Description
A rich, healthful stock made with roasted beef, pork, or chicken bones in the pressure cooker or slow cooker. Sip it hot or use it in recipes like soups, stews, and even gumbo!
Ingredients
Scale
2 pounds roasted beef, pork, turkey, or chicken bones
1 large onion, cut in half with skin included
1/2 garlic bulb, about 6 cloves, crushed with skin included
1/2 bundle fresh parsley
1 - 6-inch fresh rosemary branch
4 stems fresh thyme
2 celery stalks with leaves cut in half
2 large carrots, cut in half
1-1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper corns
1 tablespoon apple cider vinegar
8 cups water
Instructions
Pressure Cooking
- Place roasted bones in the Instant Pot or other type of pressure cooker.
- Add the remaining ingredients to the pot, pouring in the water last.
- Cover the pot with the pressure cooker lid and turn the valve to seal.
- Turn the pot on to high pressure for 2 hours.
- Let the pot release pressure naturally, then strain the broth into a large heat-proof container to cool before storing or strain some into a cup for sipping.
Slow Cooking
- Place bones in the slow cooker.
- Add the remaining ingredients, pouring the water in last.
- Stir, cover with a glass lid, and set the slow cooker to 18-24 hours.
- Strain broth into a large heat-proof container to cool before storing or strain some into a cup for sipping.
Equipment
Buy Now → Notes
- You can easily omit any of the vegetables listed above and add any vegetable to suit your taste.
- Store in the refrigerator in glass jars with closed lids.
- Pour broth into ice cube trays and freeze them. Then, remove the cubes and store them in the freezer in zip-top bags.
Nutrition
- Serving Size: 1/2 cup
