How To Make Homemade Bone Broth

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.

Adding Water: Don’t water it down too much! You want just enough water to keep the bones covered while it simmers. Too much water will throw off the collagen to water, which will reduce the nutrients of this delicious bone broth. Leftover Bones: Store leftover chicken bones in the freezer until you have enough or are ready to make a big batch of bone broth. Simmer on Low: Keep the heat low! You want the broth to be barely at a simmer. If it’s bubbling at all, turn down the heat. Higher heat will break down the nutrients that make bone broth so good for you! Use Other Bones: You don’t have to use chicken bones to make homemade bone broth! Use beef or pork bones, especially ones with lots of tissue and cartilage. Treat them just the same as the chicken bones in the recipe card, roasting them before using them. Extra Add-Ins: Add some pigs feet, pig ears, beef shank, or chicken feet to add a lot of Gelatin to your bone broth. The cartilage in these will break down and melt as the broth simmers, adding all of that gelatinous goodness to the broth. For Flavor: If you want, you can skip the vegetables and seasonings. These are added purely to add flavor to the broth. If you omit them, it will not affect the outcome.

In the Refrigerator: Keep bone broth in the refrigerator in an airtight container for up to 7 days. In the Freezer: Freeze bone broth for up to 6 months. I recommend separating it into smaller portions before freezing it. Reheating: Reheat bone broth gently on the stove or in the microwave. It should not be boiled, only a low simmer so warm it up slowly.