I like to save bones in my freezer to make broth for soups. Whenever I have enough bones I make bone broth using my Fissler Pressure Cooker. There are different ways to make it, other people make it really fancy by adding all kinds of herbs and vegetables.

In an ideal world, I would have enough bones and all the herbs and vegetables at the same time. Unfortunately, I’m not a planner so this rarely (close to never) happens. So, I just put in whatever I have on hand (most of the time, I only have the bones).

Ingredients:

• Bones (any type of bones; chicken, beef, pork, turkey, etc)
• Water

Directions:

• Put bones in the pressure cooker, fill water until it covers all the bones up to 2/3 of the height of your pressure cooker. (If you’re impatient like me you can fill it up with hot water, given that you have hot water handy)
• Turn on the stove to high.
• When the button comes up to pressure, turn down the stove to low and leave it for an hour (set your timer) and you can go do something else.
• After an hour or longer (the longer the better), turn off your stove and leave it. (I like to have my pressure cooker release it’s pressure naturally because it will retain all the aroma in the broth. But, if you are in a hurry you can release the pressure immediately)

Notes:

I suggest not to make broth when you are in a hurry to use it for your dish that you are making at the same time. I like to make it at night and leave it to cool down. In the morning I can just transfer it to glass jars and refrigerate or freeze them. After refrigeration your broth should be looking jiggly and thick. If it is thin you probably didn’t put enough bones.