Bone Broth Recipe: How to Make Nourishing Bone Broth
Enjoy this homemade bone broth recipe as a base for soups, a warm cup of bone broth for sipping, or even as a nutrient-packed cooking liquid for rice, pasta, and vegetables. Whether you’re a first-time broth maker or an experienced chef, this simple process is a great way to nourish your body and family!
Ingredients
- Chicken beef, pork, turkey, or venison bones (or from any other meat preferred)
- Filtered Water enough to cover the bones
- optional Onions, celery, garlic
- optional Parsley, oregano, salt & pepper
- optional Splash of apple cider vinegar
Instructions
- Roast the raw bones in a roasting pan or on a baking sheet at 400 °F for 30-40 minutes. (If you are using already cooked bones you can skip this step)
- Add the bones and (optional) vegetables, herbs, apple cider vinegar, and salt to the pot.
- Top with cold filtered water until the bones are just covered.
- Press the soup/broth button or pressure cook button and cook on high pressure for 4-12 hours. (the longer you cook, the more flavorful and gelatin rich it will be)
- Allow the pressure to release naturally before opening.
- Strain the broth through a fine mesh strainer into a large bowl to remove any solids.
- Allow the broth to cool to room temperature.
- Once cool, transfer to your preferred storage container: mason jars, ziplock bags, or airtight plastic containers.
- Store in the refrigerator for up to 7 days, or in the freezer for 6 months. Pressure can for shelf-stable broth for up to 2 years.
Notes
- Once the broth cools there may be a layer of fat that rises to the top. If you want to remove it you can skim it off the top after it cools.