Simply said, bone broth is an improved form of stock. Not only does it have a more robust flavor, but it also contains more vital nutrients. Since the dawn of time, people have been preparing stocks to use not only in soups but also in sauces that have the most enchanting flavor. The stock is able to extract all of the wonderful flavors and nutrients from the vegetables and bones when it is simmered over low heat for a long period of time. However, if you want an even more robust flavor, you can roast the bones in the oven until they are golden brown; this will add depth and richness to your stock. The finished product should be a broth with a clean flavor that can be savored on its own or used as a foundation for the creation of the most delicious and warming winter soups. At Bone Broth, we have a comprehensive collection of the very best bone broth recipes.
Simple Bone Broth
- 2 kg of bones
- Filtered water to cover the ingredients
- 2 tablespoons apple cider vinegar
- Put everything in the cooker, whether it’s an ordinary or slow one.
- Maintain a low temperature and cook for ten hours.
- After letting the soup cool, drain it.
- Keep for up to five days in the refrigerator after opening.
- If you want, you can remove the solidified fat from the top of the soup with a spoon.
- Reheat the soup, then season it with spices, lemon juice, and salt, and serve it as a nightcap.
The BEST (and Most Simple) Bone Broth Recipe + Bone Broth Benefits
Here is everything you need to realize about bone broth, including its health benefits and how to create the BEST BONE BROTH OF YOUR LIFE (which is also the EASIEST) to ensure that you are providing your body with the nutrients it requires to be healthy. Are you looking for recipes for bone broth? No need to look any further! You won’t have any problems using Bone Broth.
- 2 onions, chopped if very large, use only 1
- 3-4 pounds of beef bones that have cartilage and some meat on them, i.e. knucklebones, shank bones, oxtail, rib bones, femur bones
- 1 tbsp turmeric powder
- 1 tbsp of sea salt
- 1 teaspoon black pepper
- Put all of the ingredients into a big pot (or a pressure cooker), then add enough water to cover the bones by an inch or two. Allow it to come to a boil, and once it has reached a boil, turn off the heat so that any scum that may have surfaced can be removed. (While this step is not required, some people believe that it helps to maintain the authenticity of the flavor. There are times when I do it and other times when I don’t. (It is entirely up to you.)
- If you are using a pressure cooker such as an InstantPot, set it to the pressure cooker setting on high for three hours, then allow the pressure to release on its own once the cooking process is complete.
- If you are using a conventional pot on the stove, turn the heat down to low and let it simmer for 12 to 16 hours.
- Allow it to simmer for 12 to 16 hours if you are using a slow cooker.
- After the broth has been boiled, strain it to retrieve the “liquid gold” that you have just created.
You are free to include any other vegetables or herbs that you prefer in the pot in order to boost the number of electrolytes, vitamins, and other micronutrients; however, doing so will not impart any additional flavor. The key lies in the onion.
Some individuals believe that including one tablespoon of vinegar in the pot will assist in the process of extracting additional calcium from the bones. Despite this, I don’t want to consume any more calcium than is absolutely essential because I don’t think it’s especially good for you. If you consume bone broth on a regular basis, it is imperative that you take into consideration the fact that the process of heating the bones for an extended period of time already removes a significant amount of calcium from the bones. Moreover, vinegar is never included in any of the traditional bone broths that are prepared in the Persian culture. When it comes to matters of nutrition, I usually err on the side of traditional knowledge.
Important tip! If you want to make sure that your broth contains all of the collagen that came from the cartilage, you should put any large chunks of cartilage back into the bone broth after it has been strained. The collagen will continue to dissolve into your broth regardless of how many times you heat it up.
Pressure Cooker Chicken Bone Broth Recipe
Adjustments to be made for various varieties of meat and bones Because fish and chicken bones are relatively small and thin, the required amount of cooking time is quite low. Simply multiply the allotted cooking time by two when preparing large cattle bones, joints, or other similar cuts of meat. (You can use anywhere from four to six pounds of beef and pig bones.)
- 1 gallon filtered water (enough to cover everything but not more than ⅔ the capacity of the pressure cooker)
- 3 onions, cut into quarters
- 2 celery stalks, cut into quarters
- 2 carrots, cut into quarters
- ¼ cup fish sauce (find fish sauce here)
- 1 pasture-raised chicken carcass (everything including the neck, giblets, skin – even the head and feet if you can get them)
- 1 tbsp apple cider vinegar (find ACV here)
- Be creative here and add other components you love, like bay leaves, parsley, garlic, etc.
- Put all of the ingredients into a pressure cooker, make sure the cover is on tight and set the pot over high heat.
- Once you have reached high pressure (adjust as necessary for altitude), turn the heat down to its lowest possible setting while still keeping the pressure at high levels, and continue to cook for another half an hour.
- After the allotted amount of time has elapsed, the heat source should be turned off, and the pressure should be allowed to release naturally while the lid is left on the pressure cooker.
- After the pressure has been released, the lid should be removed, the scum should be removed, and the soup should be strained.
- Now you can either store it in the refrigerator, or freezer, or can it, and enjoy it. If you plan to store the broth in the refrigerator, make sure you use it all up within a week or two at the most.
- 1 chicken carcass which has been picked clean of all of the meat or any type of bones leftover from a roast dinner such as pork, beef, lamb
- 1 spring onion finely sliced
- 2 cloves garlic crushed
- vegetable scraps
- 1 bay leaf
- The chicken carcass, vegetable scraps, peelings, and flavorings should all be placed in a saucepan with high sides. Top with water and continue to cook over low heat for as long as possible. Two hours at the very least, but preferably more if at all possible. You may also use a slow cooker and let it go for 12 to 24 hours to prepare bone broth.
- Remove all of the bones and other debris from the liquid by passing it through a sieve. Because all of the flavor and nutrients have been extracted into the bone broth, these should have no flavor.
- It’s possible that the bone broth won’t set up at all, or it could. This varies according to the bones that were used and the amount of time that the dish was cooked for.
How To Make My Simple Bone Broth
- 1.5 kg (60 oz) oxtail, chopped
- 6 liters (12 ½ pints) of water
- 2 onions, peeled and quartered
- 3 large carrots, chopped
- 1 leek, chopped
- 3 sticks celery, chopped
- 1 bunch of parsley stalks
- 3 black peppercorns
- 6 sprigs thyme
- 3 bay leaves
- Bring the temperature of your oven up to 200 degrees or 400 degrees Fahrenheit.
- After placing the oxtail on a baking dish, brown it in the oven for twenty to thirty minutes, or until it reaches the desired color.
- After removing the oxtails from the oven, place them in the stockpot in a careful manner.
- The pot needs an onion, carrot, celery, and leek along with some water.
- Fill the saucepan with water and set it to a heat setting of the medium.
- Bring to a boil, then immediately turn down the heat to maintain a moderate simmer.
- The stalks of parsley, peppercorns, bay leaves, and thyme should be added.
- Allow the mixture to come to a gentle simmer after covering the pot only slightly.
- Cook on low heat with the lid partially on for six hours, skimming the surface of the soup periodically to remove any fat or scum that rises to the top. If it seems like it needs it, add some more water.
- Take off the oxtail, then pass the bone broth through a strainer lined with muslin or a sieve.
- Throw away the veggies and cut the meat off the oxtail, then set it aside in a separate bowl.
- After a night of chilling in the refrigerator, skim off any excess fat that has solidified on the surface of the bone broth. At this point, the cold broth you made should have the consistency of jelly and be packed with beneficial ingredients.
- You can sip the broth “au naturel” or use it as a base for soups or sauces if you heat it up over the stove.
Notes and Inspirations
The key to making delicious bone broth is to skim the surface of the stock every half an hour, eliminating any surface scum or fat in a careful manner. This is my secret for making the best possible bone broth. The finished product should be a broth that has a fresh flavor and can be consumed on its own or used as a foundation for creating the most delicious and warming winter soups. Enjoy.
While the bone broth is simmering, add three-star anise, three cloves, one tablespoon of grated ginger, two cloves of garlic, two sticks of cinnamon, and a little tamari to the mixture. This will serve as the base for a superb bowl of Pho soup. The flesh from the oxtail should be removed from the bone before adding it, along with the spring onion, noodles, and coriander.
Makes a great foundation for the tastiest possible French onion soup.
When stored in the refrigerator, the stock will be good for four days.
Simple Bone Broth Recipe
- 10 L water
- 500 g Oxtail chopped into 5cm chunks (bone-in)
- 2 carrots chopped rough
- 1 medium brown onion quartered
- 1 stick celery chopped rough
- 2-star anise
- 1 cm ginger peeled and sliced
- 1 cinnamon
- 2 tbsp apple cider vinegar
- 1 tbsp coconut oil
- 1 tsp coriander seeds
- 1 chili chopped rough
- 2 garlic cloves whole
- 1 thyme bunch
- 1 bunch of coriander roots about 5 roots
- Set the temperature in the oven to 200 degrees.
- Toast the star anise, cinnamon, and coriander seeds in a skillet over medium heat until the spices release their aroma (5 minutes)
- Put the remaining ingredients, including the spices, as well as the oxtail that has been partially roasted (together with the vegetables), into a large stockpot and set it over medium heat. Pour in enough water to bring the total volume of the pot up to 10 liters. Bring to a boil while maintaining the cover on the container. Bone Broth in Melbourne offers a diverse selection of the city’s greatest bone broth dishes.
- Reduce the heat and continue cooking for five to six hours, or until the oxtails are extremely tender and fall off the bone, scraping the fat off the top of the pot every forty minutes.
- Remove the oxtails with care, and then filter the soup. Keep the food in sealed containers in the refrigerator for up to one week, or in the freezer for up to three months.
Note: Use the meat from the oxtail to make pho, with bone broth serving as the soup base.
Quick and Full-Flavored Chicken Broth
You can make a flavorful chicken broth in under an hour by utilizing chicken backs, thighs, and legs. You can also use chicken necks. This recipe, which was adapted from “The Perfect Recipe” written by Pam Anderson, calls for a limited number of ingredients and is quite straightforward to prepare. It takes around two quarts of broth, which may be frozen and kept on hand for use in dishes that call for chicken broth at any point in the preparation process.
- 2 quarts water
- 3 pounds chicken legs and thighs (trimmed of excess fat, cut into 2-inch pieces)
- 1 tbsp vegetable oil
- 1 medium onion (cut into medium dice)
- 1 teaspoon salt
- 2 bay leaves
Steps to Make It
- Collect the necessary components.
- To preheat the vegetable oil, place it in a big pot with a heavy bottom and set the heat to medium-high.
- When the oil begins to shimmer, add the chicken pieces and the onion that has been diced, and continue cooking until the chicken is no longer pink (about 5 -7 mins).
- After around 20 minutes, turn the heat down to low, cover the pan, and continue cooking until the chicken releases its juices.
- Raise the temperature to high and add two quarts of water, along with salt and bay leaves. If you are in a hurry, the water should already be boiling.
- As soon as the water reaches a simmer, immediately turn the heat back down to low, cover, and continue to cook until the broth is thick and tasty, which should take somewhere between 20 and 30 minutes longer.
- The solids should be strained out and thrown away.
- The broth is now ready for consumption.
If you want to make this ahead of time, wait until it has cooled to room temperature before putting it in the refrigerator or freezer.
Chicken Bone Broth
- 3 quarts or more water
- 2-pound chicken backbones
- 1 pound chicken wings
- 1 carrot cleaned and cut into large 3-inch pieces
- 1 stalk celery cut into large 3-inch pieces
- 1 onion quartered
- 2 tbsp apple cider vinegar
- 1 bunch of fresh parsley
- 1 tbsp sea salt
- 1 bay leaf
- Prepare the oven to 425 degrees Fahrenheit.
- After placing the bones in a single layer on a baking sheet, roast them in the oven for half an hour.
- Prepare the carrots, celery, and onion by chopping them into large yet consistent bits. In a pressure cooker, place the bones, then add the chopped veggies, apple cider vinegar, sea salt, parsley, and bay leaf.
- Once the “Max” line on the pressure cooker has been reached, the lid can be locked into place. Pour the water into the pressure cooker.
- Cook under high pressure for three hours on HIGH. (It’s possible that you’ll have to program the cooker more than once.)
- After the pressure has NATURALLY dropped to the desired level, carefully remove the cover.
- Using a slotted spoon, remove the bones and veggies from the stew and throw them away. The bones ought to be very easily crumbled.
- To filter out any bits of food that could be floating about in the liquid, slowly pour the broth through some cheesecloth.
- Put the broth in the refrigerator as soon as you can (an ice bath is the best option). After the broth has cooled, transfer it to jars or other containers, and place it in the refrigerator to completely chill. (You could also place the soup into freezer bags that have zippers and seals, then freeze the broth in a flat layer so that it defrosts more quickly.) You can keep them in the freezer for up to five days or in the refrigerator.
Healthy Instant Pot Beef Bone Broth Recipe
With this nourishing and simple bone broth recipe that you make in your Instant Pot, you can take your cooking skills to the next level and achieve the status of a chef. Include it in dishes as diverse as soups, stews, and sauces. Pack into individual portions and freeze for later use.
- 8 cups of water
- 3 pounds assorted beef bones (get at butcher shop)
- 1 chicken foot (if you can find them, often in the frozen section, adds a good “mouth” feel to the broth)
- 1 celery stalk, rough cut into big pieces
- 1 onion, cut in 1/2, leave the skin on
- 3 carrots, rough cut into a few pieces
- 3 teaspoon apple cider vinegar to extract out minerals in the bones
- 1-2-inch piece of ginger, roughly cut
- 1 head of garlic, cut in 1/2 (leave skin/paper on, cut in 1/2)
- 2 tbsp. black peppercorns
- 2 bay leaves
- assorted fresh herbs, whole-(I like to use rosemary, thyme, basil, sage, parsley)
- Turn the oven temperature up to 425 degrees.
- After placing the bones on a baking pan, bake them for forty-five minutes, or until they are browned.
- Put the hot bones in the Instant Pot in a gentle manner. If there are any brown scraps left over from the baking sheet, add those, but leave the fat or grease out of the recipe.
- Add the rest of the ingredients, then fill the liner almost all the way to the top with cold water.
- Let the mixture settle for at least half an hour, but a full hour is recommended. The vinegar will assist in extracting the minerals that are contained within the bones.
- Place a cover over it. Place the dial to Sealing.
- To cook for one hour and eighty minutes, select manual or pressure cook from the menu. If the maximum temperature on your Instant Pot is only 180, setting it to 120 degrees will work just well. If I prepare the broth in a pot that’s only 6 quarts in capacity, I bring it to a simmer for 120 minutes.
- When you are finished, let nature take its course and release it. The broth will cool more quickly if it is divided between two pans. If your broth did not create exactly 10 cups, then you should add some ice to it. This will also speed up the process of it cooling down.
- Place in the refrigerator for the night to chill. This permits the small layer of fat to rise to the top, where it can be easily skimmed off of the surface of the dish. You can start using it right now if you don’t mind the fat at all.
- The following day, cut off pieces of the layer of fat, skim it, and then throw it away. Put the broth into bags that can be vacuum packed, and then freeze it in a flat layer until you need it.
Concerning the Freestyle Smart Points and the Nutritional Data: I am sorry to say that I was unable to incorporate “bones” in the WW Recipe Builder; however, the calorie count can be found at the bottom of the page (but the calorie count includes the fat which I take off the next day). If you remove the fat the following day, as I advised in the recipe, I believe that the number of Freestyle points you earn will be comparable to what is shown in the tracker for “Homemade Broth,” and the calorie count will be lower. This is the best estimate I can come up with. Have a look at some of our recipes for Melbourne bone broth here.
Some recipes call for blanching and roasting the bones before adding them to the pot to cook, while others call for blanching and roasting the bones before adding them to the pot to pressure cook, after which the vegetables are added and the process is repeated. There is a split opinion among industry professionals over whether or not you should include veggies. There is a never-ending collection of distinctive characteristics and divergent points of view. I have even read that the bone broth made in an Instant Pot is not as nice as the broth that is made by simmering bones over a stovetop for forty-eight hours. When I finished reading all of the information and people’s thoughts, I thought I was going insane! I even felt regret for a while over the fact that I bothered to do any research at all. But after a few weeks of allowing thoughts to percolate through my head, I went to work in my kitchen, prepared and tested numerous batches utilizing my own ideas as well as some concepts that I believed were applicable. After that, I got to work in my kitchen.