Simple Bone Broth Recipe

This delicious, simple anti-inflammatory bone broth can be made on your stovetop, in a slow cooker or pressure cooker.

Course Soup

4 lbs bones choose the healthiest possible from beef, bison, venison, lamb, chicken or fish.
16 cups 1 gallon filtered water
2 Tbsp apple cider vinegar
2 onions quartered
4 carrots cut into 2-3 inch pieces
6 stalks of celery cut into 2-3 inch pieces
1 bunch parsley rough chop
2 bay leaves
1 Tbsp salt
2 Tbsp black peppercorns optional
2 cloves garlic
herbs and spices if desired thyme, cayenne, rosemary, sage, etc.

Preheat oven to 400°F.
Place bones on a roasting pan and roast for 30 minutes until browned. This will bring the flavor out.
Place the bones in a stock pot or dutch oven (minimum 6 quart). Alternatively, you can use a slow cooker on low heat for 24 hours. You can also use a pressure cooker for 3 hours.
Add remaining ingredients If using the stovetop method, bring the broth to a boil. Once the broth begins a vigorous boil, reduce the heat to a simmer and cover with a lid.
Simmer for 10-24 hours. The longer you simmer, the better the broth. (Do not leave it unattended, you can stop the process and continue cooking later if necessary).
During the simmering process, check occasionally to ensure you have enough water. Add more if necessary to keep bones covered.
Also during the simmering process, remove the foaming impurities that float to the surface and discard.
After desired cook time, remove from heat and allow to cool completely.
Strain the broth in a fine metal strainer to remove all of the solid matter.
Store in the fridge for up to 5 days, or freeze up to 6 months for later use.

Keyword Anti-Inflammatory, Beef, Poultry, Pressure Cooker, Slow Cooker, Soup