Bone broth is a restorative and medicinal food that’s traditionally prepared by simmering bones, water, herbs, spices, vegetables and apple cider vinegar for a long period of time. For this 2-hour recipe, I used a pressure cooker (Instant Pot®) because bone broth typically takes anywhere between 12-48 hours. Don’t be fooled – you will still reap the same incredible health benefits using a pressure cooker! The outcome is a nutrient-packed broth that’s full of vitamins, minerals, and collagen. Bone broth aids in your sleep, gut health, joints and bones, and building a healthy immune system. It’s an amazing restorative food to eat on its own, but it can also be used as a base for soups and sauces. Pro Tip: you always want to use organic bones because all of the nutrients get leached out into the broth. Enjoy!
Prep Time: 5 minutes
Cook Time: 2 hours
Yields: 8-10 cups
- 2 -2.5 lbs organic chicken bones
- 1 onion, sliced in half
- 2 stalks carrots
- 2 stalks celery
- 1 tbsp apple cider vinegar
- Handful of dill or parsley (not necessary but I like the extra flavour)
- 1 tsp pink salt
- Generous pinch of whole black peppercorns
- Water (see amount in directions below)
- Optional: Preheat oven to 450 degrees Fahrenheit, and place bones on a lined pan. Roast for 30 minutes. This step is optional but will deepen the flavour.
- Add all of your ingredients to the pot and top with water until you hit the max line. Cook for 2 hours and then do a natural release.
- Once the cooking is complete, strain the broth, and store it in glass jars and refrigerate.
- Once refrigerated, the fat rises to the top (which you can remove with a spoon) and the soup becomes gelatinous from the connective tissues breaking down.
Enjoy a steamy bowl or cup on its own, or add it to your other favourite recipes! You can season it accordingly with salt & pepper. Don’t forget that bone broth is a great substitute for regular chicken beef or vegetable stock in all your favourite recipes!
Method for cooking in a slow cooker:
- Layer the ingredients in your slow cooker in the following order: chicken bones, vegetables, spices, vinegar, water.
- Top with water until you hit the max line and cook on low for 24-36 hours.
- Once complete, strain the broth and divide among glass jars and set aside to cool. Once refrigerated, the fat rises to the top (which you can remove with a spoon) and the soup becomes gelatinous from the connective tissues breaking down. Once heated the broth will go back to liquid form. Eat within 5 days.
Method for stovetop:
- Add all of the ingredients to a large stockpot, and add 10-12 cups of filtered water (or enough to cover the ingredients)
- Bring to a boil, and then reduce to a simmer.
- At this stage, use a spoon to skim the froth that rises to the top. Cover and simmer for at least 12 hours, or up to 24 hours. The longer you cook, the more flavourful it will be, and the more gelatinous the broth will become!
- Once complete, strain the broth and remove all of the bits and pieces.
- Divide among glass jars and set aside to cool.
- Once refrigerated, the fat rises to the top (which you can remove with a spoon) and the soup becomes gelatinous from the connective tissues breaking down. Once heated the brother will go back to liquid form. Eat within 5 days.
Recipe and Photo: Jordana Hart