- 1 Deep Roots Valley stock pack, OR saved bones from 2-3 whole chickens, OR 2-3 lbs of chicken necks and feet
- 2 carrots
- 1 medium onion
- 2-4 ribs of celery
- 3-6 cloves garlic
- 15-20 mushroom stems( optional)
- salt and pepper to taste
- 2 tablespoons apple cider vinegar
In a Crock pot or Stove top:
Place bones ina large stock pot or a crock pot. Add vegetables and filtered water to cover the bones and vegetables by at least two inches or more( the more water you add, the less likely that your broth will ‘gel’ when cool). Add vinegar. Season with salt and pepper. Cook on low heat( simmer, but do not boil) for 12- 24 hours. Strain and refrigerate. Skim fat from the top once cooled.
In an Instant Pot:
Place bones in the Instant Pot. Add vegetables and filtered water to cover the bones and vegetables by at least two inches or more( the more water you add, the less likely that your broth will ‘gel’ when cool). Do not fill over the max fill line. Add vinegar. Season with salt and pepper. Set the Instant Pot for 120 minutes using the manual button and high pressure. It will take up to an hour for the instant pot to come up to pressure and for the timer to begin, so total cook time will be around 3 hours. Use natural or quick release. Strain and refrigerate. Skim fat from top once cooled.
Notes:
- If using a stock pack or necks/feet, roasting the bones at 400 until browned before adding them to the pot, will give your stock a richer flavor.
- Collect veggies scraps when cooking and bones from roasting a chicken or chicken legs in the freezer until you have enough for broth.
- Any acid will work in place of apple cider vinegar. Try lemon juice, or a flavored vinegar in place of the apple cider vinegar.
- Don’t worry if your broth doesn’t thicken when cooled, it is still a nutritious broth. just use less water or more bones next time.
- Making bone broth isn’t an exact recipe, feel free to make the recipe your own!
- Use refrigerated broth within 5 days or freeze for up to 6 months.