Bone Broth Recipe
Rich, nourishing bone broth recipe made by slow simmering bones for deep flavor and collagen-rich goodness.
Servings: 3 quarts
Calories: 39kcal
Equipment
- 1 large pot
Ingredients
Bone Broth Base
- 3 pounds bones Beef, chicken, turkey, pork, lamb, or a mix OR 1 whole chicken carcass, include drippings, skin, connective tissue, etc.
- 3-4 quarts water the bones and everything else should be submerged
Optional Add-Ins
- 1 tablespoon Apple cider vinegar see notes for substitutions
- 1 teaspoon Salt adjust after cooking
- ½ teaspoon Peppercorns
- 1 Bay leaf
- 1 Small onion quartered
- 2 Carrots chopped
- 2 Celery stalks chopped
- 3 Garlic cloves smashed
- Fresh herbs parsley stems, thyme, rosemary
- Vegetable scraps onion skins, carrot peels, celery tops
- Chicken feet or extra joints for more gelatin
Instructions
- Roast the bones (or a bone-in roast). Roast bones until deeply browned, or roast a whole bone-in cut of meat.
- Remove the meat. Pull the cooked meat from the bones and set aside for another meal.
- Transfer bones and drippings to a pot. Place the roasted bones, connective tissue, skin, pan drippings, and browned bits into a large stockpot.
- Add cold water. Pour in cold water—just enough to cover everything (don’t overfill or the broth will be diluted).
- Add the acid. Stir in 1 tablespoon acid (ACV or another acid) per 3 quarts of water.
- Add optional flavor boosters. Add salt (optional), peppercorns, bay leaves or an herb bouquet, and veggie scraps (or onion, garlic, celery, and carrots).
- Rest, then bring to a boil and simmer. Let everything sit 1 hour (off heat) so the acid can begin drawing minerals and collagen from the bones, then cover and bring to a boil. Reduce immediately to a gentle simmer and cook 12–24 hours, keeping it at a low bubble (not a hard boil). Add water only if needed to keep bones covered.
- Strain the broth. Remove from heat and strain through a fine mesh strainer to remove bones and solids.
- Cool and store. Allow the broth to cool, then refrigerate or freeze—or use right away.
Notes
- Roasting adds flavor: Roasting bones (or using a roasted carcass) creates deeper color and richer taste, but raw bones work well too.
- Use collagen-rich bones for gel: Knuckles, joints, feet, necks, and oxtail produce the most gelatin and body.
- Simmer gently, not rapidly: A low simmer keeps the broth clear and prevents emulsified fat.
- Acid is helpful but optional: Vinegar or lemon juice helps draw minerals, but excellent broth can be made without it.
- Expect a fat layer: Once chilled, fat will solidify on top and can be removed or saved for cooking.
- Gelatin is a good sign: Properly made broth often gels when cold due to natural collagen extraction.
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Cook time varies by bones:
- Chicken: 12–18 hours
- Beef/pork/lamb: 18–24 hours
- Fish: 30–60 minutes
- Instant Pot shortcut: Pressure cook 2–3 hours for similar richness with less time and potential histamine buildup.
- Refrigerate cooled broth in airtight containers for up to 5 days.
- Freeze for up to 6 months; portion into small containers for convenience.
- Pressure can for shelf storage: process at 10 PSI (dial gauge) or 11 PSI (weighted gauge) for 20 minutes (pints) or 25 minutes (quarts), adjusting for altitude.
Nutrition
Serving: 1cup | Calories: 39kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 855mg | Potassium: 216mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6813IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 0.4mg
