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Nutrient Dense Bone Broth

Course: Soup
Author: Suzie Bauer

Ingredients

  • 1-2 lb Bones (Chicken/Turkey Carcass, Beef Knuckle Bones or Soup Bones)
  • 2-4 Chicken Feet (optional)
  • 1 tsp Sea Salt
  • 1 Tbsp Unfiltered Apple Cider Vinegar (ACV)
  • 5 cloves Garlic smashed with the side of a large knife
  • 1 tsp Whole Black Peppercorns
  • Filtered Water
  • 1-2 Carrots cut in 2 inch pieces
  • 1-2 Stocks Celery cut in 2 inch pieces
  • 1/2 Onion cut again in half
  • 1 Bay Leaf
  • 1 sprig Thyme (optional)
  • 1 sprig Rosemary (optional)

Instructions

Directions for the Slow Cooker

  • Add the bones and optional chicken feet to the crock of a slow cooker. These can be frozen or fresh.
  • Add in the salt, ACV, smashed garlic, and whole black peppercorns. 
  • Cover everything with filtered water, until all the ingredients are fully submerged.
  • Set to low and cook for 24 hours.
  • When there’s about 8 hours left on the cooking time, add the remaining ingredients, and continue to cook.
  • Allow broth to cool completely.
  • Using a fine mesh strainer, strain the broth and transfer to your storage containers. I use either glass, or heavy duty BPA free plastic freezer containers.

Directions for the Instant Pot Pressure Cooker

  • Add the bones and optional chicken feet to the cooking pot of the Instant Pot. These can be frozen or fresh.
  • Add in all the ingredients except the filtered water.
  • Cover everything with filtered water, until all the ingredients are fully submerged.
  • Place the lid on top and lock into place. Be sure the pressure release valve is set to “Sealing”.
  • Press the “Manual” button and charge the time to 120 minutes.
  • When cooking is completed, press the “Keep Warm/Cancel” button to terminate the program. Let the pressure release naturally. This can take 15 minutes or more. Set the pressure valve to “Venting” and carefully open the lid. 
  • Allow broth to cool completely in the cooking pot. 
  • Using a fine mesh strainer, strain the broth from the cooking pot into your storage containers. I use either glass, or heavy duty BPA free plastic freezer containers.

Notes

  1. For beef knuckle bones, you can typically reuse them one more time. The broth will be a bit weaker, but will still be a good source of minerals. When the bones start to fall apart, they’re done.
  2. Store broth in the fridge for up to a week, or in the freezer for a few months.
  3. Use in soups, sauces, or drink alone. I typically add more salt and additional seasoning when I drink it straight. You can also add a bit of butter to it and blend it in the blender or using an immersion blender. This will be really creamy and tasty!