How To Make Homemade Bone Broth

Learn how to make homemade bone broth with all of my top tips and tricks! This easy recipe is a simple combination of wholesome, nutritious ingredients. It’s freezer-friendly and great for using in a variety of recipes, from soups, sauces and gravies to casseroles and rice.

Ingredients for Homemade Bone Broth

Making homemade bone broth is a great way to maximize using up veggies in the fridge, food scraps and even leftover bones. Make a big batch of it and keep it stocked in the freezer to add to various recipes that call for chicken broth or stock, or simply to sip on for restorative purposes.

• Whole Chicken Carcasses: You’ll need 1-2 whole chicken carcasses. Alternatively, you could use 2 pounds beef or pork marrow bones to make this recipe. Leftover bones work too!
• Apple Cider Vinegar: This is a very important addition, as it helps to break down the collagen making it more bioavailable and extracts nutrients and minerals like calcium, phosphorus, and magnesium from the bones.
• Vegetables: Add in an onion, celery stalks, a carrot and garlic cloves for extra vitamins and minerals and great flavor.
• Herbs: Fresh parsley and a bay leaf provide fresh herby flavor.
• Whole Black Peppercorns: For a warm peppery taste.
• Kosher Salt: Enhances the flavor.
• Water: Filtered water is best to keep the broth clear and prevent it from becoming cloudy.

Steps for Making This Bone Broth Recipe

Homemade bone broth takes a long time to make – it needs a total of 8 to 12 hours to simmer, so plan ahead. The good news is that it’s mostly all hands-off time! Plus, the long cook time is so worth it for the amazing nutritional benefits of bone broth and the rich, savory taste.

1. Roast the Chicken Bones: Break apart the chicken carcass until you can spread it out evenly on a parchment-lined baking sheet. Roast the bones at 425 degrees Fahrenheit for about 30 minutes.
2. Prep for Simmering: Add the roasted bones to a large stockpot. Add water to the pot until the bones are covered with 1-inch of liquid over the top. Add the vinegar and stir.
3. Simmer: Simmer over low heat for 4-6 hours before adding the onion, celery, carrot, garlic, parsley, bay leaf, peppercorns, and salt. Simmer for an additional 4-6 hours, for a total cooking time of 8-12 hours. Add more water as needed to keep the bones just barely covered with water. Avoid adding too much water, as this will throw off the collagen-to-water ratio.
4. Strain: When the broth is done simmering, strain out the solids with a fine mesh strainer. Store the broth in the refrigerator in a large air-tight container overnight.
5. Serve: Before serving or storing, skim off the solidified fat from the top. This can be saved and used as cooking fat or discarded.

Ways to Use Bone Broth

There are so many wonderful ways to use bone broth! You can conveniently use it the same way you would regular meat stocks or broths. Give it a try in some of my most loved recipes!