Bone Broth Heat oven to 200 degrees. Arrange bones on the baking tray and peel and half shallots. Bake for 30 minutes. Transfer bones with shallots and liquid released to the presser cooker and add washed celery root and cleaned and ruffly cut carrot. Season with salt and pepper and cover with 2 liters of water. Cook for 50 minutes after it starts boiling. When it’s safe, open presser cooker and sift liquid through fine sieve. Repeat once again using muslin to have clear tea like liquid.
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