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Glass jars filled with home made bone broth

Bone Broth with Vegetable Scraps

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Prep Time 5 minutes
Cook Time 3 hours
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2-4 cups bones
  • 4 cups vegetable scraps I use a full quart zip-lock that I keep in my freezer
  • 2-4 tablespoons fresh or frozen herbs and spices, or 2-4 teaspoons dried
  • 8 cups water plus more if making on the stove top
  • 2 tsp salt
  • 1 tsp black pepper

Equipment

  • 1 Pressure cooker or stock pot

Method
 

  1. begin by preparing enough bones and vegetable scraps. You can do this over the course of a few week by collecting them slowly in the freezer, or you can cook a whole chicken or a bag of leg quarters like I did here. cook the bones and remove the meat to use for a different meal.
  2. After removing the meat, add the bones with the veggie scraps and herbs to a large pot or pressure cooker. I also added the chicken skin because it can release a lot of flavor and fat that can also be used in cooking.
  3. Season with salt and pepper, then pour in 8 cups of water.
  4. If cooking on the stove top, bring to a boil then reduce heat and simmer covered on low for 8 or more hours, adding water as needed. If using a pressure cooker, set it to cook on high pressure for 3 hours.
  5. Strain the broth through a strainer to remove the bones and vegetable scraps. Now the broth is ready to use in your favorite recipes, or can be stored in the fridge or freezer for a later date.