How to Make Bone Broth {Pressure Cooker, Slow-Cooker & Stove Top}
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BASIC BONE BROTH

Ingredients

Optional additions:

  • vegetables such as carrots, onions, and celery; herbs and spices such as garlic, ginger, peppercorns, and fresh parsley stems

Instructions

Pressure Cooker

  • Place the bones in a pressure cooker and cover with the water and vinegar (not exceeding the max level line). Cook under standard or high pressure for 1 hour.
  • When the bone broth is done it's preferable to allow the pressure cooker to naturally depressurize, strain using a fine-mesh strainer or colander lined with cheesecloth. Season with salt. The broth will keep in the refrigerator for 7 to 10 days.

Slow Cooker:

  • Place the bones in a slow cooker and cover with the water and vinegar. Cook on low for 36 to 48 hours. The longer you allow the broth to cook, the more nutrients it will have. Ideally, the bones should become softened and be easily broken.
  • When the bone broth is done, strain using a fine-mesh strainer or colander lined with cheesecloth. Season with salt. The broth will keep in the refrigerator for 7 to 10 days.

Stove Top:

  • Place the bones in a large pot and cover with the water and vinegar. Cook on low for 12+ hours. The longer you allow the broth to cook, the more nutrients it will have. Ideally, the bones should become softened and be easily broken.
  • When the bone broth is done, strain using a fine-mesh strainer or colander lined with cheesecloth. Season with salt. The broth will keep in the refrigerator for 7 to 10 days.

Notes

* One chicken soup pack from Working H Meats & Market is sufficient with up to 1 gallon of water for broth.
For a deeper flavor broth, roast bones for 1+ hour at 350 prior to using for broth.
After refrigeration, the fat will rise to the top and become firm; it can be easily removed using a slotted spoon or your fingers. The broth can also be frozen for up to 6 months.