The ONLY Bone Broth Recipe You'll Ever Need | How to Freeze, Chicken + Beef, Tips & Tricks

Making bone broth is kind of a therapeutic process for me. It's a labor of love (but still incredibly easy!), and at the end you are rewarded with a golden elixir that is so good for you!

Today I'm showing you my method for making bone broth: you can make it with beef, chicken or turkey bones and can make it in an Instant Pot, slow cooker or on the stove.

For the full blog post (with printable recipe + extra details) see: https://sweetpeasandsaffron.com/bone-broth-recipe/

00:22 - Health benefits of bone broth, and the difference between bone broth and regular broth.

Ingredients:
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• 3-4 lbs beef bones (or 2 lbs chicken/turkey bones)
• 2 carrots (coarsely chopped)
• 2 ribs celery (coarsely chopped)
• 1 head garlic (cut in half across the bulb)
• 1 onion quartered
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 2 bay leaves
• 8-10 cups water (to max fill line, top of slow cooker or top of stock pot)

HOW TO MAKE BEEF BONE BROTH:
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01:45 - Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.Roast the bones (beef bones only)

02:14 - Prepare vegetables. Chop carrots, celery and onions. Slice garlic in half. You can either add the veggies to the roasting pan with the beef bones (as I did in this video), OR add them directly into the instant pot/ slow cooker (uncooked).

04:05 - Once the beef bones have finished roasting, add them to the instant pot (or slow cooker/ stovetop pot, directions are below). Add apple cider vinegar, sea salt, and herbs for extra flavour. Add water to reach the max fill line.

04:48 - Put the lid on the instant pot, set it to sealing, and let it cook for 2 hours.

05:02 - Let the instant pot fully, naturally depressurize for about an hour. Let the bone broth cool slightly before straining out the solids, then portion out into 1 pint mason jars.

05:29 - Beef bone broth is pretty fatty. This comes down to personal preference, some people like to keep the fat. Personally, I put the jars of bone broth into the fridge to cool and separate, then scoop the fat off the top with a spoon.

HOW TO MAKE CHICKEN OR TURKEY BONE BROTH:
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02:38 - For chicken and turkey bone broth - Bones can be collected from roasts and stored in the freezer until you are ready to cook. You can also acquire bones from your butcher or grocery store. Add the bones into the instant pot.
03:03 - Add in garlic, celery, onions, and carrots. Add the apple cider vinegar, sea salt, bay leaves, and pour to the max fill line with water. I also like to add fresh herbs to my bone broth such as fresh thyme, rosemary and oregano.

03:42 - Give it a stir, put the lid on, set sealing and cook for 2 hours.

05:51 - Once the instant pot has fully, naturally depressurized - let the broth cool slightly before straining out the solids. Then, portion out into 1 pint mason jars. Chicken and turkey bone broth is not as fatty as beef bone broth, so don’t worry about removing the fat.

06:33 - How to use your bone broth. Some people enjoy sipping on a warm cup of bone broth. Personally, I like adding it to any soups or stews for an extra boost of nutrition and flavour.

COOKING OPTIONS:
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a) Crockpot- place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

b) Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

c) Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the 'max fill line'. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

EQUIPMENT:
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• 6 quart Instant Pot (chicken bone broth): https://amzn.to/31wKgsE

• 8 quart Instant Pot (beef bone broth): https://amzn.to/2YVCCWT

• sheet pan (for roasting bones): https://amzn.to/31wU7OZ

• slow cooker (not used in the video): https://amzn.to/2MS4Gbm

STORAGE
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Bone broth may be stored for 5 days in the fridge or 1 year in the freezer.

To thaw- thaw in the fridge overnight.

Notes:
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* beef bones- 3-4 lbs; use a variety of bones if possible (large bones with marrow and small knuckle, rib or oxtail bones). Make sure you roast beef bones for improved flavor.

* chicken bones- 2 lbs of bones or 2 small chicken carcasses (include skin, cartilage and scraps; chicken feet are also a great addition as a source of collagen, but are not necessary)

* turkey bones- use 2 lbs of bones and try to use a variety (include skin, cartilage and scraps)

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Do you have a favorite ingredient to add to your bone broth? Let me know in a comment below!

Видео The ONLY Bone Broth Recipe You'll Ever Need | How to Freeze, Chicken + Beef, Tips & Tricks канала Sweet Peas Saffron