By Karen Maxwell
When you cook a protein, save the bones – they’re the best part!
I regularly rinse chicken, beef and lamb bones when the plates come back from the dinner table. I then store them in the freezer until I have the right amount (it’s just my husband and I at home) to make a batch of bone broth. So on Canada Day this year, my dear hubby cooked up some amaaaaaazing pork ribs. I made a homemade sauce and they were the BOMB. So good!
It occurred to me that those left over bones would make an interesting bone broth – something I’d never made before. Was I ever right!!! Wow!!! The flavour!!!
- Bones from beef, lamb, chicken, pork
- Washed and diced vegetables
- Apple cider vinegar
I have an Instant Pot (Tip: you need one too!) It made preparing this bone broth super simple and hassle free.
- Throw the leftover bones (about 3 cups) into a frying pan with some olive oil to warm up and begin browning to release all their flavour. This takes about 15-20 minutes.
- Place the bones into your InstantPot (I have the 8 quart model), along with:
- 1/4c of apple cider vinegar. This is necessary as it helps draw the minerals out of the bones, but you could use a different vinegar or even lemon juice if necessary.
- Washed and cubed vegetables. I used some zucchini that was on its last legs but onions and carrots go great in any recipe!
- Fill the InstantPot with water up to the 2/3 mark
- Select the soup setting with a time of 2 hours.
- Let the Instant Pot depressurize naturally and use a slotted spoon to remove the bones and vegetables. Strain the remaining broth into mason jars and store in the fridge for 3 days, or the freezer for up to 6 months.
- There will be fat that settles on the top. You can choose to remove it or warm up the broth and mix it in to receive all the benefits!
Drink your bone broth daily to heal your guts and boost immunity. This version using ribs is far and away my favourite. So so so good!
**If you don’t have an InstantPot, you can do this on the stovetop. Just use a nice heavy-bottomed pot that is about 8L and fill with water up to approximately the 5L mark. Simmer for a minimum of 8 hours – avoid a rolling boil as the water will evaporate. Strain and set in fridge as above and enjoy!**
Cheers to your health!