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Bone Broth Recipe
This bone broth recipe is my go-to for a nourishing, gut-friendly elixir that warms you from the inside out.
I’ve always believed a good homemade broth is more than just a recipe—it’s a ritual. Back when I was raising my three kids, I’d let chicken bones mingle with veggies and herbs on low heat all day, filling the house with that cozy, slow-cooked aroma. Bone broth isn’t new—our grandparents sipped on this healing, collagen-rich liquid—and yet it feels like a secret handshake among modern wellness seekers. Whether you’re chasing nutrient-dense comfort after a long workday or crafting a potent base for hearty stews, this broth checks every box. Now, let me share how you can make your own at home, no fancy gadgets required.
Why You’ll Love This Bone Broth Recipe
- Rich in collagen for healthier skin, nails, and joints
- Incredibly gut-friendly—ideal for soothing digestion
- Totally homemade: no mystery additives or preservatives
- Flexible flavor profile—you control the herbs and spices
- Simmer-and-forget method frees you up for other tasks
- Pocket-friendly: stretch leftover bones into several batches
- Deep, comforting taste that feels like a warm hug
- Nutrient-dense powerhouse—perfect for sipping or cooking
Ingredients
• 3–4 pounds beef or chicken bones (ask your butcher for high-marrow or knuckle bones for extra collagen)
• 2 tablespoons apple cider vinegar (helps draw minerals from the bones)
• 1 large onion, quartered (no need to peel—rustic bits add color)
• 2 carrots, roughly chopped (organic if you can)
• 2 celery stalks, roughly chopped (leafy ends included)
• 4 garlic cloves, smashed (optional but adds depth)
• 2 bay leaves
• 1 teaspoon black peppercorns (whole)
• 1–2 sprigs fresh thyme or rosemary (or 1 teaspoon dried)
• Salt, to taste (start light—you can always add more after cooking)
Substitutions & Tips:
- Use chicken feet for extra gelatin (yes, they’re surprisingly easy to find frozen)
- Swap in turmeric or ginger for a warming twist
- For a lighter broth, use only white parts of the leek instead of onion
Directions
- Prep Your Bones: Rinse bones under cold water and pat dry—this helps them roast evenly. Preheat oven to 425°F.
- Roast for Flavor: Spread bones on a rimmed baking sheet; roast 30–40 minutes until browned. You’re looking for deep caramel notes—that’s where the magic lives.
- Transfer to Stockpot: Move bones to a large pot or a slow cooker. Tongs work great so you don’t lose any crispy bits.
- Add Veggies & Vinegar: Toss in onions, carrots, celery, garlic, bay leaves, peppercorns, and herbs. Pour in apple cider vinegar and cover with cold water—about 1–2 inches over the bones.
- Simmer Low and Slow: On stovetop, bring to a gentle boil, then lower heat to a bare simmer. Skim foam off the surface after the first 20 minutes. Cover partially and let it bubble for 12–24 hours—yes, that long. (Pro tip: a slow cooker set to low is your friend.)
- Strain & Season: Use a fine-mesh strainer or cheesecloth to remove solids. Season with salt to taste once the liquid is clear and golden.
- Cool & Store: Let the broth cool at room temperature for 30 minutes, then refrigerate. A layer of solidified fat on top seals in flavor and keeps it fresh.
Servings & Timing
Makes about 8–10 cups of broth
Prep Time: 15 minutes (plus roasting)
Cook Time: 12–24 hours (low simmer)
Total Time: Up to 24 hours (mostly hands-off, perfect for busy days)
Variations
• Lemon-Herb Glow: Add lemon peel and dill for a bright, spa-like twist.
• Spicy Ginger Kick: Slice fresh ginger and a dash of red pepper flakes.
• Pho-Inspired: Include star anise, cloves, and cinnamon stick for an aromatic take.
• Vegan “Broth”: Swap bones for roasted mushrooms, miso, and seaweed for a plant-based version.
• Curried Comfort: Stir in curry powder and coconut milk near the end for a creamy sip.
Storage & Reheating
Fridge: Store in an airtight container for up to 5 days.
Freezer: Portion into ice-cube trays or freezer bags; freeze for up to 3 months.
Reheating: Defrost overnight in fridge or use gentle microwave or stovetop heat. Remove excess fat on top for a leaner broth—or stir it back in for extra richness.
Make-Ahead Advice: Simmer on a weekend, then freeze in single-serve portions for grab-and-go wellness shots.
Notes
- I once over-salted my first batch—don’t make my rookie mistake. Season at the end.
- If your broth gels in the fridge, you nailed the collagen; it’ll liquefy as you reheat.
- Using a slow cooker reduces monitoring; still, give it a peek now and then.
- If you spot eggshell bits (calcium boost!), strain carefully but consider it a nutrient plus.
FAQs
Q: Can I use raw bones without roasting?
A: Sure, but roasting deepens flavor. Raw bones yield milder broth.
Q: Why vinegar?
A: Vinegar helps pull minerals like calcium and magnesium out of the bones.
Q: Is chicken broth as good as beef?
A: Both are nutrient-rich; chicken is lighter, beef is bolder. Mix to suit your taste.
Q: How do I know when it’s done?
A: Look for a rich golden color and a jelly-like texture when chilled.
Q: Can I add herbs after cooking?
A: Yes—stir fresh herbs in at the end for a burst of aroma.
Q: What if my broth is greasy?
A: Refrigerate and skim off the fat layer—use it for sautéing later.
Q: Does slow-cooked mean less nutrients?
A: On the contrary—low, long simmering preserves and extracts more goodness.
Q: Is this suitable for meal prep?
A: Absolutely—batch cook and freeze in portions for soups or sipping.
Conclusion
This bone broth recipe is your ticket to a comforting, nutrient-dense staple that’s as versatile as it is healing. Give it a try, and let me know in the comments how you customized your batch—any tips or flavor swaps you’ve discovered? Don’t forget to explore my other gut-friendly recipes for more wholesome inspiration.
Bone Broth Recipe
Ingredients
- 3-4 pounds beef or chicken bones ask for high-marrow or knuckle bones for extra collagen
- 2 tablespoons apple cider vinegar helps draw minerals from the bones
- 1 large onion quartered (no need to peel)
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped (including leafy ends)
- 4 garlic cloves smashed (optional)
- 2 bay leaves
- 1 teaspoon black peppercorns whole
- 1-2 sprigs fresh thyme or rosemary or 1 teaspoon dried
- Salt to taste (start light)
Instructions
- Rinse bones under cold water and pat dry. Preheat oven to 425°F.
- Spread bones on a baking sheet and roast until browned.
- Move bones to a large pot or slow cooker. Add veggies, vinegar, and cover with water.
- Bring to a boil, then simmer for 12-24 hours. Skim foam and season before straining.
- Use a strainer to remove solids. Season with salt to taste.
- Let the broth cool, then refrigerate. Remove fat layer before reheating.
