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How to make flavorful bone broth at home

This is a simple, use-what-you-have-on-hand, no-fuss, no rules recipe for a batch of tasty bone broth made at home. Includes instructions for chicken or beef bone broth, but use what you have on hand!
Servings 6 cups


  • Slow cooker or pressure cooker


  • 1 for chicken broth: chicken carcass left from a roasted or rotisserie chicken add some chicken feet (pre-boiled for 30 minutes) for an even more enriched, gelatinous broth
  • 1 lb for beef broth: beef bones marrow bones work the best for a very enriched, gelatinous broth, but you'll still get great flavor and nutrition from any beef bones you can get your hands on, or that are leftover from a roast
  • 2 cups vegetable trimmings, or cut vegetables onions, carrots, celery, garlic, parsley stems are great
  • 1 tb apple cider vinegar
  • 2 tb Mesa de Vida cooking & seasoning sauce of your choice Mediterranean, Creole, Caribbean, North African, or Smoky Latin
  • sea salt and peppercorns to taste
  • 6 cups filtered water


  • Preheat your oven to 500 degrees. Roast the bones until they are deep golden brown.
  • Put everything else into your slow cooker or pressure cooker, stir to combine.
  • For the slow cooker: cover and cook on low for 12-18 hours. For the pressure cooker: cover and cook at pressure for 1 hour, then let the pressure release naturally.
  • Strain using a strainer lined with cheesecloth or paper towels, then pour into a shallow container to cool quickly. Pour into containers to refrigerate or freeze. *If you plan to freeze in glass jars, make sure you leave about 2 inches of space at the top of the jar to allow for expansion during freezing.
  • Enjoy!