4 lbs Ostrich Leg Bones (cut up)
4 Carrots (chopped)
4 Stalks Celery (chopped)
1 Large Onion (quartered)
5 Cloves Garlic (Whole)
4 Bay Leaves
12 Cups Boiling Water
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Sea Salt
20 Whole Black Peppercorns
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
Place ostrich bones, carrots, celery, onion, and garlic on prepared baking sheet.
Roast in preheated oven until browned. About 45 minutes
Scrape roasted bones and vegetables into an instant pot. Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock lid. Select manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural release method. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard the solids.
Allow broth to cool. Remove and discard fat layer.
This will make approx. 2.5 - 3 quarts of bone broth