If you’re searching for that ultimate, soul-soothing, flavor-packed kitchen staple, this Bone Broth Recipe will win your heart over in one sip. Deeply nourishing and rich in both flavor and nutrients, it’s that magic elixir you crave on a cold day—or anytime you want to make your soups, risottos, or sauces shine. With its complex savory notes and silky texture, homemade bone broth is simply unmatched by anything from a box or can. Whether you’re looking for a health boost or just want to elevate your home cooking, this is one kitchen ritual you’ll find yourself returning to again and again.

Ingredients You’ll Need

The beauty of this Bone Broth Recipe is how basic ingredients transform into liquid gold through slow simmering. Don’t skip or skimp on any one component: every bone, veggie, and herb you toss in brings unique depth and goodness.

Bones (beef, chicken, or a mix): Roasting your bones before simmering gives a robust, roasted flavor and beautiful color to your broth.
Carrots: Peeled and chopped, these offer a subtle sweetness that balances out the broth.
Celery: Adds fresh, slightly peppery notes that keep the broth vibrant and lively.
Onion: Yellow or white onion creates a savory, aromatic base for your broth.
Garlic cloves: Smashed whole, garlic lends gentle complexity and immune-boosting power.
Apple cider vinegar: Just a splash helps extract nutrients from the bones for a richer, more gelatinous broth.
Bay leaves: These subtle, herbal leaves add an earthy undertone that rounds out the flavor.
Fresh thyme or rosemary (optional): A few sprigs go a long way to infuse an aromatic hint.
Peppercorns: Whole peppercorns add gentle warmth and spice without overpowering anything.
Salt: Just a touch is needed; you can always add more when serving.
Water: Enough to cover everything—filtered water is best for the cleanest flavor.

How to Make Bone Broth Recipe

Step 1: Roast the Bones

Start by preheating your oven to 425°F (220°C). Arrange your bones in a single layer on a large baking sheet and roast them for about 30 to 40 minutes, turning once. This step brings out deep, caramelized flavors and gives your Bone Broth Recipe its stunning, rich color. If you’re using both beef and chicken bones, you can roast them together for a beautifully balanced flavor.

Step 2: Prepare the Vegetables

While the bones are roasting, roughly chop carrots, celery, and onion. There’s no need for perfect dicing since they’ll simmer for hours, but larger pieces hold up better. Smack your garlic cloves with the side of a knife to release their essence. These veggies provide sweetness and complexity to the broth so don’t be shy—add a little extra if you have it!

Step 3: Combine Everything in a Large Pot

Transfer the roasted bones and chopped veggies to a large stockpot or Dutch oven. Add garlic, bay leaves, herbs, and peppercorns. Pour in just enough cold water to cover all the ingredients by about an inch. The apple cider vinegar goes in now—it helps draw out the goodness from the bones. Bring everything just to a simmer over medium heat, then reduce to low.

Step 4: Simmer Low and Slow

Let your Bone Broth Recipe bubble away gently—never a rolling boil—uncovered or partially covered for at least 12 hours, up to 24 if you’re feeling extra patient. Periodically skim off any foam or impurities that rise to the surface for a clearer broth. The longer it simmers, the richer and more concentrated the flavor and nutrients become.

Step 5: Strain and Season

When your broth reaches a deep golden hue and the kitchen smells irresistible, it’s time to strain. Pour the mixture through a fine-mesh strainer into another pot or large bowl, discarding solids. Taste and add salt as needed. Let it cool to room temperature before transferring to jars or containers. The broth should be silky and slightly jiggly when chilled—that means you nailed it!

How to Serve Bone Broth Recipe

Garnishes

This Bone Broth Recipe begs for a finishing flourish. Try topping each steaming bowl with chopped parsley or scallions, a grind of fresh black pepper, or a sliver of lemon zest to brighten everything up. A scattering of red chili flakes can add gentle heat if that’s your vibe.

Side Dishes

While sipping this golden nectar solo is pure comfort, it pairs beautifully with toasted sourdough bread, a crisp green salad, or a simple rice bowl. Serve it as a cozy starter or alongside poached eggs for a nourishing breakfast.

Creative Ways to Present

For an elegant twist, pour your Bone Broth Recipe into little mugs or espresso cups at dinner parties as a warming amuse-bouche. Use it as a savory base for noodle bowls, or ladle it over cooked grains with a drizzle of toasted sesame oil for a fun DIY dinner. You can even freeze it in ice cube trays for an instant flavor boost in sautés and sauces!

Make Ahead and Storage

Storing Leftovers

Let your Bone Broth Recipe cool to room temperature, then refrigerate in airtight containers for up to 5 days. Any fat that solidifies on top acts as a natural seal, keeping your broth fresh (and it’s delicious for sautéing veggies, too!).

Freezing

If you’ve made a big batch, you’re in luck! Freeze cooled broth in freezer-safe jars or silicone trays. Be sure to leave some space at the top of containers for expansion. Your frozen Bone Broth Recipe will keep beautifully for up to 6 months, perfect for grabbing on busy days.

Reheating

Reheat gently over low heat on the stove until just hot, stirring occasionally. If reheating from frozen, thaw overnight in the fridge or run the container under warm water until you can pop out the broth. Resist boiling, as that can destroy some nutrients and delicate flavors.

FAQs

Can I use bones from cooked meats?

Absolutely! Leftover bones from roasted chickens or Sunday prime rib are fantastic for this Bone Broth Recipe. Using cooked bones brings extra flavor, but combining with a few raw bones can really boost the gelatin content and give you that lush texture.

What if I don’t have apple cider vinegar?

You can substitute white vinegar or even a splash of lemon juice—anything mildly acidic will help extract those minerals from the bones. Just avoid anything with overpowering flavor, like balsamic or wine vinegar.

Do I need to skim the foam off?

Skimming the foam improves the clarity and taste of your Bone Broth Recipe, especially in the first hour of simmering. It’s not mandatory but results in a cleaner, more refined broth that feels and tastes special.

Why is my broth cloudy?

Cloudy broth usually happens if you simmer too vigorously or skip the skimming step. It’s still absolutely delicious, but for crystal-clear results, keep the simmer very low and take a minute to skim now and then.

How do I make my broth more gelatinous?

The best way is to use a mix of bones with connective tissue—think chicken feet, wings, or marrow bones. Longer simmering also helps, as well as including a splash of vinegar. The finished broth should jiggle like jelly when chilled if you’ve gotten that perfect balance!

Final Thoughts

I can’t think of a cozier kitchen project or more dependable flavor-builder than this Bone Broth Recipe. Once you taste your own savory, golden batch, there’s truly no going back to store-bought. Give it a try and let it become your go-to secret for heartwarming meals—or just a mug of comfort whenever you need it.

Bone Broth Recipe