Nothing makes a bowl of homemade soup taste better then homemade broth, it is easy and cheap. Not only does bone broth warm you up, it is loaded with health promoting minerals like calcium and magnesium, bone broth is also loaded with collagen and gelatin, which boosts intestinal and joint health.
2-3 Pounds assorted beef, chicken or pork bones
2 medium leeks (trimmed and cut in half), 1 small/medium yellow onion (trimmed and quartered) 1 bunch of green onions (sliced in pieces)
1 medium/large carrot (peeled and cut into big pieces)
8 cups of water, plus more if needed
2 tablespoons of fish sauce
1 teaspoon apple cider vinegar
4 garlic cloves (peeled and smashed)
1 piece fresh ginger (about 1 inch, peeled and cut into thick coins)
1.) Place the bones and vegetables in a pressure cooker.
3.) Pour in the fish sauce and apple cider vinegar. If desired, add garlic and ginger.
4.) Lock the lid to the pressure cooker in place and cook over high heat. Once it reaches high pressure, immediately turn the burner down to the lowest possible setting (simmer works best) this will maintain high pressure. Set a timer for 45 minutes, and when it goes off, turn off the burner and remove the pot from the heat. Release the pressure naturally, which should take about 10-15 minutes.
5.) Strain the broth through a fine mesh sieve (or use a cheese cloth-lined colander) to filter out the bones, veggies, and any remaining scummy bits. Season with salt to taste.
Yields: About 8 Cups
This broth will keep in a covered container for a few days in the refrigerator (or up to 6 months in the freezer). Once it’s chilled, the bone broth should transfer into a jiggle gel. This will return to its liquid state once heated.
I also like to give some of the soft bit to my dog as a treat over her kibble, but the bones are too soft for dogs and the will eat them and they could splinter.