Bone Broth Recipe

What Is Bone Broth?

Bone broth is that rich, savory liquid you get from simmering bones in water for hours. You can also toss in some herbs, spices, and veggies to boost the flavor.

Traditionally, people made bone broth on the stove top and had to keep an eye on it all day… but if you use a slow cooker or pressure cooker like I do, the process is much easier!

The Best Bones For Bone Broth:

The higher quality the bones, the more tasty and nutritious your bone broth will be. I recommend sourcing free-range chicken or grass-fed beef bones from a local butcher or farm if you can, but I also sometimes use the bones from my favorite grass-fed meat delivery service. You can use all kinds of bones:

• High Cartilage Bones – Knuckles, joints, chicken feet, and wings are great. The connective tissues will add collagen-rich gelatin to your broth. I like using chicken or beef bones for bone broth, but pork bones work well, too.
• Marrow Bones – Marrow bones are packed with satisfying fats and add richness to your beef bone broth. They’re a great source of collagen, giving your broth a velvety texture and deeper flavor.
• Meaty Bones – Oxtail, shank, or short ribs work well (you can even use leftover bones from beef short ribs!)
• Entire Carcasses – I often use leftover bones from a roasted chicken to make my chicken bone broth recipe. Bones from a roasted turkey are great, too.
• Bones From Other Animals – No need to stop at beef or chicken! Try bones from lamb, bison, veal, turkey, fish (heads, collars, and tails work best), or game animals.

For deeper flavor, mix and match bones from the same animal—just ensure they fit in your pot.

You’ll Also Need:

• Cold Water
• Sea Salt – Seasons the broth.
• Apple Cider Vinegar – I use apple cider vinegar to help pull nutrients from the bones. White vinegar or lemon juice works, too.
• Bay Leaves – Toss in some bay leaves for an extra layer of aromatic flavor. They also help lighten up the richness of the broth.

Optional Add-Ins:

• Spices & Dried Herbs – Try whole black peppercorns or ground black pepper, herbs de Provence, Italian seasoning, or turmeric for a golden hue. Add them to the pot in the beginning with the bones.
• Aromatics – For bolder flavor, throw in peeled garlic cloves, ginger, or lemongrass with the bones at the beginning.
• Vegetables – Classic choices like celery, onions, and carrots work great (I often use leftover scraps). Leeks and mushrooms are tasty as well.
• Fresh Herbs – Fresh thyme, rosemary, or parsley are great to add in with the bones for a burst of flavor. You can strain them out later, or tie them in a bundle (like I do for my butternut squash soup) for easier removal.

Instant Pot Method:

The Instant Pot method is my favorite for this bone broth recipe. It’s so quick and convenient! The only drawback is that it doesn’t reduce as much, so the flavor may be slightly less concentrated.

1. Pressure cook. Add the bones, bay leaves, sea salt, and apple cider vinegar to your Instant Pot. Fill with water just below the max line. Close the lid, set the vent to “Sealing,” and cook on High pressure.
2. Natural release. Allow the Instant Pot to naturally release before opening the lid. Remove and discard the bones and bay leaves.
3. Strain. Cover a large bowl with a nut milk bag fitted over a fine mesh strainer and pour the bone broth through it to strain the liquid. (You could also use a strainer like this in step 1 to hold the ingredients, then lift them out.)
4. Cool and store. Allow the broth to cool, then spoon off the fat layer from the surface and discard.

Crock Pot Method:

If you love the set-it-and-forget-it approach, the Crock Pot method is perfect. It’s super easy and lets you cook the broth low and slow, but keep in mind it takes longer.

1. Combine. Add the beef bones, bay leaves, sea salt, and apple cider vinegar to the slow cooker. Fill with water to cover.
2. Slow cook. I recommend cooking on Low for at least 12 hours.
3. Strain, cool, and store. Strain the bone broth through a fine mesh strainer or nut milk bag into a large bowl. Let it cool and skim off the fat.

Stovetop Method:

If you prefer the classic way to cook bone broth, the stovetop method is a great choice. It gives you control over the simmering process for a richer flavor, but it does require more time and attention.

1. Fill. Add the bones to a large stockpot. Fill with water to cover, leaving room at the top of the pot to keep it from boiling over.
2. Boil and skim. Heat on high to a rolling boil until you see foam rising to the top. Skim off any foam that you see and discard.
3. Simmer. Add the bay leaves, sea salt, and apple cider vinegar. Reduce heat and gently simmer for at least 12 hours.
4. Strain, cool, and store. Strain the bone broth through a fine mesh strainer or nut milk bag into a large bowl. After cooling, skim off the fat.

Common Questions

• What is the difference between bone broth, stock, and regular broth? I get it, they seem similar, but there’s a difference! Bone broth is simmered from bones over a long time, making it rich and flavorful. Stock is made from bones as well, but it’s not simmered for as long. Regular broth is made from meat and simmers for a shorter time, resulting in a lighter flavor with fewer benefits.
• What does bone broth taste like? Bone broth has a rich, savory taste with a strong, meaty flavor. It’s deeper, thicker, and more concentrated than regular broth, making it both comforting and satisfying.
• How to make bone broth taste better? When I want to tone it down in recipes, I use half bone broth and half regular broth (like chicken broth) to make the taste less intense. You can also add a squeeze of lemon, lime, or apple cider vinegar to balance the richness.
• Is bone broth good for you? Yes, there are many bone broth benefits! It supports digestion and joint health, is rich in collagen and minerals, and the amino acids help fight inflammation [sources 1, 2, 3, and 4 from NIH].
• Does bone broth break a fast? Bone broth has calories, so yes, it will interrupt your fasting.
• How much bone broth per day? I haven’t found a reputable, evidence-based source for how much bone broth to drink per day, and I’m big on evidence! So, this is up to you. Personally I use it primarily in recipes, but many people sip on 1-2 cups daily.

Storage Options

• Store: Bone broth will last for a week in the refrigerator. I store it in glass mason jars.
• Canning: If you’re canning bone broth, make sure to use a pressure canner and check the instructions.
• Reheat: For the best flavor, reheat your homemade bone broth recipe on the stovetop. You can also microwave if needed.
• Freeze: For easy portioning, I like to freeze in silicone ice cube trays or souper cubes. Once solid, you can transfer the cubes to a zip lock bag and keep in the freezer for up to 12 months.

Ways To Use It

Although you can sip it on its own, my fave way to use this bone broth recipe is in other recipes. It adds flavor to so many dishes!

• Soups and Stews – I add it to pork stew and cauliflower soup for extra richness and nutrition. You can easily swap regular broth with bone broth in any of my soup recipes.
• Roasts – I love it for making brisket in the oven and slow cooker pot roast, but it also adds incredible flavor to other roasts, like pork roast and sirloin tip roast.
• One-Pan Meals – Give a flavorful boost to dishes like chicken stir fry, kielbasa and sauerkraut, or my sun-dried tomato chicken.
• Recipe Basics – It’s perfect for making gravy or caramelized onions. I especially love using it instead of water for my Instant Pot shredded chicken.