bone broth recipe

Wondering how to make bone broth to get all the beneficial qualities of this super substance? Look no further for key ingredients, tip and shortcuts!

Bone Broth Recipe

chicken or beef bones

apple cider vinegar

chopped up carrots, celery, onions and garlic

sea salt

peppercorns

bay leaves

oregano

water,

thyme and parsley

Place bones into a large stockpot or slow cooker and cover with water.

Add apple cider vinegar to water prior to cooking. This helps pull out important nutrients from the bones.

You can also add in sea salt, peppercorns, vegetables — such as onions, garlic, carrots and celery — and herbs like parsley and thyme for added nutrient value.

Fill stockpot or slow cooker with filtered water to cover. Leave room for water to boil.

Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises.

Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.

Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.

Let stock cool to room temperature, cover and chill.

Learn how to make your own Bone Broth right at home with these easy to follow instructions.

Bone Broth Recipe (How to Make Bone Broth)

beef bones

carrots

onions

garlic (halved crosswise)

celery

black peppercorns

star anise

cinnamon

Blanch the bones. Divide the bones between two large stockpots and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.

Roast the bones and the vegetables. Ok, so the bones have been blanched. Now, preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don't pile them all on top of each other- use two roasting pans. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.

Transfer the bones and vegetables back to the stockpots. But not before washing the stockpots first. Make sure you wash your pots after the bones were blanched and drained. Transfer the bones and vegetables back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Transfer to the pot with the bones (don&#039;t worry, all those brown bits are FLAVOR!). 

Boil the bones. With the bones and vegetables divided between the two pots divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots. Fill each pot with approximately 12 cups water, or until bones are fully submerged. Cover the pots and bring to a low and gently boil.&nbsp;

Simmer the bones. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally. Simmer for at least 8-12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.

Strain the bones. Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer. Set aside the broth to cool and allow the bones to cool.

Don't forget about the meat. Whether you eat the meat still left on the bones in a bowl of soup or in sandwiches, I can almost guarantee that there is a TON of delicious meat waiting to be picked from the bones. Don't let it go to waste! Discard the meat-free bones and vegetables.

Skim the fat from your broth (optional). Add a couple handfuls of ice to your beef broth to expedite&nbsp;cooling and cover with a lid. Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.

Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).

Canned Bone Broth Recipe. Bone broth is nutritious, delicious, inexpensive and is the base for a large variety of meat recipes or consumed on its own. This is a rich and satisfying bone broth recipe. These step-by-step instructions show you how to make, and can, bone broth.

Canned Bone Broth Recipe

Bones and carcasses

Onions

Salt,

Pepper,

Parsley Sprigs

Oregano Sprigs

Rosemary Sprigs

Cloves Garlic, minced

Place the bones or carcasses of the animal(s)...

Place the bones or carcasses of the animal(s) you wish to use in the bottom of a large slow cooker, and fill it the rest of the way to the top with water.

Place in any herbs, vegetables, or other seasonings...

Place in any herbs, vegetables, or other seasonings you wish to use. For this recipe, we use two cut onions, a few sprigs of parsley, oregano, and rosemary, some cloves of minced garlic as well as salt and pepper. You may want to add celery and carrots, as well as other seasonings.

Cover the slow cooker, and cook on low...

Cover the slow cooker, and cook on low for 12-24 hours.

After the bone broth has slow-cooked, remove it...

After the bone broth has slow-cooked, remove it from the heat, let cool, and then strain it well.

Place the strained bone broth into a bowl,...

Place the strained bone broth into a bowl, cover it, and place it in the fridge overnight.

In the morning, scrape off any fat that...

In the morning, scrape off any fat that has risen to the top. This will add unpleasant flavors to your bone broth when canned, so you will need to remove it.

Place the bone broth into a pot, and...

Place the bone broth into a pot, and bring it just to a boil.

Remove from the heat, and fill clean and...

Remove from the heat, and fill clean and sterilized pint or quart jars with the bone broth. Leave an inch of headspace at the top.

Place clean and sterilized lids and rings on...

Place clean and sterilized lids and rings on the jars, and place them into a pressure canner. Bone broth cannot be water bath canned, it must be pressure canned.

Put the lid on the pressure canner, and...

Put the lid on the pressure canner, and bring it to temperature.

Process the bone broth at 10 pounds of...

Process the bone broth at 10 pounds of pressure for 20 minutes if using pint jars, and 25 minutes if using quart jars.

Wait up to 24 hours, and check the...

Wait up to 24 hours, and check the jars for sealing. A jar is properly sealed if the button on the center of the top of the lid has popped down. You can press down on the button, and if it remains down, it is sealed as well. Let the bone broth rest for 12 hours, then remove the rings, and store them in the pantry. If any jars do not seal, you can place them in the fridge, and use them within 7 days.

This bone broth recipe is a nutritional superhero that is packed full of vitamins, minerals, and collagen. Learn how to make it with beef, chicken, or turkey bones, and how to cook it on the stove, in a slow cooker, or in an Instant Pot.

The ONLY Bone Broth Recipe You'll Ever Need

beef

carrots (coarsely chopped)

celery (coarsely chopped)

garlic (cut in half across the bulb)

onion (quartered)

water (to max fill line, top of slow cooker

roast bones

Roast the bones (beef bones only)- Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.

Prepare vegetables

Prepare vegetables- Chop carrots, celery and onions. Slice garlic in half.

Crockpot

Crockpot- Place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

Stove top

Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

Instant Pot

Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the &#039;max fill line&#039;. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

Cook

Strain

Strain off solids- Cool slightly, then remove large solids from the pots using tongs. Carefully strain other solids off by pouring over a sieve.

Portion

Portion- Portion out into your favorite portion size. I prefer 1 pint jars (1.5 cup portions to allow for expansion while freezing). Cool to room temperature and refrigerate or freeze (you may want to remove the fat from the beef bone broth before freezing).

Remove fat

Remove fat- optional- I pefer to remove the fat from the top of the beef bone broth. Allow to cool in the fridge overnight, then spoon off the fat. You may wish to keep the fat but it comes to personal preference.

Making bone broth is kind of a therapeutic process for me. It's a labor of love (but still incredibly easy!), and at the end you are rewarded with a golden elixir that is so good for you!

Today I'm showing you my method for making bone broth: you can make it with beef, chicken or turkey bones and can make it in an Instant Pot, slow cooker or on the stove.

For the full blog post (with printable recipe + extra details) see: https://sweetpeasandsaffron.com/bone-broth-recipe/

00:22 - Health benefits of bone broth, and the difference between bone broth and regular broth.

Ingredients:
____________

• 3-4 lbs beef bones (or 2 lbs chicken/turkey bones)
• 2 carrots (coarsely chopped)
• 2 ribs celery (coarsely chopped)
• 1 head garlic (cut in half across the bulb)
• 1 onion quartered
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 2 bay leaves
• 8-10 cups water (to max fill line, top of slow cooker or top of stock pot)

HOW TO MAKE BEEF BONE BROTH:
___________________________________

01:45 - Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.Roast the bones (beef bones only)

02:14 - Prepare vegetables. Chop carrots, celery and onions. Slice garlic in half. You can either add the veggies to the roasting pan with the beef bones (as I did in this video), OR add them directly into the instant pot/ slow cooker (uncooked). 

04:05 - Once the beef bones have finished roasting, add them to the instant pot (or slow cooker/ stovetop pot, directions are below). Add apple cider vinegar, sea salt, and herbs for extra flavour. Add water to reach the max fill line. 

04:48 - Put the lid on the instant pot, set it to sealing, and let it cook for 2 hours.

05:02 - Let the instant pot fully, naturally depressurize for about an hour. Let the bone broth cool slightly before straining out the solids, then portion out into 1 pint mason jars. 

05:29 - Beef bone broth is pretty fatty. This comes down to personal preference, some people like to keep the fat. Personally, I put the jars of bone broth into the fridge to cool and separate, then scoop the fat off the top with a spoon.  

HOW TO MAKE CHICKEN OR TURKEY BONE BROTH:
____________________________________________________

02:38 - For chicken and turkey bone broth - Bones can be collected from roasts and stored in the freezer until you are ready to cook. You can also acquire bones from your butcher or grocery store. Add the bones into the instant pot.


03:03 - Add in garlic, celery, onions, and carrots. Add the apple cider vinegar, sea salt, bay leaves, and pour to the max fill line with water. I also like to add fresh herbs to my bone broth such as fresh thyme, rosemary and oregano. 

03:42 - Give it a stir, put the lid on, set sealing and cook for 2 hours. 

05:51 - Once the instant pot has fully, naturally depressurized - let the broth cool slightly before straining out the solids. Then, portion out into 1 pint mason jars. Chicken and turkey bone broth is not as fatty as beef bone broth, so don’t worry about removing the fat. 

06:33 - How to use your bone broth. Some people enjoy sipping on a warm cup of bone broth. Personally, I like adding it to any soups or stews for an extra boost of nutrition and flavour. 

COOKING OPTIONS:
____________________

a) Crockpot- place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

b) Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

c) Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the 'max fill line'. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

EQUIPMENT:
__________

• 6 quart Instant Pot (chicken bone broth): https://amzn.to/31wKgsE

• 8 quart Instant Pot (beef bone broth): https://amzn.to/2YVCCWT

• sheet pan (for roasting bones): https://amzn.to/31wU7OZ

• slow cooker (not used in the video): https://amzn.to/2MS4Gbm

STORAGE
__________
Bone broth may be stored for 5 days in the fridge or 1 year in the freezer.

To thaw- thaw in the fridge overnight.

Notes:
______
* beef bones- 3-4 lbs; use a variety of bones if possible (large bones with marrow and small knuckle, rib or oxtail bones). Make sure you roast beef bones for improved flavor.

* chicken bones- 2 lbs of bones or 2 small chicken carcasses (include skin, cartilage and scraps; chicken feet are also a great addition as a source of collagen, but are not necessary)

* turkey bones- use 2 lbs of bones and try to use a variety (include skin, cartilage and scraps)

-----------------------------------

Do you have a favorite ingredient to add to your bone broth? Let me know in a comment below!

The ONLY Bone Broth Recipe You'll Ever Need | How to Freeze, Chicken + Beef, Tips & Tricks

A hearty homemade bone broth drink made in a crockpot—perfect for breakfast, a pick-me-up afternoon drink, or as a base for a delicious soup!

Bone Broth Slow Cooker Recipe

leeks

onion,

garlic, crushed

vegetable bouillons (optional)

Black pepper (10 turns with the pepper mill)

In an 8 QT slow cooker, cover the...

In an 8 QT slow cooker, cover the bottom with all the vegetable ends, the onion, and the garlic.

Add the meat bones and pour the vinegar...

Add the meat bones and pour the vinegar over the bones—season with salt or vegetable broth seasoning and pepper. Then throw in the fresh sprigs.

Cover everything with water but leave about 1-inch...

Cover everything with water but leave about 1-inch space between any liquid and the pot's rim or fill the pot to its maximum capacity.

Throw in the vegetable bouillons (optional)

Cook on low for 8 to a maximum...

Cook on low for 8 to a maximum of 24 hours.

When ready, allow the broth to cool. Remove...

When ready, allow the broth to cool. Remove the big pieces of meat with a large slotted spoon, then strain the stock into a large bowl. Transfer the liquid to airtight containers and refrigerate up to 4 days or freeze up to 6 months.

Immediately enjoy the meat bones or peel off...

Immediately enjoy the meat bones or peel off the soft meat and enjoy in casseroles, omelets, etc.

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Bone Broth Recipe

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Top 5 bone broth recipe recipes from across the web

The most viewed bone broth recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bone Broth Recipe

Bone Broth Recipe (How to Make Bone...

Canned Bone Broth Recipe

The ONLY Bone Broth Recipe You'll E...

Bone Broth Slow Cooker Recipe

The most viewed bone broth recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine