1-2tbspunpasteurized organic apple cider vinegarlike Bragg’s
2-3bay leaves
1tbspblack peppercorns
1tbspHimalayan sea salt
2inchesginger rootsliced
2inchesturmeric rootsliced
2tspthymefresh or dried
½cupsliced shitake mushrooms
2garlic cloves
2strips of Kombu sea vegetable
2tablespoonsWakame Flakes sea vegetable
½ to 1cupassorted veggieslike onion, carrots, celery
Medium size beef marrow bone
Instructions
Place the carcass and feet into large stock pot. Pour in the filtered water. Add the 1-2 tbsp of apple cider vinegar. Time permitting, let this soak for 30 to 45 minutes.
While chicken parts soaking, cook the beef marrow bone in oven on 325 F degrees for 20+ minutes, larger bones take more cook time. Once bone is lightly browned and marrow softened, it should be good to pull out. Set aside.
Add chicken carcass and chicken feet with water into the pressure cooker. Add beef marrow bone.
Add in all listed ingredients including sliced ginger, sliced turmeric, coarsely chopped or “chunked” vegetables, garlic, sea vegetable and remaining spices.
Set pressure cooker to 60 minutes on high mode, allow pressure to release naturally when finished cooking (it will splatter if you do forced release). Note: it will take around 30 minutes for pressure to “build up” and then another 30 minutes to release – so plan on 2 hours using the pressure cooker method.
Alternatively, you can substitute a slow cooker and let it go as long as you like, from 8 to 12 hours.
Once Instant Pot pressure is released, use a large slotted spoon to remove all the ingredients from the broth. You won't get everything but you'll get about 95% of it. Carefully, pour broth into a large mixing bowl with spout.
Line up 4 BPA-free quart mason jars in the sink to filter the bone broth. Line a cheesecloth into a small strainer that will fit into the mouth of your mason jar. Pour bone broth into each container, rinsing off cheesecloth as needed.
If you don’t have a small strainer, use cheese cloth in a large strainer or colander and pour into the spouted mixing bowl AND THEN pour directly into mason jars.
Store bone broth in the refrigerator for up to 5 days. Or, leave an inch of headroom in your mason jar and store in the freeze for up to 3 months.
Note: A fat cap will form on top of broth. This can be removed and discarded, saved and used for cooking, or broken up and put a bit to melt back into your broth as is heats up (a little extra fat never hurt anyone and is very satiating).
Serve in 4 to 8 ounces portions, warmed up. Or as a base for soups.