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Homemade Bone Broth

This nourishing homemade bone broth is a comforting and mineral-rich elixir, perfect for sipping on its own or using as a base for soups, stews, and sauces.
Slow-simmered to extract the maximum nutrients and flavor, it’s rich in collagen, amino acids, and gut-healing properties.
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Prep Time 15 minutes
Cook Time 18 hours
Course Beverage, Soup
Cuisine American
Servings 12
Calories 45 kcal

Equipment

  • Large stockpot or slow cooker (6+ quarts)
  • Fine-mesh sieve or cheesecloth
  • Tongs or slotted spoon
  • Roasting pan (optional, for pre-roasting bones)
  • Large bowl or measuring jug (for straining and storage)
  • Glass jars or freezer-safe containers for storage

Ingredients
  

  • 2-3 lbs beef, chicken, or mixed bones (preferably marrow and joint bones)
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 garlic cloves, smashed
  • 2 tbsp apple cider vinegar
  • 1-2 bay leaves
  • 1 tsp whole black peppercorns
  • 12 cups filtered water (or enough to cover)
  • Salt to taste (optional)
  • Fresh herbs like thyme or parsley (optional, for added flavor)

Instructions
 

  • (Optional) Roast the Bones
    For deeper flavor, roast the bones at 400°F (200°C) for 30 minutes.
  • Combine Ingredients
    Place bones, onion, carrots, celery, garlic, apple cider vinegar, bay leaves, and peppercorns in a large pot or slow cooker.
    Add enough water to cover everything. Let sit for 30 minutes.
    Chopped onions, spices, and raw bones being combined in a large pot with a hand adding turmeric from a small glass bowl
  • Simmer
    Bring to a boil, then reduce to a low simmer. Skim off any foam in the first hour.
    Keep it simmering gently for 12–24 hours, adding water if needed.
  • Finish, Cool and Store
    Add fresh herbs in the last 30 minutes if desired. Then strain the broth through a fine mesh sieve and discard solids.
    Let the broth cool.
    Store in jars or containers in the fridge (up to 5 days) or freezer. Remove the fat layer on top once chilled, if preferred.

Video

Notes

Cooking Tips

  • Roasting the bones first gives a deeper, richer flavor.
  • Add a splash of soy sauce or a spoonful of miso for umami.
  • For a gelatinous, high-collagen broth, include joints, knuckles, or chicken feet.
  • Freeze in ice cube trays for quick, portioned use.
  • Don't overboil – keep the simmer gentle for clarity and flavor.
Keyword Bone Broth, Gluten-Free, Gut Health, Homemade, Low Carb