Simple Bone Broth

Making bone broth is easier than you think! It just takes some time for all of the nutrients to leach out of the bones and into the broth. This Simple Bone Broth recipe is easy to follow and can be used as a rough guide with various types of bones, such as beef or chicken. Don’t be nervous about doing it wrong – the broth will be a little different each time you make it, which is a good thing! You can make bone broth in a pan on the stove-top, in a crock pot or slow cooker, or in your Instant Pot. Here’s some more information about the Health Benefits of Bone Broth and How To Get Bone Broth Into Your Breakfast. Happy bone brothing!


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Simple Bone Broth

Servings 6

Total Time: 7 hours

Cook Time: 7-24 hours

Nutrition Information

calories 245

carbohydrate 7g

protein 33g

fat 8g


  • 2 pound(s) chicken bones, wings, necks, or feet or beef knuckle or long bones
  • 1 medium onion(s), yellow peeled and roughly chopped
  • 4 cup(s) vegetables for bone broth (use scraps from carrots, celery, kale, mushrooms, parsnips, fennel, parsley)
  • 2 whole bay leaf(s)
  • 1 tablespoon(s) peppercorns, whole
  • 1 tablespoon(s) oregano, dried
  • 1 tablespoon(s) fennel seed
  • 1 teaspoon(s) thyme, dried
  • 2 tablespoon(s) sea salt
  • 2 tablespoon(s) apple cider vinegar
  • water


  1. Preheat oven to 350 F.
  2. Spread bones out on a baking sheet, and roast for 20 minutes.
  3. 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.
  4. Season with sea salt (if desired), and strain to a clear broth.
  5. Refrigerate leftovers and consume within 24 hours, or freeze remaining broth in individual portions for later use.


  1. 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?

  2. 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.

  3. I’m wondering whether I can simply roast whole chickens, shred the meat off and then put the bones in the pot to make broth? Or would I again need to roast the bones by themselves?

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