I always joke that making bone broth "is a pain in the ass." That being said, it is TOTALLY worth it. Keep in mind that there are numerous ways to make broth but the most important thing is that you use bones from healthy animals. The book "Nourishing Broth" by Sally Fallon Morell is the bible of bone broth if you would like more detail on the subject. She doesn't advocate for pressure cooking but I have found that I get a thicker gel when using a pressure cooker compared to stove-top. It is also much faster. Collagen peptides are heat stable up to 500 degrees so you won't have to worry about altering the structure of the proteins.
16 cups (1 gallon) of water
1/2 cup of apple cider vinegar
1 onion, quarterd
1 head of garlic
3-4 stalks of celery
1 Tablespoon of peppercorns
Homemade Bone Broth
Preheat oven to 425 degrees. On a baking sheet, spread bones out and add onion. Bake for 40-50 minutes until golden-dark brown. I usually wait until the edges of the onion get a little burnt. Note: Bones can be baked from frozen but make sure to spread them out 15-20 minutes into baking.
Pressure Cooker/Instapot: This is the best and easiest method. Add roasted bones and onions to pot along with remaining ingredients. You will only be able to do half of the recipe at a time unless you have a large pressure cooker. You can keep unused bones in the freezer for 2-3 months. Pressure cook on high for 4 hours for beef. If you are using chicken or other smaller bones you can reduce this time by 1-2 hours. For fish bones just 30 minutes.
Stove-top: Combine all ingredients in a large stock pot. Bring to a boil and reduce heat to low. Cover and simmer for 24-48 hours. Add more water as it evaporates. Note: I do not recommend doing this unmonitored with a gas stove.
Slow-cooker: I find that most slow-cookers are lined with a non-stick lining. I highly recommend ditching any non-stick coated cookware. If you do want to use the slow-cook method, just combine all ingredients in your slow cooker and slow cook on high for 48 hours. Most slow cookers are not big enough for this recipe so you will have to cut the portions in half and either do two batches or freezer half of the bones for later. Monitor the water level and add more water as it evaporates.
Now the fun part! Strain out the bones and ingredients. I place a colander in a large bowl and pick out the bones with tongs, a mesh basket or a small strainer. Once you get all the big pieces out it is a good idea to strain the broth through a fine mesh sieve to get any large chunks or peices of bone out. At this point you can either use a gravy fat separator, or just place your broth in the fridge and wait for the fat to harden so you can remove it. The fat can be used to fry potatoes or any other foods or discarded.
You can use your leftover bones for a second round of bone broth. Place cooked bones and ingredients into the pot and add water just until it covers the bones. The second round will be darker and have a more cooked taste due to the caramelization of the vegetables.
Store bone broth in the fridge for 1 week or freeze in small containers or ice cube trays. Use within 2-3 months for best results. Spent bones are a great addition to a garden compost.