Replying to Avatar πŸ₯©β„π•–π•Ÿπ•–π•˜π•’π••π•– ₿𝕦π•₯π•”π•™π•–π•£βš‘

Load up a crockpot with bones (especially joints), wingtips, cartilage, whatever you got. I like to add garlic, onions, herbs (thyme, rosemary, basil, oregano, whatever) a little seasalt, some vinegar and 2ater the rest of the way. I usually run it on high for a bit, and then on low for 12-48hrs. I also usually ladel most of the broth out the next day, add more water and vinegar and keep cooking.

If you smoke or roast the bones first it deepens the flavors.
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Matthieu 2y ago

We’ll keep all our fresh vegetable scraps for a week or two in the freezer, buy a whole chicken and freeze the carcass once we’ve eaten all the meat. Instant pot all of it with water, salt and pepper, bay leaves and other spices depending on if we’re making it for something specific. Pressure cook for 1-2 hours, strain it into a soup pot and cook it down some + season it to taste. Usually will make enough for a really big pot of soup or a few different dishes.

Nice easy way to make free broth outside of the spices.

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πŸ₯©β„π•–π•Ÿπ•–π•˜π•’π••π•– ₿𝕦π•₯π•”π•™π•–π•£βš‘ 2y ago

That's another great way to do it!

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Matthieu 2y ago

Not nearly as refined but it works for a budget broth that stills gets you all the good things lol