Bone Broth

STOVETOP METHOD

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1. Roast the bones at 450°F until browned, about 10 minutes (bonescan go in straight from the freezer; just add a few extra minutes).
2. Place roasted bones and vegetables in a large stockpot. Addvinegar and salt, then pour in cold filtered water to cover theingredients by about 3 inches.
3. Bring to a gentle bubble over high heat, then immediately reduce tolow. Cover and maintain a faint simmer for at least 8 hours and upto 24 hours for maximum collagen extraction.
4. Let cool slightly. Strain through a fine-mesh sieve into glass jars orfreezer-safe containers. Discard solids.
5. Use broth right away or cover with an airtight lid and store in therefrigerator for up to 5 days or in the freezer for up to 6 months.

INSTANT POT METHOD

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1. Add roasted bones, vegetables, vinegar, and salt to the inner pot. Fill with cold filtered water to the max line (about 3 inches below the rim).
2. Lock the lid and cook on High Pressure for 3 hours. Allow a 20-minute natural release, then manually release remaining pressure. When the valve drops, remove the lid.
3. Let cool slightly, then strain as above.

OVEN

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1. If you prefer not to leave a pot on the stovetop, use the oven. Place roasted bones, vegetables, vinegar, salt, and water in a stockpot with a tight-fitting oven-safe lid.
2. Set the rack on the lowest position and heat the oven to 210°F. Bake for 10–24 hours.
3. Let cool slightly, then strain as above.

‍PRO TIP

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Keep a freezer bag for kitchen scraps—onion tops, parsley stems, ginger nubs, carrot peels—and add them to your broth for extra depth. Once cooled, you can freeze broth in ice cube trays and use it anywhere you’d use water: to cook rice, boost a stir-fry, or just sip on a chilly morning. However you use it, homemade broth is one of the simplest, most powerful ways to nourish yourself and your family.

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