Homemade Bone Broth

Ingredients

• 907 g (2 pounds)soup bones (beef, chicken or pork), ideally with some meat and marrow
• 2.84 L (12 cups)cold water, or enough to cover the bones
• 15 ml (1 tablespoon)apple cider vinegar
• 2 wholecarrots, chopped
• 2 stalkscelery, chopped
• 1onion, quartered
• 2 clovesgarlic, crushed (optional)
• 10 ml (2 teaspoons)salt, or to taste
• 5 ml (1 teaspoon)black peppercorns (optional)
• 2bay leaves (optional)

Instructions

1. 1

   Rinse the bones

   Rinse the soup bones under cold water to remove any impurities.

2. 2

   Roast the bones

   Heat the oven to 200°C (400°F). Roast the bones for about 30 minutes, until browned.

3. 3

   Cover with water

   Transfer the roasted bones to a large pot and cover them with cold water.

4. 4

   Add the vinegar

   Stir in the apple cider vinegar and leave the mixture to stand for 30 minutes.

5. 5

   Add aromatics

   Add the carrots, celery, onion, garlic, salt, peppercorns and bay leaves to the pot.

6. 6

   Bring to simmer

   Bring the water to a boil, then lower the heat so the broth simmers gently.

7. 7

   Skim the surface

   Skim off any foam or impurities that rise to the surface.

8. 8

   Simmer the broth

   Simmer gently for 6–12 hours, adding water as needed to keep the bones covered.

9. 9

   Strain and cool

   Strain the broth through a fine-mesh sieve. Let it cool before transferring it to airtight containers.

What is bone broth?

Bone broth is a savoury stock made by simmering bones in water with vegetables and seasonings. It belongs to a broad tradition of home cooking rather than one single regional dish, and is commonly used as a base for soups, stews and sauces.

Roasting the bones first gives this version a deeper, browned flavour. A gentle simmer and a final strain keep the broth clear of large solids.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 12g protein, 3g carbs, 3g fat.

The carbohydrates come mainly from the carrots, onion and other vegetables; the bones contribute most of the protein and fat. Serve the broth alongside a filling dish with vegetables and a source of carbohydrates, such as bread or potatoes.

Choosing the bones

Bone mix: Beef, chicken or pork bones can be used, and the recipe suggests choosing some with meat and marrow. The particular bones you choose will shape the broth’s flavour.

Roasting and soaking

Roasting: Brown the bones at 200°C (400°F) for about 30 minutes before adding water. This step builds savoury flavour in the finished broth.

Vinegar rest: After covering the bones with cold water, add the apple cider vinegar and leave the pot for 30 minutes. Add the vegetables and seasonings after this rest.

Keep the simmer gentle

Heat: Bring the pot to a boil, then reduce the heat to a gentle simmer. A rolling boil can make the broth cloudy and churn up the contents.

Surface: Skim off foam or impurities as they appear. Keep an eye on the water level and add more if the bones become exposed.

Timing and doneness

The method calls for a 6–12 hour simmer, but the supplied total time is 190 minutes, which does not include that simmering window. Plan according to the method’s simmer time rather than relying on the stated total.

There is no separate visual doneness test specified; follow the simmering time, then strain the broth through a fine-mesh sieve.

Straining and serving

Straining: Pour the broth through a fine-mesh sieve to remove the bones and cooked vegetables. Let it cool before putting it into airtight containers.

Serving: Use the broth in soups, stews or sauces, or serve it as a warm savoury drink. Season to taste when using it in a finished dish.

Recipe notes & tips

• Choose bones with some meat and marrow for a more rounded broth.
• Leave the vinegar and water with the bones for the full 30 minutes before adding the other ingredients.
• Keep the pot at a gentle simmer rather than a rolling boil.
• Skim foam from the surface when it appears.
• Top up with water during cooking if the bones are no longer covered.
• Let the broth cool before sealing it in airtight containers.

Variations

• Choose beef bones: Use beef soup bones for a fuller, beef-forward flavour.
• Choose chicken bones: Use chicken bones for a gentler-tasting broth.
• Choose pork bones: Use pork bones to give the broth a different savoury character.
• Skip the garlic: Leave out the optional garlic for a simpler aromatic base.
• Adjust the seasoning: Add the optional peppercorns and bay leaves, or leave them out to suit your taste.

Common mistakes to avoid

• Boiling vigorously: Reduce the heat after bringing the pot to a boil so the broth simmers gently.
• Leaving foam in the pot: Skim off foam and impurities as they rise to the surface.
• Letting bones become exposed: Add water as needed to keep them covered during simmering.
• Skipping the roast: Brown the bones in the oven for about 30 minutes at 200°C (400°F) as directed.
• Rushing the simmer: The method specifies 6–12 hours of gentle simmering, not just the listed 190-minute total time.

How to store

Cool the broth before transferring it to airtight containers. Refrigerate or freeze it; use refrigerated broth within 3–4 days, or freeze it for up to 3 months. Reheat until steaming hot before serving.

Frequently asked questions