A few years ago, my mom gave me and my sisters an extraordinary gift. She bought leather-bound journals for each of us and handwrote all her favorite recipes, one by one. It is one of my most treasured possessions.
Like any good Jewish Mother, my mom has a wonderful recipe for chicken soup, and that quintessential recipe occupies a place of honor on the first page of our cookbook. When I started experimenting with bone broth recipes and methods, I tried a number of other variations, but in the end, I came back to my mom’s combination of veggies.
Once I synthesized the bone broth ingredients and techniques with my mom’s chicken soup, I had a winner. The taste changes based on what kind of bones you use. Sometimes I brown the bones, but usually I don’t. Sometimes I make this over two days, starting in the morning, picking out the meat and some veggies for dinner that night, then adding a little more water and simmering overnight and into the next day. Sometimes I use my giant pressure cooker and make this for a quick dinner with a couple of packages of short ribs or chuck steaks thrown in for some extra meat. Experiment and have fun with it. Make it your own.
- 3-5 pounds of bones (can be chicken, beef, lamb, duck or a combination) - you can brown them under the broiler for a 5 minutes per side, if you want.
- Meat - optional - can be dark meat chicken parts, short ribs, chuck steak, etc.
- water (about 5 cups of water for every pound of bones)
- 4-6 carrots, peeled (if desired, or scrubbed) and cut into 2-inch chunks
- 2-3 stalks of celery, washed and cut into 2-inch sections
- 3-4 parsnips, peeled (if desired, or scrubbed) and cut into 2-inch sections
- 2-3 leeks, cleaned and cut into 2-inch sections
- 1 onion, quartered
- 4-6 cloves garlic
- 2-3 sprigs of thyme
- 2-3 sprigs of dill, stripped of the leaves
- salt (I use about a tsp for every six cups of water)
- 1-2 tsp apple cider vinegar
- 1 tsp black peppercorns
- Place the bones and meat (if using) at the bottom and fill the pot with enough water to cover the bones.
- Bring to a boil while preparing the vegetables.
- Once the water is boiling, skim the scummy foam off the top, then add the veggies, herbs, salt, pepper and apple cider vinegar.
- Simmer on low heat with the cover on for 18-24 hours.
- Put all ingredients in the pot together, being careful not to fill the pot past the max fill line. Close the pressure cooker and bring it up to pressure over high heat.
- Once it is pressurized, reduce the heat just enough to maintain high pressure (15 psi, if you have a gauge) and set a timer for 1 hour.
- Turn off the burner and let the pot depressurize naturally.
- When the broth is done, strain it and then let it sit in the fridge for 6-8 hours so the fat hardens at the top and can be skimmed off.
- You can keep it in the fridge for 2-3 days or in the freezer for a long time. Great to sip when your tummy isn’t happy, or use it as a base for soups and stews.