
Nourishing Bone Broth
Equipment
- 1 Slow Cooker instant pot or large stock pot
Ingredients
- 1 Carcass skin and bones or one chicken, roughly 2#s
- 1 Carrots Chopped
- 1 Onion, Large Diced
- 4 Celery Stalks Chopped
- 1 Head Garlic Chopped
- 1 tbsp Apple Cider Vinegar (optional – see note)
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 2 tbsp Butter
- 2 leaves Bay Leaf
- 1-2 tsp Herbs de Provence or Italian blend, or your own mix of basil, oregano, parsley, and thyme
- 6 cups Water
Instructions
Stove Top Instructions
- Sauté Chopped onions, celery, garlic, and carrots in butter until fragrant on medium – low heat.
- Add bones and water, Salt and Pepper and bring to a boil (If cooking on the stove).
- Simmer on lowest setting on stove for 12 hours.
- Strain at completion and store in fridge for up to 7 days for fresh use. (see Notes for additional storage and use options).
Slow Cooker Instructions
- Add all ingredients in the slow cooker and cover with lid.
- After 12 hours on low, strain broth through strainer.
- Store fresh for up to 7 days. (See Notes for additional storage and use options).
Instant Pot Instructions
- Turn on Saute function and sauté carrots, onion, celery and garlic in butter until fragrant.
- Turn off Sauté and screw on lid to locked position, flipping the valve to Seal.
- Manual Pressure, High for 90 – 120 minutes.
- When cooking time is up, allow pressure to decrease naturally.
- Strain and Store. (See Notes)