Bone broth is a nourishing, nutrient-dense liquid made by simmering animal bones and connective tissues for hours. It’s celebrated for its health benefits, rich flavor, and versatility in cooking.
Ingredients
- 2-3 pounds beef or chicken bones (preferably with marrow and connective tissue)
- 1 large onion, roughly chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 1 teaspoon black peppercorns
- Fresh herbs (such as thyme or parsley, optional)
- Water (enough to cover ingredients, about 12-16 cups)
Instructions
- Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast for 30-45 minutes until browned. This step enhances flavor but can be skipped for a quicker broth.
- Transfer the roasted bones to a large stockpot or slow cooker. Add the chopped vegetables, smashed garlic, bay leaf, peppercorns, and herbs if using.
- Pour in enough cold water to cover all ingredients, approximately 12-16 cups. Add the apple cider vinegar, which helps extract minerals from the bones.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first hour.
- Partially cover the pot and let it simmer for at least 12 hours, ideally 24-48 hours for maximum nutrient extraction. If using a slow cooker, set it on low and cook for the same duration.
- Periodically check the broth and skim off any foam. Add water if necessary to keep bones submerged.
- After cooking, turn off the heat and let the broth cool slightly. Strain it through a fine-mesh sieve or cheesecloth into containers, discarding solids.
- Allow the broth to cool completely before refrigerating. Once chilled, remove any solidified fat from the surface for a leaner broth, or leave it for added flavor and nutrients.
Tips
- For a richer flavor, roast the bones beforehand. Alternatively, you can use raw bones for a quicker broth, but roasting enhances depth of flavor.
- Store bone broth in airtight containers in the refrigerator for up to 5 days, or freeze in portions for up to 3 months. Use glass jars or freezer-safe bags.
- Adding a splash of apple cider vinegar at the start helps extract minerals from the bones, increasing the nutritional value.
- Be cautious of over-salting; it’s better to season your dishes later, as broth can be salty once concentrated.
Serving Suggestions
Bone broth can be enjoyed on its own as a warm, comforting beverage. Use it as a base for soups, stews, or risottos to boost flavor and nutrition. Many people sip it in the morning or as a restorative snack throughout the day.
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