What is Deliciously Tasty, Beneficially Nutritious, & Exceptionally Versatile?

What is Deliciously Tasty, Beneficially Nutritious, & Exceptionally Versatile?

BONE BROTH, of course!

I know it may sound intimidating or like a lab experiment, but bone broth is actually quite simple. It’s a nutrient-powerhouse that can be made in your own kitchen using things you most likely have on hand already!

This stuff is great for pregnant and nursing mamas, improves elasticity of skin to prevent stretch marks and wrinkles, helps restore gut flora after antibiotics, safe for babies (at least 6 months of age), and can help heal all sorts of ailments!  It’s simply AMAZING!

I think there are a zillion reasons that make it stand out as a nutrient-dense staple.  You can read a bunch of those fabulous reasons here.

I like to make a big batch once a week, but typically every time my bone broth freezer goody bag is full, the bone broth magic commences.

There are a few different methods for making bone broth. You can use a big pot on the stove, a crock-pot, or a pressure cooker.  Jenny at nourished kitchen shares a way to make a perpetual bone broth in the crock-pot so you can enjoy some every day!

My method of choice is my electric pressure cooker which produces a perfect, gelatinous bone broth in just 1 hour flat! I found this method first from the Food Renegade.

This is what I do-


  • Chicken carcass and bones, saved from a cooked whole chicken
  • Veggie peels and scraps (carrot peels, zucchini ends, onion peels, etc saved in a freezer bag from the week of cooking)
  • Filtered water to the max fill line in my pressure cooker
  • a splash of apple cider vinegar (build up to your taste with each time you make a batch; start with 1 tsp and work up to 1-2 TBS depending on preference)
  • Seasonings and herbs (I add turmeric, garlic, salt and pepper. Occasionally basil or cilantro and cumin, depending on what my plan is for using that broth later in the week)


  • Add everything into electric pressure cooker.
  • Seal and lock lid.
  • Turn on for 60 minutes.
  • Steam release and allow to cool a bit.
  • Strain into jars and continue to allow to cool.

I freeze some broth in 2 cup jars and then stash about 4-6 cups in the fridge for quick use.  I use broth in pretty much anything that I can.  If something calls for water, I simply reach for homemade broth instead. 🙂


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  1. What if I don’t have a pressure cooker? Just all the same things in a slow cooler? Also do you strain with cheesecloth?

    • Hi Lalena,

      Yep all the same ingredients thrown in a crockpot. Set it to low and let cook for 18-24 hours. (Not necessary, but great if you can set to high and get it simmering a bit first and then turn it to low.)

      I strain through a fine mesh bowl-shaped strainer that I have, but a cheesecloth would work as well!

      Let me know how it turns out for you!



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