How to Make Homemade Bone Broth

Ingredients:

• Bones – at least 2 lb. per gallon of water. I put my pork and beef bones together and make sure some of the bones are sawed open and have marrow. I make a separate batch with chicken using 2-3 chicken carcasses and feet. Buy animal products that you know are pasture-fed and free of antibiotics and hormones.
• 1 Tbsp apple cider vinegar (helps draw the minerals from the bones)
• 1 gallon filtered water (enough to cover the bones)
• 1 T peppercorns
• 1 tsp salt 
• Vegetables and Herbs - Use what you like for flavor and added nutrients. This is what I like to add:
  • 2 medium yellow onions, roots cut off and halved
  • 4-5 carrots, washed and cut in half
  • 6-8 celery stalks, washed and cut into thirds
  • 2 leeks, trimmed and halved
  • 6 cloves of garlic, sliced open
  • 3 bay leaves
  • fresh herbs: rosemary, oregano, thyme

Stove Top Method:

1. Roast bones at 350^o for 30 minutes in the oven.

2. Place bones into a big stock pot.  Add enough water to cover the bones and add the apple cider vinegar.  
3. Cover and bring to a boil on top of the stove and boil on high for 3 minutes, then turn down the heat to keep a low simmer for 24-48 hours.  Stir once or twice in the first few hours, and then stir at least a couple of times over the next couple of days. Beef and pork needs to simmer for at least 36 hours but poultry and fish can be done in 24 hours.
4. During the last 4-8 hours, add the vegetables, garlic, herbs, salt, peppercorns and bay leaves to the pot. (Add vegetables and herbs of your choice for added nutrition and flavor.) Increase heat to bring back up to a boil, then cover and reduce heat to maintain a simmer.
5. Let simmer with lid off for the last 1-2 hours.
6. Strain all the ingredients by pouring bone broth from one pot to another through a colander or strainer. Pour into containers or mason jars and refrigerate or freeze.

Crock Pot Method:

Same procedure as above but put bones, water and apple cider vinegar in a large crock pot and set on high for the first 10 hours and then low for the remaining time. Just keep resetting it when it goes off.

After adding vegetables set back on high until done.

Instant Pot Method:

Same procedure as above but place bones in Instant Pot and top with veggies, herbs, salt and apple cider vinegar.

Add water until the pot is 2/3 full. Select the “Soup” button and set the pressure to “low” while increasing the cook time to 120 minutes.

After 2 hours allow the pot to depressurize naturally. Strain.

I recommend consuming eight ounces one to two times daily as a soup, a plain beverage or using it in your favorite recipes. It is worth the effort!