Updated: Mar 7, 2019
Let's talk about bone broth!
I get so many questions about making bone broth. I have finally got around to posting a quick recipe that you will love! It's so easy too.
I can't say enough about bone broth and its benefits, and neither can the holistic nutrition world. I've seen a half a dozen books written about it, Dr. Josh Axe has a bone broth fasting protocol, The Whole30 promotes it. Bone Broth is promoted within paleo eating and the Weston A. Price foundation. If you haven't seen it in any of those places, Joe Rogan is a huge fan of bone broth! So many studies have been done to just prove what so many people for generations have already known about bone broth and why they use it and LOVE it. It's been said to heal the gut, bring down inflammation, help skin, nails, hair & joints, heal Crohn's Disease and so much more!
I first started making bone broth in a large stock pot.
It. Took. Forrreevveerrr.
Not only did it take a lot of time that I didn't have. There was a lot of babysitting involved with adding water and monitoring the heat and the whole process. But it was fine because it was worth it in the end and that's all I knew at the time. I then got a little smarter and started making my bone broth in the crock pot. I would make it over night as the process still took 48 hours or so. It was fantastic! No babysitting! Though, I did end up getting 3 crock pots because they would be tied up in all the bone broth making! (cringe face here.)
Then the coolest thing happened to me to cut this whole bone-broth-making time down even more drastically and convenient, and it's called the Instant Pot!
Now, pressure cooking has been around for generations it's nothing new under the sun, so I'm not sure why it took me so long for this to click for me (it was a change I wasn't ready for, maybe?) But I'm so glad I finally discovered it. The instant pot has made making bone both so darn easy that I kinda feel a little smarter, you know "work smarter not harder" kinda thing going on here.
Pressure cooking was "Originally invented way back in the 1680s by French-born physicist Denys Papin, the pressure cooker wasn’t available commercially until over two centuries later, when it was introduced at the 1939 World’s Fair in New York City. Consisting of a metal pot outfitted with a pressure regulator and pressure-relief valves, the pressure cooker has a special lid that locks into place on the pot, creating an air- and steam-tight seal. Water in the pressure cooker stays liquid at a higher temperature than its normal boiling point of 100 degrees Celsius. As a rule, for every five degrees that the temperature rises above 100 degrees, the cooking time is cut in half."(sourced here.)
I'm not sponsored by instant pot in any way. Just sharing my own experience. This little modernized kitchen gadget has once again revolutionized the way I do things in my kitchen. There are so many things it can do, but I'm just going to stick to bone broth this time.
About this time of year, we run low on bone broth in our farm shop, but we still have chicken bones in the way of whole chickens. From spring to fall, we make huge batches of bone broth slow & low and stock up for the fall and winter as we are processing our chicken weekly. In the winter, it's just not possible for us to restock at will. We must wait until the following spring to stock up again.
If you are in a pinch, I have noticed bone broth companies popping up that you could grab, but they never taste quite....like mine! It might be a mental thing, but I taste the love behind knowing that I raised this chicken from day one to death. I processed this chicken. I cleaned this chicken. And I prepared this chicken. I get all the warm and fuzzy feelings while I'm tasting all the comforts and benefits it has to offer while not wasting one part of the chicken that I raised and work so hard for it to taste some amazing! Also, I'm here to share this recipe so that if you are in a pinch you can just make it ahead and pull it out of the freezer and have a similar experience that you sourced your chicken from your beloved farmer whom you trust, and have flavored and perfected your own bone broth to how you like it.
I usually add apple cider vinegar to the broth as it aids in pulling out all the good stuff you want from the bones.
Usually add a few Certified Organic Pasture Raised chicken feet to mine too! It increases the gelatin and collagen and makes it thick and healing. Totally optional, but highly recommended!
I also like to cook the bone broth until the bones disintegrate when I pinch them.
Use bone broth any where you would use water in your cooking to add amazing flavor ie: mashed potatoes, meat loaf, steam pasta or potatoes etc.! Have fun with it!
I use our own Certified Organic Pasture Raised chicken bones (this makes a huge difference in mineral content and depth of flavor- IMO), you can also use 2-3 pounds Grass Fed beef, lamb, wild caught non-oily fish or pasture raised pork bones
Assorted veggies - (optional) I usually toss in half an onion a few carrots, a few stalks of celery, and fresh herbs if I have them on hand and a Splash of apple cider vinegar about 1-2 tablespoons
1 teaspoon unrefined sea salt.
If using beef lamb, or pork bones roasting them in the oven at 350F for about half an hour before starting the process of broth. Does wonders for the flavor.
Place bones in the Instant Pot with veggies, apple cider vinegar, and salt. Add water until the pot is 2/3 full or just barely covering the bones. If you have time, let the pot sit for 30 minutes before starting so the vinegar can begin to pull minerals out of the bones. Select the 'Soup' button and set the pressure to "low" while increasing the cook time time to 120 minutes. After two hours, allow the Instant Pot to depressurize naturally.Strain the broth and discard the bones and vegetables. Pour broth into jars and store in the fridge or freezer. Optional: Once bone broth has cooled and the fat has solidified, feel free to scrape off the fat and use in your cooking. I don't always scrape mine off. Up to you.
*Crock pot version - Do the same thing as above, but instead of cooking in the pressure cooker cook for 24 to 48 hours on low.