Add all ingredients to a crockpot*, cover with filtered water and cook on low for at least 12 hours (16-18 is best). You may need to adjust the amount of water depending on the size of your crockpot. You can fill to the top of the crockpot!

Once cooked - allow broth to cool slightly. Run through a strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).

Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth to catch any miscellaneous small bones or fragments.

At this step, the broth is ready to use, but I like to use up the veggies if you chose to add them in for flavor.

Optional, but recommended: Carefully remove carrots, onions + celery from the strainer and place into blender. Puree in blender until smooth (You may need to add a little broth to the blender depending on its power)

Stir veggie puree into strained broth and store in the refrigerator or freezer.

Store in airtight containers for up to 5 days, or put in the freezer until ready to use!

Add all ingredients to your instant pot. (You can use any size instant pot!) Cover with filtered water to one inch under the max fill line. Set your instant pot to sealing, High Pressure for 120 minutes. It will take 30 minutes to come to pressure.

Allow the pressure to naturally release from the broth for 1 hour when it’s done cooking, then manually release the remaining pressure. You do not want to manually release the pressure any sooner as you will lose a lot of liquid

Allow broth to cool slightly (about 30 minutes), and run through a strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).

Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth to catch any miscellaneous small bones or fragments. At this step, the broth is ready to use, but I like to use up the veggies if you chose to add them in while cooking.

Optional, but recommended: Carefully remove carrots, onions + celery from the strainer and place into blender. Puree in blender until smooth (You may need to add a little broth to the blender depending on its power)

Stir veggie puree into strained broth and store in the refrigerator or freezer.

Storage: Store in airtight containers for up to 4 days, or put in the freezer until ready to use!

Add all ingredients to a large soup pot. Cover with filtered water and cook at a low simmer for at least 12 hours (16-18 is best). You may need to adjust the amount of water depending on the size of your pot. You can fill to about 1 inch under the top of the pot.

Once cooked - allow broth to cool slightly. Run through a strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).

Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth to catch any miscellaneous small bones or fragments.

At this step, the broth is ready to use, but I like to use up the veggies if you chose to add them in for flavor.

Optional, but recommended: Carefully remove carrots, onions + celery from the strainer and place into blender. Puree in blender until smooth (You may need to add a little broth to the blender depending on its power)

Stir veggie puree into strained broth and store in the refrigerator or freezer.

Store in airtight containers for up to 5 days, or put in the freezer until ready to use!