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Paleo Bone Broth
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Bone Broth

Bone Broth is being touted for all sorts of health benefits from its anti-inflammatory, antifungal properties to its ability to heal guts + fight colds. But, it also tastes incredible + adds all sorts of depth of flavour to soups and other recipes! It's so easy to make, there's no need to spend big money on the ready made versions.
Keyword: beef broth, bone broth, broth, butternut squash soup, caramelised onion, carrots, chicken broth, garlic, stock

Ingredients

  • 1 cooked chicken carcass* or sub 2ish lbs of mish mash chicken bones
  • 2 carrots
  • 2 stalks of celery
  • 1 onion
  • 2 cloves garlic
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1-2 tsp dried herbs like rosemary, sage or thyme which herbs you choose are your choice!
  • 2 dried bay leaves
  • 2 tbsp apple cider vinegar or white vinegar
  • water to cover

Instructions

Stove Top Instructions

  • Place all of the bone broth ingredients into a heavy bottomed stock pot or large pot. There is no need to chop or peel any of the veggies. Simply slice the onion in half! Ensure that the bones are completely submerged in water.
  • Bring the mixture to a simmer and allow to cook, covered, for 8-24 hours, based on preference and time available.
  • Once the broth is cooked to the desired length, strain through a fine mesh sieve, and allow to come to room temperature.
  • Refrigerate the broth overnight, allowing the fat to solidify on top. (If preferred, the fat can be removed and discarded once it has hardened overnight.)
  • Use the broth for soups, stews, to add to other dishes or for straight sipping!

Instant Pot Instructions

  • Add all of the ingredients to your pressure cooker or instant pot. There is no need to chop or peel any of the veggies. Simply slice the onion in half! Ensure that the bones are completely submerged in water.
  • Select high or manual pressure for 2 hours. Bring to pressure + allow to cook.
  • Release the pressure, strain through a fine mesh sieve, and allow to come to room temperature.
  • Refrigerate the broth overnight, allowing the fat to solidify on top. (If preferred, the fat can be removed and discarded once it has hardened overnight.)
  • Use the broth for soups, stews, to add to other dishes or for straight sipping!

Slow Cooker/Crock Pot Instructions

  • Place all of the bone broth ingredients into the slow cooker. There is no need to chop or peel any of the veggies. Simply slice the onion in half! Ensure that the bones are completely submerged in water.
  • Cook on low for 24 hours or on high for 8-12.
  • Once the broth is cooked to the desired length, strain through a fine mesh sieve, and allow to come to room temperature.
  • Refrigerate the broth overnight, allowing the fat to solidify on top. (If preferred, the fat can be removed and discarded once it has hardened overnight.)
  • Use the broth for soups, stews, to add to other dishes or for straight sipping!

Notes

*I love to use the bones leftover from eating a roasted chicken. Have some meat, fat + skin left on the bones? Even better! I use 1-2 chicken carcasses per broth depending on how big of a stock pot I'm using.