HOW TO MAKE

Bone Broth
Bone Broth Benefits:
Aids in wound healing
Relieves joint pain and osteoarthritis
Strengthens bones
Supports immune system
Improves quality of sleep
Rejuvenates hair, skin, and nails
Bone Broth Nutrients:
Collagen
Calcium
Phosphorus
Potassium
Magnesium
Amino acids:
glycine
proline
valine
glutamic acid
arginine
What You Need:
Type of bone - chicken, beef, pork, lamb,
or even seafood shells
Assorted vegetables - onions, celery,
carrots
Aromatics - garlic cloves, a bay leaf,
peppercorns, and/or herbs
A splash of acid - apple cider vinegar or
lemon juice

Cooking utensils - large pot, slow

cookers, or an Instant Pot
Strainer - used to strain the broth
Method of storage - mason jars, ice cube
trays, or any other preferable
container
Preparing Bone Broth:
Begin by roasting the bones at 400 degrees F for at
least 30 minutes or use from leftover dish like
rotisserie chicken. This helps to bring out flavor.
Add bones, vegetables, and aromatics to a large pot.
Fill the pot with 3 quarts water and add a splash of
acid. This helps to extract collagen from the bones.
Cover the pot and allow to simmer for 8 - 24 hours.
Skim off any fat or foam at the top, strain, and
discard solids.
Storing Bone Broth:
Store broth within 2 hours of removing it from the
heat.

Refrigerator - store for up to 1 week

Freezer - store for up to 6 months
Ways to use Bone Broth:
Drink as is
in soups
in stews
in stuffing
in sauces/ gravies/ marinades
with rice
in braised meat dishes
to steam and saute vegetables
How to Make
Instant Pot
Bone Broth
Ingredients:
Bones from 3-4 lb. Chicken
1 tbsp Apple Cider Vinegar
Water
Salt to taste

2 medium Carrots, cut in half

1 medium Parsnip, cut in large chunks
3 Celery ribs
1 large Yellow Onion, quartered
6 Garlic Cloves, lightly smashed
1 Bay Leaf
8-10 Peppercorns
A handful of fresh herbs
Instructions:
Place bones, vegetables, peppercorns, herbs, and vinegar in to
the Insta Pot.
Add enough water to just cover the bones and vegetables in the
pot, about 3/4 full.
Wipe rim of insert dry with towel. Place lid on Insta Pot and lock
into place.
Flip vent valve to 'sealing.'
Select 'manual' or High-Pressure setting and adjust the cooking
time to 120 minutes.
Optional: to ensure a gelatinous bone broth, run the cycle a
second time for 120 minutes on low-pressure.
When cooking is done, allow pressure to release naturally (10-20
minutes).
Release any residual pressure using the vent valve before
removing the lid.
Allow broth to cool before straining the broth through a mesh
lined strainer Into jars from storage.
Add salt to taste.