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How to Make Bone Broth

Learning how to make bone broth is an essential skill when cooking from scratch. In this tutorial, I will walk you through simple steps to create your own nutritious, from scratch, bone broth in your own kitchen. Don’t be intimidated, the process is actually very simple and you really don’t even need a recipe.

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Three mason jars of freshly made bone broth sitting on a old barn wood table.

Is it worth making your own bone broth?

Bone broth has been a staple food for centuries until the advent of modern prepackaged foods. It seems, that for awhile, many people forgot about homemade bone broth.

While purchasing pre-made broth from the store is convenient, it often lacks flavor and the nutrients that homemade broth contains. Often, package broth from the store can contain additives such as MSGs and preservatives which are not good for anyones health.

A woman's hand holding up a glass jar of rich color bone broth.

In recent years, however, bone broth has risen in popularity. Not only due to its rich flavor, unmatched by most store bought broths, but also its numerous health benefits. Because bone broth contains many essential vitamins and minerals, many people experience improved gut health, joint support, and enhanced skin elasticity (source).

Not only are the flavor and health benefits a good reason to make bone broth from scratch, but you can save money using leftover bones and scraps of veggies that would otherwise have been discarded. And if you decided to purchase soup bones, they are very inexpensive as well.

Supplies Needed

There are only a few basic kitchen supplies needed to make homemade bone broth.

Ingredients for Bone Broth

  • Bones: Any type of bones will work. (My favorite bones to use are the ones I already have left over from previous meals.) A few places to source bones are from are local butchers, farmers, grocery stores and even online.
  • Vegetables: Commonly used vegetables are onions, carrots, celery, garlic or even leeks, mushrooms and other herbs. By saving instead of discarding any veggie scraps, you can really make a very inexpensive but delicious broth. Just keep a bag with leftover bones and veggie scraps in the freezer to be saved for broth making.
  • Acid: Use apple cider vinegar for extracting minerals from the bones.
  • Water: If possible used filtered water for the best flavor and health benefits.
  • Seasonings: Seasonings can either be done while you are making the broth or after when using it in soups, stews, sauces, etc. Common seasonings include salt, pepper, bay leaves, thyme, and other herbs to taste. I always add the salt last or when cooking later.
  • Optional: Add-ins are ginger, turmeric, or other spices for an added health boost or flavor.
There is a large pot on the table with saved chicken carcass bones, skin and joints, with veggies scraps; the first step in making bone broth.

How To Make Bone Broth

Prepare the bone:

To get optimal flavor all bones (except fish bones) should be roasted before making broth.

  • Place bones on a lined cookie sheet with sides and lightly salt.
  • Roast in the oven at 400°F (200°C) for 40 minutes.

Tip: Save all the bones (and skin, fat, joints and cartilage) on any type of meat. Put them in a plastic bag in the freezer and save until you have enough bones to make broth. These could be from a roasted chicken, t-bone steak, or leg of lamb. I keep two bags in my freezer, one for poultry bones and one for beef, lamb, pork etc. bones.

Add Bones, Vinegar and Water:

  • To a large stock pot add roasted bones or saved bones from the freezer. The saved bones don’t need to be thawed.
  • Add about a tablespoon of apple cider vinegar to the pot.
  • Add enough filtered water to just cover the bones. If you add too much water your broth won’t gel properly. It is still usable but won’t carry the same flavor that adding just enough water will.

Bring to a Boil:

  • Bring the pot of bones, apple cider vinegar and water to a boil.
  • As it begins to boil, foam may rise to the top of your stock pot.
  • Skim the foam off to get the clearest broth.

Add Vegetables and Seasonings:

  • After skimming, turn down heat to a slow simmer.
  • Add any vegetable, herbs, or seasonings to the broth. Carrots, onions, celery, garlic, thyme, bayleaves and peppercorns are all popular choices.
  • Always wait until the end if you want to add salt. I usually wait until I’m using the broth to salt it.
A large pot with veggies scrap, bones, bay leaves peppercorns and a splash a vinegar ready to be made into bone broth.

Tip: Save all vegetable scraps such as, carrot peelings and tops, onion scraps, bits of celery, etc and add them to broth instead of whole veggies. This will still add nice flavor and color to the broth, and will save you money.

Cook Time:

Cook time will vary depending on the type of bones you are using. To get the most nutrients extracted from the bones, cook for a longer time. If you are interested in a clearer broth cook for less time.

  • Simmer bones on stove for 12-48 hours.
    • Poultry: simmer on stove for 12-24 hours.
    • Beef, lamb, pork, etc.: simmer for longer. 24-48 hours.
    • Fish: stock is a little different. Don’t boil it at all. Only keep at a light simmer for 45 minutes to no more than 1 hour.
  • Add water as needed through cooking time to keep it just covering the bones.
A finished pot of bone broth all cooked down for 24 hours ready to be strained off and used or stored.

Strain Broth:

Once the broth has finished cooking, allow to cool then strain the broth using a fine mesh strainer, cheesecloth or a flour sack towel into glass jars. Pint or quart mason jars work well for this.

Tip: A fine mesh strainer is the easiest to clean.

Store Broth:

Store broth in the refrigerator for up to 5 days. If you want to keep for a longer time, freeze in plastic containers when cooled. When properly sealed, the broth should keep around 3 months or more in the freezer.

If you have the equipment and or skills, you can also pressure can bone broth to make it shelf stable or even freeze dry it.

Methods of Cooking Bone Broth

There are a few different ways to cook bone broth.

Stovetop or Slow Cooker Method: The broth will cook for the same amount of time using either the stovetop or a slow cooker. Although with a slow cooker, you won’t be able to bring the water to a boil before simmering.

Pressure Cooker or Instant Pot: When using a pressure cooker or instant pot, add all ingredients at once. Then place on the lid and seal. Set pressure cooker to high and cook for 2-4 hours. Letting pressure release naturally once finished.

A woman using a fine mesh strainer to pour the finished bone broth into mason jars for storage.

Tips and Variations

Salt: Be sure to wait until the end of the cooking time to add salt. You can adjust according to your taste preferences. You can also wait to add salt until you are using the broth in cooking.

Richness: The types of bones used in broth will affect the richness of flavor. Using bones with marrow and bones with lots of connective tissue create a richer broth with more health benefit. Bones like marrow and joint bone as well chicken feet and heads make great broth!

How to Use Bone Broth

Bone broth has so many uses in kitchen. Here are some ideas of ways to use your delicious and nutritious bone broth.

  • As a base in soups, stews, sauces and gravies.
  • Cooking grains such as rice or quinoa.
  • Cooking meats or vegetables.
  • Or sipping for a warm beverage with lots of health benefits.

How to Make Bone Broth

Learning how to make bone broth is an essential skill when cooking from scratch.

Course Dinner, Soup
Prep Time 10 minutes
Cook Time 12 hours

Ingredients

  • Bones saved bones such as chicken, beef, lamb, etc. or marrow and knuckle bone to be roasted.
  • 1 Tablespoon Apple Cider Vinegar
  • Filtered Water just enough to cover bones
  • Vegetable Scraps or 2 carrots, 2 celery, 1 halved onion
  • Herbs and Seasoning thyme, bay leaves, rosemary, garlic, peppercorns, etc.

Instructions

  1. Prepare the bone (optional step): To get optimal flavor all bones (except fish bones) should be roasted before making broth.

    Place bones on a lined cookie sheet with side and lightly salt. Roast in the oven at 400°F (200°C) for 40 minutes.

    Tip: Save all the bones (and skin, fat, joints and cartilage) on any type of meat. Put them in a plastic bag in the freezer and save until you have enough bones to make a broth. These could be from a roasted chicken, t-bone steak, or leg of lamb. I keep two bags in my freezer, one for poultry bones and one for beef, lamb, pork etc. bones. These bones do not need to be roasted when making broth since they have been perviously cooked.

  2. Add Bones, Apple Cider Vinegar and Water: To a large stock pot add roasted bones or saved bones from freezer. The saved bones don't need to be thawed. (For chicken bone broth, I usually save the bones from about three whole roasted chickens before I make broth.)

    Add about a tablespoon of apple cider vinegar to the pot.

    Add enough filtered water to just cover the bones. If you add too much water your broth won't gel properly. It is still usable but won't carry the same flavor that adding just enough water will.

  3. Bring to a Boil: Bring the pot of bones, apple cider vinegar and water to a boil.

    As it begins to boil, foam may rise to the top of your stock pot. Skim the foam off to get the clearest broth.

  4. Add Vegetables and Seasonings: After skimming turn down heat to a slow simmer. Add any vegetables, herbs, or seasonings to the broth. Carrots, onions, celery, garlic, thyme, bayleaves and peppercorns are all popular choices.

    Always wait until the end if you want to add salt. I usually wait until I'm using the broth to salt it.

    Tip: Save all vegetable scraps such as, carrot peelings and tops, onion scraps, bits of celery, etc and add them to broth instead of whole veggies. This will still add nice flavor and color to the broth, and will save your money.

  5. Cook Time: Cook time will vary depending on the type of bones you are using. To get the most nutrients extracted from the bones, cook for the long time. If you are interested in a clearer broth cook for less time.

    Simmer bones on stove for 12-48 hours. Poultry: simmer on stove for 12-24 hours. Beef, lamb, pork, etc.: simmer for longer; 24-48 hours.

    Fish: stock is a little different. Don't boil it at all. Only keep at a light simmer for 45 minuses to no more than 1 hour. Add water as needed throughout the cooking time to keep it just covering the bones.

    Strain Broth: Once the broth has finished cooking, allow to cool then strain broth using a fine mesh strainer, cheesecloth or a flour sack towel into glass jars. Pint or Quart Mason Jars work well for this.

    Tip: A fine mesh strainer is the easiest to clean.

  6. Store Broth: Store broth in the refrigerator for up to 5 days. If you want to keep for a longer time, freezer in plastic containers. When properly sealed, the broth should keep around 3 month or more in the freezer.

    If you have the equipment and or skills you can also pressure can bone broth to make it shelf stable or even freeze dry it.

How to Make Bone Broth Q&A:

What type of bones can I used to make bone broth?

  • chicken
  • beef
  • pork
  • lamb
  • venison
  • duck
  • fish
  • any types of bone will work

Why isn’t my bone broth jelling?

There are several reason your broth is not jelling.

  • It was too watered down in the cooking process. To resolve this add less water or more bones next time or reduce the broth by cooking longer.
  • You may need to add bones with more connective tissue, cartilage and marrow. Bones such as oxtail, shanks, knuckle, neck, ribs, feet and chicken heads all will create a gelatin rich broth.

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