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How to Make Bone Broth (Recipe, with Instant Pot Option)

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Bone Broth Recipe with Tutorial
Wellness Mama » Blog » Recipes » Beef Recipes » How to Make Bone Broth (Recipe, with Instant Pot Option)

If you aren’t already making bone broth regularly, I’d encourage you to start today! It is an incredibly healthy and very inexpensive addition to any diet, and the homemade versions beat store-bought broth in both taste and nutrition (although there is some amazing homemade organic broth you can buy pre-made now).

This is the one nutrient rich food that anyone can afford to add!

What is Broth?

Broth (or technically, stock) is a mineral-rich infusion made by boiling bones of healthy animals with vegetables, herbs. and spices. You’ll find a large stock pot of broth/stock simmering in the kitchen of almost every 5-star restaurant. It is used for its great culinary uses and unparalleled flavor, but it is also a powerful health tonic that you can easily add to your family’s diet.

Broth is a traditional food that your grandmother likely made often (and if not, your great-grandmother definitely did). Many societies around the world still consume broth regularly as it is a cheap and highly nutrient dense food.

Besides it’s amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system (chicken soup when you are sick anyone?) and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue.

It can be made from the bones of beef, bison, lamb, poultry, or fish. Vegetables and spices are often added both for flavor and added nutrients.
Delicious Homemade Bone Broth Tutorial- How to make perfect bone broth

Why Drink Bone Broth?

Anyone who has read Gut and Psychology Syndrome knows the many benefits of bone broth and how it can improve digestion, allergies, immune health, brain health, and much more.

What isn’t as well known is that broth can help reduce cellulite by improving connective tissue, increase hair growth/strength, improve digestive issues, and remineralize teeth.

Broth is also helpful to have on hand when anyone in the family gets sick as it can be a soothing and immune boosting drink during illness, even if the person doesn’t feel like eating.

Broth is very high in the amino acids proline and glycine which are vital for healthy connective tissue (ligaments, joints, around organs, etc). The Paleo Mom has a great explanation of the importance of these two amino acids:

In addition, glycine is required for synthesis of DNA, RNA and many proteins in the body. As such, it plays extensive roles in digestive health, proper functioning of the nervous system and in wound healing. Glycine aids digestion by helping to regulate the synthesis and of bile salts and secretion of gastric acid. It is involved in detoxification and is required for production of glutathione, an important antioxidant. Glycine helps regulate blood sugar levels by controlling gluconeogenesis (the manufacture of glucose from proteins in the liver). Glycine also enhances muscle repair/growth by increasing levels of creatine and regulating Human Growth Hormone secretion from the pituitary gland. This wonderful amino acid is also critical for healthy functioning of the central nervous system. In the brain, it inhibits excitatory neurotransmitters, thus producing a calming effect. Glycine is also converted into the neurotransmitter serine, which promotes mental alertness, improves memory, boosts mood, and reduces stress.

Proline has an additional role in reversing atherosclerotic deposits. It enables the blood vessel walls to release cholesterol buildups into your blood stream, decreasing the size of potential blockages in your heart and the surrounding blood vessels. Proline also helps your body break down proteins for use in creating new, healthy muscle cells.

What Kind of Broth?

Homemade, nutrient-dense bone broth is incredibly easy and inexpensive to make. There is no comparison to the store-bought versions which often contain MSG or other chemicals and which lack gelatin and some of the other health-boosting properties of homemade broth. However, if you’re short on time, I recommend Kettle & Fire’s grass-fed bone broth because it’s pretty gelatinous and made with organic ingredients.

In selecting the bones for broth, look for high quality bones from grass fed cattle or bison, pastured poultry, or wild caught fish. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.

There are several places to find good bones for stock:

  • Save leftovers from when you roast a chicken, duck, turkey, or goose (pastured)
  • From a local butcher, especially one who butchers the whole animal
  • From local farmers who raise grass fed animals (ask around at your local farmers market)
  • Online from companies like US Wellness Meats (also where I get grass fed tallow in bulk- they sell pre-made high quality broth), Butcher Box, or Healthy Traditions (I order high quality beef, bison, lamb, and chicken bones from them at good prices)

This recipe for broth is my favorite and is an adaption of the recipe in Nourishing Traditions.

 

Delicious Homemade Bone Broth Tutorial- How to make perfect bone broth

Bone Broth Recipe (Stove Top or Instant Pot)

Make nourishing bone broth at home simmered on the stove top or in the Instant Pot in a fraction of the time.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Calories 16kcal
Author Katie Wells

Servings

16 cups

Ingredients

  • 2 lbs bones from a healthy source
  • 2 chicken feet (optional)
  • 1 gal water
  • 2 TBSP apple cider vinegar
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 1 TBSP salt (optional)
  • 1 tsp peppercorns (optional)
  • herbs and spices (to taste, optional)
  • 2 cloves garlic (optional)
  • 1 bunch parsley (optional)

Instructions

  • If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350°F.
  • Place the bones in a large stock pot or the Instant Pot.
  • Pour cool filtered water and the vinegar over the bones. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
  • Rough chop and add the onion, carrots, and celery to the pot.
  • Add any salt, pepper, spices, or herbs, if using.

Stove Top

  • Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
  • During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
  • Simmer for 8 hours for fish broth, 24 hours for chicken, or 48 hours for beef.
  • During the last 30 minutes, add the garlic and parsley, if using.
  • Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Instant Pot

  • Add the garlic and parsley to the pot if using, place the lid on the pot, and set valve to seal.
  • Cook at high pressure for 2 hours, followed by either a quick release or natural pressure release. Either is fine.
  • Let cool slightly, strain, and store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Nutrition

Nutrition Facts
Bone Broth Recipe (Stove Top or Instant Pot)
Amount Per Serving (1 cup)
Calories 16
% Daily Value*
Cholesterol 2mg1%
Sodium 458mg20%
Potassium 57mg2%
Carbohydrates 1g0%
Vitamin A 1575IU32%
Vitamin C 5.8mg7%
Calcium 21mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Detailed stove-top timing instructions below.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Bone Broth Instructions

The first step in preparing to make broth is to gather high quality bones. As I said, you can find them from sources listed above or save them when you cook. Since we roast chicken at least once a week, I save the carcass for making broth/stock.

Chicken for Bone Broth

I usually aim for 2 pounds of bones per gallon of water I’m using to make broth. This usually works out to 2-3 full chicken carcasses. If possible I’ll also add 2 chicken feet per gallon of water (completely optional!).

You’ll also need some organic vegetables for flavor. These are actually optional but add extra flavor and nutrition. Typically, I add (per gallon of water and 2 pounds of bones):

  • 1 onion
  • 2 large carrots (if from an organic source, you can rough chop and don’t need to peel)
  • 2 celery stalks, rough chopped
  • 1 bunch of parsley

bone broth vegetables

Since I make in bulk, I usually use about 4 times the amount of each of these. You can make in any amount, just multiply or divide the recipe up or down.

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350°F.

Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour cool filtered water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Making Homemade Bone Broth

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the times I simmer for:

  • Beef broth/stock: 48 hours
  • Chicken or poultry broth/stock: 24 hours
  • Fish broth: 8 hours

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.

During the last 30 minutes, add the garlic and parsley, if using.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

How to Use Bone Broth

Homemade Broth/Stock can be used as the liquid in making soups, stews, gravies, sauces, and reductions. It can also be used to saute or roast vegetables.

We try to drink at least 1 cup per person per day as a health boost, especially in the winter. My favorite way is to heat 8-16 ounces with a little salt and sometimes whisk in an egg until cooked (makes a soup like egg drop soup).

In times of illness (which doesn’t happen often) we will usually just drink bone broth until we start feeling better as it supports the body but is very easy to digest so the body’s energy can go to healing. In cases of stomach bugs or vomiting, bone broth often calms the stomach very quickly and helps shorten the duration of the illness.

If you don’t want to DIY, this is a great pre-made bone broth option shipped straight to your door!

If you aren’t already, make bone broth a regular part of your kitchen routine. It’s health boosting, inexpensive, and easy… you can’t afford not to!

This article was medically reviewed by Dr. Lauren Jefferis, board certified in Internal Medicine and Pediatrics. As always, this is not personal medical advice and we recommend that you talk with your doctor or work with a doctor at SteadyMD.

Do you already make bone broth? Will you try it now? Share your tips or questions below!

Bone broth is an incredibly nutritious and health-boosting food that is very easy to make. This step by step tutorial shows you how.

Sources

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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

1,511 responses to “How to Make Bone Broth (Recipe, with Instant Pot Option)”

  1. Jennifer Avatar
    Jennifer

    My bone broth never gel. Are the nutrients still there? And i usually heat them up on stove top. I assume that’s fine?

  2. Kristen Avatar
    Kristen

    Just curious- do you use any leftover skin with the bones? Do you see any nutritional value in the skin?

    1. Wellness Mama Avatar
      Wellness Mama

      I don’t go out of my way not to use the skin, but it is higher in Omega-6s, so I also don’t make a point to include it either…

  3. Ally Huang Avatar
    Ally Huang

    Hi, how many hours do I need to leave the bones in the crock pot ?

  4. Penny Avatar

    Hi, Katie! (Or whoever else could help?)
    When I don’t have two carcasses from roast chickens to use for bone broth, I buy carcasses from a local market that are all of the bones + meat minus wings, breasts and legs. (Two for $6 and I get enough meat for a full meal as well, such a good deal!!) I cooked two of these yesterday using your crockpot method (genius!), and saved the liquids that ended up at the bottom (they were still partially frozen). This morning I skimmed the fat off of the container, to discover that I have about two cups of pure gelatin! (Atleast you may understand my excitement? lol)
    What is the best use for this??

    1. Wellness Mama Avatar
      Wellness Mama

      It is great to add to stir fry veggies or to sauces…

      1. Penny Avatar

        I froze it in 1/8 cup splats, and have been adding it as you suggested.

        I made my last batch of broth exactly as you have outlined here, and it was the first time that my broth tasted good enough to drink by itself. Thank you!

  5. Emily Avatar

    I’ve been making homemade bone broth since I was in middle school, but the last 10 years I haven’t made any chicken broth… specifically because I’ve had experiences where I’d miss a few bones from the boiling process, & it’s not very fun drinking soup & swallowing a small bone along with it. I recently mentioned this to my doctor though, & he mentioned to wrap the chicken in cheese clothe before cooking so all the bones stay together. Haven’t tried it yet, but love the idea! …I should get some beef bones though soon, love beef bone broth!

  6. Ninu Avatar

    For infants, do you strain out the congealed fat or give it to them as is?

  7. Kristen Avatar

    Can beef marrow bones also be used for broth? Would the marrow need to be taken out once it softens or should it be left in? Should they also be roasted beforehand? Thanks!

      1. JenniferWI1977 Avatar
        JenniferWI1977

        I’m not a very good cook. How do you roast the marrow? Thank you in advance!

  8. Tiffany Avatar

    I only have chicken necks on hand so is it ok to just use necks for stock? I get my pasture raised chickens from my local butcher but they won’t have any chickens till june or july but they happen to have necks since no one buys them. Does it mean necks aren’t good if no one eats them…? I heard necks are usually given to pets.

    1. Wellness Mama Avatar
      Wellness Mama

      From what I’ve read, they should work as they have bones in them…

  9. Terryahh Avatar
    Terryahh

    Hello- this was a fabulous article – it occurred to me it would be great to make soups out of bone and to try to get the minerals from the bone into people- especially for my kids- searching the net i found this article which i believe was the most easy to follow and straight forward. So thank you. Also that is very interesting Katies remark- we got rid of our microwave years ago but is great to have it confirmed- i use a stove or a halogen light oven to heat things up in- they are cheap and work great.:)

  10. Will Depp Avatar
    Will Depp

    I think it is a waste of energy and money to simmer bone broth that long. After 3 hours virtually every nutrient that can be had is leached from bones.

    1. Mary Anne Avatar

      Will – Um, isn’t that the point? To get the nutrients out of the bone and into the broth for consumption?

  11. Gene Ploss Avatar
    Gene Ploss

    If I cut this recipe in half would that lessen the cooking times at all? If so how much?

    1. Wellness Mama Avatar
      Wellness Mama

      Nope… the long slow cook time helps release the nutrients…

  12. Josh Avatar

    I do not have a large stock pot yet and I was wondering if there was any downside to making the broth on low in a crock pot as I have seen in some other paleo/primal recipes?

      1. Josh Avatar

        Thank you for the reply, I ended up being fine using my 2 gal pot with two chickens and using your recipe. Should the final broth (especially after being refrigerated) be a liquid or have more of a gelatinous consistency? Mine came out as a liquid but I’ve read that others say it should be gelatinous. On a side note, we have been using your meal planner for a couple of months and it has been a nice addition to our meal preparation, thank you for all your efforts!

  13. Jozan Avatar

    i just roasted a leg of lamb for easter can i use the bone to make broth

  14. michelle Avatar
    michelle

    Congrats on the new babe! Had a quick question for you…I had my chicken remnants in the fridge for a week, is that still safe to use for the broth?

    1. Wellness Mama Avatar
      Wellness Mama

      I would still use them if they smell ok since they get boiled, which should kill any bacteria…

    2. Debbie Avatar

      A week is too long for chicken. I once got very sick from my own chicken soup, made from broth of a roasted chicken. It was three days old, had no discernable bad smell or taste but I definitely got food poisoning from it. Better safe than sorry!

  15. may Avatar

    Can I cook the whole chicken, and then when the meat is ready to use (ca 45 min) take out the meat and let the rest (bones and skin) simmer the rest of the day. Or is it wrong to cook meat in here together with the bones?

  16. Daniela Eve Hudkins Avatar
    Daniela Eve Hudkins

    So I just had major abdominal surgery. In preparation for the surgery I cooked marrow beef soup bones in a crock pot for about 36 hours with some onion, celery, carrots, garlic, and cilantro. I added some garlic salt and cumin because it’s a favorite flavor of mine. 3 days after surgery and almost the entire 1st batch of bone broth, I am very pleased with how I feel. I haven’t had to use too much pain medication at this point and I feel I am healing very quickly. I have had at least 2 abdominal surgeries before this one and I have never recovered so quickly! I owe it to the broth. I even started a fresh batch this morning because I’ll run out by tomorrow evening. Thank you for this easy to digest and nutritious alternative. I didn’t get to roast my bones prior to cooking but they still came out very well. I’ll be sure to reheat my broth on the stove and not the microwave. (oh, and I gave all the fat solids to my dogs, who are also very thankful for the health benifits) Thank you, Thank you!

  17. Alicia Avatar

    I bought some beef marrow bones at the store yesterday. I am making vegetable soup and wanted bone broth as all or part of the base. I’m reading on your post about the bones needing to be from grassfed, healthy animals. I don’t know if the cow was grassfed (highly unlikely) nor healthy. Is it still worth the difference in nutrients to make the bone broth and use it rather than using the store-bought stuff (found some with no MSG or any of the other 15 names for MSG)?

    1. Kristen Avatar
      Kristen

      I puree the remains and give it to my dog and cat…they love it!

  18. Sarah Avatar

    I love making broth!

    My friends thought that I was crazy cause I was buying calves feet and chicken feet from the butcher and making broths out of them for days.

    I would add water to it to keep the liquid level above the bones, but then towards the end I would concentrate it down. Then I would let it cool in the fridge and then scrape off the fat and then my reward would be to see how stiff I got it!! and then I would slice up the stiff and concentrated gelatin in cubes and freeze and then pop a cube or 2 in our daily meals for health.

    *I would also JUST do calves feet for beef broths and just chicken feet for chicken broths- like 8 cow feets, and for chicken broth like 15 feet- man the chicken feet look crazy being cooked!

    YEAH! TRADITIONAL HEALTH!

  19. Sepideh Afsardoost Avatar
    Sepideh Afsardoost

    Hi Wellness Mama, my beef bone broth always gets very oily. Is that normal and healthy? Thank you.

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