Basic Bone Broth

by Buy Ranch Direct
Posted on

Makes: 1 gallon Prep: 30 mins
Cook: 8-72 hours Difficulty: Easy
 
T = Tablespoon; t = Teaspoon

Equipment
 

Large stockpot, 6-8 quart slow cooker or Instant Pot
Baking sheet
Chef’s knife and cutting board
Slotted Spoon
Strainer
Ice 

Ingredients
 

1 gallon BRD Spring Water or other premium water
1 t kosher salt 
½ t ground pepper
1 T vinegar of choice or wine (optional)
2 large onions, unpeeled and coarsely chopped
2 carrots, scrubbed and coarsely chopped
1 celery stem, coarsely chopped
2-3 garlic cloves, lightly smashed
1 bunch fresh parsley  (optional)
3-5lbs. mixed bones of choice 

Additional Options 

Green onions
Mushrooms
Leeks
Bay leaves, Rosemary, Thyme, Sage 
Ginger or Turmeric (1in fresh or 1 tsp powdered)

 

Stovetop Instructions

1. Preheat oven to 400F and position rack in middle of oven. 

2. Arrange bones in a single layer on a sheet tray. Roast bones for 15-30 minutes or until golden brown. Remove from oven and let cool.

3. Transfer cooled bones to large stockpot. Add water, salt, pepper, garlic, ONLY half the vegetables and herbs (Keep the rest in the fridge to add in 24hrs).

4. Bring water to a rapid simmer over high heat. Then turn heat down to lowest possible setting. In the first hour check occasionally, skimming off any foam on the surface and adding additional water to keep all ingredients covered. Cover and keep broth at a low simmer for 24 hours. 

5. Add additional vegetables, herbs and spices. Continue to simmer for 12 to 24 hours more, adding more water to keep ingredients covered. Broth is done when it’s a rich golden-brown, bones are soft and falling apart. 

6. When done, strain and cool as quickly as possible. Set a strainer over a large pot or bowl. Carefully strain and discard bits of bones and vegetables. 

7. Prepare an ice bath by filling the sink or large basin with cold water and ice. Set pot inside the ice bath, stirring regularly until cooled to about 50F. Transfer to airtight containers or jars. Refrigerate up to one week or freeze up to 3 months. 

 

Slow Cooker Instructions:

1. Follow stovetop instructions #1 and #2 above.

2. Transfer bones to a 6-quart or larger slow cooker. Add water, salt, pepper, garlic, ONLY half the vegetables and herbs. (Keep the rest in the fridge to add in 24hrs)

3. Turn slow cooker to the HIGH setting and bring to a simmer.

4. In the first hour check occasionally, skimming off any foam on the surface and adding additional water to keep all ingredients covered. 

5. Cover and keep broth at a low simmer for 24 hours.

6. Add additional vegetables, herbs and spices. Continue to simmer for 12 to 24 hours more, adding more water to keep ingredients covered. Broth is done when bones are soft and falling apart.

7. Follow stovetop instructions #6 and #7 above.

 

Pressure Cooker (Instant Pot) Instructions 

1. Follow stovetop instructions #1 and #2 above.

2. Transfer bones to Instant Pot. Add water to max line, along with salt and pepper. Use sauté function to bring to a simmer. When broth comes to a simmer, occasionally, skim off any foam that collects on the surface and add additional water to keep all ingredients covered.

3. Cover and lock Instant Pot lid. Make sure the pressure valve is closed. Set to manual, high pressure for 120 minutes. 

4. When 120 minutes is up, allow Instant Pot to release its pressure naturally. Do not adjust the steam valve. This will take about 90 minutes. Natural release helps prevent spurting of hot liquids from the valve; however, it gives the broth a longer cook time, which means more health benefits! 

5. Open lid and add garlic, vegetables, herbs and spices. Cover and lock lid. Make sure the pressure valve is closed. Set to manual, high pressure for 120 minutes.

6. Repeat step #4 when 120 minutes are up. 

7. When finished, strain and cool as quickly as possible. Follow stovetop steps #6 and #7 above. 

 

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