How to make flavorful bone broth at home
This is a simple, use-what-you-have-on-hand, no-fuss, no rules recipe for a batch of tasty bone broth made at home. Includes instructions for chicken or beef bone broth, but use what you have on hand!
- 1 for chicken broth: chicken carcass left from a roasted or rotisserie chicken add some chicken feet (pre-boiled for 30 minutes) for an even more enriched, gelatinous broth
- 1 lb for beef broth: beef bones marrow bones work the best for a very enriched, gelatinous broth, but you'll still get great flavor and nutrition from any beef bones you can get your hands on, or that are leftover from a roast
- 2 cups vegetable trimmings, or cut vegetables onions, carrots, celery, garlic, parsley stems are great
- 1 tb apple cider vinegar
- 2 tb Mesa de Vida cooking & seasoning sauce of your choice Mediterranean, Creole, Caribbean, North African, or Smoky Latin
- sea salt and peppercorns to taste
- 6 cups filtered water
Preheat your oven to 500 degrees. Roast the bones until they are deep golden brown.
Put everything else into your slow cooker or pressure cooker, stir to combine.
For the slow cooker: cover and cook on low for 12-18 hours. For the pressure cooker: cover and cook at pressure for 1 hour, then let the pressure release naturally.
Strain using a strainer lined with cheesecloth or paper towels, then pour into a shallow container to cool quickly. Pour into containers to refrigerate or freeze. *If you plan to freeze in glass jars, make sure you leave about 2 inches of space at the top of the jar to allow for expansion during freezing.