Homemade Bone Broth

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Learn how to make homemade bone broth with all of my top tips and tricks! This easy recipe is a simple combination of wholesome, nutritious ingredients. It's freezer-friendly and great for using in a variety of recipes, from soups, sauces and gravies to casseroles and rice.

Prep Time25

Cook Time12

Total Time12 25

Course: pantry staple, Soup

Cuisine: American

Keyword: Bone broth, canning bone broth, chicken bone broth, Homemade bone broth, how to make bone broth, make your own bone broth

Servings: cups

Author: Alyssa Rivers

Ingredients

1-2 whole chicken carcasses, or 2 pounds beef or pork marrow bones
2 tablespoons apple cider vinegar
1 large onion, quartered
2 stalks celery, roughly chopped, about 1 cup
1 medium carrot, roughly chopped, about ½ cup
3 cloves garlic, smashed
5 sprigs fresh parsley
1 bay leaf
½ teaspoon whole peppercorns
kosher salt, to taste
4 quarts water

Instructions

Break apart the 1-2 whole chicken carcasses, until you can spread it out evenly on a parchment-lined baking sheet. Roast the bones at 425 degrees Fahrenheit for about 30 minutes.
Add the roasted bones to a large stockpot. Add 4 quarts water to the pot until the bones are covered with 1-inch of it. Add 2 tablespoons apple cider vinegar and stir.
Simmer over low heat for 4-6 hours before adding 1 large onion, 2 stalks celery, 1 medium carrot, 3 cloves garlic, 5 sprigs fresh parsley, 1 bay leaf, ½ teaspoon whole peppercorns, and kosher salt,. Simmer for an additional 4-6 hours, for a total cooking time of 8-12 hours. Add more water as needed to keep the bones just barely covered with water. Avoid adding too much water, as this will throw off the collagen-to-water ratio.
When the broth is done simmering, strain out the solids with a fine mesh sieve. Store the broth in the refrigerator in a large air-tight container overnight.
Before serving or storing, skim off the solidified fat from the top. This can be saved and used as cooking fat or discarded.

Nutrition

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