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

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 16 cups
Calories 16kcal
Author Katie Wells

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 bunch parsley (optional)
  • 1 TBSP salt (optional)
  • 1 tsp peppercorns (optional)
  • herbs and spices to taste (optional)
  • 2 cloves garlic (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.
  • 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.
  • 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.
  • 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.

Notes

Detailed instructions below.

Nutrition

Serving: 1cup | Calories: 16kcal | Carbohydrates: 1g | Cholesterol: 2mg | Sodium: 458mg | Potassium: 57mg | Vitamin A: 31.5% | Vitamin C: 7% | Calcium: 2.1% | Iron: 1.8%