Learn How to Make Bone Broth at Home

Understanding Bone Broth: What It Is and How It's Made

Bone broth is a liquid made by simmering animal bones, connective tissues, and sometimes meat in water for an extended period—typically between 12 to 48 hours. This slow cooking process extracts nutrients, minerals, and collagen from the bones, creating a nutrient-dense broth that has been used in cooking traditions across many cultures for centuries. The resulting liquid ranges in color from golden to deep brown, depending on the bones used and cooking time.

The basic concept behind bone broth is straightforward: bones contain minerals like calcium, magnesium, phosphorus, and potassium. Connective tissues contain collagen, which breaks down into gelatin during the cooking process. When you simmer bones slowly in water, these components dissolve into the liquid, creating what many people describe as a savory, rich broth. The longer you simmer the bones, the more nutrients extract into the water.

Different cultures have long-standing traditions of making broth from bones. Chinese cuisine has included bone broth soups for thousands of years. French culinary tradition uses bone broth as the foundation for many stocks and sauces. Many traditional cultures around the world have used bones for broth-making, viewing it as a practical way to use all parts of an animal and create a flavorful cooking ingredient.

Understanding the basic science helps explain why bone broth takes time to make. The collagen proteins in bones and connective tissues require sustained heat to break down into gelatin. This process cannot be rushed—shorter cooking times will produce a thinner broth with fewer extracted nutrients. The gelatin is what gives high-quality bone broth its characteristic rich mouthfeel and what causes it to gel when cooled.

Practical Takeaway: Bone broth is created through a simple process of simmering bones and connective tissues in water for many hours. The longer cooking time allows minerals and collagen to extract from the bones into the liquid. Plan for at least 12 hours of cooking time, though 24 to 48 hours produces more extraction.

Selecting and Sourcing Quality Bones

The quality of your finished bone broth depends significantly on the bones you select. Different bones offer different characteristics, and understanding these differences helps you choose what works best for your needs. Beef bones, chicken bones, pork bones, and fish bones each produce broth with distinct flavors and nutrient profiles. Most people starting out find that beef bones or chicken bones are the easiest to source and work with.

Beef bones come in several types, each suitable for broth-making. Knuckle bones contain high amounts of collagen and connective tissue, making them excellent for producing gelatinous broth. Marrow bones provide rich flavor and nutrient density. Leg bones and other large bones from beef can also be used. Many butcher shops sell beef bones specifically for broth-making at reasonable prices. A typical batch might use 3 to 5 pounds of bones. Some sources suggest that grass-fed beef bones may contain different nutrient profiles than conventionally raised beef, though research on specific differences is ongoing.

Chicken bones also make excellent broth. Chicken feet, backs, and necks are particularly good for broth-making because they contain high levels of collagen. Many people save their chicken carcasses from roasted or poached chicken and freeze them until they have enough to make a batch of broth. Chicken broth typically requires less cooking time than beef broth—around 12 to 24 hours produces good results. Chicken broth tends to be lighter in color and flavor than beef broth.

When sourcing bones, look for bones from animals raised without antibiotics when possible, as you'll be extracting and concentrating whatever was in the animal's body. Farmers markets, butcher shops, and some grocery stores sell bones specifically for broth-making. Some butchers will give bones away or charge very little for them. Ask your butcher what bones they recommend and whether they have any available. Avoid bones that appear discolored, smell off, or show signs of freezer burn.

Practical Takeaway: Select bones from reputable sources—butcher shops, farmers markets, or grocery store meat departments are your best options. Beef knuckle bones and chicken bones (especially feet, backs, and necks) work well for beginners. Purchase or collect 3 to 5 pounds of bones per batch, and source from animals raised without antibiotics when available.

Equipment and Ingredients You'll Need

Making bone broth at home requires minimal equipment—likely items you already have in your kitchen. The most important piece is a large pot or slow cooker that can hold at least 6 to 8 quarts of liquid. A Dutch oven, large stockpot, or slow cooker all work well. If you plan to make broth regularly, having a large stainless steel stockpot (at least 8 quarts) is ideal. A fine-mesh strainer or cheesecloth is necessary for filtering the finished broth to remove small bone pieces and solids.

Additional helpful equipment includes a fine-mesh skimmer for removing foam and impurities that rise to the surface during the first 30 minutes of cooking. A kitchen thermometer can help verify that the broth reaches a safe temperature, though this is primarily important if you plan to can or preserve your broth. Freezer containers, glass jars, or ice cube trays for storing finished broth are useful. Glass containers are preferable to plastic if you'll be storing broth long-term, as they don't interact with the broth and are easier to see through.

The ingredient list for bone broth is remarkably simple. Beyond the bones themselves, you need filtered or tap water—enough to cover the bones by about 2 inches and allow room for simmering. Many recipes include onions, carrots, and celery (sometimes called mirepoix in cooking), along with garlic cloves and bay leaves. These vegetables add flavor but are entirely optional. Some people add apple cider vinegar, believing it helps extract minerals from the bones, though research on this claim is limited. Sea salt or kosher salt is used at the end for seasoning, not during cooking.

That's truly all you need: bones, water, and optional aromatics. Some people add fresh herbs like thyme or rosemary, but these are preferences based on the flavor profile you want. A basic ratio is about 3 to 5 pounds of bones to 6 to 8 quarts of water. Some recipes suggest adding 1 to 2 tablespoons of vinegar and one roughly chopped onion, carrot, and celery stalk. Keep your ingredients list as simple or complex as you prefer—the bones and water are what create the broth.

Practical Takeaway: You need a large pot or slow cooker, a strainer, and storage containers. Your ingredient list should include bones, water, and optionally vegetables like onions, carrots, and celery for flavor. Have freezer containers ready before you start cooking, as finished broth needs to be stored properly.

Step-by-Step Instructions for Making Bone Broth

Begin by preparing your bones. If they're frozen, thaw them in the refrigerator overnight. Rinse the bones under cold water to remove any debris or excess blood. Some recipes recommend blanching the bones first by bringing them to a boil for 5 minutes, then draining and rinsing them under cold water. This step removes impurities and can result in a clearer, more refined broth. However, blanching is optional—many people skip this step without significant impact on the final product.

Place your prepared bones in your large pot or slow cooker. Add enough water to cover the bones by about 2 inches, leaving some space at the top of the pot to allow for simmering without boiling over. Add your optional aromatics at this point: roughly chopped onion, carrot, and celery, along with smashed garlic cloves, bay leaves, or other herbs. If using vinegar, add 1 to 2 tablespoons now. Do not add salt yet—you'll season after the broth has finished cooking.

Bring the water to a boil over high heat if using a stovetop. Once boiling, reduce heat to low and maintain a gentle simmer. During the first 30 minutes of cooking, skim off any foam or gray impurities that rise