How To Make Homemade Bone Broth
How to make homemade bone broth like your grandma used to make- nutritious and delicious, a great tool for healing, used for centuries all over the world.
Servings: 10 servings
Calories: 43kcal
Ingredients
- 2-3 pounds beef/pork/chicken bones the beef marrow bones are the best, but any organic bones will be ok
- 2 parsnips- roughly chopped
- 1 onion roughly chopped
- 1 red onion roughly chopped
- 3-4 celery stalks roughly chopped
- 4-5 carrots roughly chopped
- 1 garlic head
- salt and pepper to taste
- 3-4 bay leaves
- 8 cups water
Instructions
- You can use any kind of bones available. For this recipe I used chicken, beef and pork ones. I also used few vegetables for flavor. If you have dietary requirements and cannot use one or the other type of bone, use whatever you are allowed to consume.
- Preheat oven to 400F. Roughly chop few carrots, parsnips, celery stalks, onions and garlic and place them together with the bones on a baking tray.
- Roast everything for about an hour. We do this because the broth will have more flavor.
- Remove the tray from the oven and place all the vegetables and bones in a soup pot. Add water to cover the bones and the vegetables.
- Add salt and pepper and few bay leaves.
- Bring the soup to a boil on high heat. Reduce the heat to a minimum and let the broth simmer, covered, for about 4 hours. After 4 hours, the meat should be already falling off the bones.
- The next step is to strain the soup. Don’t discard the vegetables or the meat. The vegetables can be consumed separately together with the meat. You can also remove only the bones from the soup and keep the vegetables and meat inside. Your choice.
- Place the pot of strained soup in the refrigerator overnight. The next day, you will notice the liquid is congealed and has a thick layer of fat on top.
- Remove the fat and discard. The broth can be now placed in ice cube trays or in zip top plastic bags in the freezer for later use. Otherwise, the broth can be kept in the fridge for 3-5 days and consumed warm.
Notes
IF YOU WANT TO MAKE THE SOUP IN THE INSTANT POT:
- Start the same by roasting meats, bones and vegetables in the oven.
- Place everything in the instant pot and add water up to 1-inch below the MAX fill line.
- Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
- Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
- After two hours, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
- Strain the broth through a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.
Nutrition
Serving: 1g | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.04g | Sodium: 31mg | Potassium: 231mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4084IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 0.3mg
