3 Ways to Make Bone Broth

This broth recipe is so easy and delicious you may question why you ever bought it in a can or tetra pak. Bone broth is an excellent remedy for a cold or the flu as well as leaky gut. The broth has a high amount of collagen which nourishes the intestinal lining and reduces inflammation. It is easily digestible and packed with lots of quality protein and essential minerals. Other benefits include supporting strong hair, skin, and nails.

This recipe uses chicken feet since the joints, cartilage, and tendons contain the highest amount of collagen. Turmeric, ginger, and dulse are also added for additional nutrients and flavor. Drink it just the way it is or add to any soup, stew, or whatever. If it gels once cooled, you know the collagen has been extracted out of the bones. In this recipe, you learn three different ways of cooking bone broth using an instant pot, pressure cooker, or regular soup pot or slow cooker.

Prep time: 20 minutes, Cook time: 3 hours / Servings: 8

Ingredients

2 pounds assorted chicken feet
1 pound chicken back or more feet (or use any meat bone)
3 carrots, largely chopped
3 celery stalks, largely chopped
1 onion halved
3-4 garlic cloves
Assortment of fresh herbs (I use sage, oregano, and thyme.)
1 tablespoon apple cider vinegar
1 inch turmeric chopped or 1 teaspoon turmeric powder
2 inches fresh ginger, chopped
2 teaspoons seaweed (I use dulse.)
1 teaspoon salt
½ teaspoon pepper
8 cups of water, about enough water to reach one-inch below the MAX fill line

Instructions:

Instant Pot

If you want a deep flavor in your bone broth, roast the bones in the oven at 350 degrees for 45 minutes prior to boiling. This step can be skipped, but the flavor won’t be as rich.
Once the bones are roasted, place all the roasted bones, vegetables, garlic, herbs, apple cider vinegar, turmeric, ginger, seaweed, salt, and pepper all in the Instant Pot.
Fill the Instant Pot with water to one-inch below the MAX fill line.
Check to 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" or “pressure cook” button and set your Instant Pot at high pressure for 120 minutes. It will take 15 to 30 minutes for it to come to full pressure, then the countdown timer will show on the display.
Once the two hours is up, allow the pressure to release naturally. This will take about 15-30 minutes. Or, if in a rush, manually release the pressure, but some of the goodness is still left in the bones.
Strain the broth through a strainer and let cool. A good broth has a layer of fat on the top and gelatinizes when thoroughly cooled.
Enjoy immediately or store in the fridge for 3-5 days or in the freezer for 3-6 months. Add to soup, stir fry, or just simply in a cup or mug.

Pressure Cooker

If you want a deep flavor in your bone broth, roast the bones in the oven at 350 degrees for 45 minutes prior to boiling. This step can be skipped, but the flavor won’t be as rich.
Once the bones are roasted, place all the roasted bones, vegetables, garlic, herbs, apple cider vinegar, turmeric, ginger, seaweed, salt, and pepper all in the pressure cooker.
Fill the pressure cooker with 6 to 8 cups of water.
Place the lid on and make sure it is sealed.
Cook on high pressure for three hours.
Once the three hours is up, allow the pressure to release naturally. This will take about 15-30 minutes. Or, if in a rush, manually release the pressure, but some of the goodness is still left in the bones.
Strain the broth through a strainer and let cool. Good broth has a layer of fat on the top and gelatinizes when thoroughly cooled.
Enjoy immediately or store in the fridge for 3-5 days or in the freezer for 3-6 months. Add to soup, stir fry, or just simple in a cup or mug.

Regular Soup Pot or Slow Cooker

If you want a deep flavor in your bone broth, roast the bones in the oven at 350 degrees for 45 minutes prior to boiling. This step can be skipped, but the flavor won’t be as rich.
Once the bones are roasted, place all the roasted bones, vegetables, garlic, herbs, apple cider vinegar, turmeric, ginger, seaweed, salt, and pepper all in a large soup pot or Dutch oven.
Fill pot with water until it covers the bones about an inch.
Bring to a simmer over medium-high heat, then reduce heat to as low as the stove goes. Simmer, it should barley bubble. Cover with the lid slightly open. (If using a slow cooker, just cover and set to low.)
Cook for 24 hours.
Once 24 hours is up, strain the broth through a strainer and let cool. Good broth has a layer of fat on the top and gelatinizes when thoroughly cooled.
Enjoy immediately or store in the fridge for 3-5 days or in the freezer for 3-6 months. Add to soup, stir fry, or just simply in a cup or mug.