Hearty Homemade Bone Broth
Warm, nourishing, and packed with nutrients, this *Hearty Homemade Bone Broth* recipe is your go-to foundation for soups, stews, or sipping straight from a mug. Made with roasted beef or chicken bones, fresh vegetables like carrots, celery, and onion, plus aromatic herbs and spices, this broth boasts a deep, rich flavor that comes from simmering low and slow for 12 to 24 hours. Enhanced with apple cider vinegar to extract vital minerals and collagen, this homemade bone broth is both wholesome and satisfying. Ideal for meal prep, it can be refrigerated or frozen for ready-to-use convenience. Whether you're chasing gut health, immune support, or simply comfort, this bone broth recipe delivers in both flavor and functionality.
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Recipe Information
Ingredients
- 2.5 pounds Beef or chicken bones
- 2 large, roughly chopped Carrots
- 2 roughly chopped Celery stalks
- 1 large, quartered Onion
- 3 smashed Garlic cloves
- 2 tablespoons Apple cider vinegar
- 2 whole Bay leaves
- 1 tablespoon Black peppercorns
- 4 sprigs Fresh thyme
- 16 cups Cold water
- 1 teaspoon Salt
Instructions
Preheat your oven to 400°F (200°C).
Place the bones on a large baking sheet or roasting pan and roast in the oven for 30-40 minutes, turning once halfway through, until the bones are nicely browned. This step adds depth of flavor to the broth.
Transfer the roasted bones to a large stockpot or slow cooker.
Add the carrots, celery, onion, and garlic to the pot.
Pour the cold water into the pot, ensuring that it covers the bones and vegetables completely.
Add the apple cider vinegar, which helps extract nutrients from the bones.
Add the bay leaves, black peppercorns, fresh thyme, and salt to the pot.
Bring the water to a gentle simmer over medium-high heat, then reduce the heat to low.
Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
Cover the pot, leaving the lid slightly ajar, and simmer for 12-24 hours. The longer, the richer and more nutrient-dense your broth will be.
Check periodically to ensure the bones remain submerged, adding a bit more water if necessary.
After simmering, strain the broth through a fine-mesh sieve or cheesecloth into another large pot, discarding the solids.
Let the broth cool to room temperature, then refrigerate for several hours or until the fat solidifies on top.
Remove the solidified fat from the surface; this is optional depending on your preference for the broth's richness.
Transfer the bone broth into jars or airtight containers. It can be stored in the refrigerator for up to 5 days or frozen for up to 6 months.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.3 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3166 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
