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BONE BROTH
RECIPE
Let me show you how to
make bone broth in the Instant, Crock
Pot, or on the stove! This homemade
recipe is easy, flavorful, and versatile.
By Maya Krampf
Updated Sep 3, 2024 16 Votes
Published Sep 21, 2021 31 Comments
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IN THIS POST
Why You Need My Bone Broth Recipe
What Is Bone Broth?
Ingredients & Substitutions
How To Make Bone Broth
Common Questions
Storage Options
Ways To Use It
Bone Broth Recipe (Easy, 3 Ways) RECIPE CARD
Recipe Reviews
My bone broth recipe is a healthy kitchen
staple I turn to again and again… and
again. It’s richer and more flavorful than
regular chicken broth. It’s packed with
nutrients. It feels like a warm, cozy hug on
a cold day. And there are so many ways to
use it. Let me show you how to make bone
broth, and it might become a staple for you,
too. Do it with me and see why!
MY OTHER HEALTHY RECIPES:
WHY YOU NEED MY BONE
BROTH RECIPE
✓ Rich, comforting
flavor – Bone
broth has a deep,
meaty flavor and a
thicker mouthfeel
than regular stock. It’s like getting all
the cozy flavor of soup in a
concentrated form!
✓ Quick prep – My homemade bone
broth recipe takes just a few minutes
to prep, and then it’s mostly hands-
off. You can let it simmer away while
you go about your day.
✓ 3 ways to make it – My favorite
way to make bone broth is in the
Instant Pot, but I’ve also included
options for the slow cooker and
stovetop, so you can choose what
works best for you.
✓ Nutritious – I love the benefits of
bone broth! It’s packed with collagen
as well as minerals, like calcium,
magnesium, and potassium
[source]. I’ve got more details on the
benefits with sources below.
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WHAT IS BONE BROTH?
Bone broth is that rich, savory liquid you
get from simmering bones in water for
hours. You can also toss in some herbs,
spices, and veggies to boost the flavor.
Traditionally, people made bone broth on
the stove top and had to keep an eye on it
all day… but if you use a slow cooker or
pressure cooker like I do, the process is
much easier!
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INGREDIENTS &
SUBSTITUTIONS
Here I explain the best bone broth ingredients,
what each one does in my recipe, and
substitution options. For measurements, see the
recipe card.
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THE BEST BONES FOR BONE BROTH:
The higher quality the bones, the more
tasty and nutritious your bone broth will be.
I recommend sourcing free-range chicken
or grass-fed beef bones from a local
butcher or farm if you can, but I also
sometimes use the bones from my favorite
grass-fed meat delivery service. You can
use all kinds of bones:
High Cartilage Bones – Knuckles,
joints, chicken feet, and wings are great.
The connective tissues will add collagen-
rich gelatin to your broth. I like using
chicken or beef bones for bone broth, but
pork bones work well, too.
Marrow Bones – Marrow bones are
packed with satisfying fats and add
richness to your beef bone broth. They’re
a great source of collagen, giving your
broth a velvety texture and deeper flavor.
Meaty Bones – Oxtail, shank, or short
ribs work well (you can even use leftover
bones from beef short ribs!)
Entire Carcasses – I often use leftover
bones from a roasted chicken to make
my chicken bone broth recipe. Bones
from a roasted turkey are great, too.
Bones From Other Animals – No need
to stop at beef or chicken! Try bones
from lamb, bison, veal, turkey, fish
(heads, collars, and tails work best), or
game animals.
For deeper flavor, mix and match bones
from the same animal—just ensure they fit
in your pot.
YOU’LL ALSO NEED:
Cold Water
Sea Salt – Seasons the broth.
Apple Cider Vinegar – I use apple cider
vinegar to help pull nutrients from the
bones. White vinegar or lemon juice
works, too.
Bay Leaves – Toss in some bay leaves
for an extra layer of aromatic flavor. They
also help lighten up the richness of the
broth.
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OPTIONAL ADD-INS:
Spices & Dried Herbs – Try whole black
peppercorns or ground black pepper,
herbs de Provence, Italian seasoning, or
turmeric for a golden hue. Add them to
the pot in the beginning with the bones.
Aromatics – For bolder flavor, throw in
peeled garlic cloves, ginger, or
lemongrass with the bones at the
beginning.
Vegetables – Classic choices like celery,
onions, and carrots work great (I often
use leftover scraps). Leeks and
mushrooms are tasty as well.
Fresh Herbs – Fresh thyme, rosemary,
or parsley are great to add in with the
bones for a burst of flavor. You can strain
them out later, or tie them in a bundle
(like I do for my butternut squash soup)
for easier removal.
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HOW TO MAKE BONE BROTH
I have step-by-step photos here to help you
visualize the recipe. For full instructions with
amounts and temperatures, see the recipe card.
INSTANT POT METHOD:
The Instant Pot method is my favorite for
this bone broth recipe. It’s so quick and
convenient! The only drawback is that it
doesn’t reduce as much, so the flavor may
be slightly less concentrated.
1 Pressure cook. Add the bones, bay
leaves, sea salt, and apple cider vinegar
to your Instant Pot. Fill with water just
below the max line. Close the lid, set the
vent to “Sealing,” and cook on High
pressure.
2 Natural release. Allow the Instant Pot to
naturally release before opening the lid.
Remove and discard the bones and bay
leaves.
3 Strain. Cover a large bowl with a nut milk
bag fitted over a fine mesh strainer and
pour the bone broth through it to strain
the liquid. (You could also use a strainer
like this in step 1 to hold the ingredients,
then lift them out.)
4 Cool and store. Allow the broth to cool,
then spoon off the fat layer from the
surface and discard.
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CROCK POT METHOD:
If you love the set-it-and-forget-it approach,
the Crock Pot method is perfect. It’s super
easy and lets you cook the broth low and
slow, but keep in mind it takes longer.
1 Combine. Add the beef bones, bay
leaves, sea salt, and apple cider vinegar
to the slow cooker. Fill with water to
cover.
2 Slow cook. I recommend cooking on Low
for at least 12 hours.
3 Strain, cool, and store. Strain the bone
broth through a fine mesh strainer or nut
milk bag into a large bowl. Let it cool and
skim off the fat.
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STOVETOP METHOD:
If you prefer the classic way to cook bone
broth, the stovetop method is a great
choice. It gives you control over the
simmering process for a richer flavor, but it
does require more time and attention.
1 Fill. Add the bones to a large stockpot.
Fill with water to cover, leaving room at
the top of the pot to keep it from boiling
over.
2 Boil and skim. Heat on high to a rolling
boil until you see foam rising to the top.
Skim off any foam that you see and
discard.
3 Simmer. Add the bay leaves, sea salt,
and apple cider vinegar. Reduce heat and
gently simmer for at least 12 hours.
4 Strain, cool, and store. Strain the bone
broth through a fine mesh strainer or nut
milk bag into a large bowl. After cooling,
skim off the fat.
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TIP: For even more flavor, oven
roast the bones first.
This is optional and I often skip it for
the sake of time, but it adds a
wonderful rich flavor. Arrange the
bones (and veggies, if you like) on
sheet pans and roast in the oven at
