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Homemade Bone Broth

bone broth in a mason jar with bone broth cubes behind it

Make perfect bone broth every time in your slow cooker, Instant Pot, or stovetop!

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Ingredients

BEEF BONE BROTH

  • 2 tablespoons extra-virgin olive oil
  • 3 pounds beef stock bones with marrow (see Tips)

CHICKEN BONE BROTH

  • 3 pounds chicken feet, wings, or necks
  • 2 onions, unpeeled and quartered
  • 2 carrots, unpeeled and cut into large chunks
  • 2 cloves garlic, peeled and smashed with the side of knife
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 6 quarts water

Instructions

  1. If making chicken bone broth, jump ahead to Step 2. If making beef bone broth, preheat the oven to 400ºF. Rub the olive oil over the beef bones. Spread them out on a rimmed baking sheet and bake for 35 minutes, or until they develop a deep brown color. Remove the bones from the pan and set aside. Pour a small amount of hot water (about ½ cup) into the pan and work to scrape up any remaining bits of meat or fat stuck to the bottom of a pan; set the pan aside.
  2. Cook the broth using one of these two methods:
    • Instant Pot: Place the chicken or roasted beef bones and the rest of the broth ingredients in the Instant Pot. If making beef bone broth, pour the water and scraped-up meat and fat pieces in the roasting pan into the pressure cooker. Make sure you don’t fill the pot past the ‘Max’ line. Seal the pot and setn to cook for 120 minutes, then slowly release the pressure. Once the timer goes off, let the pressure release naturally.
    • Slow cooker & Stovetop Method: Place the chicken or roasted beef bones and the rest of the broth ingredients in a 10-quart slow cooker or large stock pot. If making beef bone broth, pour the water and scraped-up meat and fat pieces in the roasting pan into the slow cooker or large stock pot. Cover and cook on low for 12-24 hours.
  3. Skim off and discard any scum that may have collected on the top of the broth. Strain the broth through a nut milk bag, cheesecloth-lined colander, or fine-mesh strainer.

Notes

  • Knuckle bones are great for making broth, especially if cut in half. Ask your butcher to do this for you.
  • Store the broth in the refrigerator for up to 7 days or freeze for up to 5 months.
  • To freeze small amounts of broth, pour it into a plastic ice cube tray. Freeze the cubes, then transfer them to a large bag for long-term storage.

Nutrition

Keywords: broth, bone broth, slow cooker, crockpot, instant pot, stovetop