Nourishing Bone Broth from Scratch
A simple, slow-simmered homemade bone broth recipe packed with nutrients to support gut, joint, and immune health. Perfect for sipping on its own or as a base for soups and stews.
- Prep Time: 40 minutes (including roasting and soaking)
- Cook Time: 6 to 24 hours (depending on bones used)
- Total Time: 6 hours 40 minutes to 24 hours 40 minutes
- Yield: About 8 cups (64 ounces) broth 1x
- Category: Soup / Broth
- Cuisine: American
Ingredients
Scale
- 3–4 pounds beef, chicken, or turkey bones (marrow bones or knuckles recommended)
- 12 cups filtered water
- 2 tablespoons apple cider vinegar
- 1 large onion, quartered
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- A few sprigs of fresh thyme or parsley (optional)
- Salt to taste
Instructions
- If using raw bones, roast them in a 400°F (200°C) oven for 30-40 minutes until browned. Skip this step if using leftover cooked bones.
- Place bones in a large stockpot and add 12 cups (2.8 liters) of cold filtered water, enough to cover the bones.
- Add 2 tablespoons of apple cider vinegar and let the bones soak for 30 minutes before heating.
- Add quartered onion, chopped carrots, celery, smashed garlic, bay leaves, peppercorns, and optional fresh herbs to the pot.
- Slowly heat the pot over medium heat until gentle bubbles form. Skim off any foam or impurities that rise to the surface (about 15-20 minutes).
- Reduce heat to low and let the broth simmer gently, partially covered with a lid to allow steam to escape.
- Simmer for at least 12 hours (up to 24 hours for beef bones; 6-8 hours for chicken bones), stirring occasionally and adding water as needed to keep bones submerged.
- Remove from heat and strain the broth through a fine mesh sieve or cheesecloth into a large bowl or pot. Discard solids.
- Let broth cool slightly before refrigerating. Skim off solidified fat if desired. Store in airtight containers for up to 5 days in the fridge or freeze for up to 3 months.
Notes
Use pasture-raised bones for best flavor and gelatin content. Roasting bones adds rich flavor. Keep heat low to avoid boiling and cloudy broth. Skim foam regularly for clarity. Chicken bones require less simmer time than beef bones. Broth can be frozen for up to 3 months. Add salt gradually at the end to avoid over-salting.
Nutrition
- Serving Size: 8 ounces (240 ml)
- Calories: 4060
- Fat: 3
- Protein: 610
Keywords: bone broth, homemade broth, healing broth, collagen broth, slow simmer broth, gut health, immune support, bone broth recipe