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Benefits of Bone Broth

Years ago when I first started hearing about bone broth, I was interested in making it a regular part of our diet because of the benefits but felt overwhelmed by ALL the information. It seemed like you had to have specific ingredients in specific ratios. And add to that the vast array of opinions on the exact right way to do it.

Welp, I saw one lady share how she makes it easy on herself and I decided to go with it. I’ve been doing it this way for several years now and have LOVED the results. And I’ve also gotten so many compliments on the flavor.

So here’s what I do:

Every time we chop fresh vegetable for dinner, I save the scraps in a ziploc in the freezer (my “bone broth bag”). I don’t keep any scraps that have any bad spots or mold or anything – that goes to the compost. And I don’t save any scraps that I wouldn’t put in a soup (like cucumbers and such) – that goes to the chickens.

Every time we have any kind of meat that contains a bone – chicken legs, ribs, steak, roasts…you get the idea! I take the bones (before any chance of them being chewed on lol) and put them in the bone broth bag.

My gallon sized ziploc bone broth bag stays in the freezer until it is full. I often have two going at the same time so I can separate chicken and beef.

    Bone broth bags in freezer

    Example of contents

    Once the bag is full. I stick it all (still frozen) in my 6 quart pressure cooker. Then I just fill it with enough water to reach the top of the scraps. Add salt to it at this point if you prefer.

    SIDE NOTE on salt – if you are going to drink the broth, salt it before you cook it. If you plan to make your stock into a soup or sauce, wait until then to salt it to taste.

    ANOTHER SIDE NOTE on salt – Please use a good natural salt. It is full of minerals your body needs. Not just sodium. There are lots of good ones to choose from. We really like Real Salt.

    Then I set my pressure cooker on high pressure for 3 hours and then walk away. After the cook phase, I let it naturally release. A lot of times, I will start it late and let it set until morning.

    Here's how much I put in the pot

    Water added to scraps

    3 hours at high pressure

    Then I set my pressure cooker on high pressure for 3 hours and then walk away. After the cook phase, I let it naturally release. A lot of times, I will start it late and let it set until morning.

    After the pot is cooled, I dig out any bigger scraps that I can and then filter the broth through a sieve. Then I just refrigerate the broth until I’m ready to drink it or make it into something else!

    All the used up scraps go to the “bush”. Our term for outside but not the compost and not in reach of our dog. If you’ve been to our house, you have probably seen the giant bush that has been fed copious amounts of wilted scraps. lol

    What it looks like after it's done cooking!

    Scraps after pouring out the broth

    DELICIOUS AND NUTRITIOUS BONE BROTH!!!

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