Since I’ve been laid up with the flu, for over a week now, I thought it was the best time to post my favorite bone broth recipe. Lately, I’ve been making my bone broth exclusively in my Instant Pot. But, before I had this magic appliance enter my life, I used my slow cooker to make it. I know some of you haven’t jumped on the Instant Pot train; so, I thought I’d give you both versions.
Now, everyone makes their bone broth differently. I prefer lots of flavor with mine. The first time I tried some other versions out there, I hated the taste. After some tinkering and adjusting, I’ve found a flavor I actually enjoy. Also, it seems everyone has their own idea of how long bone broth should be cooked. I tend to veer on the lesser side of time. In my Instant Pot, I only cook mine for 90 minutes. For my slow cooker, I cook it for 12 hours. For me, I tend to get a better gel with my bone broth when I use less cooking time. Plus, I can usually get a second use out of my bones. Feel free to tinker around with the recipe. This recipe makes mine perfect for me, every time.
Once you have your bone broth cooked, you may be wondering what to do with it. I use the same system of filtering and storage, each and every time. First, I set up three empty glass bowls, one very large one, and two medium sized. Next, with tongs, I separate the bones into one medium bowl, and the vegetables and herbs in the second medium bowl. I then place a large mesh strainer over the large bowl. I pour the filtered out bone broth over the mesh strainer, into the large bowl. Then, I empty the bowl with the veggies into the mesh strainer, over the large bowl. I gently mash the vegetables, to strain out all of the broth in them. Discard veggies and rinse strainer. Sift through the leftover bones, placing any reusable (not soft and broken) bones into a resealable bag, to use in another broth. These bones can be frozen, and pulled out for your next batch. Discard all broken or soft bones. I keep a small plastic grocery bag beside me, for all discarded bones and veggies. Empty bone bowl into mesh strainer, over large bowl, to get any broth that has dripped from the bones. You can then ladle your broth into large jars, to refrigerate; or, into ice cube trays, to freeze. I bought these large silicone ice cube trays, perfect for freezing bone broth. Once they’re frozen, store the cubes in large resealable plastic freezer bags. To defrost, I usually microwave two to three cubes, for one mug of bone broth. If you don’t microwave, you can easily thaw them in a small pot on your stovetop. Broth will usually keep, in your fridge, for one week.
So, now you know how I do it. It’s super easy, once you do it a few times. I used to think it was complicated, doing all those steps. But, the more I did it, the quicker the process became. Now, I’m like a robot when I do it….a quick robot. You’ll get there, too.
Well, it’s time for another mug of bone broth! This stupid flu still has me in it’s clutches. Good thing I made another batch of bone broth yesterday!
As always, I wish you good health…..and, good food!
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