Homemade Bone Broth
Learn how to make homemade bone broth with all of my top tips and tricks! This easy recipe is a simple combination of wholesome, nutritious ingredients. It's freezer-friendly and great for using in a variety of recipes, from soups, sauces and gravies to casseroles and rice.
Servings: 8 cups
Ingredients
- 1-2 whole chicken carcasses, or 2 pounds beef or pork marrow bones
- 2 tablespoons apple cider vinegar
- 1 large onion, quartered
- 2 stalks celery, roughly chopped, about 1 cup
- 1 medium carrot, roughly chopped, about ½ cup
- 3 cloves garlic, smashed
- 5 sprigs fresh parsley
- 1 bay leaf
- ½ teaspoon whole peppercorns
- kosher salt, to taste
- 4 quarts water
Instructions
- Break apart the chicken carcass until you can spread it out evenly on a parchment-lined baking sheet. Roast the bones at 425 degrees Fahrenheit for about 30 minutes.
- Add the roasted bones to a large stockpot. Add water to the pot until the bones are covered with 1-inch of it. Add the vinegar and stir.
- Simmer over low heat for 4-6 hours before adding the onion, celery, carrot, garlic, parsley, bay leaf, peppercorns, and salt. Simmer for an additional 4-6 hours, for a total cooking time of 8-12 hours. Add more water as needed to keep the bones just barely covered with water. Avoid adding too much water, as this will throw off the collagen-to-water ratio.
- When the broth is done simmering, strain out the solids with a fine mesh sieve. Store the broth in the refrigerator in a large air-tight container overnight.
- Before serving or storing, skim off the solidified fat from the top. This can be saved and used as cooking fat or discarded.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 31mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1334IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 0.1mg
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