Homemade Bone Broth

Learn how to make homemade broth with leftover bones and simple ingredients in your kitchen. It's so easy and costs way less than store-bought versions.

4.95 from 37 votes

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Course: Soup

Cuisine: American

Keyword: bone broth

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: pints per batch

Calories: 373kcal

Author: Don't Mess With Mama

Equipment

1 Slow cooker
1 Fine mesh strainer

Ingredients

1-2 lbs chicken, turkey, beef or lamb bones preferably with cartilage and feet (lamb and pork bones can also be used)
2-3 carrots largely chopped
2 stalks celery largely chopped
1 onion largely chopped
1 bay leaf
filtered water
1 tbsp apple cider vinegar
1 tbsp whole peppercorns optional
2 cloves garlic optional

US Customary - Metric

Instructions

In a medium to large crockpot, add bones, carrots, celery and onion and fill with filtered water to the top of the pot.
Add the vinegar to the pot, cover and cook on low for 24 hours.
Turn off heat, and let cool to room temperature.
Strain broth through a cheesecloth or fine mesh strainer.
Store broth in glass Mason jars and refrigerate for up to 1 week or freeze to use at a later time. Can be kept in the freezer for several months.

Notes

Alternate Cooking Methods

Add of the ingredients to an Instant Pot or pressure cooker. Cook for 2-3 hours. The high pressure helps to speed up the cooking process so you can get bone broth in a fraction of the time with the same rich flavor.

Add all of the ingredients to a large stock pot on the stove for 24 hours on low heat. I personally don't advise leaving the stove on, unattended while sleeping, so unless you have someone who can watch the stove overnight, opt for a crock pot or Instant Pot.

For beef bones, you could cook longer at 36 hours. It’s important to give it time to cook for this long period to bring out the flavors from the bones, vegetables, and aromatics.

Nutrition