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Clear mug of bone broth held in two hands

How to Make Bone Broth (And Why You Should)


  • Author: Cassie Johnston
  • Total Time: 2-48 hours
  • Yield: 4 quarts

Description

Bone broth walks the line between food and medicine in a way that few other foods do. It is super affordable to make, too!


Ingredients

  • 2-3 pounds chicken, turkey, pork, beef, lamb, or other bones (try to get bones that have lots of connective tissue—feet, knuckles, necks, backs, etc.)
  • 1 tablespoon apple cider vinegar
  • 4 cups roughly chopped carrots, onions, and celery (or scraps)
  • 2 bay leaves
  • 1/2 teaspoon peppercorns
  • 1 teaspoon sea salt
  • Filtered water

Instructions

Stovetop:

  1. In a large soup pan or Dutch oven, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
  2. Fill pot with filtered water until it covers the bones by about an inch.
  3. Bring to a simmer over medium-high heat, then reduce heat to as low as your stove will go. You want it to just be barely bubbling. Cover with the lid slightly ajar and cook for 24 hours for poultry bones and 48 hours for red meat bones. If cooking overnight on the stove makes you nervous, you can place the whole pot (covered) in the fridge overnight, and restart the cooking time in the morning.
  4. When cooking time is up, strain through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
  5. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes.

Instant Pot:

  1. In the basin of an Instant Pot, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
  2. Fill pot with filtered water until it covers the bones by about an inch (or to the max fill line on the Instant Pot—whichever comes first).
  3. Close lid and turn knob to sealing, set to cook on low pressure for 2 hours for poultry bones or 4 hours for red meat bones. When time is up, let the pressure release naturally.
  4. Strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
  5. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes.

Slow Cooker:

  1. In the basin of a slow cooker, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
  2. Fill pot with filtered water until it covers the bones by about an inch.
  3. Cover with the lid slightly ajar, and cook on low for 24 hours for poultry bones and 48 hours for red meat bones.
  4. Strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
  5. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes.

Notes

  • If using red meat bones (beef, lamb, etc.) roast the bones in a 425º oven for 25-30 minutes for the best flavor.
  • When making beef broth, I like to add in 2 tablespoons of soy sauce or coconut aminos, 1 cup roughly chopped mushrooms, and about 2 tablespoons of tomato paste—this helps create a richer flavor.
  • Some folks prefer to let their bones soak in the ACV/water mixture for 30-60 minutes before starting to cook to get a jumpstart on the vinegar bringing the nutrients out of the bones. I almost never do this, but feel free to!
  • I tend to avoid putting garlic in my bone broth because it can be very overpowering when cooked for that long. If you do want to add garlic, add a single clove in the last hour or so of cooking.
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