A bone broth is simply a stock just better, better because of more flavour but it is also more nutritious. Humans have been making stocks for centuries to use in soups as well as the most magical tasting sauces. Slowly simmering the stock extracts all the wonderful flavours and goodness from the vegetables and bones and for an even richer flavour, you can roast the bones in the oven until golden brown as this adds depth and richness to your stock The final result should be a clean-tasting broth that can be enjoyed on it’s own or as a base for the most wonderful winter warming soups. We have a wide range of best bone broth recipes at Bone Broth
Simple Bone Broth
- 2 kg of bones
- Filtered water to cover ingredients
- 2 tablespoons apple cider vinegar
- Add everything to the pot or slow cooker
- Cook on a low setting for 10 hours.
- Cool the broth and strain
- Store in the refrigerator for up to 5 days.
- Scoop out the congealed fat on top of the broth if you choose
- Heat broth and serve as a nightcap with spices, lemon juice, sea salt.
The BEST (and Most Simple) Bone Broth Recipe + Bone Broth Benefits
Here’s ALL you need to know about bone broth, its benefits, and how to make the BEST BONE BROTH OF YOUR LIFE (that’s also the EASIEST) to ensure you are giving your body what it needs to be healthy. Looking for bone broth recipes ? Look no further! Bone Broth has you covered.
- 2 onions, chopped if very large, use only 1
- 3-4 pounds beef bones that have cartilage and some meat on them, i.e. knucklebones, shank bones, oxtail, rib bones, femur bones
- 1 tablespoon turmeric powder
- 1 tablespoon of sea salt
- 1 teaspoon black pepper
- Add all ingredients to a large pot (or pressure cooker) and add enough water just to cover the bones. Let it boil and once it boils, turn it off so you can skim any scum that may have surfaced. (This is optional but some believe it to be helpful in keeping the taste pure. Sometimes I do it, and sometimes I don’t. Totally up to you.)
- If using a pressure cooker like InstantPot, put it on the pressure cooker setting on high for 3 hours and allow the pressure to naturally release when it’s done.
- If using a regular pot over the stove, let it simmer for 12-16 hours.
- If using a slow-cooker, let it simmer for 12-16 hours.
- Strain the cooked broth to keep the liquid gold you’ve just made.
You can add any other veggies or herbs you like to the pot to increase electrolytes, vitamins, and micronutrients, but they don’t add any further flavour. The onion is key.
Some people add a tablespoon of vinegar to the pot to help extract more calcium from the bones. Still, I don’t want to get more calcium than necessary, as I don’t believe it to be particularly healthy. The process of cooking the bones for a long time already leeches plenty of calcium from the bones, and if you drink bone broth regularly, it’s important to consider this. In addition, vinegar is not added to any traditional Persian bone broths, and I always err on the side of ancestral knowledge when it comes to nutrition.
Important tip! To make sure you get all the collagen from the cartilage into your broth, put back any large cartilage chunks right back into your strained bone broth. Every time you heat it up, collagen will continue dissolving into your broth.
Pressure Cooker Chicken Bone Broth Recipe
Adjustments for other types of meat and bones: Fish and chicken bones are small and thin, so the cooking time is pretty short. If you’re cooking big beef bones, joints, etc., just double the cooking time. (You can use 4-6 lbs. of beef and pork bones.)
- 3 onions, cut into quarters
- 2 carrots, cut into quarters
- 2 celery stalks, cut into quarters
- 1 pasture-raised chicken carcass (everything including the neck, giblets, skin – even the head and feet if you can get them)
- 1 gallon filtered water (enough to cover everything but not more than ⅔ the capacity of the pressure cooker)
- 1 Tbsp apple cider vinegar (find ACV here)
- ¼ cup fish sauce (find fish sauce here)
- Be creative here and add other components you love, like bay leaves, parsley, garlic, etc.
- Place all ingredients in a pressure cooker, seal lid, and place on high heat.
- Once you hit high pressure (adjust accordingly for altitude), lower heat as low as you can while still maintaining high pressure and cook for 45 minutes.
- After cooking time expires, turn the burner off and allow pressure to get down to zero while the lid remains on the pressure cooker.
- Once depressed, take off the lid, skim off the scum, and strain the broth.
- Now just refrigerate, freeze, or can, and enjoy. If refrigerating the broth, be sure to use it up within a week or two.
- 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
- 2 cloves garlic crushed
- 1 spring onion finely sliced
- 1 bay leaf
- vegetable scraps
- Put the chicken carcass, vegetable scraps, peelings and flavourings in a deep saucepan. Cover with water and simmer for as long as you can. Minimum of 2 hours, but longer if you can. You can also make bone broth in the slow cooker for 12-24 hours.
- Strain the liquid through a sieve to remove all the bones and scraps. These should be tasteless as all of the flavour and goodness are now in the bone broth.
- The bone broth may gel, or it may remain liquid. This depends on the bones used, and on how long it had been cooking for.
How To Make My Simple Bone Broth
- 1.5 kg (60 oz) oxtail, chopped
- 6 litres (12 ½ pints) water
- 3 large carrots, chopped
- 3 sticks celery, chopped
- 2 onions, peeled and quartered
- 1 leek, chopped
- 1 bunch parsley stalks
- 3 black peppercorns
- 3 bay leaves
- 6 sprigs thyme
- Preheat your oven to 200°/ 400°F.
- Place oxtail into a baking dish and brown in the oven for 20 – 30 minutes until golden.
- Remove oxtail from the oven and carefully place them into the stockpot.
- Add onion, carrot, celery, leek and water to the pot.
- Fill the pot with water and place over medium heat.
- Bring to the boil then reduce the heat to a low simmer.
- Add parsley stalks, peppercorns, bay leaves and thyme.
- Cover the pot partially and allow the slow simmering to begin.
- Simmer partially covered over low heat for 6 hours, skimming the broth regularly to remove any surface fat and scum. Add more water if necessary.
- Remove the oxtail and strain the bone broth through a sieve or muslin.
- Discard the vegetables and remove the meat from the oxtail and set aside.
- Refrigerate the bone broth overnight and remove all the excess fat that solidifies over the top. Your cold broth should look like jelly at this stage and be full of goodness.
- Heat the broth over a stove and enjoy “au naturel” or as a base for soups or sauces.
Notes and Inspirations
My secret to the perfect bone broth that tastes awesome is to skim your stock every half hour, gently removing any surface scum or fat from the top. The final result should be a clean-tasting broth that can be enjoyed on its own or as a base for the most wonderful winter warming soups. Enjoy.
Add 3 star anise, 3 cloves, 1 tablespoon grated ginger, 2 cloves garlic and 2 sticks of cinnamon and a little tamari to your bone broth when simmering and use as a base for a delicious Pho soup. All you need to do is add oxtail meat from the bone, spring onion, noodles and coriander.
Use as a base for the most delicious French Onion Soup.
The stock will keep for 4 days in the fridge.
Simple Bone Broth Recipe
- 500 g Oxtail chopped into 5cm chunks (bone-in)
- 2 tbsp apple cider vinegar
- 10 L water
- 1 tbsp coconut oil
- 2 carrots chopped rough
- 1 medium brown onion quartered
- 1 stick celery chopped rough
- 2 star anise
- 1 cinnamon
- 1 tsp coriander seeds
- 1 chilli chopped rough
- 1 cm ginger peeled and sliced
- 2 garlic cloves whole
- 1 thyme bunch
- 1 bunch coriander roots about 5 roots
- Preheat oven to 200 Degrees
- In a pan on medium heat add and toast star anise, cinnamon and coriander need till fragrant (5minutes)
- Place all remaining ingredients, spices, and partly roasted oxtail (with veg) into a large stockpot on medium heat. Pour in enough water to fill the 10-litre pot. With the lid on, bring to the boil. Bone Broth has a wide range of best bone broth recipes in Melbourne.
- Turn heat down and cook for 5-6 hours until oxtails fall off the bone, skimming fat off the top every 40 minutes.
- Gently remove oxtail, then strain the broth. Store in containers in the fridge for one weeks or freezer for 3 months.
Note: Use the Oxtail meat in a Pho using bone broth as the soup.
Quick and Full-Flavored Chicken Broth
Make a rich chicken broth in less than an hour using chicken legs and thighs or backs. This recipe, taken from “The Perfect Recipe” by Pam Anderson, uses just a few ingredients and is quite simple to make. It yields about 2 quarts of broth, which can be frozen and be on hand whenever you need chicken broth for a dish you’re serving.
- 1 tablespoon vegetable oil
- 1 medium onion (cut into medium dice)
- 3 pounds chicken legs and thighs (trimmed of excess fat, cut into 2-inch pieces)
- 2 quarts water
- 1 teaspoon salt
- 2 bay leaves
Steps to Make It
- Gather the ingredients.
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
- When the oil shimmers, add the diced onion and cut-up chicken pieces and sauté until the chicken is no longer pink (about 5 to 7 minutes).
- Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
- Increase the heat to high and add 2 quarts of water (already boiling if you are in a hurry), salt, and bay leaves.
- As soon as the water comes to a simmer, immediately reduce the heat to low again, cover, and simmer until the broth is rich and flavorful, 20 to 30 minutes longer.
- Strain and discard the solids.
- The broth is ready to use.
If you are making this ahead, cool to room temperature before you refrigerate or freeze.
Chicken Bone Broth
- 2 POUNDS chicken backbones
- 1 POUND chicken wings
- 1 stalk celery cut into large 3-inch pieces
- 1 onion quartered
- 1 carrot cleaned and cut into large 3-inch pieces
- 2 TABLESPOONS apple cider vinegar
- 1 TABLESPOON sea salt
- 1 bunch fresh parsley
- 1 bay leaf
- 3 QUARTS or more water
- Preheat the oven to 425°F.
- Place the bones on a baking sheet and roast them in the oven for 45 minutes.
- Chop the celery, onion and carrots into large but uniform chunks. Place the bones in the pressure cooker and add the chopped vegetables, apple cider vinegar, sea salt, parsley and bay leaf.
- Pour the water into the pressure cooker until it reaches the “Max” line and locks the lid in place.
- Pressure cook on HIGH for 3 hours. (You may have to set the cooker multiple times)
- Let the pressure drop NATURALLY and carefully remove the lid.
- Remove the bones and vegetables with a slotted spoon and discard. The bones should almost crumble.
- Slowly pour the broth through cheesecloth to remove any particles of food in the broth.
- Chill the broth as quickly as possible (an ice bath is the best option). Transfer the cooled broth into jars or containers and chill completely in the refrigerator. (You can also transfer the broth into zipper sealable freezer bags and freeze the broth flat for quick defrosting.) Store them in the refrigerator for up to 5 days or freeze.
Healthy Instant Pot Beef Bone Broth Recipe
Elevate your cooking level to chef status with this healthy, easy, homemade bone broth recipe made in your Instant Pot. Add it to soups, stews, sauces and more! Freeze in packets for later use.
- 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 in big pieces
- 1 onion, cut in 1/2, leave the skin on
- 3 carrots, rough cut in a few pieces
- 1 head of garlic, cut in 1/2 (leave skin/paper on, cut in 1/2)
- 1 2 inch piece of ginger, roughly cut
- 2 Tbsp. black peppercorns
- 2 bay leaves
- assorted fresh herbs, whole-(I like to use rosemary, thyme, basil, sage, parsley)
- 3 T. apple cider vinegar to extract out minerals in the bones
- 8 cups of water
- Preheat the oven to 425°.
- Place the bones on a baking sheet and bake for 45 min until brown.
- Place hot bones (carefully) in Instant Pot. Add bits of brown scraps from the baking sheet, if there are any but leave the fat/grease.
- Add remaining ingredients and fill the liner up to almost max with cold water.
- Allow to sit for at least 30 minutes, but an hour is best. The vinegar will help extract out the minerals in the bones.
- Cover with lid. Set to Sealing.
- Press manual or pressure cook and set time to 180 minutes. If your Instant Pot doesn’t go to 180, do 120, it will be fine. My 6 qt doesn’t go that high, so I do 120 if I make the broth in that size pot.
- When finished, allow it to release naturally. Divide into 2 pans so the broth will cool faster. If your broth didn’t make 10 cups, then add ice. This will cool it down faster as well.
- Cool in the refrigerator overnight. This allows the thin layer of fat to rise to the top, and you can easily skim it off. If you don’t mind the fat, you can use it right away.
- The next day, break off and skim the layer of fat and throw it away. Put the broth in vacuum-sealed bags and freeze flat until needed.
About the Freestyle Smart Points and Nutritional Information: Unfortunately, I was unable to put “bones,” in the WW Recipe Builder, but I do have the calorie count at the bottom (but the calorie count includes the fat which I take off the next day). If you take off the fat the next day as I suggested in the recipe, I would think that the Freestyle points would be equivalent to the “Homemade Broth” in the tracker and the calorie count would be less. This is my best guestimate. Check out our Melbourne bone broth recipes here.
For some bone broth recipes, you throw it all in the pot and go, others blanch and roast first before cooking and still others blanch, roast, pressure cook, then add veggies then pressure cook some more. Some experts say you shouldn’t add vegetables, and some say you should. The list of differences and varying opinions goes on and on. I even read about how the Instant Pot bone broth isn’t as good as the broth you simmer for 48 hours on the stove. After reading all of the information and opinions, I felt crazy! I was even sorry for a while that I even researched anything. But after a few weeks of letting ideas percolate through my head, I went to work in my kitchen, made and tested many batches using my own ideas and some ideas I thought were relevant.