Bone Broth Recipe (Chicken or Beef)
This is a simple and faster way to make the most gelatinous bone broth using chicken or beef bones.
Ingredients
For Beef Bone Broth
- 5 lbs beef neck bones
- 3 lbs beef tendons
- water
For Chicken Bone Broth
- 4 lbs chicken carcass
- 4 lbs chicken feet
- water
Instructions
- Into a tray, add all your bones, feet, or tendon depending on which version you decide to make. (beef or chicken)5 lbs beef neck bones, 3 lbs beef tendons, 4 lbs chicken carcass, 4 lbs chicken feet
- Roast in an oven at 425F for 20 minutes or until charred.
- Place all your bones into a pressure cooker and then add just enough water to cover the bones. You may also add vegetables to this, however, I like to give bone broth to my dog so I keep it as simple as possible.water
- Pressure cook on high for 1 hour, allow it to naturally release pressure.
- Remove the bones into a separate bowl and using a fine mesh sieve, strain the broth out into a heat safe bowl.
- Cover and place our broth in the fridge overnight. The fat will rise to the top and solidify.
- Remove the fat, and you will be left with extremely gelatinous broth.
- To drink, I microwave for 2 minutes.