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How to make bone broth

How to Make Bone Broth

Jordan Thompson
Learn how to make bone broth at home for a fraction of the cost of expensive store-bought versions!
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Prep Time 5 minutes
Cook Time 3 hours
Course Soup
Cuisine American
Servings 8

Equipment

  • 1 Instant pot
  • 1 Slow cooker
  • 1 Stock pot or large pot

Ingredients
  

  • 1 pound Bones
  • 2 tablespoon Apple cider vinegar with the Mother
  • Vegetables and/or herbs (optional)

Instructions
 

For the stove top

  • Roast bones at 400°F (200°C) for 30–45 minutes for deeper flavor (optional).
  • Place bones and all ingredients in a large stockpot. Add vinegar and cover with cold water.
  • Let it sit for 30–60 minutes (cold) to begin the mineral extraction.
  • Bring to a boil, then immediately reduce to a very low simmer. Skim off any foam/scum during the first hour.
  • Simmer for 24 hours.
  • Remove solids, strain the broth through a fine sieve or cheesecloth. Cool and store in the fridge (up to 5 days) or freeze (up to 6 months).

For the slow cooker

  • Roast bones at 400°F (200°C) for 30–45 minutes for deeper flavor (optional).
  • Place bones and all ingredients in a large stockpot. Add vinegar and cover with cold water.
  • Let it sit for 30–60 minutes (optional) before turning on the heat—this helps with nutrient extraction.
  • Cover and cook on low for 48 hours.
  • Skim foam during the first few hours, though slow cookers produce less.
  • Remove solids and strain through a fine mesh or cheesecloth. Cool before storing in the fridge (up to 5 days) or freezer (up to 6 months).

For the Instant Pot

  • Roast bones at 400°F (200°C) for 30–45 minutes for deeper flavor (optional).
  • Place bones and all ingredients in a large stockpot. Add vinegar and cover with cold water.
  • Pour in cold water until it reaches about 1 inch below the max fill line.
  • Let it sit for 30–60 minutes (optional) before turning on the heat—this helps with nutrient extraction.
  • Lock the lid of your Instant Pot. Press “Pressure Cook” or “Manual.”
  • Set to "High Pressure" for 120 minutes.
  • When the cook time is complete, select "low pressure" for 120 minutes.
  • Allow the pressure to release naturally (about 20–30 minutes) for best results.
  • Strain broth through a fine mesh sieve or cheesecloth. Let cool, then refrigerate (up to 5 days) or freeze (up to 6 months).

Notes

  1. Use enough water to cover your bones by about one inch. This ensures your broth isn't watered down and will congeal at room temperature. 
Keyword easy, freezer friendly, meal prep, nourishing, nutrient dense