The Classic: Simple Beef Bone Broth Recipe
- 4lbs of beef (ideally a mix of bones with marrow as well as some with a bit of meat on them, such as oxtail, short ribs, or knuckle bones). Ask a butcher to cut them in half!
- 2 medium carrots, unpeeled and cut into 2 inch pieces
- 1 medium onion, quartered
- 2 celery stalks, cut into 2 inch pieces
- 1 garlic head, halved
- 2 tablespoons of black peppercorns
- 1 tablespoon of cider vinegar
Step 1: Preheat oven to 450 degrees Fahrenheit.
Step 2: Blanch the bones. Blanching removes any impurities from the bones, and it's recommended if you want to reach ultimate bone broth nirvana. To blanch, take your bones, put them in a stockpot, and cover them with cold water. Bring them to a boil, then bring the pot to a heavy simmer for 20 minutes. Next, drain and move on to roasting!
Step 3: Place bones, carrots, leek, onion, and garlic on roasting pan and roast for 20 minutes. Toss contents and continue roasting for another 20 minutes or until well-browned.
Step 4: Fill a large stockpot (at least 6 quart) with 12 cups of water (ideally you should use filtered water, but it's not required). Add celery, bay leaves, peppercorns, and vinegar to the stockpot.
Step 5: Scrape the roasted bones and veggies into the pot, plus any juices from the roasting process. If you need to add more water to cover bones and vegetables, do so.
Step 6: Cover the pot and bring to a light boil.
Step 7: Reduce to a very low simmer and leave with lid slightly ajar. Keep at a low simmer for at least 8 hours, or up to 24 hours. The longer you simmer, the tastier you're bone broth will be! Occasionally you'll need to skim the foam and access fat from the top.
Water Up! You may need to periodically add more water to make sure that the bones and veggies are always fully submerged in water.
Now obviously if you want to simmer for that full 24 hours, you may run into some problems. Whatever you do, don't leave the stovetop unattended (it may seem obvious, but don't forget that some folks still think that auto-pilot on a car means they can totally check out)!
Instead, turn off the stovetop and let your broth cool why you sleep or go out. Start up the simmering again when you wake up!
Step 8: Once your bone broth is done and you're finished simmering, turn off the heat and let it cool a bit. Strain the broth with a mesh sieve, and throw out bones and the vegetables. Let the broth fully cool, then refrigerate in small containers overnight. In the morning, remove the solidified fat from the top of the bone broth.
Step 9: Yum, you've got bone broth! Does it look like beefy Jell-O? Don't worry, that's normal. Your broth may be more or less gelatinous depending on the type of bones your use. When you heat it up, it'll get brothy again.
You can keep the broth safely in the fridge for up to 5 days, or freeze and save for several months.
Just Add Wings: Chicken Bone Broth Recipe
In this chicken bone broth recipe you'll follow the premise as the beef recipe. Just follow the instructions above, but this time, use chicken instead, aiming for:
- 3-4 lbs of chicken bones
- 2 chicken feet (optional)
If you're saving up chicken bones from roast chicken dinners, you'll probably need about 2-3 carcasses. Ideally, you want to shoot for 2 lbs of bones for every gallon of water you use.
Since chicken bones are thinner than beef bones, you probably don't need to roast them quite as long or aggressively - 30 minutes at 350 degrees Fahrenheit should suffice.
Slow & Steamy: Bone Broth Slow Cooker Recipe
Want to cook your bone broth in a slow cooker? We don't blame you - it's certainly easier and doesn't require you to hover over a steaming cauldron for a day and then some. You can actually use our same recipe from above, but simply substitute the stovetop and stockpot for a slow cooker!
This is definitely my preferred method, as it's a bit easier than worrying about a stovetop all day. I'm all about low maintenance cooking!
Best Bones for Bone Broth: Top Notch Meats
In truth, you can use all kinds of bones for your bone broth! Ideally, you want quality bones from:
- Grass Fed Cattle or Bison
- Pastured Chicken, Turkey, or Other Poultry
- Pastured Pork
- Wild Caught Fish
Why Grass-Fed Bones? Grass-fed bones have higher Omega-3 and Omega-6 fatty acid ratios, and they're also more nutrient dense than bones that come from grain-fed cattle.
Where to Get Bones for Bone Broth
There are a few different spots where you can store optimal bone broth parts. Some popular sources include:
- Leftover bones from a roasted chicken, duck, or turkey
- From a local butcher
- From a local farmer (who raises grass fed animals)
- From a farmer's market (sam deal as above)
- Online from a good, reliable, organic meat supplier (like US Wellness Meats)
- At your grocery store, in the grass-fed or pasture section
Bonus Bone Broth Cooking Tips
- Brown Those Bones! Don't be afraid to really get those bones brown. As Bon Appetit says, "make those bones right up to the edge of 'too done.' "
- When Using Chicken Bones, You'll Need a Lot. It's suggested that you aim for 2lbs of bones per gallon of water, which usually amounts to about 2-3 chicken carcasses. Because poultry bones are smaller and thinner than beef, you'll need more of them! An easy way to hit these critical chicken bone number is to freeze bones collected from your dinner chicken roasts. Once you've saved up bones from 2-3 carcasses, you can begin cooking your bone broth.
- Slow Cooker is Fine, But Lose the Pressure Cooker. Most experts agree that while you shouldn't have a problem cooking your bone broth in a slow cooker, using a pressure cooker isn't the best choice due to the aluminum, as the vinegar in the bone broth can cause aluminum to leak into the broth.
- The Bigger Stockpot, The Better. Depending on the bones you use, you may need a pretty hefty stockpot. Use the biggest, sturdiest one you have at your disposal!
- Hit Your Perfect Bone-to-Water Ratio. You want to be using just enough water to cover your bones and veggies, but not so much that the bones are floating. Too much liquid will make the bone broth watered down, but too little will have the opposite effect, and you may end up with something way too strong.
- Cool it Down Quickly, But Methodically. Once you're done with your bone broth, you'll want to cool it as quickly as possible, since hot broth can be ripe for bacteria. Try spreading your strained broth, transfer it to a wide and shallow container, where it will cool more quickly than in your stockpot. You can even add a few cups of ice cubes to cool it down faster. Whatever you do, don't just put that hot bone broth in the fridge - when you do this, the middle of the broth stays hot while the outer area cools, breeding bacteria and potentially even affecting the temperature of other food in the fridge.
- Try Re-Using the Bones. Some bone broth enthusiasts suggest re-using your broth bones multiple times. You'll get less flavor each time you use them, but you might be able to still get one or two more broth sessions out of them.
- Save the Fat. Some bone broth fans also recommend keeping the fat that you skim off the top for cooking. Rinse the fat under running water to remove any broth traces, then store in an air-tight glass container in your fridge Whip out some of that fat for pan-frying meat or sautéing veggies!
Other Ingredients You Can Add To Your Bone Broth
Want to mix it up? Bone broth fans also recommend that you try adding a bit of:
- Star anise
Best Bone Broth to Buy: Where to Buy Bone Broth Online
Authentic bone broth isn't really difficult or complicated to make, but it is quite time consuming.
Between blanching, roasting, and simmering, it can take an entire day and then some!
For the lazy at heart (the term I prefer is actually "time efficient"), you can actually purchase some really high-quality bone broths online.
I personally recommend Kettle & Fire bone broth - I've tried their bone broth and it's delicious, tasty, and doesn't sacrifice any of the nutrients you get from making it DIY.
A Bit Of Info About Kettle & Fire Bone Broth
- The Only Non-Frozen Bone Broth. Currently, Kettle & Fire is the only non-frozen bone broth that you can order online. It can actually last up to 6 months at room temperature (so long as you don't open it).
- Organic, Grass Fed Bones. Their bone broth is made with certified organic ingredients and bones from grass-fed, pasture-raised cattle.
- No Additives or Preservatives. Kettle & Fire's broth doesn't have any nasty additives, preservatives, or extra sodium.
Interested? Check out Kettle & Fire's Bone Broth. Sure, it'll cost a bit more than if you made the bone broth yourself, but ordering their broth will saves you tons of time.
Uses for Bone Broth: I Have My Bone Broth...Now What?
Hurrah, congrats on your delicious, tasty bone broth! You can use the broth as the liquid ingredient for:
You can also just drink bone broth all by itself - many choose to heat it up and have a cup each day (especially in the winter).
You can also try...
- Adding an Egg. Stir in an organic, free-range egg yolk into your cup of bone broth for a golden soup breakfast! You can also try adding a poached egg and a dash of parmesan cheese!
- Pho It Up. Add some fresh ginger, a cinnamon stick, and some star anise to add a subtle Vietnamese Pho flavor to your bone broth!
Bone Broth Soup Recipes: Making the Most of Your Bone Broth Base
You can use your bone broth as a base for basically any soup recipe that calls for broth. However, here are a few favorites you might want to check out:
- Vietnamese Noodle Soup. Whip up your own Vietnamese soup using your chicken bone broth as a base, plus shredded meat, vermicelli noodles, and a few classic pho sauces with this recipe from 3 Chairs.
- Persian "Matzoh Ball" Soup. Start with your chicken bone broth and add in veggies, protein, chickpeas, and citrus juice for this fantastic soup recipe from Yummy Supper!
- Chicken and Bacon Orzo Soup. Start with some chicken stock and then add bacon, veggies, and chicken in this great recipe by Savory Simple.
- Chicken and Chive Dumplings Soup. This tasty soup from Chowhound starts with a chicken broth, followed by an array of ingredients for delicious dumpling soup.
- French Onion Soup. Whip up a delicious homemade french onion soup with this recipe from All Recipes, which starts off with a beef broth.
- Italian Sausage Soup. Put that beefy bone broth goodness to good use with this italian sausage soup recipe that relies on beef broth, garlic, sausage, tomatoes, carrots, zucchini, spinach, and beans.
- Pork Ramen Noodle Soup. Who doesn't love a good ramen? Begin with your bone broth and add meat, veggies, and various spices and sauces to recreate this amazing ramen recipe from Half Baked Harvest. This one's a little work intensive, but the photos are absolutely drool-worthy.
4 Bone Broth Sauce & Gravy Recipes
Bone Broth Gravy Recipe
This bone broth gravy can be used with any food that calls for gravy. It makes about 2 cups.
- 2 cups beef bone broth
- 1/4 cup butter
- 1/4 cup flour
- salt and pepper to taste
Step 1: Melt butter in a saucepan over medium heat.
Step 2: Add flour and whisk together, making sure to whisk out any visible clumps.
Step 3: Add salt and pepper.
Step 4: Cook over medium heat for 5 minutes or until mixture starts to turn light brown. Stir constantly.
Step 5: Turn heat down to low and (slowly) add beef bone broth, all while stirring constantly (much like making homemade mayo). While you pour in the beef broth, the mixture will bubble and spit, so be on guard.
Step 6: Turn back up to medium heat, and continue stirring until gravy boils and gets thick.
That's it for our collection of bone-broth related expertise. Do you have any bone broth tips or recipes you want to share? Give us your best advice in the comments!
Bone Broth Tomato Sauce
Looking for a tomato-based bone broth sauce? Try this tomato sauce recipe from Food Renegade. It uses bone broth, tomato paste, and spices for a lovely tomato sauce that is great for lasagna, pasta, veggie noodles, etc.
Bone Broth BBQ Sauce
Looking for a bone broth BBQ sauce? Try this recipe from the clever folks over at She Knows. It should make about 2 cups of sauce and uses chicken broth, ketchup, chipotle peppers in adobo, brown sugar, Worcestershire sauce, and other spices to make a yummy BBQ sauce you're sure to love!
Bone Broth Coconut Curry Sauce
Looking for something a little more exotic? Try this coconut curry sauce recipe comes from She Knows! This recipe makes about 1 quart of sauce and can be served with vegetable noodles or rice! It's made with chicken broth, red curry paste, coconut milk, arrowroot powder, and cane sugar!