Get Your Free Bone Broth Preparation Guide

What Bone Broth Is and Why People Make It

Bone broth is a liquid made by simmering animal bones, joints, and connective tissue in water for an extended period—typically between 12 and 48 hours. The long cooking time breaks down the bones and extracts minerals, amino acids, collagen, and gelatin into the water, creating a nutrient-dense liquid. People have made bone broth for thousands of years across many cultures, from traditional Chinese medicine practices to European stock-making methods.

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The bones used most commonly come from chicken, beef, turkey, pork, and fish. Each type produces a broth with slightly different nutritional profiles and flavors. Chicken bone broth tends to be lighter and more delicate, while beef bone broth is typically richer and deeper in color. Many people save bones from meals they've already cooked—such as a roasted chicken carcass or steak bones—making it a way to reduce food waste while creating a cooking ingredient.

Research published in the journal Nutrition Reviews found that bone broth contains collagen, which breaks down into gelatin and amino acids like glycine and proline during cooking. These compounds are found in joints, skin, and connective tissues throughout the body. The broth also contains minerals including calcium, magnesium, phosphorus, and potassium, which leach from the bones during the long simmering process.

People use bone broth as a base for soups, stews, gravies, and sauces. Some drink it warm on its own, while others use it to cook grains like rice or quinoa. The gelatin content can give dishes a richer mouthfeel and body. Beyond cooking, some people consume bone broth as a beverage, though scientific evidence on health claims remains limited and ongoing.

Practical takeaway: Understanding the basic composition of bone broth—what it contains and how it's made—helps you decide whether making it fits your cooking needs and food preferences.

Getting Started: Equipment and Ingredients You'll Need

Making bone broth requires very basic equipment that most home cooks already have. The essential item is a large pot or vessel that can hold liquid and withstand heat for extended periods. A standard stainless steel stockpot works well. Some people use slow cookers, which are ideal because they maintain a gentle, consistent temperature over many hours. Instant Pots with slow-cook functions also work effectively. A large colander or fine-mesh strainer is needed to separate the finished broth from the solids. You may also want cheesecloth to line your strainer for a clearer final product, though it's optional.

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The ingredient list is straightforward. You need bones—roughly 2 to 3 pounds for a standard batch—and water to cover them by about 2 inches. That's the bare minimum. Many recipes include aromatics like onion, garlic, carrots, and celery, which add flavor. Bay leaves, peppercorns, and fresh herbs such as thyme or rosemary are common additions. Apple cider vinegar is frequently included—typically 1 to 2 tablespoons per batch—because some sources suggest the acidity may help extract minerals from the bones, though research on this specific claim is limited. Salt is typically added at the end of cooking, after you taste the finished broth.

Bones can be sourced from several places. If you cook meat at home, save bones from roasted chickens, beef roasts, and pork chops. Some butcher shops sell bones specifically for broth-making at low cost—often $1 to $3 per pound. Farmers markets frequently have butchers who save bones for customers. You can also ask at grocery store meat counters whether they have bones available. Some stores give them away or charge minimally. Raw bones and roasted bones both work; roasted bones will produce a darker, deeper-flavored broth.

Vegetable scraps can be saved in a freezer bag for broth-making. Carrot peels, celery ends, onion skins, and herb stems all contribute flavor and nutrition. This turns kitchen waste into usable ingredients, reducing trash while building broth supplies.

Practical takeaway: You likely already own the equipment needed to make bone broth, and bones plus water are your only essential ingredients, making this an accessible cooking project with minimal upfront cost.

Step-by-Step Preparation Methods for Different Cooking Equipment

The stovetop method is the most traditional approach. Place bones in your pot, cover with cold water, and bring to a boil. Once boiling, reduce heat to a gentle simmer. Skim off any gray or white foam that rises to the surface during the first 20 to 30 minutes—this is denatured protein and impurities. Add aromatics like halved onions, carrot chunks, celery pieces, and herbs after skimming. Maintain a bare simmer where just a few bubbles break the surface occasionally. This gentle heat prevents the broth from becoming cloudy. Simmer for 12 hours minimum for chicken bone broth, 24 to 48 hours for beef bone broth. Check occasionally that water still covers the bones; add more if needed. The extended cooking time allows collagen and minerals to gradually leach into the water.

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A slow cooker offers a hands-off alternative. Place bones and cold water in the slow cooker, set to low heat, and cover. Add aromatics and vinegar after 1 hour. Cook on low for 24 hours for chicken bones or 30 to 48 hours for beef bones. The consistent, gentle heat of slow cookers makes them ideal for bone broth because they maintain the proper simmering temperature without supervision. Many people start their broth before bed and finish it the next evening or morning.

Instant Pot and pressure cooker methods are faster but produce different results. In a pressure cooker set to high pressure, bones cook in 2 to 3 hours for chicken and 3 to 4 hours for beef. The higher heat and pressure do extract minerals and gelatin, though some argue the result differs from traditional long-simmered broth. If using a pressure cooker, use the natural release method rather than quick release—allow pressure to drop on its own over 10 to 15 minutes. You can also use a slow-cook function on programmable pressure cookers to achieve results closer to traditional methods.

Regardless of method, strain the finished broth through a colander lined with cheesecloth into a clean container. Discard the solids. Allow the broth to cool to room temperature, then refrigerate. As it cools, fat will solidify on top, forming a protective layer that extends shelf life. You can remove this fat layer before using the broth if you prefer lower-fat broth, or leave it for added richness.

Practical takeaway: Choose your cooking method based on your schedule and equipment—stovetop requires occasional monitoring, slow cookers offer convenience, and pressure cookers provide speed, but all produce usable bone broth.

Storing, Preserving, and Using Your Bone Broth

Proper storage extends the usability of your finished bone broth significantly. Refrigerated bone broth lasts about 3 to 5 days in a sealed container. The solid fat layer on top acts as a natural seal that helps preserve the broth beneath it. If you remove the fat, use the broth within 2 to 3 days. For longer storage, freezing is ideal. Broth can be frozen for up to 3 months or longer with minimal quality degradation. Use freezer-safe containers or ice cube trays to freeze broth in individual portions. Ice cube trays allow you to thaw exactly what you need. Remove about half an inch of headspace when freezing in containers to account for expansion. Label containers with the date and bone type so you remember what's inside.

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Shelf-stable storage is possible through canning if you follow tested procedures from sources like the USDA. However, bone broth canning requires pressure canning rather than water bath canning due to its low acidity. This demands specific equipment and knowledge. Many people prefer refrigerating or freezing to avoid complexity.

In the kitchen, bone broth substitutes for regular stock or water in countless recipes. Use it as the liquid base for soups—from simple vegetable soups to complex meat-based broths. Cook grains like rice, quinoa, or f