If you know me, you know that I’m obsessed with bone broth (check out this article for approximately 7,000 reasons why). Bone broth is so popular these days that buying individual servings can get pretty expensive, especially if you’re a daily-drinker. One of the main benefits of making your own broth – besides the ability to tailor it exactly how you like – is that it can make the price *hella cheaper.* The recipe I’m sharing today yields about a month’s supply of bone broth, which would sell for about $350 from high quality retail brands. By making it at home, I’m able to produce the same amount of broth for about $50 in groceries. Yep, that’s a $300 difference.

Are we ready?  

Yield: ~24 servings (180 oz)

Prep time: ~10 minutes 

Cook time: ~5 hours in the instant pot (45 minutes to sear the bones, 4 hours to pressure cook) 

Freeze time: ~10 hours

Total time until ready to consume: ~25 hours

What you’ll need:

• Ingredients

  • Bones can be from chicken, beef, pork, lamb, or turkey — your choice!

    • 1-2 pounds of flavor-rich cuts (ribs, skin-on-thighs, oxtail)

    • 1-2 pound of cartilage-rich cuts (feet, joints, knuckles, necks)

    • 1-2 pounds of marrow-rich cuts (femurs, shank) 

  • 1/2 tsp Pink Himalayan salt

  • 1 tsp Apple Cider Vinegar 

  • OPTIONAL: 4 inches of peeled ginger

• Supplies

  • 7 quart instant pot or slow cooker

  • Strainer

  • Large pot

  • Spoon or scooper

  • Freezer-safe containers (for storage)

Steps:

1. Sautee all of your bones directly in the instant pot on medium-high heat for about 45 minutes, or until seared. 

2. Once browned and fragrant, fill the 7-quart pot with water.

3. Add in your salt, apple cider vinegar, and ginger (optional) to the pot.

4. Cover, seal, and pressure cook the bones for at least 4 hours if using an instant pot (24-36 hours if using a slow cooker.) 

5. After the instant pot has been depressurized, remove the inner pot and prepare to isolate the broth from the bones.

6. Using a strainer, separate the liquid from the solids and pour into a large freezer-safe pot on your stove top. Once the pot is cool enough, cover place in your freezer for at least 10 hours.

7. After the broth has fully cooled, you’ll notice that all the rendered fat has floated to the top of the liquid, and will be yellow in color. Remove the layer of fat using a spoon or scooper, and dispose of it. 

8. Now your broth is ready to consume!* Celebrate! 

9. For storage, pour the remainder of your broth into individual freezer-safe containers.* The broth will stay good for up to 6 months in the freezer, and one week in the refrigerator. I like to use 30 oz plastic containers or mason jars.  

*Keeping the broth simple during the cooking process gives you the freedom to season the broth based on the occasion. For sipping broth, I will heat it up in a pot on the stove on low heat, adding a bit of ginger, turmeric root, and black pepper, until the broth begins to simmer and is ready to drink. For a soup, I may also add garlic, peppercorn, carrot, and celery in addition to the ginger, turmeric root, and black pepper. The broth is yours to experiment new recipes with! 

**As a result of the types of bones used and evaporating during the cooking process, note that the final yield will vary slightly with each batch. Sometimes you’ll get less than 24 servings, and sometimes more.