Homemade Bone Broth

You can use any and many different bones for your broth. It's good to just use what you have, or check out your local butcher to see what they have available.

I'll typically use some combination of the following. It's never really the same, so don't worry too much about being exact every time.

chicken carcass

chicken wings

oxtail

pork rib bones

beef rib bones

ribeye bones

I'll also save the fat drippings that come from Instant Pot-ing a roast and throw it in with the broth for some added flavour and density. It ups the calorie count and makes whatever you're doing with it that much more flavourful.

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If your chicken carcass is raw, you can bake it in the oven at 400° for about 35 minutes. It's okay if it's still a little bit uncooked, because you can actually simmer the broth from raw just fine.

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Place your bones into the pot (Instant Pot, slow cooker) and cover it with water. Simmer on medium/high for a minimum of 24 hours.

Strain the bones, skins, and joints out of your broth and discard. With a mesh sieve, ladle your broth into jars. If any contents get around the rim, wipe it away with a paper towel dipped in vinegar. — You want the jar to be dry when you put the lid on.

Put lids on immediately to seal the heat in. You'll know they're sealed once you hear the ping!

Mason jars are really handy for storing your broth, though properly jarring contents is a process that I would highly recommend doing some research on.

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TIP

save & freeze any leftover bones that you have from chicken dinners, rib night, etc. It saves cost, and you don't be losing such valuable parts of an animal.

OPINION

I now prefer to use the Instant Pot, because you can seal in the steam better than with a regular slow cooker. That being said, I used a slow cooker for a long time and it always came out great as well, so no pressure to use one above the other.