Making bone broth is easy. Use this as a rough guide, and don’t be nervous about doing it wrong. The broth will be a little different each time you make it.
Approximate cooking time: 7-24 hours
Ingredients
- 2 lbs chicken bones, wings, necks, or feet, or 2 lbs beef knuckle or long bones
- 1 yellow onion, peeled and roughly chopped
- 4 cups vegetables (use scraps from carrots, celery, kale, mushrooms, parsnips, fennel, peppers, parsley)
- 2 bay leaves
- 1 Tbs black peppercorns
- 1 Tbs oregano
- 1 Tbs fennel seed
- 1 tsp tyme
- 2 Tbs sea salt
- 2 Tbs apple cider vinegar
- water
Instructions
- Preheat oven to 350 °F.
- Spread bones out on a baking sheet, and roast for 20 minutes.
- Remove bones from oven and add to a large soup pot. Add remaining ingredients, add water to fill the pot, cover with a lid, and simmer lightly on the stove top for 7-24 hours. NOTE: a film will develop on the surface, around the edges of the pot, as the broth simmers. Carefully skim this film off every few hours during cooking and discard.
- Season with sea salt (if desired), and strain to a clear broth.
- Refrigerate leftovers and consume within 24 hours, or freeze remaining broth in individual portions for later use.
3 Comments
hayumbone
I’ve seen many bone broth recipes, but this is the first one that calls for first putting the bones in the oven. What does that do for them?
Lauri Polunsky
Roasting the bones adds flavor.
Allison Keller
After I take chicken bones out of the oven I crack them open with my kitchen mallet to expose the marrow. It makes the broth even better! And any little bits can be strained out in a fine mesh strainer.