Bone broth is foundational in any genre of healthy cooking. When I first started to research digestive health, as well as joint health, bone broth was essential every where I investigated. Early on I was a little intimidated about keeping broth cooking at low temperatures on the stove or even in a slow cooker and needing to continue to add water. I wanted a fast and easy way to make delicious, healthy broth in a very fixed amount of time that I could plan for. I also wanted to be able to make several batches back to back if I knew I was going to be home for a while. I like blocking out periods of time to prep, cook, store and freeze. (My husband sometimes comments that I’m like a squirrel trying to store up for the winter). Bone broth is one of my favorite things to see stacked in the freezer.
Bone broth is becoming so incredibly popular that people are drinking it just like coffee. Here is one article (but there are many elsewhere) from the New York Times that you might enjoy.
I use an electric pressure cooker to speed the process. You can find a suggested pressure cooker under Resources in Kitchen Gadgets. I prefer to have a stainless steel interior pot. These electric versions are safe and very easy to use.
- 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.
- 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.
