Homemade Bone Broth
Make your own bone broth to feel more confident about the cooking process, ingredients, and freshness!
Ingredients
Bones: 2–4 pounds of a mix of marrow, knuckle, and joint bones (beef, chicken, or pork).
Water
1 large onion (quartered)
2 carrots (roughly chopped)
2 celery stalks (roughly chopped)
3-4 cloves garlic (smashed)
1-2 bay leaves
1 teaspoon whole black peppercorns
2 tablespoons apple cider vinegar
Salt to taste once broth is complete
Instructions
Preheat oven to 400°F. Spread the bones and vegetables on a baking sheet and roast for about 30–45 minutes until lightly browned.
Transfer roasted bones and any pan juices to a large stockpot or slow cooker. Add the raw vegetables, apple cider vinegar, bay leaves, and peppercorns.
Add water and soak: Pour enough cold water into the pot to cover all the ingredients by an inch or two. Let the mixture sit for about 30-60 minutes without heat to allow the vinegar to begin the extraction process.
Bring the pot to a boil, then immediately reduce the heat to a very low simmer.
Stovetop: Simmer for at least 8 hours, and up to 24-48 hours for beef bones. You may need to add more water occasionally to keep the ingredients submerged. Skim off any foam or excess fat that rises to the surface during the first few hours.
Slow Cooker: Cook on low for 12–48 hours.
Pressure Cooker/Instant Pot: Cook for 90-120 minutes on the soup/broth setting for a much faster option.
Strain the broth: Turn off the heat and allow the broth to cool slightly. Strain the liquid through a fine-mesh strainer or a colander lined with cheesecloth into a large bowl or containers. Discard the solid ingredients.
Cool and store: Let the broth cool completely. Refrigerate overnight; a solid fat cap will form on top. Scoop this fat cap off and discard. The finished bone broth can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 6 months.
