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Basic Homemade Bone Broth Recipe

Close-up of a white mug filled with warm, golden-orange bone broth recipe liquid, sitting on a light countertop.
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Follow these steps to make rich, gelatinous bone broth using beef or chicken bones.

Ingredients

Scale
  • 4 lbs beef bones (knuckles, marrow, or joint bones) OR 4 lbs chicken backs and feet
  • 1 gallon filtered water
  • 2 tablespoons apple cider vinegar
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 onions, quartered
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1 teaspoon dried thyme

Instructions

  1. Place the bones in a large stockpot or slow cooker.
  2. Add the apple cider vinegar and cover the bones completely with filtered water. Let this mixture sit for 20 to 30 minutes. The vinegar helps draw minerals from the bones.
  3. Add the chopped carrots, celery, onions, peppercorns, bay leaves, and thyme to the pot.
  4. Bring the water to a boil over high heat. Once boiling, immediately reduce the heat to the lowest setting so the liquid maintains a very gentle simmer (small bubbles breaking the surface occasionally).
  5. Skim off any foam or impurities that rise to the surface during the first hour of simmering. Discard the scum.
  6. Simmer beef bones for 24 to 48 hours. Simmer chicken bones for 12 to 24 hours. Maintain the low simmer throughout the entire cooking time. Add more water if the liquid level drops significantly, keeping the bones covered.
  7. When simmering is complete, carefully strain the broth through a fine-mesh sieve into clean containers. Discard the solids.
  8. Allow the broth to cool completely before sealing and refrigerating or freezing.

Notes

  • For the best gelatinous result, use a high ratio of joint or knuckle bones, as these contain more collagen.
  • You can roast beef bones at 400°F for 30 minutes before simmering for a deeper color and flavor.
  • Refrigerated broth lasts up to 5 days. Frozen broth lasts up to 6 months.

Nutrition

Find it online: https://savoryskies.com/bone-broth-recipe-guide/