I’m sharing my Homemade Bone Broth, a gut-healing, nutrient-dense staple that will make you curious about the simple ingredients and time-honored process behind it.

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I used to think broth was just thin soup until beef bones and apple cider vinegar turned it into something else, something oddly powerful. I write about food a lot, but the first time I smelled a real Beef Bone Broth I almost couldn’t place why it hit different, why my stomach felt calmer afterward.

The idea of Slow Cooker Bone Broth keeps nagging at me because the flavor pulls you in, makes you ask questions. How can a yellow onion and a few basic things make such deep color and comfort, why does it seem to mend you from the inside out.

Ingredients

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Beef bones: Rich in collagen and minerals, gives protein and gelatin, great for joints and gut.
Chicken carcasses and necks: Light collagen source, nourishing, lower fat than beef, very good for soups.
Apple cider vinegar: Helps draw minerals from bones, adds mild tang, may aid digestion.
Onion: Adds sweetness and savory depth, contain fiber and antioxidants, boosts flavor.
Garlic: Pungent, adds savory warmth, has immune boosting compounds when cooked gently.
Carrots: Bring sweetness, vitamin A and fiber, balance the broth nicely.
Fresh herbs (parsley or thyme): Fresh herbs add bright flavor and tiny amounts of vitamins and minerals.
Tomato paste or tomato: Adds umami and acidity, deepens beef flavor, modest vitamin C.

Ingredient Quantities

2 to 4 lbs beef bones (marrow, knuckle or oxtail) or 2 to 3 lbs chicken carcasses and necks

12 to 16 cups cold water

2 tablespoons apple cider vinegar

1 large yellow onion

2 carrots

2 celery stalks

3 to 4 garlic cloves (optional)

2 bay leaves

10 to 12 whole black peppercorns

1 to 2 teaspoons sea salt or kosher salt

a few sprigs fresh parsley or 1 teaspoon dried thyme (optional)

1 to 2 tablespoons tomato paste or 1 small ripe tomato (optional, for deeper beef flavor)

1 tablespoon fresh ginger, sliced (optional, great with chicken)

How to Make this

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1. Pick your bones: use 2 to 4 pounds beef bones (marrow, knuckle or oxtail) or 2 to 3 pounds chicken carcasses and necks. For deeper beef flavor roast the bones on a sheet pan at 425 F for 30 to 45 minutes, you can rub 1 to 2 tablespoons tomato paste on them before roasting if you want a richer color.

2. Put bones into a large stockpot or slow cooker or pressure cooker and cover with 12 to 16 cups cold water, just enough to cover. Add 2 tablespoons apple cider vinegar and let sit 20 to 30 minutes to help draw minerals out of the bones.

3. Add 1 large yellow onion (halved, skins on ok), 2 carrots (roughly chopped), 2 celery stalks (roughly chopped), 2 bay leaves, 10 to 12 whole black peppercorns and 1 to 2 teaspoons sea salt or kosher salt. If you didnt roast with tomato paste add it now or toss in 1 small ripe tomato instead.

4. If using chicken add 1 tablespoon fresh ginger sliced and if you like garlic add 3 to 4 garlic cloves; garlic and ginger are optional but great with chicken. Add a few sprigs fresh parsley or 1 teaspoon dried thyme if you want extra herbiness.

5. Bring to a gentle simmer over medium heat and skim off any foam or scum that floats to the surface during the first 30 to 60 minutes. Reduce heat to lowest possible simmer so it barely bubbles.

6. Simmer low based on protein choice: chicken simmer 6 to 12 hours, beef simmer 12 to 24 hours. If using a pressure cooker cook chicken 60 to 90 minutes and beef 2 to 3 hours under high pressure. Top up with a bit more hot water if level drops below bones.

7. Add garlic in the last hour if you didnt add it earlier, add fresh parsley in the last 10 minutes if using. Taste toward the end and adjust salt to 1 to 2 teaspoons total.

8. Turn off heat and carefully strain the broth through a fine mesh strainer into a large bowl or another pot, press solids with a spoon to extract all the liquid. Discard bones and veggies, theyre spent.

9. Cool the broth quickly by setting the container in an ice bath or dividing into smaller containers. Refrigerate until fat rises and solidifies then spoon off the fat if you want a leaner broth. The broth will gel when cold if you did it right, that is a good sign.

10. Store in the fridge up to five days or freeze in portion sized containers for up to six months. Reheat gently and use as a sipping broth, base for soups, risottos or sauces. If you want a richer finish reduce strained broth on the stove to concentrate flavor.

Equipment Needed

1. Sheet pan or rimmed baking tray for roasting bones
2. Large stockpot or slow cooker or pressure cooker (pick one based on method)
3. Large heatproof bowl or second pot for straining and collecting broth
4. Fine mesh strainer or chinois plus a wooden spoon to press solids
5. Large ladle for skimming and transferring liquid
6. Slotted spoon or skimmer to remove foam and solids during simmering
7. Chef’s knife and cutting board for chopping vegetables and prepping bones
8. Measuring cups and spoons for water, vinegar and seasonings
9. Airtight, heatproof containers or freezer bags for cooling, storing and freezing broth

FAQ

Q: How long should I simmer the broth for best flavor and gelatin? A: For chicken aim for 6 to 12 hours, for beef aim 12 to 24 hours (some folks go up to 48 for extra depth). If you use a pressure cooker, chicken takes about 45 to 90 minutes and beef 1.5 to 3 hours. Keep it at a gentle simmer not a rolling boil. If it isnt gelatinous when cold you probably needed more jointy bones or more time.

Q: Do I need to roast the bones first and should I add tomato paste? A: Roasting beef bones at 400 F for 30 to 45 minutes gives a deeper, richer flavor. Tomato paste or a ripe tomato helps that beefy umami too. For chicken you can roast but keep it lighter so the stock stays bright.

Q: When should I add salt and how much? A: Add only a small pinch early, then wait until the end to properly season because the broth will reduce and concentrate. Start with the 1 to 2 teaspoons suggested, taste after it cools a bit and adjust.

Q: How do I remove fat and store the broth? A: Chill the broth in the fridge until the fat solidifies and skim it off, or use a fat separator or cheesecloth. Fridge: 4 to 5 days. Freezer: up to 6 months for best quality, longer is ok but flavor fades. Freeze in portions or ice cube trays for easy use. Reheat only once for safety.

Q: Why add apple cider vinegar and how much should I use? A: The acid helps pull minerals and collagen out of the bones, so use 1 to 2 tablespoons in the cold water and let it sit 20 to 30 minutes before heating. You dont need more than that.

Q: Can I use rotisserie carcasses or supermarket bones? A: Yes, rotisserie carcasses and marrow or knuckle bones work great. Avoid bones that are heavily salted or smoked. If bones have lots of meat on them roast them first or skim more foam at the start to keep broth clear.

Easy Bone Broth Recipe (Beef Or Chicken!) Substitutions and Variations

Beef bones or chicken carcasses and necks: use a leftover turkey carcass or pork neck bones for similar gelatin, or grab 3 to 4 cups of good quality store bought bone broth or concentrate if you dont have bones.
2 tablespoons apple cider vinegar: swap with 2 tablespoons white wine vinegar, rice vinegar, or the juice of one lemon, they all help pull minerals from the bones.
1 large yellow onion: use 2 shallots, 1 cleaned leek (white part only), or 1 teaspoon onion powder plus 1/2 teaspoon garlic powder when fresh veggies arent available.
1 to 2 tablespoons tomato paste or 1 small ripe tomato: replace with 1 tablespoon miso for extra umami, 1/4 cup canned crushed tomato, or a splash of soy sauce or Worcestershire for depth.

Pro Tips

– Roast or sear for depth: if you want richer color and deeper beef flavor, char the bones or toss a little tomato paste on them before they hit the oven, but dont overcook them till they burn or you’ll get bitter notes.

– Be stingy with early salt: taste and adjust near the end, not at the start, because the broth concentrates as it reduces and you can easily make it too salty.

– Keep it gently simmering and steady: violent boiling makes cloudy broth and chews up collagen, so aim for tiny, slow bubbles; if your stove is fickle use the oven at low heat or a slow cooker for steadier temps.

– Clearer broth fast: strain through a fine mesh then through cheesecloth or a coffee filter, or chill overnight and lift the fat off once it firms up its way easier and gives you a cleaner finish.

– Smart storage and use: cool quickly in an ice bath or divide into small containers, freeze in portion sizes or ice cube trays for sauces and sipping, and if you want intense flavor reduce some of the strained broth down to a glaze before freezing.

Easy Bone Broth Recipe (Beef Or Chicken!)

Recipe by James Level

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I’m sharing my Homemade Bone Broth, a gut-healing, nutrient-dense staple that will make you curious about the simple ingredients and time-honored process behind it.

Servings

servings

Calories

kcal

Equipment: 1. Sheet pan or rimmed baking tray for roasting bones
2. Large stockpot or slow cooker or pressure cooker (pick one based on method)
3. Large heatproof bowl or second pot for straining and collecting broth
4. Fine mesh strainer or chinois plus a wooden spoon to press solids
5. Large ladle for skimming and transferring liquid
6. Slotted spoon or skimmer to remove foam and solids during simmering
7. Chef’s knife and cutting board for chopping vegetables and prepping bones
8. Measuring cups and spoons for water, vinegar and seasonings
9. Airtight, heatproof containers or freezer bags for cooling, storing and freezing broth

Ingredients

2 to 4 lbs beef bones (marrow, knuckle or oxtail) or 2 to 3 lbs chicken carcasses and necks
12 to 16 cups cold water
2 tablespoons apple cider vinegar
1 large yellow onion
2 carrots
2 celery stalks
3 to 4 garlic cloves (optional)
2 bay leaves
10 to 12 whole black peppercorns
1 to 2 teaspoons sea salt or kosher salt
a few sprigs fresh parsley or 1 teaspoon dried thyme (optional)
1 to 2 tablespoons tomato paste or 1 small ripe tomato (optional, for deeper beef flavor)
1 tablespoon fresh ginger, sliced (optional, great with chicken)

Directions

Pick your bones: use 2 to 4 pounds beef bones (marrow, knuckle or oxtail) or 2 to 3 pounds chicken carcasses and necks. For deeper beef flavor roast the bones on a sheet pan at 425 F for 30 to 45 minutes, you can rub 1 to 2 tablespoons tomato paste on them before roasting if you want a richer color.
Put bones into a large stockpot or slow cooker or pressure cooker and cover with 12 to 16 cups cold water, just enough to cover. Add 2 tablespoons apple cider vinegar and let sit 20 to 30 minutes to help draw minerals out of the bones.
Add 1 large yellow onion (halved, skins on ok), 2 carrots (roughly chopped), 2 celery stalks (roughly chopped), 2 bay leaves, 10 to 12 whole black peppercorns and 1 to 2 teaspoons sea salt or kosher salt. If you didnt roast with tomato paste add it now or toss in 1 small ripe tomato instead.
If using chicken add 1 tablespoon fresh ginger sliced and if you like garlic add 3 to 4 garlic cloves; garlic and ginger are optional but great with chicken. Add a few sprigs fresh parsley or 1 teaspoon dried thyme if you want extra herbiness.
Bring to a gentle simmer over medium heat and skim off any foam or scum that floats to the surface during the first 30 to 60 minutes. Reduce heat to lowest possible simmer so it barely bubbles.
Simmer low based on protein choice: chicken simmer 6 to 12 hours, beef simmer 12 to 24 hours. If using a pressure cooker cook chicken 60 to 90 minutes and beef 2 to 3 hours under high pressure. Top up with a bit more hot water if level drops below bones.
Add garlic in the last hour if you didnt add it earlier, add fresh parsley in the last 10 minutes if using. Taste toward the end and adjust salt to 1 to 2 teaspoons total.
Turn off heat and carefully strain the broth through a fine mesh strainer into a large bowl or another pot, press solids with a spoon to extract all the liquid. Discard bones and veggies, theyre spent.
Cool the broth quickly by setting the container in an ice bath or dividing into smaller containers. Refrigerate until fat rises and solidifies then spoon off the fat if you want a leaner broth. The broth will gel when cold if you did it right, that is a good sign.
Store in the fridge up to five days or freeze in portion sized containers for up to six months. Reheat gently and use as a sipping broth, base for soups, risottos or sauces. If you want a richer finish reduce strained broth on the stove to concentrate flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 240g
Total number of serves: 8
Calories: 40kcal
Fat: 2.5g
Saturated Fat: 0.8g
Trans Fat: 0g
Polyunsaturated: 0.3g
Monounsaturated: 1.2g
Cholesterol: 15mg
Sodium: 400mg
Potassium: 250mg
Carbohydrates: 3g
Fiber: 0.5g
Sugar: 1.5g
Protein: 6g
Vitamin A: 700IU
Vitamin C: 4mg
Calcium: 40mg
Iron: 0.6mg

Easy Bone Broth Recipe (Beef Or Chicken!)

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Bone Broth Recipe (Beef Or Chicken!) Substitutions and Variations

Pro Tips