Bone Broth - Two Ways
Bone broth a staple for many dishes is as simple as boiling up some bones. Find out how easy it really is.
Equipment
- Pressure Cooker
- Slow Cooker
Ingredients
Chicken Broth
- 3 chicken carcasses from roasted chickens or raw
- 1 kg chicken feet not required but adds more collagen
- water
Beef/Pork
- 2 kg beef bones
- ½ kg pork trotter not required but adds more collagen
- water
Instructions
Slow Cooker Method
- Place bones (chicken or beef) in the slow cooker.
- Cover with water.
- Set slow cooker to lowest heat and cook chicken bones for 24 hours or beef for 48 hours. Check if water has remained covering bones every 6-8 hours and add more water if required. (I have never needed to add more water but some slow cokers lose more water than mine)
Pressure Cooker Method
- Place chicken or beef bones in the pressure cooker.
- Cover with water
- Set Pressure cooker to high for 2 hours for chicken or 4 hours for beef bones. Depending on the size of your beef bones you might want to cook for longer. They should nearly crumble away when pinched.
Storing
- When your broth is finished cooking, strain the broth and pour the broth into glass jars, let cool to room temperature, then cover and either store in the fridge or freezer. As the broth cools any fat will rise to the top. I store mine in the fridge or freezer and before I add it to any dish I will take the fat layer off the top.