Bone Broth Recipe

I’ve been making bone broth for over a decade, and I’ll tell you – it’s not just soup, it’s liquid gold for your health. The rich, complex flavors and deep nutrition you’ll get from properly prepared bone broth can’t be matched by store-bought versions. While it takes time to make, the process is surprisingly simple. Let me share my tried-and-true method for creating this ancient healing elixir in your own kitchen.

Recipe

Discover the rich, soul-warming goodness of homemade bone broth that puts store-bought versions to shame. After years of perfecting this liquid gold recipe, I can confidently say this is the most flavorful, collagen-rich broth you’ll ever make.

The secret lies in slowly simmering grass-fed bones with aromatic vegetables and herbs, allowing every drop of nutrients and flavor to infuse into the broth. What starts as simple ingredients transforms into a deeply nourishing elixir with a silky mouthfeel and complex umami flavor that’s both comforting and luxurious.

Whether you’re fighting a cold, boosting your immune system, or simply craving a wholesome cup of warmth, this bone broth recipe delivers incredible results every time. The best part? While it takes time to make, the actual hands-on work is minimal, and your home will be filled with the most amazing aroma as it simmers away.

Ingredients

Creating the perfect bone broth is all about selecting high-quality ingredients that will infuse deep, rich flavors and maximize nutritional benefits.

The key lies in using a variety of bones and aromatics, each contributing unique elements to the final brew.

While some ingredients are flexible, others are absolutely essential for achieving that signature gelatinous texture and complex taste profile that makes homemade bone broth superior to store-bought versions.

• 4-5 pounds mixed bones (beef marrow, knuckles, oxtail, and/or chicken feet)
• 2 medium onions, roughly chopped
• 3 carrots, roughly chopped
• 4 celery stalks, roughly chopped
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 2 tablespoons apple cider vinegar (crucial for extracting minerals)
• Fresh herbs (parsley, thyme, rosemary)
• Cold filtered water (enough to cover bones by 2-3 inches)
• Sea salt to taste

Optional flavor enhancers:

• 2-inch piece of fresh ginger
• 2 whole star anise
• 1 tablespoon tomato paste
• 1 handful dried mushrooms
• 1 sheet of kombu seaweed

How to Make the Best Homemade Healing Bone Broth

• Roast the bones at 450°F (230°C) for 30-40 minutes until deeply browned. This vital step develops rich flavor compounds and creates a deeper color in your final broth.

Arrange bones in a single layer on a baking sheet to guarantee even browning.

– Transfer roasted bones to a large stockpot and cover with cold water.

Add 2-3 tablespoons of apple cider vinegar and let sit for 30 minutes. The acid helps extract minerals and collagen from the bones during cooking.

– Add roughly chopped onions, carrots, celery, garlic, and bay leaves to the pot.

These aromatics provide depth of flavor, but keep them in large pieces to prevent clouding the broth. Avoid using strongly flavored vegetables like broccoli or cabbage.

– Bring the pot to a gentle boil, then reduce heat to maintain a very low simmer.

Skim off any foam that rises to the surface during the first hour. Aggressive boiling will create a cloudy, greasy broth.

– Simmer uncovered for 12-24 hours for chicken bones, or 24-48 hours for beef bones.

The longer cooking time allows maximum extraction of nutrients and gelatin. Add hot water as needed to keep bones covered.

– Strain the broth through a fine-mesh strainer lined with cheesecloth.

Let cool slightly, then refrigerate overnight. The fat will rise and solidify on top, making it easy to remove.

– Store cooled broth in airtight containers.

It will keep for 5 days in the refrigerator or up to 6 months in the freezer. A properly made broth should gel when chilled due to its high collagen content.

– Consider portioning the broth into ice cube trays before freezing.

Once frozen, transfer cubes to freezer bags for easy portioning when cooking.

Chef Tips

While making bone broth may seem straightforward, I’ve found that small adjustments can dramatically improve the final result.

I recommend roasting bones before simmering to enhance flavor depth. Specific cooking techniques matter too – keep the simmer gentle, never boiling, and skim off any foam that forms.

For flavor enhancement, I add aromatics in the last few hours of cooking.

Nutrition

Bone broth is rich in essential nutrients, minerals and amino acids like collagen, gelatin and glycine.

One cup (240ml) of homemade bone broth contains approximately:

Per 1 cup serving (240ml)

Calories: 40

Protein: 9g

Fat: 0.5g

Carbohydrates: 0g

Calcium: 18mg

Iron: 0.4mg

Magnesium: 6mg

Phosphorus: 65mg

Potassium: 250mg

Sodium: 85mg

Zinc: 0.5mg

What You’ll Love About This Recipe

Making bone broth at home isn’t only deeply satisfying but also allows you to control exactly what goes into your nourishing brew. This incredibly versatile kitchen staple can be used in countless ways, from sipping straight to enriching your favorite recipes.

• Rich in nutrients and collagen, this bone broth delivers essential minerals, amino acids, and compounds that support joint health and immune function.
• Perfect for meal prep, you can make a large batch once and freeze portions for up to 6 months. This saves both time and money compared to store-bought versions.
• Customizable to your taste preferences, you can easily adjust the herbs, vegetables, and cooking time to create your perfect flavor profile.

Recipe Card

A nourishing and flavorful broth made from simmering animal bones, vegetables, and aromatics for an extended period to extract beneficial nutrients, collagen, and minerals. This traditional healing food is rich in amino acids and supports joint health, digestion, and immunity.

Ingredients:

• 2-3 pounds mixed beef, chicken or pork bones
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Water to cover

Instructions:

1. Roast bones at 400°F for 30 minutes until browned
2. Transfer bones to large stockpot
3. Add vegetables, garlic, bay leaves, vinegar and water
4. Bring to boil, then reduce to simmer
5. Skim foam from surface as needed
6. Simmer for 12-24 hours, adding water if needed
7. Strain broth through fine-mesh strainer
8. Let cool and store

Notes:

• Store in refrigerator up to 5 days or freeze up to 6 months
• Skim off fat layer once cooled if desired

Equipment:

• Large stockpot or slow cooker
• Fine-mesh strainer
• Storage containers

Time:

Prep time: 15 minutes

Cook time: 12-24 hours

Cuisine: Traditional/Multiple

Servings: 8-10 cups