Bone broth is an essential part of a healthy diet. It can be drank just like coffee or used in soups, sauces and gravies. It can be frozen for easy storage to always have on hand. You can adapt the types of vegetables and seasoning to your personal taste.
Ingredients
1 !/2 - 2 lbs. bones (Any bones you want to use for your base. Example - chicken bones for chicken broth, beef...pork. You can combine all different types together if you want. You want to try to use organic or grass fed meat bones if possible. Your budget will determine what you can afford. Bones high in marrow and collagen are best.).
2 organic carrots cut into chunks
½ onion cut into chunks
2 garlic cloves cut in half
1 tbsp. Braggs apple cider vinegar
1 tbsp. coconut aminos
1 tsp. Celtic sea salt
1 tbsp. Great Lakes Kosher unflavored gelatin (optional: I like the added collagen)
Filtered water added to fill line in pot (I sometimes use boxed organic broth as well)
Add any other veggies or herbs you love.
Instructions
Place all ingredients into an electric pressure cooker.
Pour in filtered water and/or boxed broth up to the fill line in pot.
Start on Meat/Stew setting which automatically sets for 45 minutes. (You can stop after that, but I usually reset the 45 min. time one or two more times.
When cooking time is complete release steam and open.
Strain broth into glass bowl.
Allow broth to cool in the refrigerator and allow the fat to solidify on the top.
Scoop off the fat and freeze both for later use or refrigerate to use right away.
Recipe by WellStone Gardens at http://wellstonegardens.com/bone-broth-made-easy/