Bone broth is nutrient dense, boosts the immunity and helps heal the gut. I use bone broth for stews, soup, rice, casseroles basically anything in place of water or regular broth... pretty much any recipe!
Prep Time: 5 Min
2 pounds organic beef bones with marrow or organic chicken bones (raw or already cooked)
1 carrots, whole
2 celery stalks, whole
1 medium onion, whole or in half
2 garlic cloves, peeled
1 teaspoon whole peppercorns
2 bay leaves
3 sprigs fresh thyme
2 tablespoons apple cider vinegar
Cold water - enough to cover all the ingredients
Place all ingredients in a 10 quart capacity pot.*
Add in water (to cover all the ingredients) and apple cider vinegar and let it sit for 30 minutes to 'marinate'.
Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
Simmer for 24-48 hours.
Remove from heat and allow to cool slightly.
Discard solids and strain remainder in a bowl through a colander, or a really simple way is to run it through a cheese cloth but you may want to dedicate one just for bone broth. Salt to taste. Let stock cool to room temperature, then place in jars (I love recycling coconut oil jars or pickle jars to use for this) cover and chill, if freezing be sure to fill only 3/4 of the way.
Use within a week or freeze up to 3 months.
* You can use one of the following methods:
- Instant pot: You can use an Instant Pot, it’s much faster and awesome all around! It is a multi-function machine and I love the stainless steel insert. I occasionally use my Crockpot but mainly I use my instant pot now. Follow the same directions above and use the 'soup' setting 120 minutes, then I keep it on warm for a few hours. Here’s the link to the instant pot I have and love.
- Pressure cooker: If you have a pressure cooker you can achieve the same by cooking it for 120 minutes as well, following the directions. You can keep it warm for a few hours.
- Crockpot: Place all ingredients and let it cook on high for 2 hours then on low for 24 -48 hours.