Homemade bone broth contains collagen protein, iron, vitamins A and K, fatty acids, and various other nutrients. Homemade broth is made with a ratio of water to bone where the water just covers the bones. But store bought is much more diluted down which in turn means the nutritional elements are diluted. It’s believed that bone broth may help with gut and joint health, reduce inflammation, and support weight loss.
To make this broth I used bones from our Thanksgiving turkey. Bones can be frozen for several months before being used to make broth. If you don't like to make whole birds or typically cook with boneless meat, you can buy bones from a local butcher.
Bones (chicken, turkey, beef, etc.)
Water to cover the bones
Leftover vegetable scraps
3 tablespoons salt
1 tablespoon apple cider vinegar or lemon juice
Add the bones and kitchen scraps to an instant pot.
Cover with water.
Add salt and vinegar or lemon juice.
Cook on high pressure for 2 hours.
Use as a base for soup, making rice or quinoa, cooking vegetables, or just drink as is!
If you want to remove some of the fat, allow the broth to cool, put it in the fridge, and skim the solidified fat off the top. The broth lasts longer with the fat on it because this keeps oxygen out. If you're not using all of the broth for a recipe right away, I recommend pouring it into individual containers like mason jars. Allow the fat to solidify and skim it off right before using each serving to extend the shelf life.
Don't skip the adding the acid (vinegar/lemon juice). This draws out the collagen and other nutrients from the bones. Use a different type of vinegar if needed. When your broth is cooled it may look a bit like jello, this is the collagen which is what gelatin is made from.
If you don't have an instant pot, you can use the same recipe in a crockpot instead, you will just have to cook it for 24 hours.