Why is homemade bone broth a good idea? Well, first of all, it’s homemade so there are no additives or preservatives, which is great. Bone broth has lots of health benefits because it’s full of nutrients and collagen. Lastly, it saves money! Do you need any more reason than that?
What do you need to make homemade bone broth?
-Large stock pot or pressure cooker. I highly recommend using the instant pot. This is the one I use https://amzn.to/2NsIFSO
-Left over veggie pieces
-Bones (chicken or beef depending on what type of broth you want to make)
-Left over herbs or garlic (optional)
So here is how I am able to make bone broth that is easy & cheap: I don’t ever plan to make my bone broth. What I mean by that is I don’t cut up veggies or buy bones specifically to make broth. What I do is collect my ingredients over time, store them in the freezer and when I have enough ingredients I will make a batch.
I simply get a gallon size freezer bag and label it “broth” and then every time I cook I will add any veggie scraps, left-over herbs or garlic and any bones to that bag and stick it back into the freezer. Instead of throwing away chicken bones or the roots of my veggies I will toss them into that freezer bag. Once the freezer bag is full I take it out, dump the contents into the instant pot (no need to thaw), add water to cover and pressure cook on high pressure for about 55 minutes. That’s it! It’s so easy, it’s cheap (because you’re just using things that otherwise would’ve been thrown away) and it’s always good to have bone broth on hand for things like soups, one-pot meals & to cook rice or quinoa with. And the best part is that it’s homemade!
-Wash veggies before freezing
-You can add salt before cooking broth or just remember to taste for salt when you’re cooking
-Bones can be reused until they start to break down so you can make a ton of broth from one freezer bag. Just strain the broth and add the veggies and bones back into the pot, cover with water and cook them again!
Storing your homemade bone broth:
Because there are no additives or preservatives you’ll want to be sure to store your broth appropriately. You can store it in an air tight container in the fridge for about a week, in the freezer for about 6 months or for up to a year by canning it. I like to freeze mine in small trays and then transfer them to freezer bag. Each of these is about 1/2 cup so it’s easy for me to defrost the amount I need. Here are some ice cube trays similar to the ones I use https://amzn.to/3pv5AKu
I hope you enjoyed this and if you have any suggestions or questions please let me know!
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