beef bone broth

Bone broth is an incredible medicinal food that is easy to make at home. Learn how to make bone broth in your Instant Pot, slow cooker, or on your stovetop!

How to Make Bone Broth (Instant Pot, Slow Cooker, & Stovetop Recipes)

apple cider vinegar

carrots, onions, and celery (or scraps)

bay leaves

peppercorns

sea salt

water

If using raw bones, preheat oven to 425°F....

If using raw bones, preheat oven to 425°F. Layout bones in one layer on a large baking sheet. Bake in preheated oven for 25-30 minutes, or until golden brown.

In a large soup pan or Dutch oven,...

In a large soup pan or Dutch oven, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.

Fill pot with filtered water until it covers...

Fill pot with filtered water until it covers the bones by about an inch. Let mixture rest for 30 minutes.

Bring to a simmer over medium-high heat, then...

Bring to a simmer over medium-high heat, then reduce heat to as low as your stove will go. You want it to just be barely bubbling. Cover with the lid slightly ajar and cook for 24 hours for poultry bones and 48 hours for red meat bones. If cooking overnight on the stove makes you nervous, you can place the whole pot (covered) in the fridge overnight, and restart the cooking time in the morning.

When cooking time is up, strain through a...

When cooking time is up, strain through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.

Once chilled, the broth should be jiggly and...

Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.

In the basin of an Instant Pot, place...

In the basin of an Instant Pot, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.

Fill pot with filtered water until it covers the bones by about an inch (or to the max fill line on the Instant Pot—whichever comes first). Let mixture rest for 30 minutes.

Close lid and turn knob to sealing, set...

Close lid and turn knob to sealing, set to cook on low pressure for 3 hours for poultry bones or 4 hours for red meat bones. When time is up, let the pressure release naturally.

Strain broth through a fine mesh sieve, and...

Strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.

In the basin of a slow cooker, place...

In the basin of a slow cooker, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.

Cover with the lid slightly ajar, and cook...

Cover with the lid slightly ajar, and cook on low for 24 hours for poultry bones and 48 hours for red meat bones.

https://www.youtube.com/watch?v=W_AXu0k3JXU

Bone broth walks the line between food and medicine in a way that few other foods do. This recipe walks you through a bone broth recipe that can be made with kitchen scraps.


SEE THE FULL TUTORIAL:  https://wholefully.com/bone-broth/

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Think bone broth is the same as cooking stock? Think again! Regular chicken stock uses the bones for flavor. Bone broth uses the bones for flavor and nutrition.

In the full tutorial, you'll learn:
– Why bone broth is a powerful nutritional supplement
– The benefits of drinking or cooking with bone broth
– How to use bone broth in your cooking
– How to freeze bone broth
– The secret to making sure your bone broth gels every time
– Money-saving tips for making bone broth
– How to make bone broth on the stovetop, in a slow cooker, and in your Instant Pot
– And more!

SEE THE FULL TUTORIAL:  https://wholefully.com/bone-broth/

Subscribe to the Wholefully YouTube Channel: https://www.youtube.com/c/wholefully?sub_confirmation=1

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How to Make Bone Broth (and Why You Should)

20 Cold Weather, Broth Based Soup Recipes to nourish and comfort. Many are vegan, gluten-free, keto and paleo.

Comforting Broth-Based Soup Recipes

Chicken broth or chicken stock

Vegetable broth or vegetable stock

Beef Broth or Beef Stock

Vegetables

proteins

This is a fantastic selection of soups. Thank you!

Looks so delicious!
Miso soup is my favorite by the way!
Thanks for sharing!

So many things my family has never tried. Made a  few this week and they were a total hit. Love your layout as well!

It was so hard to make, but it was worth it!!! I love it so much!! Thank you very much, lol.

https://content.jwplatform.com/videos/XicLJrLy.mp4

Warming and healing, Feel Better Chicken Soup with Lemon and Ginger. Brothy and flavorful, this highly-adaptable recipe is the perfect base for noodles, rice quinoa, beans- or keep it keto and low-carb! It can also be made in an Instant Pot or Slow cooker! Video 

Feel Better Chicken Soup Video

This helpful recipe provides detailed instructions for beginners and tips and techniques for cooks who do not have a slow cooker or multi-cooker pressure cooker like the Instant Pot.

Stovetop Beef Bone Broth Recipe

Beef shanks

Marrow bones

Oxtails (or other high cartilage bones,

Carrots,

Celery, leaves included

Onions, unpeeled

Bay leaves

black peppercorns

Red wine or fortified wine (or 1/4 cup apple cider vinegar)

Water

Place the beef marrow bones into a 10-Quart stock pot.  Cover with water by no more than one inch. If you choose to use the red vermouth or fortified wine, you can omit the apple cider vinegar. Add the red vermouth or apple cider vinegar to the stock pot.

Place the beef shanks and oxtails on to a baking sheet and bake in a 425 F degree oven until the bones have browned, approximately 45 minutes to one hour. Once browned, transfer the bones from the baking sheet to the stock pot.  Deglaze the baking sheet and add the drippings to the stock pot. Add additional water, if needed, to cover the bones.

Bring the contents of the stock pot up to a boil, and once up to a boil, immediately turn the heat down to low.  Skim off any foam that rises to the top.

Next add the onions, celery, carrots, bay leaves, and peppercorns to the stock pot and fill with the stock pot with additional water, if needed, to just cover all the ingredients.  Be careful not to add too much water to the stock pot.  Add only enough to cover the contents.

If using a stock pot on the stovetop, bring the contents of the stock pot up to a high simmer and immediately reduce heat to low and simmer for 12 hours.

After 12 hours, turn off the stovetop. Allow broth to cool slightly and then begin to strain ingredients with a slotted spoon. Reserve ingredients to be re-used to make a second batch of broth. (See video for additional details.)

Once all the ingredients have been strained from the bone broth, line a colander with cheesecloth or a flour sack towel and place over a deep pot. Use a ladle to transfer broth from the slow cooker or stock pot into the lined colander. The bone broth will drain through the lined colander into the deep pot.

Once all the bone broth has been strained through the lined colander into the deep pot, transfer this pot to the refrigerator until the fat rises to the top and congeals. Skim off this fat and transfer it to a separate container to be used in other recipes. Alternatively, you could use a fat separator to remove the fat at this stage.

Transfer the bone broth to container(s) with a cover that can then be refrigerated or frozen. You can store the broth in multiple smaller containers or one single large container depending on how you plan to use it. This bone broth will stay fresh for 3-4 days when refrigerated. If frozen in the freezer of a refrigerator, it will stay fresh for up to 6 months but is best used within 2-3 months to prevent freezer burn. In a separate freezer that is not opened frequently, it may stay fresh for up to 12 months.

Learn How to Make Stovetop Beef Bone Broth with this full-length cooking tutorial.  This is an easy recipe using basic ingredients and is perfect for the beginner.
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Find more homemade bone broth tutorials and recipes using the Instant Pot and slow cooker here:  https://www.youtube.com/playlist?list=PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH

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▬ ABOUT  THIS  VIDEO ▬
▶In this video, Mary from Mary's Nest shows How to Make Stovetop Beef Bone Broth. 

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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

How To Make Stovetop Beef Bone Broth

There&#039;s something comforting about a really good stew, and this homemade Beef Stew from Beef Bone Broth tastes so good it could make any day better! Making your own beef bone broth adds so much flavor and health benefits too!

Homemade Beef Stew From Beef Bone Broth

4-8 beef bones ((we used 8 beef back ribs))

tomato paste

tsp smoked paprika

tsp each, salt & pepper

oregano

thyme

carrots

celery

c yellow onion ((coarse chopped, about 1/2 a small onion))

Tbsp butter

beef

all-purpose flour

carrots ((sliced))

c yellow onion ((chopped, about 1/2 a small onion))

tomato ((chopped))

potato

salt & pepper

Preheat oven to 450 degrees F (232 degrees C) and coat the beef ribs with the tomato paste and seasoning (smoked paprika, salt, pepper, oregano, and thyme). Place the ribs on a baking sheet that is lined with parchment paper (or aluminum foil). Bake for 30-35 minutes until nicely browned but not turning too dark or blackened. Remove from the oven and place in an 8 qt stock pot.

Add enough water to cover the beef bones and add mirepoix (rough chopped carrots, celery, and onion) and bay leaves. Cover and cook on low heat for as long as you can (a crock pot can be used to let the bones simmer on the low setting overnight) but a minimum of 1 hour. If you are using a shorter simmering time, increase the heat to medium and cook at a low boil.

After simmering, place a fine sieve colander over a large bowl and transfer the liquid into the large bowl (we will be returning the broth to the stock pot later) straining out the bones, vegetables, and bay leaves used for making the broth.

Return your stock pot to the stove top and increase the heat to medium, add the butter and let it melt then swirl to coat the bottom of the stock pot evenly. Coat your cubed beef with the all-purpose flour, and place the chunks into the stock pot and melted butter. Cook for 3-4 minutes, then add the onion and cook for about 2 more minutes. Return the broth to the stock pot.

Add your second set of sliced vegetables, including carrots, celery, tomato, and russet potato. Cover and cook on medium for 1 hour. Taste, and add any desired seasoning before serving. If you like your stew thicker, remove the lid and continue to simmer and reduce for 30 minutes. Remove from heat and allow to cool for 5-10 minutes before serving.

Learn how to make your own Bone Broth right at home with these easy to follow instructions.

Bone Broth Recipe (How to Make Bone Broth)

beef bones

onions

garlic (halved crosswise)

star anise

cinnamon

Blanch the bones. Divide the bones between two large stockpots and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.

Roast the bones and the vegetables. Ok, so the bones have been blanched. Now, preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don't pile them all on top of each other- use two roasting pans. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.

Transfer the bones and vegetables back to the stockpots. But not before washing the stockpots first. Make sure you wash your pots after the bones were blanched and drained. Transfer the bones and vegetables back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Transfer to the pot with the bones (don&#039;t worry, all those brown bits are FLAVOR!). 

Boil the bones. With the bones and vegetables divided between the two pots divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots. Fill each pot with approximately 12 cups water, or until bones are fully submerged. Cover the pots and bring to a low and gently boil.&nbsp;

Simmer the bones. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally. Simmer for at least 8-12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.

Strain the bones. Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer. Set aside the broth to cool and allow the bones to cool.

Don't forget about the meat. Whether you eat the meat still left on the bones in a bowl of soup or in sandwiches, I can almost guarantee that there is a TON of delicious meat waiting to be picked from the bones. Don't let it go to waste! Discard the meat-free bones and vegetables.

Skim the fat from your broth (optional). Add a couple handfuls of ice to your beef broth to expedite&nbsp;cooling and cover with a lid. Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.

Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).

This bone broth recipe is a nutritional superhero that is packed full of vitamins, minerals, and collagen. Learn how to make it with beef, chicken, or turkey bones, and how to cook it on the stove, in a slow cooker, or in an Instant Pot.

The ONLY Bone Broth Recipe You'll Ever Need

carrots (coarsely chopped)

celery (coarsely chopped)

garlic (cut in half across the bulb)

onion (quartered)

water (to max fill line, top of slow cooker

roast bones

Roast the bones (beef bones only)- Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.

Prepare vegetables

Prepare vegetables- Chop carrots, celery and onions. Slice garlic in half.

Crockpot

Crockpot- Place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

Stove top

Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

Instant Pot

Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the &#039;max fill line&#039;. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

Cook

Strain

Strain off solids- Cool slightly, then remove large solids from the pots using tongs. Carefully strain other solids off by pouring over a sieve.

Portion

Portion- Portion out into your favorite portion size. I prefer 1 pint jars (1.5 cup portions to allow for expansion while freezing). Cool to room temperature and refrigerate or freeze (you may want to remove the fat from the beef bone broth before freezing).

Remove fat

Remove fat- optional- I pefer to remove the fat from the top of the beef bone broth. Allow to cool in the fridge overnight, then spoon off the fat. You may wish to keep the fat but it comes to personal preference.

Making bone broth is kind of a therapeutic process for me. It's a labor of love (but still incredibly easy!), and at the end you are rewarded with a golden elixir that is so good for you!

Today I'm showing you my method for making bone broth: you can make it with beef, chicken or turkey bones and can make it in an Instant Pot, slow cooker or on the stove.

For the full blog post (with printable recipe + extra details) see: https://sweetpeasandsaffron.com/bone-broth-recipe/

00:22 - Health benefits of bone broth, and the difference between bone broth and regular broth.

Ingredients:
____________

• 3-4 lbs beef bones (or 2 lbs chicken/turkey bones)
• 2 carrots (coarsely chopped)
• 2 ribs celery (coarsely chopped)
• 1 head garlic (cut in half across the bulb)
• 1 onion quartered
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 2 bay leaves
• 8-10 cups water (to max fill line, top of slow cooker or top of stock pot)

HOW TO MAKE BEEF BONE BROTH:
___________________________________

01:45 - Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.Roast the bones (beef bones only)

02:14 - Prepare vegetables. Chop carrots, celery and onions. Slice garlic in half. You can either add the veggies to the roasting pan with the beef bones (as I did in this video), OR add them directly into the instant pot/ slow cooker (uncooked). 

04:05 - Once the beef bones have finished roasting, add them to the instant pot (or slow cooker/ stovetop pot, directions are below). Add apple cider vinegar, sea salt, and herbs for extra flavour. Add water to reach the max fill line. 

04:48 - Put the lid on the instant pot, set it to sealing, and let it cook for 2 hours.

05:02 - Let the instant pot fully, naturally depressurize for about an hour. Let the bone broth cool slightly before straining out the solids, then portion out into 1 pint mason jars. 

05:29 - Beef bone broth is pretty fatty. This comes down to personal preference, some people like to keep the fat. Personally, I put the jars of bone broth into the fridge to cool and separate, then scoop the fat off the top with a spoon.  

HOW TO MAKE CHICKEN OR TURKEY BONE BROTH:
____________________________________________________

02:38 - For chicken and turkey bone broth - Bones can be collected from roasts and stored in the freezer until you are ready to cook. You can also acquire bones from your butcher or grocery store. Add the bones into the instant pot.


03:03 - Add in garlic, celery, onions, and carrots. Add the apple cider vinegar, sea salt, bay leaves, and pour to the max fill line with water. I also like to add fresh herbs to my bone broth such as fresh thyme, rosemary and oregano. 

03:42 - Give it a stir, put the lid on, set sealing and cook for 2 hours. 

05:51 - Once the instant pot has fully, naturally depressurized - let the broth cool slightly before straining out the solids. Then, portion out into 1 pint mason jars. Chicken and turkey bone broth is not as fatty as beef bone broth, so don’t worry about removing the fat. 

06:33 - How to use your bone broth. Some people enjoy sipping on a warm cup of bone broth. Personally, I like adding it to any soups or stews for an extra boost of nutrition and flavour. 

COOKING OPTIONS:
____________________

a) Crockpot- place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

b) Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

c) Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the 'max fill line'. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

EQUIPMENT:
__________

• 6 quart Instant Pot (chicken bone broth): https://amzn.to/31wKgsE

• 8 quart Instant Pot (beef bone broth): https://amzn.to/2YVCCWT

• sheet pan (for roasting bones): https://amzn.to/31wU7OZ

• slow cooker (not used in the video): https://amzn.to/2MS4Gbm

STORAGE
__________
Bone broth may be stored for 5 days in the fridge or 1 year in the freezer.

To thaw- thaw in the fridge overnight.

Notes:
______
* beef bones- 3-4 lbs; use a variety of bones if possible (large bones with marrow and small knuckle, rib or oxtail bones). Make sure you roast beef bones for improved flavor.

* chicken bones- 2 lbs of bones or 2 small chicken carcasses (include skin, cartilage and scraps; chicken feet are also a great addition as a source of collagen, but are not necessary)

* turkey bones- use 2 lbs of bones and try to use a variety (include skin, cartilage and scraps)

-----------------------------------

Do you have a favorite ingredient to add to your bone broth? Let me know in a comment below!

The ONLY Bone Broth Recipe You'll Ever Need | How to Freeze, Chicken + Beef, Tips & Tricks

When it starts to get colder like it is these days, I make bone broth for me and my family, every year. Koreans consider bone broth to be very nutritious and rejuvenating, which is why I like to fortify my family&#039;s bodies for the wintertime. We believe that it makes you strong, so we bring it to...

Beef bone broth (Sagol-gukmul: 사골국물)

This looks great, Maangchi. So, your guk section seems to be mostly more elaborate soups. When I lived in Korea,&hellip;

Comment by BlueFingers on February 12, 2022

I am a beef producer in South Hero, VT and would love to try your very best recipe with beef&hellip;

Comment by Farmer Joan on January 11, 2022

Your enthusiastic presentation has moved me to poetry!!! Korean Bone Broth boil and wash wash and boil skim the froth&hellip;

There are lots of food bloggers like this but the best food blog &quot;Beef bone broth&quot; is yours. Much thanks&hellip;

Comment by priyasingh on December 15, 2021

Prepare bones

Rinse the bones in cold water to remove blood and bone fragments. Place in a large bowl of cold water and soak for 8 hours or overnight. While soaking, change the water a couple of times. Drain the bones and put them into a large stock pot. I use my 10 quart stock pot. Add water until the bones are submerged.

Boil bones

Cover and boil for about 20 minutes over high heat, until it is vigorously boiling. You will see lots of floating brownish stuff and fat. Remove from the heat. Drain the bones, rinse each bone with cold running water, and drain well. Wash the pot thoroughly and put the bones back to the clean pot. Fill the pot with water (I added 6½ quarts water to my 10 quarts pot). Cover and cook over high heat for about 30 minutes until the water starts boiling. Reduce the heat to low and simmer for 10 hours. If it boils over, crack the lid and when the water level goes down, put the lid back. Open the lid and stir the bones with a wooden spoon. Fill the pot with water, cover and simmer for 9 hours. Fill the pot with water again. Increase the heat to medium high heat and cook for 1 hour without the lid. Remove from the heat. Let it cool down a little bit until you can handle it.

Remove bones

Remove all the bones from the broth and discard. Strain the broth over a large bowl. Discard the strained bits (or you can eat them). You will get about 22 to 24 cups of white milky bone broth. Let the broth cool to room temperature and refrigerate for several hours or overnight until the thick layer of the fat on the surface is solidified. Remove and discard the solid fat. You can put it into freezer safe containers and freeze up to 3 months.

Serve

Ladle some hot broth into a bowl and serve with rice, chopped green onion, ground black pepper, kimchi, and other side dishes. When you eat it, add some chopped green onion, ground black pepper, and salt according to your taste, then add some rice and mix it together and eat.

How to make homemade bone broth like your grandma used to make- nutritious and delicious, a great tool for healing, used for centuries all over the world.

How To Make Homemade Bone Broth

parsnips- roughly chopped

onion

garlic

salt and pepper

You can use any kind of bones available....

You can use any kind of bones available. For this recipe I used chicken, beef and pork ones. I also used few vegetables for flavor. If you have dietary requirements and cannot use one or the other type of bone, use whatever you are allowed to consume.

Preheat oven to 400F. Roughly chop few carrots,...

Preheat oven to 400F. Roughly chop few carrots, parsnips, celery stalks, onions and garlic and place them together with the bones on a baking tray.

Roast everything for about an hour. We do...

Roast everything for about an hour. We do this because the broth will have more flavor.

Remove the tray from the oven and place...

Remove the tray from the oven and place all the vegetables and bones in a soup pot. Add water to cover the bones and the vegetables.

Add salt and pepper and few bay leaves.

Bring the soup to a boil on high...

Bring the soup to a boil on high heat. Reduce the heat to a minimum and let the broth simmer, covered, for about 4 hours. After 4 hours, the meat should be already falling off the bones.

The next step is to strain the soup....

The next step is to strain the soup. Don’t discard the vegetables or the meat. The vegetables can be consumed separately together with the meat. You can also remove only the bones from the soup and keep the vegetables and meat inside. Your choice.

Place the pot of strained soup in the...

Place the pot of strained soup in the refrigerator overnight. The next day, you will notice the liquid is congealed and has a thick layer of fat on top.

Remove the fat and discard. The broth can...

Remove the fat and discard. The broth can be now placed in ice cube trays or in zip top plastic bags in the freezer for later use. Otherwise, the soup can be kept in the fridge for 3-5 days and consumed warm.

See how to make homemade bone broth in the Ninja Foodi with a few ingredients in less time. Enjoy all the health benefits of beef bone broth.

Making Homemade Bone Broth in the Ninja Foodi the Easy Way

Cow bones

celery -2

parsnips

bay leaf

apple cider vinegar - 2 Tbsp

Preheat oven to 400 degrees.

Spread cow bones on baking sheet lined with...

Spread cow bones on baking sheet lined with parchment paper.

Roaste bones for 15-20 minutes

Remove bones and place in Ninja Foodi pot...

Remove bones and place in Ninja Foodi pot with cut vegetables

Add bay leaf and apple cider vinegar

Fill with filtered water. Do not fill higher...

Fill with filtered water. Do not fill higher than the max fill line.

Select Pressure Cook option, then HI.

Set time to 3.5 hours

Once foodi has finished cooking carefully release the...

Once foodi has finished cooking carefully release the pressure slowly

After all pressure is released, strain the liquid...

After all pressure is released, strain the liquid from the solid with a fine mesh strainer

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