Bone Broth

Bone broth is easy to make, but takes some time in the slow cooker. Alternatively you can use an Instant Pot pressure cooker and set it to the broth setting about 3 times. In the photo above, I had a whole turkey carcass to use, so a large slow cooker was the better choice. Set it up and let it bubble for 24 - 48 hours. Don't skip the vinegar which draws the minerals from the bones making the broth more nourishing.


Bone Broth
Makes about 6 cups

turkey or chicken carcass or beef bones
2 strips Kombu seaweed or similar
3 Tblsp apple cider vinegar
1 Tblsp sea salt

Combine carcass, seaweed, vinegar and salt in a large slow cooker. Fill with water to cover. Cook on low setting for 24 to 48 hours or until broth is fragrant. Strip any meat from bones after 8 hours or so if you intend to eat it, otherwise it will get over cooked.

When the broth is cooked, remove the bones, strain through a colander and store in the refrigerator or freezer.