Bone Broth

You can do this in the crock pot, the instant pot or the stovetop. We usually do ours on the stovetop, but it requires simmering a large pot of broth for two days. If you are not comfortable with that, feel free to choose another method. The overview of this recipe is: roast the bones, simmer them forever, add aromatics and salt, chill, skim the fat. It doesn’t particularly matter how you go about that. Also, this recipe is for bone broth, but if you just reduce the cook time to 4-6 hours, you will have a lovely, flavorful stock. It just won’t have the body and additional nutrients that come from cooking the bones until they break down. We make a big batch and then freeze it in pint containers.

Bone broth.jpg


  • Pork bones

  • Pork trotter if you have one

  • 1 large yellow onion

  • 3-5 stalks of celery

  • 1 head of garlic

  • Pinch of chili flake

  • Pinch of celery seed

  • Thyme + or rosemary if you want

  • Several tablespoons of salt

  • Lots of ice

  1. Preheat the oven to 425. Lay bones in a single layer on a cookie sheet and roast until they are caramelized, flipping once to get the underside nice and browned.

  2. Put bones in the largest stock pot you have, or a large crock pot. Fill with water to one inch below to top of the pot. Bring to a boil, then reduce to a simmer. Simmer for 24-36 hours, adding more water as it evaporates. I cover my pot with aluminum foil and have it on the tiniest flame overnight.

  3. Add everything else but the salt and continue cooking for another 8 hours or so. You can let the broth reduce at this point because you will use ice to help cool it and will need space in the pot.

  4. Salt to taste. The broth will be very fatty at this point, but you’ll skin that off once it cools. You want to over salt because you will dilute the broth with ice to cool it down

  5. Turn the heat off, remove any big bones with tongs and strain the remainder into a large vessel. Add ice. Move to fridge to chill further.

  6. When the broth is completely chilled, use a slotted spoon to skim the fat off of the top. Transfer broth to smaller containers (quarts, pints, or an ice cube tray) and freeze what you don’t plan on using within the week. We drink our bone broth straight, but also use it anytime a recipe calls for chicken, beef or vegetable stock.