Bone Broth Recipe
Here’s my favorite Bone Broth Recipe—a nourishing, collagen-rich homemade broth that simmers gently, unlocking healing, gut-friendly goodness in every sip.
Full Recipe Introduction
Bone broth is a time-honored, slow-cooked infusion of bones, vegetables, herbs and aromatics that stands apart as a potent, nutrient-dense elixir. Unlike many store-bought versions loaded with sodium and artificial flavors, this homemade version brims with natural gelatin (which turns into silky collagen), plus essential minerals like calcium, magnesium and phosphorus. I first discovered its magic on a chilly November evening when I craved something warm after a long day of errands—honestly, it felt like a hug in a mug. With flu season around the corner, I make a big batch every few weeks; it’s my go-to for soups, stews or just a restorative morning sip.
Why You’ll Love This Recipe
- Gut-friendly gel: High gelatin content soothes and supports digestion.
- Collagen bonus: Promotes skin elasticity, joint health and overall vitality.
- Pantry-friendly: Uses humble bones, veggies and pantry staples.
- Versatile base: Perfect for soups, risottos, sauces or sipping straight.
- Budget-wise: Turns leftover chicken or beef bones into nourishing gold.
- Slow-cooked comfort: Let your slow cooker or stockpot do the heavy lifting.
- Customizable flavors: Add spices, aromatics or seaweed to suit your mood.
- Freezer-friendly: Portion, freeze and thaw for quick, cozy meals.
- Seasonal ritual: Ideal for immune support during colder months.
- Nutrient-dense sip: Every cup delivers protein, minerals and amino acids.
Ingredients
- 3–4 lbs beef or chicken bones (grass-fed beef knuckles or organic chicken carcasses) – roast at 400°F for 30 minutes for deeper flavor
- 2 medium carrots, roughly chopped (peeling optional) – adds natural sweetness
- 2 celery stalks, chopped – use tender ribs for milder taste
- 1 large yellow onion, quartered (skins on) – the skins boost color and body
- 4 garlic cloves, smashed – enhances aromatic depth
- 2 Tbsp apple cider vinegar – helps draw minerals out of the bones
- 2 bay leaves – tear them slightly to release fragrance
- 1 tsp whole black peppercorns – add late for clarity
- A handful fresh parsley or thyme – stir in during the last 30 minutes
- 12 cups filtered water – enough to cover bones; top off as needed
- Sea salt to taste (start with 1 tsp) – season at the end for control
Directions
- Prepare bones and veggies.
Preheat oven to 400°F, pat bones dry and spread on a rimmed baking sheet. Roast until nicely browned (30 minutes). Chop carrots, celery and onion; smash garlic with the side of a chef’s knife so it peels easily. - Load the pot.
Transfer roasted bones to a 6-quart stockpot or slow cooker, nestling veggies, bay leaves and peppercorns among them. - Add vinegar and water.
Pour in apple cider vinegar and filtered water to fully cover bones. Let rest 30 minutes—vinegar helps extract gelatin and minerals. - Bring to a simmer & skim.
Over medium heat, warm until tiny bubbles break the surface. Skim off any scum or foam with a fine-mesh skimmer; this keeps the broth clear and bright. - Slow-cook low & slow.
Lower heat to maintain a gentle simmer. Partially cover. Stove: 12–24 hours (I aim for ~18). Slow cooker: 10–12 hours on low. Top off with hot water if bones peek out. - Stir in herbs.
With 30 minutes left, toss in parsley or thyme for fresh, herbaceous notes. Taste and add sea salt. - Strain & cool.
Pour broth through a cheesecloth-lined sieve into a large bowl or jar. Discard solids. Let cool until a fat layer solidifies on top. - Store or freeze.
Skim off fat for a leaner sip, or stir it back in—fat carries flavor. Portion into glass jars or BPA-free containers.
Servings & Timing
Makes: about 8–10 cups nourishing, slow-cooked broth
Prep Time: 20 minutes (plus 30-minute rest)
Cook Time: 12–24 hours simmering (I recommend ~18 hours for max collagen)
Total Time: ~12.5–24.5 hours (mostly hands-off; ideal for overnight)
Variations
- Chicken + Ginger: Swap in chicken bones, add a 2-inch ginger slice for immune support.
- Instant Pot Quickie: Use 3-hour high-pressure setting for a faster, still collagen-rich result.
- Turkey Leftover Twist: Roast turkey carcass bones, add a sprig of rosemary for fall flair.
- Umami Boost: Toss in mushroom stems and leek tops for extra depth.
- Spicy Sipper: Stir in a sliced jalapeño or a pinch of red pepper flakes when reheating.
- Citrus & Turmeric: Finish each cup with lemon juice and a dash of turmeric for an anti-inflammatory lift.
Storage & Reheating
Refrigerator: Seal in glass jars; keeps 4–5 days.
Freezer: Freeze in ice cube trays for easy single-serving portions; transfer cubes to freezer bags—lasts up to 6 months.
Reheat: Warm gently on low heat or microwave in 1-minute bursts, stirring to blend any separated fat.
Make-Ahead Tip: Batch-cook on the weekend so you have grab-and-go nourishment all week—perfect for busy mornings or quick soup bases.
Notes
- Fat Preference: Scoop off solidified fat for a clear broth, or whisk it back in for extra richness.
- Bone Blend: Include marrow bones for deeper flavor and nutrient density.
- Lid Position: Keep pot slightly ajar—locking in steam can dilute taste.
- Clarity Trick: Add peppercorns after skimming foam so they don’t cloud the broth.
- Gel Test: Chill a spoonful; a firm gel means you’ve hit peak collagen.
- Grandma’s Hack: Stir in a teaspoon of miso just before serving for an umami boost.
FAQs
Q: Can I use beef feet or chicken feet?
A: Absolutely—feet are collagen superstars and give an even jellier texture.
Q: Is simmering bones for 24 hours safe?
A: Yes—just maintain a very gentle simmer and skim foam regularly to keep it clean.
Q: Can I make a second batch with the same bones?
A: You can, but expect a thinner, less gelatinous broth the second time around.
Q: What if I skip roasting the bones?
A: Roasting deepens color and flavor, but skipping only yields a milder, lighter broth.
Q: Can I add seaweed like kombu?
A: Sure—kombu adds iodine and oceanic umami; remove after 20 minutes to prevent bitterness.
Q: How do I know it’s ready?
A: Look for a rich amber color, a nutty aroma and a firm gel when chilled.
Q: When should I salt?
A: Wait until the end so you avoid oversalting—then adjust to taste.
Q: Does it really help joint pain?
A: Many find relief thanks to collagen and glucosamine; while not a cure-all, it’s a supportive, soothing ritual.
Conclusion
This homemade Bone Broth Recipe delivers a potent, nutrient-dense elixir that’s both comforting and healing. Whether you sip it solo, stir it into soups or use it as a cooking liquid, its collagen-rich, gut-friendly profile will soon become a kitchen staple. Give it a try, drop a comment with your favorite tweak, and be sure to explore my Turmeric Ginger Chicken Soup next—your immune system will thank you!
Bone Broth Recipe
Ingredients
- 3-4 lbs beef or chicken bones grass-fed beef knuckles or organic chicken carcasses, roasted for deeper flavor
- 2 medium carrots roughly chopped, peeling optional
- 1 large yellow onion quartered with skins on
- 4 cloves garlic smashed
- 2 Tbsp apple cider vinegar
- 1 tsp whole black peppercorns add late for clarity
- handful fresh parsley or thyme stir in during the last 30 minutes
- 12 cups filtered water enough to cover bones; top off as needed
Instructions
- Preheat oven to 400°F and roast bones. Chop vegetables and smash garlic.
- Transfer roasted bones to a stockpot or slow cooker, add veggies, bay leaves, and peppercorns.
- Pour in apple cider vinegar and enough water to cover bones; let rest 30 minutes.
- Simmer until tiny bubbles form, skim off any scum or foam.
- Maintain a gentle simmer for 12-24 hours on the stove or 10-12 hours in a slow cooker.
- Add parsley or thyme for the last 30 minutes. Season with sea salt.
- Pour broth through a sieve, discard solids, and let cool until fat solidifies on top.
- Skim off fat if desired, portion into containers for storage.
