There’s nothing quite as comforting as a steaming cup of the Best Bone Broth, lovingly simmered for hours until every spoonful tastes like pure nourishment. This recipe distills all the traditional wisdom—roasting bones, a gentle, slow cook, and a handful of simple veggies—to produce a golden, collagen-rich broth that’s as good for sipping as it is for soups, sauces, and risottos. Whether you’re new to bone broth or already a fan, this is the kind of kitchen project that fills your home with delicious aromas and your table with real, old-fashioned goodness.

Ingredients You’ll Need

The magic of the Best Bone Broth comes from honest, uncomplicated ingredients. Every item in this recipe brings its unique touch—whether it’s deep, meaty richness, sweetness, aroma, or a mineral boost—working together to create a broth with layers of balanced flavor and gorgeous color.

Beef bones (3 to 4 pounds, or a mix of beef and marrow bones): These are your foundation—a mix of marrow, knuckle, and joint bones yields that coveted, jiggly finish rich in collagen.
Carrots (2, chopped): Add sweetness and a lovely touch of color to the broth.
Celery stalks (2, chopped): Bring a subtle, savory depth that rounds out the flavor.
Onion (1, quartered): Balances richness with natural sweetness and gentle sharpness.
Garlic cloves (4, smashed): A savory undertone that enhances the broth’s heartiness.
Apple cider vinegar (2 tablespoons): Helps pull precious minerals from the bones—don’t skip this step!
Bay leaves (2): Introduce a gentle, herbal note and fragrance.
Whole black peppercorns (1 teaspoon): Add subtle heat and aromatic complexity.
Salt (1 teaspoon): Coaxes out all the flavors without overpowering.
Cold water (12 cups): Allows for a slow, even extraction of all the good stuff.
Fresh herbs (parsley or thyme, optional): Toss in for brightness and freshness in the final half hour.

How to Make Best Bone Broth

Step 1: Roasting the Bones

Set your oven to 400°F and arrange the bones on a baking sheet in a single layer. Roasting them for 30 to 40 minutes isn’t just about color; it’s the secret to that deep, almost buttery backbone of flavor you crave in the Best Bone Broth. Turn the bones once during roasting for even browning—don’t rush, this step is worth every extra minute!

Step 2: Setting Up the Simmer

Transfer your beautifully browned bones into a large stockpot (or slow cooker if you want a more hands-off approach). Add the aromatic veggies—carrots, celery, onion, and garlic—along with the apple cider vinegar, bay leaves, peppercorns, salt, and all the cold water. The vinegar is essential here, as it begins to extract minerals before you’ve even turned on the heat. Let everything sit together for 30 minutes—think of it as a flavor “pre-soak.”

Step 3: Gentle Simmering

Bring the pot to a gentle boil, then reduce the heat to your lowest simmer. This is where the Best Bone Broth gets its signature richness and nutrition, so be patient. Let it simmer uncovered for at least 12 hours (24 if you really want to spoil your broth). Skim off any impurities or foam that float to the top—you’ll end up with a cleaner, clearer broth.

Step 4: Adding Fresh Herbs

About 30 minutes before you’re ready to finish, toss in your optional fresh herbs. Parsley or thyme both add a burst of green flavor and fill your kitchen with glorious aroma. This final flourish makes the broth vibrant and brightens up the deeper, cooked flavors.

Step 5: Straining and Cooling

Pour the broth through a fine mesh sieve into a large, heatproof container, catching all the bones and vegetable solids. Let it cool to room temperature—you’ll notice the fat rising to the top. Once chilled in the fridge, you can easily lift off the solidified fat (save it for sautéing, if you like). What’s left is pure, golden Best Bone Broth, ready for sipping or cooking.

How to Serve Best Bone Broth

Garnishes

The right garnish can transform your cup or bowl of Best Bone Broth from humble to heavenly. Think a sprinkle of flaky sea salt, a handful of chopped fresh parsley, a twist of black pepper, or even a thinly sliced green onion. If you love a little heat, add a dash of chili oil or a few red pepper flakes for a spicy finish.

Side Dishes

Pairing Best Bone Broth with a simple side makes for a cozy, satisfying meal. Try it with a rustic sourdough slice, a chunk of seeded multigrain bread, or a handful of crunchy raw veggies. For a heartier snack, float cooked rice noodles or orzo in your mug; a soft-boiled egg on the side is pure comfort food bliss.

Creative Ways to Present

Best Bone Broth shines in creative presentations: serve it in small espresso cups for a welcome drink at dinner parties, pour it into a thermos for a warming on-the-go treat, or use it to bolster your favorite soups, risottos, or braises. Letting guests add their own garnishes or noodles makes for a fun, interactive meal that feels truly special.

Make Ahead and Storage

Storing Leftovers

Once the Best Bone Broth is complete, let it cool to room temperature, then store it in airtight containers in the refrigerator. It’ll keep beautifully for up to five days, and the flavor only deepens as it sits—perfect for quick sipping or easy meal prep throughout the week.

Freezing

For longer storage, freeze the broth in convenient portions. I love using ice cube trays or silicone muffin pans for “broth cubes”—they’re kitchen gold for quick pan sauces or sautéing veggies. Larger airtight containers or freezer bags (with room for expansion) are great for full servings. Properly frozen, your Best Bone Broth keeps its flavor for up to six months.

Reheating

Warm your broth gently on the stove over medium-low heat, just until steaming. Avoid boiling once it’s ready, as too much heat can dull the subtle flavors. If your broth has become thick or gelatinous in the fridge (which means it’s packed with nutrients!), simply add a splash of water to bring it to your preferred consistency as it warms.

FAQs

Can I use chicken bones instead of beef for Best Bone Broth?

Absolutely! Chicken bones, especially backs, necks, and feet, make an equally nourishing and flavorful broth. You can use them alone or mixed with beef bones—just follow the same roasting and simmering process.

Why do I need to add apple cider vinegar?

Apple cider vinegar helps to extract minerals and collagen from the bones by acidifying the cooking liquid. It won’t make your Best Bone Broth taste vinegary, but it does contribute to its nutritional richness and body.

How do I know when my bone broth is done?

The broth is ready when it has a deep, rich color and flavor, and the bones look almost bleached. Generally, 12 to 24 hours of gentle simmering does the trick—taste it after 12 hours, and keep simmering if you want a more concentrated broth.

Can I reuse the bones for a second batch?

You can, but the second batch will be lighter in flavor and nutrients. Some people like to combine the first and second broths for extra volume, but the first batch truly captures the essence of Best Bone Broth.

What should I do with the fat that solidifies on top?

The fat that rises and solidifies once chilled is called tallow (if using beef bones). You can skim and discard it, or, better yet, save it for cooking—it’s fantastic for sautéing vegetables or roasting potatoes for extra flavor.

Final Thoughts

If you’re looking for a simple, wholesome, and utterly delicious kitchen project, you can’t go wrong with the Best Bone Broth. It’s one of those recipes that rewards patience, fills your home with inviting aromas, and makes every meal richer. Once you taste your homemade broth, you’ll never go back to store-bought—give it a try and discover the nourishing magic for yourself!

Best Bone Broth Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

Author: Emma
Total Time: 12 to 24 hours
Yield: About 8 cups 1x
Diet: Non-Vegetarian

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Description

Learn to make the best bone broth at home with this easy and nutrient-rich recipe. Slow-simmered with a mix of bones and aromatic vegetables, this broth is perfect as a base for soups or enjoyed on its own.

Ingredients

Scale

Beef Bone Broth:

3 to 4 pounds beef bones or a mix of beef and marrow bones (can substitute with chicken bones)
2 carrots, chopped
2 celery stalks, chopped
1 onion, quartered
4 cloves garlic, smashed
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon salt
12 cups cold water
Fresh herbs like parsley or thyme (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Roast the bones: Place the bones on a baking sheet and roast for 30 to 40 minutes until browned.
Prepare the broth: Transfer the roasted bones to a large stockpot or slow cooker. Add the carrots, celery, onion, garlic, apple cider vinegar, bay leaves, peppercorns, salt, and water. Let sit for 30 minutes before heating.
Cook the broth: Bring to a gentle boil, then simmer uncovered for at least 12 hours, ideally 24 hours. Skim off any impurities. Add fresh herbs in the last 30 minutes.
Strain and store: Strain the broth through a sieve into a container. Cool, then refrigerate or freeze. Remove any solidified fat before use.