Ingredients
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4 quarts filtered Water
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2 tablespoons Apple Cider Vinegar
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1 Bay Leaf
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2 (or more) pounds bones from a good source (knuckle and marrow bones work well but you can use any type of bones)
Directions
Traditionally, humans consumed bone broth as an integral part of soups, stews, and sauces made by using large bone-in pieces of meat. Over time our culture has strayed from using the whole animal in favor of the leanest cuts of meat without any trace of the odd bits. This is a travesty considering all of the nutrition that can be gleaned from the leftover bones, cartilage, joints, and marrow we usually throw away. In spite of this, bone broth has been making a comeback on account of its health benefits.
Steps
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1
Done
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Place all ingredients in a large stock or crock pot, bring to a boil, cover and then simmer. Cook for as long as possible – at least 8 and up to 24 hours. |
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2
Done
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Place all ingredients in a pressure cooker, making sure not to exceed the fill line. Lock the lid and place over high heat until the cooker comes to high pressure, then turn down to the lowest setting that will maintain this pressure (you may need to use a flame tamer). Let cook this way for 3 hours, then turn off heat and let depressurize and cool naturally. |
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3
Done
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When the broth is finished, let cool, strain, and portion into containers for storage. After the liquid is strained, you can pick through any bones that are still intact and save them to add to the next batch, while tossing those that fell apart and cooked through (You can usually get a few batches out of larger beef knuckle bones while chicken only last 1-2 batches). |
