How to Make Bone Broth: Homemade, Simple, & Nourishing

Learning to make bone broth at home is one of the best ways to add nourishing, real food to your daily routine. I’m here to tell you, friend, it’s easier than you might think. Not only is it amazing to sip a warm cup of bone broth when you are sick or on a chilly day, it’s also packed with amino acids, important minerals, and nutrients that support gut health, joints, and even the immune system.

Let’s walk through exactly how to make bone broth from scratch, using tools you probably already have at home. You only need a large pot, slow cooker, or pressure cooker and some bones. Whether you’re using chicken bones, marrow bones, or a mix of both, this is a great way to use up leftover bones, reduce waste, and make something deeply nourishing and flavorful.

Why Should I Make Bone Broth?

Bone broth has been a staple in traditional cooking for centuries, and for good reason. When you place bones in cold water and simmer them for a long time, the connective tissue, collagen, bone marrow, and minerals all break down into a collagen-rich liquid. This stuff is liquid gold!

Making bone broth releases dietary proteins, like glycine and proline, and important minerals such as calcium, magnesium, and phosphorus from the bones. Plus, it makes a rich, flavorful broth that’s perfect in soups, stews, gravies, or even just sipped warm from a mug.

Choosing the Best Bones to Make Bone Broth

The type of bones you use will impact both the flavor of the broth and its nutritional value. While some folks often stick to one kind of bone, like chicken or beef, you can even mix it up by using a combination. Lamb bones are also an excellent addition to the pot.

To Make Chicken Bone Broth

Chicken carcasses
Wings and leg bones
Chicken backs
Feet. Yes, chicken feet (for the best texture and highest collagen content)
Chicken Necks

To Make Lamb or Beef Bone Broth

Marrow bones
Knuckle bones
Large pieces of bone with connective tissue
Grass-fed beef bones (for higher mineral content)

You can find bones at your grocery store, local butcher, or save leftover bones from roasted meals. By using a mix of bones, some with meat, some with marrow, and some with joints, you’ll get the best flavor and gelatin-rich broth.

Pro Tips to Make Bone Broth

Roast the bones, brushed with a little Extra Virgin Olive Oil, first on a baking sheet or in a roasting pan will add extra flavor and create a darker, deeper-tasting broth. Trust me on this one, it’s worth the extra step. After roasting, get them into the pot and add a splash of apple cider vinegar, to help release the collagen and minerals. If you’d like to add herbs, add them towards the end to help preserve their true flavor.

When I make bone broth I prefer to make a large batch. In order to have enough bones and vegetable scraps, I will collect and store them in the freezer until I have enough for a large pot. Don’t be shy about how much you are adding to the pot. I like to pack it full of bones and vegetable scraps.

Oh, and one last thing. There’s an old saying that warns, “Boil the broth, spoil the broth.” So, once you have brought your pot of bone broth to a boil, turn it down to a slow simmer. Always use a tight-fitting lid to keep your water from evaporating and strain it well before storing it.

Basic Ingredients to Make Bone Broth

2–4 lbs animal bones, depending on the size of your pot (chicken, lamb, and/or beef)
Just enough cold water to cover the bones
1–2 Tbsp apple cider vinegar (helps draw out minerals)
1–2 carrots (optional)
2 celery stalks (optional)
1 onion, quartered (optional)
2–3 bay leaves (optional)
Fresh herbs, like thyme or parsley (optional)
Vegetable scraps (optional)
Salt and pepper to taste (add at the end)

In my kitchen, I love lists with lots of optional ingredients. This allows you to use what you have on hand. While adding all the vegetable scraps will add lots of flavor and nutrition to your bone broth, the only ingredients you truly need in a bone broth recipe are bones, water, and vinegar.

Equipment You’ll Need to Make Bone Broth

Large stockpot or big pot with a tight-fitting lid
OR a slow cooker
OR an Instant Pot/pressure cooker
Slotted spoon or tongs
Fine mesh strainer
Mason jars or containers for storing
Optional: ice cube trays for freezing small amounts
Patience. To make bone broth, you’ll need a little bit of patience to get the best broth.

How to Make Bone Broth Using the Stovetop Method

This is the traditional, no-fuss way to make homemade bone broth. It’s the preferred method in my kitchen or for a large batch of bone broth.

Place bones, roasted bones if you’d like, into your large stock pot. I like to use my pressure canner pot for an extra-large batch.
Cover them with cold water, about 1–2 inches above the bones.
Add a splash of vinegar. This helps release minerals from the bones.
Add veggies if you are using them.
Bring to a rolling boil over high heat, then reduce to a very low simmer. Remember the old saying?
Skim off any foam or scum that rises to the top of the broth.
Cover loosely and slowly simmer for:
- Chicken broth: 8–12 hours
- Beef bone broth: 12–24 hours
Add just enough water as needed to keep the bones covered.
Strain the broth through a fine mesh strainer, and discard solids.
Ladle the hot broth into clean, hot mason jars. As they cool, the rims will often seal to store in the refrigerator, or you can pressure can them for shelf-stable storage.

Using a Slow Cooker to Make Bone Broth

A slow cooker is a great option if you want to set it and forget it. This also makes a smaller batch, which is good for refrigerator storage.

Add all ingredients to the slow cooker.
Cover with water and vinegar.
Set on low heat and cook:
- Chicken bones: 12–24 hours
- Beef bones: 24–48 hours
Strain and store as usual.

Many people find the slow cooker method gives them the best bone broth without much effort. Just check the water level every so often to make sure it’s not getting too low.

Using a Pressure Cooker or Instant Pot

Maybe you are pressed for time or lacking patience? Then the Instant Pot method could be your best friend.

Add all ingredients to the pressure cooker and fill to the water line.
Cook on high pressure for:
- Chicken bone broth: 2–3 hours
- Beef bone broth: 3–4 hours
Let pressure release naturally.
Strain and store.

This cooking process drastically reduces total time and still gives you a rich flavor and collagen-rich broth. Using the Instant Pot also makes a smaller batch.

Storing Your Homemade Bone Broth

Bone broth can be stored in airtight glass jars in the refrigerator for a week. I have gone longer but I will leave that judgement up to you. Your kitchen, your rules.
Freeze in quart containers for longer storage. Bone broth lasts in the freezer for months, and it reheats beautifully.
Or pour into ice cube trays for small amounts to use in sauces and recipes.
Pressure can it for longer shelf-stable storage

How to Use Bone Broth

Once you make bone broth, you’ll find yourself reaching for it all the time. I always like to have some on hand. Here are some favorite ways to use it:

Sip a warm cup of bone broth with a little salt and lemon
Make homemade chicken soup or beef stew
Cook grains like rice or quinoa in broth for extra flavor
Add to sauces, gravies, or favorite recipes
Mix with tomato paste for an easy soup base
Use in place of water in savory dishes

You can even freeze it in ice-cube trays to drop into hot dishes as needed. This works well for dishes that need just a little extra flavor, and also a good idea for smaller households.

Bone Broth FAQs

What’s the difference between stock and bone broth?

Stock is typically cooked for less time and uses more vegetables and meat than bones. Bone broth is cooked longer and focuses on extracting collagen and minerals from the bones and connective tissue.

Why use vinegar in bone broth?

Adding a little bit of apple cider vinegar helps break down the connective tissue and releases important minerals from the animal bones.

Can I use bones more than once?

You can reuse large bones like beef knuckles or chicken carcasses a couple of times, though the mineral content and rich flavor will reduce with each use.

Why does my broth turn into jelly?

That’s a good thing! It means you’ve extracted lots of collagen, which gives broth its gut-healing, joint-supporting benefits. When heated, it turns back to liquid.

Get Ready to Make Bone Broth

If you’ve never tried to make bone broth before, now’s the time. Whether you’re using a big pot, slow cooker, or Instant Pot, this kitchen tradition is a great way to nourish your body, save money, and reduce waste. From chicken bone broth made with a whole chicken and chicken feet to beef broth using marrow bones, there’s no wrong way to make a batch. You’ll end up with delicious, homemade bone broth that’s good for the soul. So, next time you roast a chicken or cook a pot roast, save those leftover bones, grab your large stockpot, and get simmering. Your body (and taste buds) will thank you.