Recipes in Burlington WI

HOMEMADE BONE BROTH IN BURLINGTON

• Bones of 1 whole organic chicken or equivalent amount of "other" bones (Sometimes we'll make chicken wings or grill split breasts. Save those for broth as well)
• 4-5 large carrots rinsed with yucky end removed
• 3-4 stalks celery or equivalent amount
• 1/2 onion
• 1 Tbs sea salt
• 1/2-1 Tbs Bragg's Apple Cider Vinegar
• water

I use my Instant Pot to make broth at least once every week. You can use any pressure cooker. Mine holds 5 liters so this recipe is based on that. A quick internet search will show you all the benefits of bone broth!

These are really estimated amounts. I try to have equal amounts of carrots and celery, or a little more carrot. I try to use up vegetables that might be going bad soon in my broth. I always have freezer bags of bones in my freezer waiting to make broth, so as I have veggies going bad, I add those into the freezer bags. For the celery, I almost always use the butt end of the celery in broth (minus that sliver of yucky part at the very end). I also use the leaves of the celery in the broth, but also like that part in soups that I make. As for ACV, I like to use 1/2 Tbs. Most people use 1 Tbs to better pull minerals from the bones, but I don't like the taste as much with a full Tbs. So I stick with the 1/2, but do what you like!

Instructions:

1. Add all ingredients to instant pot and fill with water to 1/2 inch below the max line. Set to manual for 90 minutes.
2. You can quick release, but I usually let it sit for a while so the pressure can release on its own slowly.
3. I use a 4 cup glass pyrex measuring cup with a colander inside it to ladle the broth from the instant pot.
4. Discard the solids and pour the broth into quart canning jars (or directly into soup that you're making if applicable). I typically yield approximately 4 quarts of bone broth from each batch.

I can easily drink a quart of broth every day, so I have no problem using this for drinking and other recipes. If you don't drink that much, it freezes well. Add to canning jars (leave enough space at the top for expansion) and freeze.

DISCLAIMER:  I am not a professional chef. We are not responsible for the outcome of any recipe you try from this website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. You can assume that all ingredients that we use are organic, although I will not add "organic" in front of every ingredient. The better quality food you use, the better outcome in the recipe and your health. And I'm sorry if you are a precise measurer... I tend to wing it 😉 -Dr. Raechel