Bone Broth

Updated: Jul 29


· 1 chicken carcass

· 3 carrots

· 1 onion

· 5 celery sticks

· 1 tbsp. vinegar

· 3 bay leaves

· 1 garlic head

· 2 tbsp. salt

· ½ tsp. pepper


Bake chicken carcass for 1 hour at 375°F until nicely browned. In the same baking sheet or separate pan bake the vegetables until nicely browned as well. More or less vegetables can be used depending on what you have on hand. In a large pot cover the carcass with water and simmer for 1 hour. After 30 minutes, skim off the top of any fat or scum. Repeat the skimming process until liquid is relatively clear. Transfer the carcass and liquid to a pressure cooker. Add the roasted vegetables, vinegar, bay leaves, garlic, salt and pepper. Add water to cover. Cook on 10 lbs. pressure for 2 hours. After pressure is down, again skim off any fat or scum. Strain. At this point you may add water to dilute and multiply the broth if desired. Or repeat the cooking process with the bones, up to 3 times. Freeze or preserve in jars. Seal jars by bringing them to 10 lbs. of pressure for 15 minutes.


Notes Beef bones can be used instead of chicken carcass.

Parsley can be added for flavor

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