
Strain out the veggies and bones, pour into glass jars, let cool, then store in the fridge. If you are going to freeze some jars, make sure you leave at least 1 inch of space at the top of the jar for expansion.
Add all ingredients to a crock-pot and turn to high until it starts to boil.
Turn to low and let simmer 6-24 hours. You may need to add some more water if it evaporates. I find chicken bones need about 6 hours and heartier bones like beef need 12+.
Strain out the veggies and bones, pour into glass jars, let cool, then store in the fridge. If you are going to freeze some jars, make sure you leave at least 1 inch of space at the top of the jar for expansion.
Add all ingredients to a large saucepan and turn to medium/high heat.
Bring to a boil.
Once boiled, turn to low and let simmer 6-24 hours. You may need to add some more water if it evaporates. I find chicken bones need about 6 hours and heartier bones like beef need 12+.
Strain out the veggies and bones, pour into glass jars, let cool, then store in the fridge. If you are going to freeze some jars, make sure you leave at least 1 inch of space at the top of the jar for expansion.
*I like to use the knuckles/soup bones from cows, chicken feet/backs, or any leftover bones from roasts. Store them in the freezer until you have a couple pounds worth.
* Instead of using whole carrots, onions, celery, and garlic I like to save my scraps from cooking and store them in a ziplock baggie in the freezer until it's full. I save everything from the ends of carrots, celery, and onions to the skin off my garlic and the stalks of my cilantro and kale. A great way to prevent waste and add a cheap, nutrient-dense punch to your broths!