Bone Broth

4.75 from 4 votes

Bone broth is a nutrient-rich liquid made by simmering animal bones, connective tissues, and vegetables in water. This gut healthy bone broth is delicious and super simple to make.

Prep Time5

Cook Time12

Total Time12 5

Course: Soup

Cuisine: American

Keyword: bone broth, homemade bone broth, recipe

Servings:

Calories: 14kcal

Author: Mary Woita

Equipment

Crock Pot
Dutch Oven

Ingredients

2 lbs soup bones
2 carrots rough chopped
1 onion peeled and halved
2 stalks of celery rough chopped
2-3 cloves of garlic
2 tbsp apple cider vinegar
additional herbs to your taste optional

Instructions

Add bones to your crock pot. Add apple cider vinegar (this helps pull the minerals and nutrients out of the bones). Cover with water and let sit for approximately 30 minutes. Now, you may hear some recommendations on roasting your bones first for added flavor. I don't do this because I haven't noticed a difference in taste. It's just a preference.
Add remaining ingredients (except for the garlic and herbs, if using.) to crock pot and fill with water. I try to get this as full as I can without having it spill over. Set to "high" until simmering.
If using the stovetop version, add ingredients and water to a dutch oven and bring to a boil. Reduce to low and cover with lid. Simmer for 12-24 hours and follow remaining instructions.
I then set my crock pot to “low” and let it do its thing for the weekend. By Monday morning, I have broth ready for the week ahead. You really only need about 48 hours or so to make a quality broth. And about 24 hours for poultry based broths. Make sure to check on it periodically and add more water as needed.
With the last 30 minutes remaining, add in the garlic and any herbs that you’re using. I have added my bay leaves and rosemary to my chicken broth much sooner though. They seem to be much more hardy and hold up well.
Allow to cool down before storing. Use a fine sieve to strain your broth.
This should make approximately one gallon of bone broth.
It will keep in the refrigerator for no longer than one week. If you don’t intend on using it within the week, be sure to freeze it. You can freeze to your preference, but I’ve found that filling ice cube trays and moving them to storage containers once frozen, works really well. You’ll be able to pull out however much you’ll need each time.

Nutrition