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A great way I save money and get high quality bone broth is by making it myself. This may seem daunting or like a lot of work but it’s not! This is super low cost (except for reusable equipment) and easy to do.
1. First I start off with 1-2 whole chickens. I get a 2 pack of organic whole chickens from Costco. We often season and bake those, then debone them for week. We use them for lunches, casseroles, or other meals requiring cooked chicken. I then SAVE THE BONES. If I think I will make bone broth in the next few days I put them in the refrigerator but usually I put them in a freezer bag labeled with “Chicken Bones” to use later. Although roasting the chicken is a bit of a project, we would be doing that anyway to have cooked chicken and instead of just trowing out the bones we save them,.
2. Save your scraps! Yes, you read that correctly…the ends of onions, the stem/core of peppers, the leaves of celery, the ends of carrots. As I cut of vegetables for salads, chop onions to sauté, cut up peppers for lunches or dinners, I save the scraps. I also put those in a freezer bag labeled “Veggie Scraps”. No waste and again pieces that I would have thrown away anyway.
3. When I am ready to make my bone broth, I dump the bones and vegetable scraps into my instant pot and add the water and remaining spices. I have this 8 quart one because we have a large family. I seal the lid (make sure the valve is turned to “seal”) and push manual. I adjust the time up to 150 minutes and walk away.
4. When the instant pot is finished. Let it release manually for about 20-30 minutes and then open and let the broth cool some. Strain all the bones and vegetables out and collect all that amazing, delicious, and healthy broth.
5. (Optional Step) I then chill mine for quite a while so I can skim some of the fat off. When chilled, I skim the some of the fat that has collected on the top and discard it.
6. I then measure it out in 2 cup portions and pour it into freezer quart bags. I store several of them in a gallon freezer bag in case they spill. I use these baggie holders to pour the broth into baggies. They help tremendously to keep baggies open when pouring liquid.
Anytime you need broth, just take out a bag or two and you have super healthy, insanely frugal, quality bone broth. Enjoy!
Instant Pot Bone Broth
- 1-2 Whole chicken carcasses
- 1 Freezer size gallon bag Vegetable scraps-onions, carrots, peppers, celery
- 9-10 Cups Filtered water
- 2 Bay Leaves
- Handful Fresh Cilantro
- 1 tsp Salt
- 1.5-2 tsp Apple Cider Vinegar
- 1 tsp Dried (or a handful of fresh) parsley
- 1 tsp Dried Thyme
- 1-2 Cloves Minced Garlic
- * Put everything in the Instant Pot and Seal. Press Manuel and increase time to 150 minutes. When its finished let it naturally release.
- * When cool, strain the broth to separate the bones, vegetables (you will need a large bowl for this).
- * I put this bowl in the fridge overnight and then skim the fat off the top.
- * Portion the cooled broth into quart freezer bags in 2 cup portions (label bags with the amount in each).
- * Put the quart bags into a freezer bag in case of spilling.
- * Take out a bag or two as needed and thaw.
Tell me how you will use your homemade bone broth. Share in the comments!