Bones for Bone Broth

This is a hidden gem most overlook.  Sure you can go out and buy premade bone broth, but you are getting ripped off, because these bones can be reused multiple times before they quit producing collagen.  You control the ingredients, no fillers, no added nonsense, you know where the animal came from, was pasture raised and helps produce some very solid batches of broth.  

Recipe I use;

For Instapot;

Grab enough bones to fill the crucible to the max line, then lay the bones on a 1 inch lipped cooking pan, and roast them in the oven for 45 min at 375-400 degrees.

When they are done, place them back in the crucible, then deglaze the pan and add those juices on top of the bones.  Add 1-2 Tablespoons of Redmond's Real Salt, 1/4 cup of Apple Cider Vinegar (Helps leach minerals from bones, and adds flavor), then fill with water until you hit the max line.  Hit the Broth/Soup option, and let it cook for 2&1/2 hours and allow time to depressurize.  When it is finished, you can repeat the process by just adding water, salt, and ACV to the remaining bones, and the next batch will be more giggly.  

$25/bag 7-10lbs