Think of bone broth as a more rich and velvetly stock. Bone broth and stock are interchangeable in most recipes. When it comes to enjoying it alone, we prefer bone broth since it tastes more intense. Since bone broth takes longer to cook, more collagen and nutrients dissolve into the broth so many people consider it to have healing benefits for the joints, gut and immune system.
Most of the time, we use chicken bones, but adding some pork or beef bones is never a bad idea. Keep in mind that beef, pork or other meat bones will increase the cook time a bit. If you’re short on time, this recipe makes an excellent stock. For general purpose stock, reduce the cook time to 1 hour.
3 to 4 pounds bones, can be chicken, beef, pork or a mix of bones; try using marrow-filled bones or gelatin rich chicken feet
2 tablespoons apple cider vinegar or red wine vinegar
1/2 pound onion, peeled and chopped (1 large)
1/4 pound carrots, chopped (2 to 3 medium)
1 /4 pound celery, chopped (2 to 3 celery ribs)
4 medium cloves garlic, crushed
2 bay leaves
1 teaspoon whole peppercorns
2 teaspoons sea salt or more to taste
Optional: small bunch fresh parsley or dill, 3 to 6 sprigs fresh thyme, 4 quarter-sized slices unpeeled fresh ginger
For a richer broth, roast the bones. Spread into one layer on a rimmed baking sheet and roast in a 425 degree F oven until browned, about 30 minutes.
If you prefer to skip roasting the bones, and are using chicken parts with skin, you can still achieve a dark colored broth by searing the skin. Select the “Sauté” setting and choose high heat. When the pot is hot, add the bones, skin-side-down and cook until the skin is dark brown. Cancel the “Sauté” function and move on to making the broth.
Layer the bones with the rest of the ingredients in the bottom of the pressure cooker. Cover with 12 to 14 cups of water — make sure the water covers the ingredients, but does not pass the fill line.
Secure the lid then cook on high pressure for 3 hours. If you have added beef, pork or other bones, cook for 4 hours.
Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes. When the cook time is up, do not immediately open the lid and instead let the pressure naturally release. You will know it’s done when the tendons and connective tissues have dissolved and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook on high for another 20 minutes to an hour.
Layer the bones with the rest of the ingredients in the bottom of the slow cooker. Cover with 12 to 14 cups of water — make sure the water covers the ingredients. Secure the lid then cook on LOW for 24 to 48 hours. You will know it’s done when the tendons and connective tissues have dissolved and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook on for another few hours.
Strain the stock through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until completely chilled, about 6 hours or overnight.
Skim off and remove any fat on the surface. Refrigerate up to 5 days or freeze for 3 months (or more).