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Bone Broth

5 from 1 vote
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Ingredients Method

Ingredients
  

  • bones 3-5 lbs or 1 whole carcass (chicken or turkey)
  • 4-5 litres water
  • 2 onion white or yellow
  • 4-6 stalks celery
  • 2-3 carrots
  • 1 lemon or 2 tbsp apple cider vinegar or lemon juice
  • 4-6 cloves garlic
  • 4 bay leaves
  • 2 tbsp salt
  • 2 tbsp peppercorns
  • 1/2 tbsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme

Method
 

  1. Spread bones on a baking sheet. Roast at 400F for 30-40 minutes.
  2. Fill pressure cooker with water, vegetables, and spices.
  3. Add roasted bones to the pressure cooker pot. Pressure cook for 40-60 minutes.
  4. Slow cook for 10-24 hours. This can be done in an electric pressure canner, slow cooker, or in a pot on the stove.
  5. Line a strainer with cheese cloth and strain the broth.
  6. At this point the broth can be frozen or canned.
    To can: Fill jars with broth, leaving 1 1/2" headspace.
    Wipe rims well with vinegar. Secure lids and rings.
    Pressure can for 25 minutes for quarts or 20 minutes for pints.