This bone broth recipe is a nutritional superhero that is packed full of vitamins, minerals, and collagen. Learn how to make it with beef, chicken, or turkey bones, and how to cook it on the stove, in a slow cooker, or in an Instant Pot.
One of my favorite ways to maximize use of the ingredients I have in the kitchen is to cook up a batch of bone broth using up food scraps and leftover bones. It's great to keep stocked in the freezer to use up in healthy soups and stews, or simply to sip for a nutritional boost.
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Bone broth benefits
There are many reasons to incorporate homemade broth into your life; it is easy to digest, is packed full of vitamins, nutrients and immune-boosting ingredients.
Broth is also an excellent way to make use of all parts of the animal, including parts that we may not be able to eat (such as feet, skin, marrow and ligaments).
Bone broth takes traditional broth a step farther: thanks to a long cook time, collagen, amino acids (proline, glycine and glutamine) and minerals (calcium, magnesium, phosphorus and more), are extracted from the bones and ligaments, enriching the broth and making it even more nutritious.
The science
I'm all about science here, and am sharing peer reviewed articles that suggest the following benefits to drinking bone broth:
- immune support- a 2001 study found chicken broth to inhibit neutrophil migration in a petri dish. AKA: it suggests broth will actively suppress an inflammatory response
- skin improvement- a recent study reported collagen supplements to reduce facial lines and wrinkles, improve skin's elasticity, collagen content and youthful appearance. Interestingly, collagen has also been linked to reduced wrinkle formation following UVB exposure, suggesting collage can help protect our skin against UV/sun damage
- reduced joint pain- collagen is also linked to a significant reduction in joint pain in osteoarthritis patients
- gut health- gelatin and glutamine are two ingredients in bone broth which play an important role in promoting healthy gut bacteria, to have anti-inflammatory properties and to play a role in preventing ulcer formation
I look forward to seeing studies done using bone broth rather than the molecules within it, and hope there will be some in the future! Here is a fantastic (science-based) article if you want to read more about the nutritional benefits.
Ingredients you'll need
Bones
You can use any bones; I have made this bone broth recipe with leftover turkey, chicken or beef bones.
- turkey- use 2 lbs of bones and try to use a variety (include skin, cartilage and scraps)
- chicken- 2 lbs of bones or 2 small chicken carcasses (include skin, cartilage and scraps; chicken feet are also a great addition as a source of collagen, but are not necessary)
- beef- 3-4 lbs; use a variety of bones if possible (large bones with marrow and small knuckle, rib or oxtail bones). Make sure you roast beef bones for improved flavor.
Veggies
You can get creative here.
- Scrap veggies- I save up my scrap veggies and herbs in the freezer and throw them into my bone broth. In the example above, I used frozen bok choy, celery and thyme.
- Aromatics- I always add 1 onion and 4-5 cloves of garlic. No need to peel them!
- Other- I always have carrots on hand and like to toss them in as well.
Other
Apple cider vinegar- 1 tablespoon to help extract the vitamins and minerals from the bones.
Sea salt- to season your broth; you can leave this out or add at the end to taste if you'd prefer.
Water- many recipes call for filtered water but I just use regular tap water. I add approximately 10 cups, or just fill to the top of my slow cooker, or to the 'max fill line' of my Instant Pot.
Step by step directions
1. Roast the bones- this is only necessary if you are using raw beef bones, and really improves the flavor of beef bone broth. Chicken carcasses have likely already been roasted by the time you remove the meat.
- roast at 425°F for 30 minutes, turning bones over halfway
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2. Prepare veggies- coarsely chop carrots, celery and onions. Slice a head of garlic in half. Grab any fresh herbs you might have (don't worry if you don't have them though!)
3. Combine all ingredients in your cooking vessel. You can use:
- an 8 Quart Instant Pot
- a 6 Quart Slow Cooker
- a large stock pot
4. Cook!
- Instant Pot- 2 hours on high pressure with a full natural pressure release (takes around 4 hours total time)
- Slow cooker & stove top- simmer for 24 hours
5. Remove solids- I use tongs to get the heavy stuff, and strain the rest through a sieve.
6. Portion out - I store my broth in 1 pint jars because it's a handy size to freeze. You can also store in 1 quart jars, or freeze in ice cube trays.
7. Optional- skim the fat. Beef broth is FATTY. I don't find this appealing to drink, so here's what I do:
- refrigerate beef bone broth overnight
- when fat has solidified, remove from the top of the broth using a spoon and transfer to a clean jar for later
- if you want to repurpose the fat, here's a great article on how to do so
*this is not necessary with turkey or chicken broth as they are not overly fatty
Freezing bone broth
Bone broth freezes and thaws well and may be stored in the freezer for up to 1 year. Here are several ways you could freeze your bone broth:
- mason jars- fill jars no more than ¾ full and allow to cool fully before freezing. Leave lids ajar until fully frozen, then tighten. Use 1 pint or 1 quart sizes (avoid jars with shoulders), and never repurpose old jars that are not meant to be frozen.
- souper cubes- essentially these are large silicone ice cube trays that allow you to freeze your bone broth in pre-measured quantities. You can transfer the frozen blocks to freezer bags, and it makes it easy to thaw specific quantities.
- ice cube trays - perfect for recipes when you just need a few tablespoons of broth. I don't personally freeze in ice cube trays but you would want to transfer to a reusable silicone bag after freezing for longer term storage.
- freezer bags- select sturdy, double-zippered freezer bags, and add the cooled bone broth. Freeze flat, then transfer to an upright position to store.
Make sure to label with the date so you know which ones to use up first. I like these reusable labels.
Using it up
A lot of people enjoy sipping bone broth, but I am just not one of them. Instead, I like to use it up in recipes.
Here are my favorite ways to use it:
- cooking liquid- works great as a cooking liquid for rice (see How to Cook Rice) or quinoa (see How to Cook Perfect, Fluffy Quinoa)
- in soups- homemade broth tastes better than store bought and adds lots of flavor to this Healthier Beef & Barley Soup or this Stuffed Pepper Soup
- freezer meals- any recipe that calls for chicken stock, I reach for my bone broth. Ex: these Instant Pot Chipotle Lime Chicken Breasts and this Instant Pot Honey Sesame Chicken
FAQ
If your broth doesn't gel, you either didn't cook it for long enough to extract enough gelatin from the bones OR you didn't have enough bones in your broth.
Yes, I do this all the time. I specifically label 'chicken bone broth' versus 'beef bone broth' so I don't mix them up. You may need to alter the salt in the recipe depending on how seasoned your broth is, but they are quite interchangeable.
Keep it in the refrigerator for no longer than 5 days. You can freeze it for up to a year.
Recipe Video
Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Equipment
- 6 quart Instant Pot
- 8 quart Instant Pot
- 6 quart slow cooker
- large glass measuring cup
- quart mason jars
- 1 pint mason jars
- plastic freezer jars
- these reusable labels
More cooking basics
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
The ONLY Bone Broth Recipe You'll Ever Need
Ingredients
- 3-4 lbs beef bones or 2 lbs chicken/turkey bones; see note 1
- 2 carrots coarsely chopped
- 2 ribs celery coarsely chopped
- 1 head garlic cut in half across the bulb
- 1 onion quartered
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 2 bay leaves
- 8-10 cups water to max fill line, top of slow cooker or top of stock pot
Instructions
- Roast the bones (beef bones only)- Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.
- Prepare vegetables- Chop carrots, celery and onions. Slice garlic in half.
Cook
- Crockpot- Place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.
- Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.
- Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the 'max fill line'. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.
Portion
- Strain off solids- Cool slightly, then remove large solids from the pots using tongs. Carefully strain other solids off by pouring over a sieve.
- Portion- Portion out into your favorite portion size. I prefer 1 pint jars (1.5 cup portions to allow for expansion while freezing). Cool to room temperature and refrigerate or freeze (you may want to remove the fat from the beef bone broth before freezing).
- Remove fat- optional- I pefer to remove the fat from the top of the beef bone broth. Allow to cool in the fridge overnight, then spoon off the fat. You may wish to keep the fat but it comes to personal preference.
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Tips:
- beef bones- 3-4 lbs; use a variety of bones if possible (large bones with marrow and small knuckle, rib or oxtail bones). Make sure you roast beef bones for improved flavor.
- chicken bones- 2 lbs of bones or 2 small chicken carcasses (include skin, cartilage and scraps; chicken feet are also a great addition as a source of collagen, but are not necessary)
- turkey bones- use 2 lbs of bones and try to use a variety (include skin, cartilage and scraps)
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Marylin says
I finally found exactly what I needed, you are most helpful, thank you 😁
Gustav says
I absolutely love this recipe! ❤️ Thank you so much for all your tips, tricks and advice, it's so useful! I have done this recipe many times, always experimenting with different additional herbs like star anise, bay leaves, cloves etc etc. I have a batch of beef bone broth on the stove right now! Later this week I'm trying it using chicken. Thank you for generous and sharing with all of us!
Ben | Sweet Peas & Saffron says
Hi Gustav, you are welcome. It is great to know you are putting you own spin on it. Good luck!
Michele says
If one uses chicken feet, should they be roasted first? If they should be roasted, what do you suggest for time and temperature?
Jasmine @ Sweet Peas & Saffron says
Hi Michele, good question! We haven't tested it. Here is another bone broth recipe that that uses chicken feet for bone broth, with step by step directions. I hope this helps!
Amy says
Every bone broth I have ever had contained a minimum10 g of protein and the packets I was buying had 15g in each cup. The nutritional information doesn’t make sense after all the time I put in to make it for the health benefits. Also my broth is too thick because I didn’t have a large pot to work with. Any suggestions as to how I can fix this? Should I just add more water when I heat it up?
Jasmine @ Sweet Peas & Saffron says
Hi Amy! The nutritional info on our recipes are strictly estimates. This is a tough one to calculate, as the bones and veggies are taken out after cooking, so it could be inaccurate. That being said, lots of nutrients and protein should infuse into the broth as it's cooking. If your broth is too thick, you are welcome to water it down. Note that bone broth is supposed to be thick when chilled and even at room temperature. This is good as it means it is packed with collagen - once heated, it should liquify. I hope this helps!
Tina Marie says
This seems simple enough
that I can get on board of a weekly routine making bone both.
I look forward to making it &
using your recipe today!
Jasmine @ Sweet Peas & Saffron says
Hi Tina, yes, it is so simple, and a great way to use up leftovers and veggie scraps! We hope you enjoy this recipe when you do try it, be sure to let us know how it turns out!
Juliette Tosto says
Hello. I am thinking of making bone broth for the 1st time. I'm assuming this this can be done in a 6 qt pressure cooker, too. Correct? Thank you.
Jasmine @ Sweet Peas & Saffron says
Hi Juliette, yes you can use a 6 qt pressure cooker for this recipe! I hope you enjoy it, be sure to come back and leave a rating and review to let us know how it turns out!
Deborah says
Hi,There Love Your Bone Broth Recipe. I Would Love To Sip On It For A Weight Loss Starter. Would This Be A Great Idea? Thanks Much..
Denise Bustard says
Hi Deborah! I'm not a certified nutritionist, so I can't really give any advice on weight loss. I suggest for weight loss advice that you seek the advice of a certified professional. <3
Laureena morgan says
Hi. Just found your post. I have a question, made Beef bone broth in the crock pot. Did it just like you said, except I didn't roast the bones.
When it was done, cooled, and the fat taken off, it turned into jello consistently. Is that normal? I'm going to try it again in the instant pot 😃. Thank you.
Denise Bustard says
Hi Laureena! Sorry for my late reply. Yes, that is normal, and means your broth is enriched with lots of collagen. It looks a little weird, but when you heat it up, it turns back to liquid like normal broth. Great job!
Denise Bustard says
Sorry I meant gelatin, which is a degraded form of collagen.
Regina Grier says
I'm totally new to making bone broth. Forgive my ignorance, but are the beef bones raw? Where do you get them? I've read about using whole chickens and some recipes call for carcass from a roasted chicken.
Denise Bustard says
Hi Regina! If you purchase bones from the butcher, they are usually raw, however if you are saving bones from other recipes (say a roast chicken), they will be cooked. If the bones are raw, it's a good idea to roast them up a bit before adding, this improves the flavor greatly. I hope this answers your question!
Sarah says
For the stove top simmering for 24 hours. Do you leave your stove on all night while you sleep? (That makes me nervous) or can you do 12 hours turn off and then another 12 hours so your only having the stove on during the day while your awake and can keep an eye on it?
Denise Bustard says
Hi Sarah! Yes, that's how it works, definitely makes me nervous too, which is why I prefer to use a slow cooker or Instant Pot. I think it would work fine to leave it off while you sleep and turn it on again the next day, but I haven't tried.
mp says
What do I do with the bones after I remove them from the broth. This time they are crumbly. Should I put these bits into the broth by scraping them with a fork. The bone is now too soft for a dog. What else could I do with the bone? Compost perhaps?
Denise Bustard says
Hi MP! At that point, I compost mine, though I only compost because we have curb-side composting. You may want to avoid composting in a backyard bin as it could potentially attract animals.