Description
use this basic method to make any type of broth.
Ingredients
- 4 pounds beef, chicken, pork, or lamb bones ((or a combination))
- 2 tablespoons apple cider vinegar
- 2 teaspoons sea salt
- 10–12 black peppercorns
- 1 large onion, (unpeeled and quartered)
- 2 pounds hearty / root vegetables, such as carrot, celery, celery root, parsnip (roughly chopped)
- 6–8 cloves garlic (unpeeled)
- 2 sprigs fresh herbs ((such as rosemary, thyme, parsley, dill, or a combination, depending on the flavor profile you’re going for))
Instructions
If using a stock pot:
- Add the bones, apple cider vinegar, salt, and peppercorns to a large stock pot. Add about 3 quarts of cool filtered water, or just enough to cover the bones by a couple of inches.
- Bring to a boil and cook, uncovered, for 10 minutes. Skim off and discard any scum that has risen to the top.
- Reduce the heat to low and simmer, covered, for 2 hours for chicken and at least 4 hours for beef, lamb or pork.
- Add the remaining ingredients and bring to a boil. Cook, uncovered, for 1 hour, or until the liquid has reduced by about one-quarter.
- Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetable as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 1 week, or in the freezer for up to 1 year.
If using a pressure cooker / Instant Pot or other multi-cooker
- Add the bones, apple cider vinegar, salt, and peppercorns to a large stock pot. Add about 2-3 quarts of cool filtered water, or just enough to cover the bones by a couple of inches.
- Secure the lid and cook on high pressure for 1 hour for chicken, or 90 minutes for beef, lamb, or pork bones.
- After the time is up, allow the pressure to release naturally for 10 minutes before turning the valve to venting and allowing the remaining pressure to release.
- Add the remaining ingredients and set the Instant Pot to sauté (or bring to a boil if using a stove top pressure cooker) Cook, uncovered, for 1 hour, or until the liquid has reduced by about one-quarter.
- Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetable as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 1 week, or in the freezer for up to 1 year.
If using a slow cooker:
- Place all of the ingredients into the insert of a slow cooker and cover with about 2 quarts of cool filtered water. Cook on low for 8-10 hours for chicken, and up to 24 for beef, pork, or lamb bones.
- Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetable as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 1 week, or in the freezer for up to 1 year.