How to Make Rich, Healthy Bone Broth at Home (Easy Recipe)

Gather Your Bones

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Select 3-4 pounds of high-quality bones from your preferred source. Beef, chicken, or pork bones work well, and you can mix different types. Look for joints, knuckles, feet, and marrow bones, as these contain the most collagen. If possible, source grass-fed beef bones or organic chicken bones from your local butcher or farmers market. For enhanced flavor, you can also include oxtail, short ribs, or chicken feet.

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Roast the Bones

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Preheat your oven to 400°F (200°C). Spread the bones on a large baking sheet and roast them for 30-45 minutes, turning once halfway through. This crucial step browns the bones and creates a deeper, richer flavor through the Maillard reaction. You'll know they're ready when they're golden brown and fragrant.

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Prepare the Vegetables

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While the bones are roasting, prepare your aromatic vegetables. Roughly chop 2 carrots, 2 celery stalks, and 1 large onion. These vegetables, known as mirepoix, will add depth and complexity to your broth. You can also add garlic cloves, leeks, or other aromatics based on your preference.

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Add Ingredients to Pot

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Transfer the roasted bones to a large stockpot or slow cooker. Add your prepared vegetables, 2 bay leaves, 1 tablespoon of black peppercorns, and optional herbs like thyme or rosemary. Fill the pot with cold water until it covers the bones by about 2 inches. Add 2-3 tablespoons of apple cider vinegar, which helps extract minerals from the bones.

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Simmer the Broth

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Bring the pot to a gentle boil, then reduce heat to maintain a low simmer. Skim off any foam or impurities that rise to the surface during the first hour. For stovetop cooking, simmer for 12-24 hours for chicken bones or 24-48 hours for beef bones. If using a slow cooker, cook on low for the same duration.

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