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Bone Broth Using Kitchen Scraps – 3 Ways

mason jar of bone broth on a wooden cutting board, surrounded by kitchen scraps and a white napkin.

Homemade broth is not only easy to make, but it’s healthier and much less expensive than store-bought. Learn how to make bone broth from vegetable scraps and bones  using the stove, Instant Pot, or slow cooker!

Scale

Ingredients

Instructions

For The Stovetop:

  1. Place bones in a baking dish and roast at 400°F for 30-60 minutes. Remove from the oven.
  2. Wrap bones, vegetable scraps, aromatics, and cheese rind in a cheesecloth bundle tied with kitchen twine (optional). Alternately, place everything directly into the pot.
  3. Add apple cider vinegar or lemon juice.
    Fill the pot with roughly 3 quarts of water, or enough to fill the pot, leaving some wiggle room at the top.
  4. Bring the pot to a boil. Reduce heat to lowest setting, cover, and gently simmer for at least 8 hours and up to 24 hours.
  5. Skim any fat or foam from the top, strain and/or discard the solids, and cool broth before storing.

For The Slow Cooker:

  1. Place bones in a baking dish and roast at 400°F for 30-60 minutes. Remove from the oven.
  2. Wrap bones, vegetable scraps, aromatics, and cheese rind in a cheesecloth bundle tied with kitchen twine (optional). Alternately, place everything directly into the slow cooker insert.
  3. Add apple cider vinegar or lemon juice.
  4. Add enough water to fill the slow cooker insert.
  5. Close the lid and cook on high setting until it comes to a boil. Reduce heat to low and simmer gently 12-48 hours. If your low setting doesn’t simmer the broth at all, keep the heat on the high setting.
  6. Skim any fat or foam from the top, strain and/or discard the solids, and cool broth before storing.

For The Instant Pot or Pressure Cooker:

  1. Place bones in a baking dish and roast at 400°F for 30-60 minutes. Remove from the oven.
  2. Wrap bones, vegetable scraps, aromatics, and cheese rind in a cheesecloth bundle tied with kitchen twine (optional). Alternately, place everything directly into the pot.
  3. Add apple cider vinegar or lemon juice.
  4. Add water to the maximum fill line (2/3 full).
  5. Close and lock the lid. Seal the vent.
  6. Pressure cook on medium (or low if your cooker doesn’t have a medium setting) for 2-3 hours. Release the pressure naturally before removing the lid.
  7. Skim any fat or foam from the top, strain and/or discard the solids, and cool broth before storing.

Notes

Keywords: how to make bone broth, how to make broth using kitchen scraps, slow cooker broth, instant pot broth

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