Why You’ll Love This Recipe
Bone Broth is a rich, nourishing liquid made by simmering bones and connective tissue for an extended period. Packed with collagen, minerals, and deep savory flavor, it’s great for sipping, cooking, or using as a base for soups and sauces. With its gut-healing, joint-supporting benefits and comforting taste, this homemade broth is a wholesome staple for every kitchen.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef, chicken, or turkey bones (with some meat and marrow)carrots (roughly chopped)celery stalks (roughly chopped)onion (quartered)garlic cloves (smashed)apple cider vinegar (helps extract nutrients)bay leavesblack peppercornsfresh herbs (thyme, rosemary, parsley)water (enough to fully cover contents)salt (to taste, added at the end)
directions
Place bones in a large stockpot or slow cooker. Add carrots, celery, onion, garlic, bay leaves, peppercorns, and herbs.
Pour in enough water to fully cover everything.
Add apple cider vinegar and let sit for 30 minutes to help draw nutrients from the bones.
Bring to a gentle boil, then immediately reduce to a low simmer. Skim off any foam or impurities from the surface.
Simmer uncovered or partially covered for 12–24 hours (or 8–10 hours for chicken bones), adding water if needed to keep contents submerged.
Strain through a fine mesh sieve and discard solids.
Cool slightly, then refrigerate. Skim off hardened fat once chilled if desired.
Season with salt to taste before serving or storing.
Servings and timing
This recipe yields approximately 10–12 cups of broth.Preparation time: 10 minutesSimmering time: 12–24 hoursTotal time: 12–24 hours (mostly hands-off)
Variations
Roast bones first for a deeper, richer flavor.
Add ginger and turmeric for an anti-inflammatory boost.
Include a splash of soy sauce or fish sauce for umami depth.
Use lamb, duck, or fish bones for different flavor profiles.
Add mushrooms or seaweed for extra minerals and flavor.
storage/reheating
Store in airtight containers in the fridge for up to 5 days.Freeze for up to 6 months in portions using jars or silicone molds.Reheat gently on the stove or in the microwave until hot.
FAQs
Do I need to roast the bones?
Roasting is optional but adds a deeper flavor and richer color.
Can I use frozen bones?
Yes, just add them straight to the pot—no need to thaw.
Why add vinegar?
It helps break down the bones and extract collagen and minerals.
Can I reuse bones?
Yes, especially beef bones—simmer again with fresh veggies for a lighter second batch.
Is bone broth the same as stock?
Bone broth is simmered longer for more nutrients and a richer gelatinous texture.
Can I drink it straight?
Yes, it’s excellent warm with a pinch of salt or herbs.
Why is my broth cloudy?
Cloudiness is normal and comes from impurities and proteins; straining helps.
Is it high in protein?
Yes, especially gelatin and collagen from long-simmered bones.
Can I pressure cook it?
Yes, use an Instant Pot for 2–3 hours on high pressure for similar results.
How do I know it’s done?
When the bones are brittle and the broth is flavorful and golden or amber in color.
Conclusion
Bone Broth is a timeless, nutrient-dense recipe that’s as comforting as it is beneficial. With deep flavor and endless uses, this versatile broth is perfect for sipping on cold days, boosting recipes, or supporting overall health. Simple to make and easy to store, it’s a wholesome tradition worth mastering.
Print
Bone Broth Recipe
- Prep Time: 15 minutes (plus optional roasting)
- Cook Time: 12–48 hours (depending on bones) or 2–4 hours (pressure cooker)
- Total Time: 12–48 hours or ~4 hours (pressure cooker)
- Yield: About 2–3 quarts
- Category: Stock/Broth
- Method: Simmer / Slow Cooker / Pressure Cook
- Cuisine: Global
- Diet: Low Lactose
Description
A rich, collagen-packed bone broth simmered low and slow with aromatic vegetables—perfect for sipping, soups, and cooking bases.
Ingredients
- 2–4 lb mixed bones (beef knuckles, marrow bones, chicken carcass/wings)
- 1 onion, quartered
- 2 carrots, coarsely chopped
- 2 celery stalks, chopped
- 1–2 Tbsp apple cider vinegar
- 2–3 garlic cloves (optional)
- 1–2 bay leaves
- 5–10 whole peppercorns
- Herb scraps (parsley, thyme)—optional
- Cold water to cover
Instructions
- (Optional) Roast bones at 400 °F for 30–45 minutes for deeper flavor and color :contentReference[oaicite:0]{index=0}.
- Place bones in stockpot, slow cooker, or Instant Pot. Add vegetables, vinegar, herbs, garlic, peppercorns, and cover with cold water (~2–3 inches above).
- Bring to a gentle simmer over medium heat; skim foam within the first hour for clarity :contentReference[oaicite:1]{index=1}.
- Add veggies after skimming to avoid bitterness :contentReference[oaicite:2]{index=2}.
- Simmer very gently: 12–16 h for chicken bones; 24–48 h for beef/pork bones—until bones start to crumble and broth is deeply colored :contentReference[oaicite:3]{index=3}.
- For pressure-cooker shortcut: cook 2–4 h on high pressure :contentReference[oaicite:4]{index=4}.
- Turn off heat, strain broth through fine-mesh strainer or cheesecloth :contentReference[oaicite:5]{index=5}.
- Cool quickly; refrigerate overnight to solidify fat, then remove it if desired :contentReference[oaicite:6]{index=6}.
- Store in fridge up to 5–7 days or freeze (in jars or hot cubes) for up to 6 months :contentReference[oaicite:7]{index=7}.
Notes
- Use collagen-rich bones (knuckles, marrow, feet) for gelatinous texture :contentReference[oaicite:8]{index=8}.
- Apple cider vinegar helps extract minerals and collagen :contentReference[oaicite:9]{index=9}.
- Low simmer (not boil) preserves clarity and nutrients :contentReference[oaicite:10]{index=10}.
- Skimming the scum improves clarity :contentReference[oaicite:11]{index=11}.
- Cool quickly in an ice bath to prevent bacterial growth :contentReference[oaicite:12]{index=12}.
- Broth is versatile—enjoy plain, in soups, or cook grains/rice in it :contentReference[oaicite:13]{index=13}.
- Leftover fat (tallow, schmaltz) can be saved and used for cooking :contentReference[oaicite:14]{index=14}.