Homemade Bone Broth Recipe (Beef, Bison, Pork, or Chicken)
Ingredients:
- 4-5lbs of soup bones (beef, bison, pork, chicken, etc)
- Other names the bones may be called: neck bones, marrow bones, knuckle bones. Any bone will work.
- Don’t stress about the amount of bones and water. You can use more or less and it will still turn out great. This recipe is easily scalable/adaptable.
- All ingredients in this recipe are optional other than the bones and water. You can literally make bone broth with just bones & water, and it will still taste great.
- 1 small onion, quartered
- 1 head of garlic, peeled cloves
- 1-2 bay leaves
- 1-2 tablespoons of peppercorns (white or black)
- 2 tablespoons of apple cider vinegar
- Other optional ingredients: chicken feet, chicken necks, celery, thyme, carrots, etc
Instructions:
- Preheat your oven to 450 degrees fahrenheit. Put your bones on a baking sheet lined with parchment paper. Roast the bones for 20 minutes. This will enhance the flavor of your broth.
- Transfer your bones to your dutch oven or stock pot. Add the chopped onions, garlic, bay leaf, peppercorns, salt, and apple cider vinegar (you can also add carrots, celery, thyme, etc). If you’re looking for a nice gelatinous broth, adding a few chicken feet or chicken necks will really help.
- Cover the bones with filtered water. This will likely be about 8-12 cups. Make sure to leave at least an inch at the top of your pot empty.
- Simmer on low for 8-48 hours. The longer its simmered, the more minerals and nutrients will be released into the broth. Some types of bones will have meat on them & you can absolutely eat that or feed it to your pet.
- Filter your broth through a fine mesh strainer into glass jars. Some people use cheese cloth to filter bone broth, but I don’t find that necessary. The broth will keep well in the fridge for about 1 week. The jars can be frozen, just make sure to leave about an inch at the top of the jar empty, as it expands when frozen.
Keep in mind, the longer the broth cooked, the higher in histamine it will be. Those that are healing from chronic conditions or autoimmune diseases may want to start with shorter bone broth cooks and work their way up to longer cook times. If you find you are sensitive to bone broth, meat stock may be a better place to start (meat stock is the liquid from simmering meat on the bone for a few hours).
Notes:
- It’s difficult to go wrong when making bone broth. Personally, I like to keep it simple. You could literally skip all of these steps and just simmer the raw bones in water and it would turn out just fine. But most people prefer the enhanced flavor from roasting the bones and adding some herbs.
- Use this as a starting place and adjust the recipe how you like it! Many people like to add carrots, celery, etc, but I typically don’t do that.
- If using an instant pot or pressure cooker, follow this recipe and pressure cook for 3-4 hours. You may need to decrease the amount of bones and water for it to properly fit. This works great if you don’t want to wait for the long cook.
- Another way to make bone broth is to store your bones from the meat you eat in a bag in the freezer to make broth with later. This is a great way to not let anything go to waste!
- If can’t find a good local source and are looking for a pasture-raised meat delivered to your home, White Oak Pastures and Northstar Bison are excellent options! (use the coupon code “RIBEYERACH” for a discount).
- They have all sort of fun cuts to make bone broth with such as chicken heads, beef feet, chicken necks, neck bones, soup bones, marrow bones, tendons, etc.
- Kettle & Fire has great quality grass-fed beef stock if you don’t have the time to make your own. (use the coupon code “RIBEYERACH” for a discount).
- This recipe can be enjoyed by anyone, and it fits in great with these diets: the carnivore diet, keto diet, lion diet, paleo diet, animal-based diet, low carb diet, Weston A. Price diet, etc.
You’re going to love this simple and easy homemade bone broth recipe. Tag us on instagram @realfoodprojectco if you try it!