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Bone Broth



  1. Preheat oven to 450°F.
  2. Place marrow bones in large stockpot and cover with cold water. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes, remove from heat and drain.
  3. Place marrow bones on a sheet pan. Cook until bones are golden brown and meat on bones becomes crispy, about 45 minutes.
  4. Place roasted bones into slow cooker or instant pot, scraping pan thoroughly. (For maximum flavor, place pan on stovetop and add a small amount of water. Turn on high heat and scrape pan of any remaining bits. Pour bits into slow cooker or instant pot with the roasted bones.)
  5. Add onions, garlic cloves, peppercorns and water to Instant Pot or slow cooker.
  6. For Instant Pot, cook on soup/stew setting for 4 hours until internal temperature reaches 160ºF.
  7. For slow cooker: Cook on low for 8 hours until internal temperature reaches 160ºF.
  8. Once broth is finished cooking, remove from heat and quickly cool by pouring into a container, then placing container into an ice bath (equal parts water and ice).
  9. Once cooled, bone broth will be gelatinous and thick. Place in zipper-sealed bag and freeze for later use.