Broth and Stock: Why not make your own? A bone broth recipe made easy!

By now most of us have seen post after blog after video about the health benefits of bone broth and the tastiness of homemade stock. I won't reinvent the wheel-rather, I will tell you how to make your own at home.

Whether you choose to make your bone broth recipe (I will refer to stock and broth as simply broth from here on out) on the stovetop or in a pressure cooker, its incredibly easy and rewarding to do right in your own kitchen.

Tossing together a few simple ingredients will have you well on your way to enjoying this liquid gold.

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Bone Broth Recipe Ingredients

• Bones from one whole chicken, a pack of chicken wings, oxtails, or any meaty bones of your choosing. Shoot for around 2 lbs.

• Splash of apple cider vinegar

• one small or medium onion halved (skin is fine to leave on)

• 2-3 ribs of celery broken in halves/thirds

• 2 medium carrots peeled and broken in half (or one packet of baby carrots-use what you have!)

• 1 Tbsp of peppercorns (I prefer rainbow peppercorns)

• 2 or more cloves of garlic crushed (I like it garlic heavy)

• Filtered water (amount will depend on method of cooking-see below)

• Anything else your heart desires: a knob of fresh turmeric? a little piece of ginger? some leeks? This is a fully customizable recipe.

Let’s Get Started

First, pick your fighter. Broth is easily done in a stockpot or a pressure cooker/Instant Pot®️.

We'll begin with the stockpot version.

NOTE: for added depth of flavor, bones may be roasted on a sheet pan for 20mins in a 400 degree oven. This is optional-raw bones are fine.

Stockpot Version

1. Place all ingredients in a large stockpot (at least 8qt size). Fill with 4 qts of filtered water.

2. Bring contents to a boil and skim off any impurities that come to the surface. Take it back down to a low simmer and keep it there for at least 15 hours. Bones will begin to soften. i have been know to let it go all night and through the next day and strain when i have time. However, you can turn the stove off and continue the next day.

3. After 15+ hours, simply strain the contents through a fine mesh sieve into another pot. For the clearest broth, you may consider straining through cheesecloth as well. If you wish to reduce the fat content of the broth, you can refrigerate it after cooling. The fat will solidify on the top and can be scraped off.

   
   

Instant Pot®️/Pressure Cooker Version

1. Place all ingredients in a 6qt or larger Instant Pot®️ Add enough filtered water to reach the 2/3rd full line inside your pot (roughly 10 cups). *If using a stovetop pressure cooker, follow the manufacturer instructions from this point.

2. Use the high pressure cook function on the Instant Pot®️ and set for 2 hours. Allow for natural release. I do at least an hour.

3. Strain the contents through a fine mesh sieve into another pot. For the clearest broth, you may consider straining through cheesecloth as well. If you wish to reduce the fat content of the broth, you can refrigerate it after cooling. The fat will solidify on the top and can be scraped off.

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Storing Your Broth

You can use the broth in your fridge for 3-5 days. To save for future recipes, you can place it in freezer-safe containers and freeze for up to 3 months.

Longer term storage requires canning. This is easy to do with. a pressure canner at home. Please see the video I made several years ago explaining bone broth pressure canning by clicking the link below.