Best 15 Bone Broth Recipes

BEEF BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

BONE BROTH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
• Spread tomato paste onto beef bones and place in the prepared roasting pan.
• Bake in the preheated oven until bones begin to brown, about 30 minutes.
• Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
• Cook on Low for at least 24 hours.
• Strain broth through a fine-mesh strainer into a container and refrigerate.

BEEF BONE BROTH

Steps:

• Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
• Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
• Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
• Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

SLOW COOKER BONE BROTH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
• Roast bones in the preheated oven until browned, 25 to 30 minutes.
• Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
• Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

CHICKEN BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place chicken bones onto the prepared baking sheet.
• Place baking sheet in the preheated oven and roast bones for 30 minutes.
• Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
• Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.

SLOW COOKER CHICKEN BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
• Roast in the preheated oven for 30 minutes, stirring halfway through.
• Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
• Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

INSTANT POT® BEEF BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
• Roast in the preheated oven until browned, about 45 minutes.
• Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
• Allow broth to cool. Remove and discard fat layer.

CHICKEN BONE BROTH

Steps:

• Preheat the oven to 350°F.
• Remove the wings, thighs, drumsticks, and breasts from the chickens.
• Place the carcasses, wings, necks, and innards that came inside the chicken on a baking sheet and place in the preheated oven. Roast until golden brown, 20 to 25 minutes. For a lighter flavor, skip this step. If you're planning to drink the broth by itself, or with herbs or seasonings, this step adds a nice depth of flavor, umami, and richness our tongues can't get enough of.
• Place the bones, feet, and vinegar in a stockpot or slow cooker, at least 10 quarts in size, and cover with the cold water. If using a stockpot, bring the water to a boil over high heat. If using a slow cooker, turn the temperature to high. Once simmering, reduce heat to low, cook for 30 minutes, skimming and discarding the scum that rises to the top. Add the ice and skim off any fat that congeals on the top along with any other scum or impurities. Simmer uncovered for 12 to 15 hours, adding more water as necessary just to keep the bones covered.
• Add the carrots, onions, thyme, rosemary, and bay leaves and simmer for another 5 hours. Continue to skim off any impurities; add water as necessary to keep the ingredients covered.
• Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.
• Remove any fat that has solidified on the top before using. You may discard this fat or use it as you would any other cooking fat.

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

Steps:

• If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
• Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
• Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

INSTANT POT® CHICKEN BONE BROTH

Steps:

• Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
• Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

INSTANT POT® TURKEY BONE BROTH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking oil. Break up the carcass and place on the baking sheet.
• Roast in the preheated oven for 20 minutes.
• Combine celery, carrot, onion, and vinegar in a multi-functional pressure cooker (such as Instant Pot®). Add the roasted turkey bones and any liquid. Add enough water to cover the bones but not beyond the maximum level mark. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, in short bursts, about 5 minutes. Unlock and remove the lid. Remove solids and discard.
• Strain stock through a fine-mesh strainer lined with a double layer of cheese cloth. Refrigerate; skim off the fat before using or freezing.

BEEF BONE BROTH

Steps:

• Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don't need to cook all the way through but to just develop some color.
• Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
• Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
• Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.

TURKEY BONE BROTH

Steps:

• Preheat the oven to 375°F.
• Remove the breasts, thighs, and wings from the turkey carcass. Spread the turkey parts out in an even layer on a large baking sheet, along with the neck and any innards that came with the turkey. Dust everything with sea salt and place in the preheated oven. Roast until golden brown, about 40 minutes.
• Transfer everything from the baking sheet to a large stockpot or slow cooker. Cover with the water and bring to a boil over medium-high heat, then reduce the heat to medium. Skim off the fat and scum that rises to the top and discard; this process takes about 1 hour. Add vinegar, peppercorns, thyme, and rosemary.
• Continue to simmer for 8 hours, adding water as necessary just to keep the bones covered. Add vegetables in the last 5 hours of cooking.
• Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.

MARGE'S BONE BROTH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange bones on 2 rimmed baking sheets and roast, turning occasionally, until well browned, about 45 minutes. Transfer bones to a 12-quart stockpot. Pour off fat from baking sheets, reserving 1 tablespoon. Add water and vinegar to pot and bring to a boil. Reduce heat and gently simmer, skimming off foam occasionally, 1 1/2 hours.
• Meanwhile, arrange onions, carrots, celery, and garlic on baking sheet (from roasting bones) and drizzle with reserved fat. Roast vegetables, tossing occasionally, until softened, about 40 minutes.
• Add vegetables to pot with bones, then stir in parsley, thyme, bay leaves, peppercorns, and mushrooms. Keep heat low enough that liquid barely simmers, and cook 12 hours (overnight).
• Strain soup through a fine-mesh sieve and discard solids. Skim any remaining foam and taste broth. To intensify flavor, transfer soup to a clean pot and boil to desired concentration.

INSTANT POT CHICKEN BONE BROTH RECIPE BY TASTY

Steps:

• To a 6-quart (5.5 liter) instant pot, add the chicken bones, carrots, celery, onion, garlic, rosemary, thyme, peppercorns, apple cider vinegar, and water, and stir to combine. Set the instant pot to high sauté and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off the top with a large spoon.
• Place the lid on the pot and turn the venting valve to "sealing." Set to pressure cooking for 60 minutes.
• Release the pressure from the instant pot by switching the vent to "venting." The hot steam will come out of the top, so make sure your hand is not over the release switch . Wait for the pressure to release and the instant pot to unlock before removing the lid.
• Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
• Enjoy!