Bone Broth Recipe

Making your own homemade bone broth is so easy and so affordable, you'll wonder why you ever purchased the store bought stuff! Made with basically free ingredients, you're just a few hours away from this nourishing pantry staple.

Course broths

Cuisine American

Keyword bone broth

Prep Time 1

Cook Time 1

Servings stockpot

Calories 7kcal

Author Katie Cooksey

Ingredients

bones chicken, turkey, beef, pork lamb, etc. (or chicken feet)
onions including skins
garlic including paper
carrots
celery
parsley
black peppercorns play this by ear (1-2 tbsp)
4-6 Bay Leaves
2 tbsp distilled vinegar

OR USE KITCHEN SCRAPS - keep in a zip bag in the freezer for up to 3 months then turn into bone broth

Save all bones from dinners
Save all scraps, onions, garlic, carrots, celery, parsley and other herbs from cooking

Instructions

If bones are uncooked, place in a roasting pan with oil and roast on 425° F for 45 min, or until browned well
If bones are already cooked, simply place in a large stock pot
Add all vegetables, herbs/spices and vinegar to a pot and cover with water
Bring to a boil, then reduce heat to a simmer
Simmer on low for anywhere from 24-48 hours (this can also be done in a crockpot on low)
Drain broth in a fine mesh strainer into a large bowl
Drain broth again into another large bowl with a flour sack towel to strain out all the impurities
Pour broth into mason jars or plastic quart containers and store in the refrigerator for up to 2 weeks
Optional: Before pouring into mason jars, you can use a fat separator to strain out fat before storing in jars. The easiest way to strain extra fat though is to refrigerate and it will solidify at the top of the jar for easy removal. Use the fat for cooking!
Freeze for up to 6 months in plastic containers.

Notes

Some recipes say you must keep at a certain temperature to maintain the gelatin but I have found that just keeping it at a low simmer does the trick and the broth sets up quite well.

Nutrition