With a few simple ingredients, you can make Homemade Bone Broth to use in soups, or to sip and nourish your body. Use the slow cooker method and allow it to cook for 8-24 hours, or try the instant pot if you are short on time.
Jump to RecipeI started making my own broth once I began purchasing whole chickens from the farmers market. I didn’t want anything to go to waste, so I began making broth using the leftover chicken carcass/bones and vegetables.
Homemade broth tastes SO much better than store bought. It has a better flavor, its cheaper and you can make it using kitchen scraps. I still buy broth on occasion for back up, but once you start making your own broth, you won’t want to purchase store bough again.
You can use the broth in soups, sip it as a snack, flavor taco meat, make shredded chicken with broth instead of water, use the broth when you make rice or quinoa, and the list goes on.
Try using your homemade broth in these recipes:
Instant Pot Brown Basmati Rice
Instant Pot Chicken Noodle Soup
How to make Bone Broth
Choose your bones (choose 1 of the following):
- 1 whole pasture raised chicken carcass/bones
- 1 whole organic turkey carcass/bones
- about 2 pounds grass-fed beef bones
For the broth:
- 2 medium organic carrots, cleaned and chopped
- 2 organic celery stalks, chopped
- 1 medium organic onion, chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon pink Himalayan salt
- 3 garlic cloves, peeled and chopped
- 10 peppercorns (optional)
Slow Cooker Bone Broth:
- Place the bones, vegetables and garlic in the slow cooker and add filtered water to the top, or until you reach the fill line. This will be roughly 10 cups of water. Add the remaining ingredients (apple cider vinegar, salt, peppercorns).
- Cook on low for 8-24 hours. The longer you cook it, the more flavorful it will be.
- Strain the broth using a fine-mesh strainer, and allow to cool. Discard the bones and veggies.
- Store in glass containers in the fridge. I use large mason jars.
Instant Pot Bone Broth
- Combine all ingredients in the instant pot and high pressure cook for 2 hours. Once its done cooking, allow it to naturally release for 30 minutes.
- Strain the broth using a fine-mesh strainer, and allow to cool. Discard the bones and veggies.
- Store in glass containers in the fridge. I use large mason jars.
Tip: rather than gathering the fresh vegetable ingredients in this recipe, I normally save all of my vegetable scraps throughout the week/month and store them in a freezer bag in the freezer. When I am ready to make broth, I take this bag out and use the vegetable scraps in my broth. I save onion pieces, carrot tops, celery ends, bell pepper scraps, etc.
If you make this recipe, be sure to tag @emilylrix
Enjoy, friends!
Homemade Bone Broth- Instant Pot or Slow Cooker
Equipment
- Pressure Cooker OR Slow Cooker
- Fine mesh strainer or cheese cloth
- glass jars for storing broth
Ingredients
Choose your bones- Choose 1 of the following:
- 1 whole pasture raised chicken carcass/bones OR
- 1 whole organic turkey carcass/bones OR
- 2 lbs grass-fed beef bones
For the Broth:
- 2 medium organic carrots, cleaned and chopped
- 2 organic celery stalks, chopped
- 1 medium organic onion, roughly chopped
- 2 tbsp apple cider vinegar
- 1 tsp pink Himalayan salt
- 3 garlic cloves, peeled and chopped
- 10 whole peppercorns
Instructions
Slow Cooker Bone Broth
- Place the bones, vegetables and garlic in the slow cooker and add filtered water to the top or until you reach the fill line. This will be roughly 10 cups of water. Add the remaining ingredients (apple cider vinegar, salt, peppercorns).
- Cook on low for 8-24 hours. The longer you cook it, the more flavorful it will be.
- Strain the broth using a fine-mesh strainer, and allow to cool. Discard the bones and veggies.
- Store in glass containers in the fridge. I use large mason jars.
Instant Pot Bone Broth
- Combine all ingredients in the instant pot and high pressure cook for 2 hours. Once its done cooking, allow it to naturally release for 30 minutes.
- Strain the broth using a fine-mesh strainer, and allow to cool. Discard the bones and veggies.
- Store in glass containers in the fridge. I use large mason jars.
Notes
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