Bones may seem like a waste – something to throw right in the trash – but they’re an incredible untapped resource! Making bone broth at home is not only cost-effective but also allows you to control the ingredients. Let’s explore how you can start making your own bone broth – covering both stovetop and pressure cooker bone broth.
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In a world that often moves at a rapid pace, there’s something inherently grounding and satisfying about simmering a pot of bones, vegetables, and herbs on your stovetop or letting your Instant Pot work its magic. Join us as we dive into making homemade bone broth, & transform simple ingredients into a nourishing elixir that forms the heart of countless savory dishes and promotes well-being with every comforting sip.
Benefits of Bone Broth
Bone broth boasts a myriad of health benefits that make it a popular choice among wellness enthusiasts. Rich in collagen, amino acids, and minerals, bone broth supports joint health, promoting the strength and flexibility of connective tissues. The gelatin extracted during the simmering process aids in gut health, contributing to a balanced digestive system. Also, the minerals leached from the bones, such as calcium, magnesium, and phosphorus, fortify bone density and support overall immune function.
Consuming bone broth is also known to promote skin elasticity and hydration, thanks to the collagen content, making it a holistic elixir that nourishes the body from the inside out. Whether sipped as a comforting beverage or used as a base for various dishes, the benefits of bone broth extend beyond culinary delight, offering a wholesome approach to well-being.
Chicken Stock v Chicken Broth
Chicken stock and chicken broth are both flavorful liquids crafted from chicken, vegetables, and aromatics, but they differ subtly in their preparation and usage.
Chicken stock is typically made by simmering bones, such as the carcass or leftover bones from roasted chicken, along with vegetables and herbs. The emphasis is on extracting collagen and gelatin from the bones, resulting in a rich and hearty liquid. Due to its more extended cooking time, chicken stock tends to have a fuller body and a more pronounced, savory flavor. Folks also call this bone broth.
On the other hand, chicken broth is made by simmering meat (chicken pieces) along with vegetables and herbs. It is a lighter and clearer liquid compared to stock, with a more pronounced chicken flavor. Broth is often used as a base for soups, stews, and sauces where a lighter taste is desired.
While both chicken stock and chicken broth contribute depth and richness to dishes, the choice between them depends on the intended application and your desired flavor profile.
Ingredients
- High-quality bones (beef, chicken, turkey, or a mix)
- Vegetables (carrots, celery, onions)
- Garlic cloves
- Fresh herbs (rosemary, thyme, parsley)
- Water
- Salt and pepper to taste
Stovetop Method
Prepare the Ingredients
- Rinse the bones and vegetables thoroughly.
- Chop the vegetables into large chunks.
- Crush the garlic cloves.
Roast the Bones (Optional)
For enhanced flavor, you can roast the bones in the oven at 400°F (200°C) for 30-45 minutes.
Start Simmering
- In a large stockpot, combine bones, vegetables, garlic, herbs.
- Cover with water, ensuring all ingredients are submerged.
Bring to a Boil, Then Simmer
Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 8-24 hours. The longer it simmers, the richer the broth.
Strain and Season
- Once ready, strain the broth through a fine-mesh sieve or cheesecloth.
- Season with salt and pepper to taste.
Instant Pot Bone Broth
Sauté Aromatics
- Set the Instant Pot to “Sauté” mode.
- Sauté vegetables, garlic, and herbs for a few minutes.
Add Bones and Water
Add bones and enough water to cover the ingredients.
Pressure Cook
- Secure the Instant Pot lid and set to “Manual” or “Pressure Cook” mode.
- Cook on high pressure for 2-3 hours for poultry bones or 3-4 hours for beef bones.
Natural Release
Allow the Instant Pot to release pressure naturally.
Strain and Season
Strain the broth and season with salt and pepper.
Making Chicken Broth
Crafting homemade chicken broth is a straightforward yet rewarding process. Start with a mix of chicken parts, from bones to meat, and combine them with aromatic vegetables like carrots, celery, and onions. Simmer the ingredients in water, adding herbs and spices for depth of flavor. The result is a clear and savory broth, perfect as a base for soups, risottos, or simply sipped on its own for a comforting and nourishing experience.
Homemade Beef Broth
Creating homemade beef broth elevates your culinary repertoire with its robust and hearty essence. Begin by roasting beef bones in the oven to enhance their flavor. Simmer the bones with a medley of vegetables, such as carrots, leeks, and garlic, in a pot of water. Allow the mixture to simmer low and slow, extracting the rich flavors and nutrients from the bones. The end product is a velvety, full-bodied homemade beef broth – a versatile foundation for stews, gravies, and sauces that adds a depth of richness to your favorite dishes.
Stock from Turkey Carcass
Crafting stock from a turkey carcass is a brilliant way to maximize flavor and minimize waste after a festive meal. After enjoying a delicious roast turkey, save the carcass along with any remaining meat and pan drippings. Simmer the turkey carcass with aromatic vegetables like onions, carrots, and celery, enhancing the broth with a medley of herbs. The result is a rich and savory turkey stock that serves as a versatile base for soups, risottos, and gravies. Extracting every bit of goodness from the carcass ensures a continuation of the culinary celebration, turning leftovers into a delicious and nourishing wonder food.
Bonus Round
If you’re like us, you want to stretch things as far as possible. The good news is that you can typically get two rounds of broth out of the same ingredients! The second round is less potent, but we’d rather have another batch of slightly weaker broth vs just throwing the bones away.
You can combine the two batches to make it all the same strength or keep a “strong” batch and a “weak” batch. This is especially helpful if you’re drinking bone broth regularly for its body healing properties. Sometimes the quantity is more important than it being the strongest broth ever made.
For this process, we put cheesecloth in a strainer and strained the first batch. Then put those same ingredients back in the cooking pot and covered it with water again. Add more herbs and a little salt and pepper and process again. It’s that simple!
Below are some general measurements to use as a guide, but really there’s nothing too specific to the process. I store our finished broth in pint jars in the freezer and gradually bring them out to defrost in the fridge. The broth will keep for a very long time this way. It can also be pressure canned to be made shelf-stable for long-term storage.
Homemade bone broth is a simple yet rewarding culinary project that fills your kitchen with comforting aromas and provides a foundation for countless recipes. Whether simmered on the stovetop or expedited with the Instant Pot, the result is a nutrient-rich elixir that nourishes both body and soul. Experiment with different bone varieties and flavor profiles to find your perfect homemade bone broth recipe. Cheers to good health and delicious homemade creations!
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For more recipe ideas check out these articles…
Homemade Bone Broth Recipe
Ingredients
- Enough bones to fill a large pot 3/4 of the way (these can be chicken, beef, or pork)
- 1 large onion
- 2-3 celery stalks
- 2-3 carrots
- 2-4 garlic cloves
- 1 tsp salt
- 1 tsp pepper
- a few sprigs each of fresh rosemary, sage, and thyme or 2 tsp each if dried
Instructions
For Stovetop
- Break the bones at the joints so they easily fit in your large pot. If previously frozen, they do not need to be defrosted
- Roughly chop your onion, carrots, celery, garlic, and herbs
- Optionally you can roast the bones at 400°F (200°C) for 30-45 minutes to enhance the flavor.
- Fill the pot with your bones
- Add the veggies and herbs to fill the cracks
- Fill with enough water to cover your ingredients
- Bring to a boil then reduce to low and let simmer for 8-24 hours
- Strain through a fine-mesh sieve or cheesecloth
- Season to taste
For Instant Pot
- Break the bones at the joints so they easily fit in your pressure cooker. If previously frozen, they do not need to be defrosted
- Roughly chop your onion, carrots, celery, garlic, and herbs
- Set the Instant Pot to "Sauté" mode & briefly saute your veggies and herbs
- Fill the pot with your bones
- Add the veggies and herbs to fill the cracks
- Fill with enough water to cover your ingredients
- Secure the lid & set to "Manual" or "Pressure Cook" Mode
- Cook on high pressure for 2-3 hours for poultry bones or 3-4 hours for beef bones
- Allow the Instant Pot to release pressure naturally
- Strain through a fine-mesh sieve or cheeseclot
- Season to taste
Pin it for later…
Thank you for the bone broth recipe. I always add some other ingredients such as apple cider vinegar, lemon grass, whole black peppers, fennel seeds, and ginger. For beef bone broth, I use beef hoof that I get from the butcher. asked the butcher to slice the hoof horizontally, and then sliced it again into small pieces.
I pressure-cooked it in the Instant Pot for one hour and slow-cooked it for 48 hours! It tasted wonderful. I usually freeze it in the ice cube tray and transfer it to a container to keep it frozen. First thing every morning, I will sip slowly the warm broth by taking 4 cubes and putting them in the mug, and then pour in boiling water. My joints, skin, and hair feel a lot better than before.
That sounds like a wonderful mix of ingredients. And what a delightful ritual – enjoying broth everyday. Love it!