How to Make Bone Broth: Simple Homemade Method & Tips
A slow, gentle simmer unlocks collagen and minerals for a nourishing kitchen staple.
How to Make Bone Broth: A Complete Guide
Bone broth is a nourishing, collagen-rich staple prized for its depth of flavor and health benefits. Making it at home is easy, affordable, and far surpasses any store-bought version in both taste and quality. This guide will walk you through every step, from selecting bones to simmering techniques, using tips drawn from minimalist and whole-food cooking approaches.
What Is Bone Broth?
Bone broth is a slow-cooked, savory liquid made primarily from animal bones, water, and a small amount of acid (like apple cider vinegar or lemon juice). The long simmering process breaks down bones, cartilage, and connective tissues, extracting collagen, gelatin, minerals, and deep, comforting flavors. While often associated with chicken, bone broth can be made from a variety of bones, including beef, turkey, or fish.
Why Make Bone Broth at Home?
- Richer flavor: Homemade broth develops a more intense, layered taste than most boxed or canned versions.
- More collagen: Slow simmering unlocks collagen and gelatin, supporting healthy skin and joints.
- Zero waste: It’s an excellent way to use leftover bones from roasted poultry or meat.
- Customizable: Tweak seasoning, herbs, and add-ins to suit your dietary needs and taste preferences.
- Cost effective: Transform scraps into a nutritious, multi-purpose kitchen staple.
Ingredients You’ll Need
- Bones: Leftover bones from a whole roasted chicken are common, but any cooked or raw chicken, beef, pork, or fish bones work well. Include joints, wings, feet, and backs for higher collagen yield.
- Filtered water: Around 12 cups (2880 ml) per full pot or Dutch oven, enough to generously cover the bones.
- Vinegar or acid: 1-2 tablespoons of apple cider vinegar or lemon juice help extract minerals and collagen from the bones.
- Salt: A generous pinch to season the broth at the start, with more added later as needed.
- Aromatics and add-ins (optional): Roasted lemon wedges, rosemary, onions, garlic, carrots, celery, or peppercorns can lift and complement the broth’s flavor. Use what’s left from roasting or tailor to your taste.
Step-by-Step Instructions
- Save the bones: After enjoying roasted chicken, reserve all bones, including drumsticks, wings, and the carcass. Optionally, add leftover lemon wedges, rosemary, or other herbs from the roasting pan. You can refrigerate bones for a day or freeze for later use.
- Fill with water: Place bones and any aromatics into a large stockpot or Dutch oven. Add filtered water to completely cover everything by a couple of inches (about 12 cups for a typical batch).
- Season: Add a generous pinch of salt. Seasoning is adjustable, so you can add more later as you prefer.
- Add vinegar: Pour in 1-2 tablespoons of apple cider vinegar or lemon juice. The acid helps release collagen and minerals from the bones into your broth.
- Boil, then simmer: Bring the pot to a vigorous boil over high heat. Once boiling, quickly reduce the heat to a very low simmer and cover with a lid. You want gentlest bubbles—the lower and slower, the better for extraction and clarity.
- Simmer long and slow: Cook for at least 10-12 hours, ideally up to 24 hours if you have time. The broth should reduce by about a third to half, leaving you with 6-8 cups. Longer cooking deepens the flavor and boosts collagen content, but 12 hours is generally a sweet spot for rich, gelatinous broth. Skim off any foam or impurities that rise to the surface during the first hour.
- Strain and finish: Remove large bones and solids with tongs or a slotted spoon. Strain the liquid through a fine mesh strainer or cheesecloth into a large heatproof bowl or container. Let cool before storing.
- Store or serve: Use immediately, or let cool and refrigerate for up to 5 days. For longer storage, portion cooled broth into freezer-safe containers or silicone molds and freeze for up to 3 months.
Essential Tips and Variations
- Type of bones:
- Chicken: Roasted, raw, or a mix. Feet and wings yield a higher gelatin content.
- Beef: Use marrow, knuckle, and neck bones for the best results.
- Fish: Heads and frames are best. Only simmer for up to 4-6 hours for a light, clear broth.
- Simmer gently: Vigorous boiling makes broth cloudy and can emulsify fats. Keep the heat low for clarity and maximum extraction.
- Add-ins: Carrot, celery, parsley, bay leaves, peppercorns, ginger, or garlic can be added for extra flavor and nutrients. If using leftover herbs and citrus from roasting, toss them in for added dimension.
- Pressure cooker or Instant Pot method: For a faster method, use a pressure cooker. Add all the ingredients, set on high for 45-90 minutes (longer for more gelatin), then let the pressure release naturally before straining.
- Fat removal: Once cooled, a layer of fat will solidify at the top. You can easily remove and discard or use it as a flavorful cooking fat.
- Salt to taste: Start with a small amount, and adjust seasoning at the end to suit your recipe or serving preferences.
Serving Suggestions
- Sipping as a tonic: Pour hot into a mug, seasoned with a splash of lemon, pinch of salt, and a sprinkle of nutritional yeast for an ultra-satisfying, nourishing drink.
- Soup base: Use as a flavorful foundation for all manner of soups, stews, risottos, or grain dishes.
- Cooking liquid: Substitute for water when cooking rice, quinoa, or legumes for boosted nutrition.
- Reduction sauce: Simmer to further reduce and intensify for use as a base in gravies and sauces.
Frequently Asked Questions (FAQs)
Q: Can I make bone broth without roasting the bones first?
A: Yes. Roasting bones before simmering deepens their flavor and gives the broth a richer color, but it’s not strictly necessary. If you’re short on time, simply use raw bones.
Q: Is bone broth the same as stock or regular broth?
What others are reading
A: Bone broth is simmered for much longer than stock or regular broth (10-24 hours vs. 1-3 hours), extracting far more gelatin and minerals from the bones. Stocks are often less gelatinous and more lightly flavored; broths are usually even lighter and made from mostly meat.
Q: Can I use bones from other animals?
A: Absolutely! Beef, pork, turkey, duck, lamb, and fish bones all work well. For best results, use a mix of bones with joints and cartilage for maximum collagen.
Q: How do I know if my broth is rich in collagen?
A: Once fully cooled, the broth should set to a wobbly, jelly-like consistency due to gelatin. If your broth doesn’t gel, don’t worry—it’s still nutritious and flavorful, but you can add more collagen-rich parts next time (like chicken feet or wings).
Q: How long does homemade bone broth last?
A: Store refrigerated broth up to 5 days. For longer storage, freeze in airtight containers or silicone molds for up to 3 months.
Q: Can I reuse the bones for a second batch?
A: You can, but the resulting broth will be lighter in flavor, color, and gelatin content. Use for more delicate soups or as a light cooking liquid.
Tips for Storing and Freezing
- Let broth cool fully before pouring into storage containers.
- Refrigerate in glass jars with tight lids for up to five days.
- For freezing, pour cooled broth into freezer-safe containers, ice cube or silicone trays. Thaw cubes for single servings or quick sauces.
- Label containers with the date for easy tracking.
- Leave headspace in jars to allow for expansion when freezing.
Troubleshooting & Expert Advice
- Broth is oily: Chill and skim the fat after cooling. Use the fat for cooking, if desired.
- Cloudy broth: Avoid hard boiling and use a fine mesh to strain. Clarity does not affect nutrition.
- No gel: Increase the ratio of joint or foot bones; simmer longer next time and ensure enough acid was used.
- Too bland: Adjust salt, add aromatics, or simmer further to concentrate flavors.
Bone Broth Nutrition Highlights
- Collagen & gelatin: Supports joint, skin, and gut health.
- Minerals: Calcium, magnesium, phosphorus, and trace minerals extracted from bone.
- Amino acids: Glycine and proline for tissue repair and healthy digestion.
- Low calorie: Rich flavor with little fat or calories, especially if chilled and skimmed.
| Ingredient | Benefit | Tips |
|---|---|---|
| Chicken Bones | Gelatin, rich chicken flavor | Roast first for depth; use feet & wings |
| Apple Cider Vinegar | Extracts minerals, collagen | 1-2 Tbsp per batch; lemon juice works too |
| Vegetable Aromatics | Improves flavor, adds nutrients | Onion, carrot, celery ideal; add near start |
| Filtered Water | Crisp, clean taste; avoids off-flavors | Always use to cover bones |
Expert Variations
- Bone broth tonic: Stir green onion, nutritional yeast, fresh lemon juice, and a hint of garlic into a hot mug of broth for a fast, restorative drink.
- Vegetable variation: Replace some bones with hearty root vegetables and mushrooms for a rich vegan alternative (note this won’t be a traditional bone broth).
- Asian-inspired: Add star anise, ginger, scallions, and a splash of fish sauce for a ramen-ready broth base.
Additional FAQs
Q: Why add vinegar or lemon juice?
A: A small quantity of acid helps break down the bones and connective tissue, releasing more collagen, minerals, and gelatin into the broth.
Q: What do I do with leftover broth?
A: Use as a soup or stew base, sip on its own, cook grains, or freeze in small portions for quick use in everyday meals.
Q: Can I make bone broth in a slow cooker?
A: Yes. Set on low for 12-24 hours for a deep, rich flavor with minimal supervision.
Summary
Homemade bone broth is an easy way to maximize nutrition, taste, and value from ingredients you already have on hand. With straightforward methods and customizable flavor, it’s a staple that brings both comfort and nourishment to countless dishes. Whether sipped warm or used as the backbone in your favorite recipe, once you discover the pleasures of homemade bone broth, you’ll rarely return to store-bought versions.
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