How to Make Bone Broth: 3 Simple Methods You Should Try

The stove-top method is the most traditional way to make bone broth. This method gives you full control over the cooking process and allows you to check on your broth whenever you want.

Ingredients:

- 3-4 pounds of mixed bones

- 2 tablespoons apple cider vinegar

- 1 onion, cut into pieces

- 2 carrots, cut into pieces

- 2 celery stalks, cut into pieces

- 2 bay leaves

- 1 teaspoon salt

- 12-16 cups of water

Instructions:

1. Put all the bones in a large pot. Add the apple cider vinegar and let it sit for 30 minutes. This helps pull out more nutrients from the bones.

2. Add the vegetables, bay leaves, and salt to the pot.

3. Pour in enough water to cover everything by 2 inches.

4. Bring the water to a boil over high heat. Then lower the heat to the lowest setting.

5. Let the broth simmer very gently for 12-24 hours. The longer you cook it, the richer it becomes.

6. Check every few hours and add more hot water if needed.

7. Remove any foam that rises to the top with a spoon.

8. Strain the broth through a fine mesh strainer when finished.

A slow cooker makes bone broth preparation very simple. You can set it up and let it cook without watching it all day. This method works well for busy people.

Ingredients:

- 2-3 pounds of bones

- 2 tablespoons apple cider vinegar

- 1 onion, cut into pieces

- 1 carrot, cut into pieces

- 1 celery stalk, cut into pieces

- 1 bay leaf

- 1/2 teaspoon salt

- Water to fill the slow cooker

Instructions:

1. Place the bones in your slow cooker. Add the apple cider vinegar and wait 30 minutes.

2. Add all the vegetables, bay leaf, and salt.

3. Fill the slow cooker with water, leaving 1 inch of space at the top.

4. Cover and cook on LOW for 12-24 hours.

5. Check once or twice to make sure the water level stays good.

6. Strain the finished broth through a fine mesh strainer.

7. Let it cool before storing.

The pressure cooker method is the fastest way to make bone broth. It reduces cooking time from hours to just 2-3 hours while still pulling out lots of nutrients from the bones.

Ingredients:

- 2-3 pounds of bones

- 2 tablespoons apple cider vinegar

- 1 small onion, cut into pieces

- 1 carrot, cut into pieces

- 1 celery stalk, cut into pieces

- 1 bay leaf

- 1/2 teaspoon salt

- 6-8 cups water

Instructions:

1. Put the bones in your pressure cooker. Add apple cider vinegar and let sit for 30 minutes.

2. Add vegetables, bay leaf, and salt.

3. Pour in water until the cooker is about 2/3 full. Do not overfill.

4. Close the pressure cooker lid properly.

5. Cook on high pressure for 2-3 hours.

6. Let the pressure release naturally. This takes about 20-30 minutes.

7. Open carefully and strain the broth.

8. Cool the broth before storing.

Now you might be wondering what kinds of bones work best for making bone broth. Different bones give different flavors and nutrients. Here are the top choices that will give you the richest, most nutritious broth.

- Beef Bones: Beef bones make a rich, dark broth with lots of flavor. Knuckle bones and marrow bones work very well. Beef bones need longer cooking time but give excellent results.

- Chicken Bones: Chicken bones cook faster than beef bones. They make a lighter broth that tastes mild and pleasant. Whole chicken carcasses work perfectly for this.

- Pork Bones: Pork bones create a smooth, creamy broth. They have lots of collagen, which makes the broth thick and healthy. Pig feet and hocks are great choices.

- Fish Bones: Fish bones cook very quickly, in just 2-4 hours. They make a light, clear broth. Use bones from non-oily fish like cod or halibut.

- Mixed Bones: Using different types of bones together creates complex flavors. Try mixing beef and chicken bones for a balanced taste.

Bone broth is very versatile and can be used in many different ways. Here are some popular ways to enjoy your homemade broth and get all its health benefits.

- Drink It Hot: The simplest way is to heat the broth and drink it like tea. Add a little salt or herbs for extra flavor. This makes a warming, healthy drink.

- Make Soup: Use bone broth as the base for any soup. It adds rich flavor and nutrients to vegetable soups, chicken soup, or beef stew.

- Cook Rice and Grains: Replace water with bone broth when cooking rice, quinoa, or other grains. This adds protein and makes them taste much better.

- Make Gravy: Bone broth makes excellent gravy for meat dishes. It thickens well and has rich flavor that enhances any meal.

- Cook Vegetables: Use bone broth instead of water when cooking vegetables. This adds nutrients and makes vegetables taste more interesting.

Bone broth takes a long time to make. This is why you should make a big amount at one time. There are many good ways to store bone broth. You can keep it for weeks or months.

If you want to use the bone broth soon, the refrigerator works well. Fresh bone broth stays good in the refrigerator for 4-5 days. Put it in glass jars or containers with tight lids. The broth will become thick like jelly when it gets cold. This thick look means your broth has lots of good collagen.

If you want to keep it longer, freezing is your best choice. Bone broth freezes very well. It stays good for up to 6 months in the freezer. Always leave some empty space at the top of containers. This is because liquid gets bigger when it freezes. Wide-mouth glass jars work very well. Leave 2 inches of empty space at the top. Let the broth get cool before you put it in jars.

Besides the two methods above, there are other ways to store your bone broth. These methods will make it easier to use the bone broth once the time comes. One helpful way is to pour broth into ice cube trays. This helps you use the right amount. When the cubes freeze, move them to freezer bags. This way lets you use small amounts when cooking. You do not need to warm up a whole container. Another way to save space is to use flat freezer bags. Pour the cool broth into bags. Push out all the air. Lay them flat in the freezer. These bags use less space and get warm faster than containers.