If you have stumbled upon this post, I am sure you are aware of the benefits of making and consuming bone broth. Maybe you’re looking into starting a keto diet, maybe you are looking to “clean up” your eating act, or maybe you are looking for ways to look and feel better. There are many benefits to bone broth, including enhanced immune support, aiding digestion, treating leaky gut syndrome, improving joint health, and maintaining healthy skin, among others. The good news? It’s also VERY EASY to make. Here’s a guide on how to painlessly make your own bone broth at home.
1. Choose your cooking method. There are three ways to make bone broth. Slow cooker (18-24 hours on low), simmer on stove top (18-24 hours on low), or cook in pressure cooker (4 hours). I like to use a slow cooker because it’s easy. If I had a pressure cooker, maybe I’d choose that option instead. For this post, I’ll be referring to the slow cooker method.
2. Get some bones. Any bones – the more marrow the better. I like to use beef bones. Throw them in your slow cooker.
These are beef bones. They say “ossi” because I live in Italy and that’s how you say “bones”. I get about double this amount for a large batch (approximately 2 lbs).
3. Get some veggies and throw them in the slow cooker. Carrots, celery, and onion are always good. Personally, I use vegetable scraps from previous weeks’ food prep. I just take extra care to wash my veggies before cutting them up, then I throw the scraps in a freezer bag and store in the freezer until ready to use to make broth. Either way, throw whatever veggies you like into the slow cooker.
This is how I store my veggie scraps. They’re great for making broths at home!
4. Choose your favorite spices and herbs and throw them in the slow cooker. Some good go-tos: oregano, basil, peppercorns, bay leaves, salt, star anise, ginger, garlic – whatever.
Here’s what the slow cooker looks like when it’s ready to start cooking. Notice I use slow cooker bags. They are AMAZING!!! When you’re done cooking, you just toss the bag – no clean up.
5. Top everything with water until covered by at least an inch. Add a splash of organic apple cider vinegar (apparenty this helps to pull collagen out of the bones). Cook for 18-24 hours.
6. Once the broth is done cooking, strain the broth and allow it to cool. Move to the refrigerator. After a few hours, use a spoon to skim the fat off the top (this is important, since conventionally-raised cows’ fat will be toxic; if using hormone-free and grass-fed bones, then you can skip this step if you so choose).
Voila! That’s it. You can use the broth immediately. Drink it by itself, or use in sauces or soups. You can also freeze the broth for up to a month (likely more). Don’t get freaked out. Bone broth is very gelatinous when it’s cold. THAT’S THE POINT! It’ll look “normal” as soon as it’s heated.
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I made some bone broth in the instapot. I like to warm it up a bit and drink it straight. Thanks for the tips.
Hey! I really want an instapot. Pressure cooking would save so much time. How do you like your instapot??