How to make bone broth (For the Instant Pot version of the recipe see FAQ)
Ingredients
3 pounds of bones (mixed marrow bones and meaty bones – see below)
1 tsp of salt
2 tbsp of apple cider vinegar (required to get the most nutrients from your bones)
Optional (but tasty)
3 bay leaves
3 cloves of garlic
1inch ginger chunk peeled and chopped.
1 onion chopped
Instructions
Do not let the technology of slow cookers, instant pots etc, get in the way of your bone broth journey! This recipe focuses on bone broth a-la-pot. I would recommend that you make this on a weekend though, or during a time when you are home most of the day if you are using the pot method. This is because the water level can drop over the course of the cooking time and should me monitored.
Add all of the ingredients into a large pot (mine is a 3L pot). Cover with water until 1 inch from the rim. Turn on stove to medium heat and bring to a simmer, then turn the heat to medium low and cook for 12-24hrs (I generally do 16hr).
Remember to check the broth every 6hrs to ensure the water level has not dropped.
When cooking is complete turn off and allow broth to cool. Then strain out the bones and store broth in glass containers. Note: a layer of fat will be on top of the broth, more or less depending on the bones chosen. If you have not been able to find organic or grass fed bones then I would recommend disposing the fat. If you have sourced organic or grass fed bones then you can choose to consume or discard the fat according to your preference!
Recipe by Dr. Sarah Wilson ND at https://www.sarahwilsonnd.com/blog/bone-broth-love-recipe