Ask any chef and they will tell you: the secret to making outstanding soups and sauces is to start with an outstanding stock. Ostrich Bone Broth is amazingly healthy and nutritious as a stand-alone beverage, as well! This recipe is easy to follow and can be creatively altered to fit your taste; plus, it can be made in the slow cooker OR an Instant Pot.
Use this to make a killer chicken noodle soup, a base to create incredible sauces, or our very own Campfire Stew (!)
Ingredients
- 2 pounds Ostrich Marrow Bones and 1 pound Ostrich Collagen Bones
- Carrots, celery, and onions - any other of your favorite vegetables would make great additions.
- Modest amount of seasonings and fresh herbs - we like to keep it simple and use salt, pepper, and garlic, but any of your favorite seasonings will add greatness to what’s likely to be the best broth you’ve ever tasted.
Slow Cooker Preparation
- Modest amount of seasonings and fresh herbs - we like to keep it simple and use salt, pepper, and garlic, but any of your favorite seasonings will add greatness to what’s likely to be the best broth you’ve ever tasted.
Slow Cooker Preparation
Preheat the oven to 425°F and place the rack in the middle position.
Arrange defrosted bones on a sheet tray in a single layer. Roast for 15-30 minutes until golden brown. Let them cool.
Transfer bones to a 6-quart (or larger) slow cooker. Add water, ensuring bones are fully submerged.
Set the slow cooker to low heat and allow to simmer 36-48 hours. Stir occasionally, adding water as needed to. keep the bones covered.
Add vegetables, herbs, and any spices 12-24 hours before cooking ends to enhance flavor without bitterness.
Broth is ready when it turns rich golden-brown, and bones are soft and break easily.
Strain broth into a pot using a strainer. Discard bones and vegetable bits.
Allow broth to cool, then transfer to airtight containers or jars. For quick cooling, use an ice bath and stir frequently.
Store in the fridge for up to one week or freeze for up to 3 months.
Instant Pot / Electric Cooker Preparation
For pressure cooking, use 2 to 3 pounds of bones, avoiding overcrowding.
Roast thawed bones as described in the slow cooker version.
Once cool, place roasted bones, vegetables, herbs, and any spices into a 6-quart or larger Instant Pot.
Pour water up to the max line (around 8 cups, depending on cooker size). Ensure bones are fully covered.
Seal the Instant Pot with its lid, making sure the pressure valve is closed. Choose manual mode, high pressure: 120 minutes (2 hours).
After the time is up, allow the Instant Pot to release pressure naturally for about 30 to 45 minutes. This prevents hot liquid spurting out and enhances health benefits. In a rush, you can open the steam valve to check the broth sooner.
Open the lid and assess the bones. The broth is ready when it turns rich golden-brown, and bones are soft and break easily. *If not, put the lid back on and pressure cook for an additional 60 to 120 minutes.
Strain, cool, and store.
