Finding the right bone broth recipe isn’t always easy, and the thought of making your own can be intimidating. However, you will actually be surprised by how easy it is to make bone broth in the comfort of your own home.
To do it, you only need a handful of simple ingredients, too!
So, if you like to use broth in your cooking, and always find yourself going out and buying some, why not try making it at home? There are three great methods you could use to get the job done, too – using a pressure cooker, slow cooker, or simply on the stovetop.
They all get fantastic results, so the choice really is up to you. Find which option works best for you and your lifestyle, and go for it! If you are the type of person who often finds themselves with bones in the kitchen, you will love this recipe.
Quick Answer: Bone Broth Recipe
To make this bone broth, you will need around 4 lbs of beef bones, water, onion, carrots, garlic, parsley, and apple cider vinegar. Roast the bones, then transfer them to a pot, pressure cooker, or slow cooker and all the rest of the ingredients.
Allow everything to simmer for at least 24 hours (unless in an instant pot), then remove the bones and strain the broth. Allow to cool and store in mason jars or something similar, and enjoy!
If you need more information, just keep reading. We will cover everything you need to know on the topic in the sections below. Get your pen and notepad ready, because there’s a lot to get through!
Bone Broth Recipe: How to Make Bone Broth Using A Pressure Cooker, Slow Cooker, And On The Stovetop
If you have never made bone broth at home you are in for a real treat. While it might initially be intimidating, the process is a lot easier than you think and very rewarding.
Sure, buying some broth at your local store is probably easier, and it’s definitely a lot quicker.
However, there’s something special about making your own and using it afterward. Not only that but making it yourself gives you control over what goes into it. You can adjust the flavor profile to suit your preferences and avoid any unnecessary ingredients.
It’s all a part of the fun!
What Exactly Is Bone Broth?
Bone broth is an easy-to-make (but time-consuming) mixture of water and flavors from animal bones and various vegetables. It is collagen-rich and packed full of great nutrients and flavors, and is often used in cooking.
The broth is made by simmering animal bones (including pork, chicken, beef, turkey, and even fish) in water for a prolonged period of time (often 24 hours or more). While you do get vegetable broth, the most popular kinds are beef and pork.
Various flavors can be added to the basic form including different kinds of vegetables and spices, as well as herbs. So, if you make your own broth at home, these are things that you will have full control over!
What Are The Benefits Of Making Bone Broth?
There are so many benefits to making your own broth at home! Since it has recently grown in popularity, everyone is using it for everything – and we can’t blame them.
It is delicious and easy to use, so why wouldn’t you want to incorporate it into your dishes?
When it comes to making your own bone broth, there are plenty to account for. However, here are some of the most important benefits to note:
- It’s so easy to make – you only need a few ingredients to get the job done, and the results are always fantastic. Making your own broth is a very hands-off process, and involves a lot of simmering while you can enjoy your daily life.
- Bone broth is full of nutrients – while this will depend on the recipe you are using, you will find magnesium, potassium, phosphorus, iron, calcium, and much more in broth.
According to the USDA Nutrient Database, there are between 31–86 calories in one cup of beef or chicken stock.
- Homemade broth tastes the best – you can control what your broth tastes like and use it for a wide range of things (or simply enjoy it on its own!).
You can make delicious rice and pasta with it, or add it to various recipes however you like. It can be life-changing!
- Making your own can save you money – everyone wants to save money, right? Well, by making your own broth, you can!
- You reduce food waste when you make broth – this goes hand-in-hand with the above. You can save money while also reducing food and material waste.
While you might purchase a carton of broth from the store, you can store homemade broth in mason jars or something similar, so there is less waste overall.
- Bone broth might help to improve your overall health – while more research is needed on the topic, there is a possibility that bone broth can have a wide range of benefits to your health.
This includes helping your skin and bones, and even your digestive system, thanks to the vitamins and minerals in it. That’s reason enough to make your own broth and use it, right?
What Can Bone Broth Be Used for?
Bone broth can be used for a variety of things! Popular uses include things like cooking rice and pasta to add some extra flavor, but it can also be used for sauces.
You might even want to use bone broth for some savory baking to add some fantastic flavor to a dish (like biscuits).
You might even want to enjoy bone broth warm as a drink! Plenty of people enjoy sipping at it between meals as a tasty drink, or to soothe a sore throat.
Bone broth really can be used for anything you like. However, using it for soups, risotto, and casseroles is always going to be an excellent choice. The amount of flavor it will impart to the dish is incredible.
The Main Ingredient In Bone Broth Is…
There are two primary ingredients in bone broth: the bones, and water! Technically, that is all you need, and the rest are purely optional.
Adding ingredients like herbs, spices, and apple cider vinegar definitely make a difference in the broth, and will improve it without a doubt. However, they are not necessary.
These ingredients also help to make the broth a little more nutritious, but you can skip them out if you are not fussed about adding nutrition.
What Is The Difference Between Bone Broth, Stock, And Broth?
If you are not used to bone broth, stock, and the like, it can be easy to get confused between them all. After all, they are the same thing, right? Wrong.
Sure, there are lots of similarities between them, and the terms are sometimes used interchangeably. However, there are also some notable differences to point out if you want to keep things technically correct.
If you want a quick answer – it all boils down to the cooking time and the ingredients that get used. More minerals and nutrients get to seep from the bone when it cooks for longer, adding more flavor.
Let’s take a quick look at the differences between bone broth, broth, and stock:
- Bone broth – animal bones are roasted, then simmered for anywhere between 12–48 hours. Bone broth has a thicker consistency due to the collages from the animal bones and will have a similar texture to Jell-O when chilled.
Seasoning is not usually added, but it can easily be added as we do in this recipe.
- Stock – cooked for four to six hours, stock is made of vegetables, animal bones, and aromatic ingredients that simmer. The bones used for this are usually roasted first, and meat is often still left on it.
- Broth – this doesn’t have to include bones, but often does. A regular broth is made up of meat, vegetables, and various aromatic herbs or spices. It gets cooked for roughly two hours and does not get thick, remaining watery instead.
How Long Does It Take To Make Your Own Bone Broth?
The time it takes to make bone broth will depend on the method you are using. It might also vary depending on the type of bones you are using, so bear that in mind when taking this recipe into consideration.
Generally, you can follow these rules when making beef broth (Also check out Beef Consommé Or Beef Broth – Is There A Difference?) at home:
- When using a slow cooker or stovetop – you could leave the broth to simmer for up to 48 hours, but between 12–24 hours is long enough. The longer it cooks, the more nutritious the broth will be.
You will need to check it occasionally to make sure there is still enough water in it, and fill it if need be. The bones should always be covered!
- When using a pressure cooker – when using a pressure cooker, you can cook the broth for 120 minutes, allowing 20 minutes for the pressure to build.
Go according to the manufacturer’s instructions and release the pressure slowly, then unlock and take the lid off.
Some Useful Tips For Making Your Own Bone Broth
Take a look at these handy tips that you are definitely going to want to keep in mind when you are making your own bone broth.
Blanch Your Bones
All you need to do to blanch your raw bones is boil them for around 20 minutes before you drain and roast them. Doing this just gets rid of any impurities on the bone, which you might not want in your broth.
Blanching is popular for most bones, but it can be skipped with beef bones if you really like. There are lots of different opinions when it comes to blanching bones, so it’s really up to you.
Do your own research, and see what resonates with you! There’s no need to follow people’s way of doing things just because they say so.
Roast Them
This is a step that you should never skip. Roasting the bones might be one of the most important steps in the whole process, and really adds the all-important flavor and depth to the broth.
When you roast the bones, you caramelize them. The purpose is not to burn the bones, but to get the flavors to release. Always take the time to do this if you want to get the best results possible.
Use All the Best Seasonings
If you want to level up your broth, you need to add vegetables and other seasonings like herbs and spices. While the basic bone broth is still good, you can make it incredible and game-changing with a few simple additions.
Not only do the vegetables add flavor, but it also adds valuable nutrients to it! This makes it even more beneficial to enjoy however you choose.
Again this is not a necessary step at all, but it will make a big difference. Things like carrots, celery, garlic, and onions are some of the most popular choices.
If you do want to add vegetables, herbs, and spices to your broth, consider adding the following options:
- Salt
- Pepper
- Cilantro
- Parsley
- Thyme
- Basil
- Bay leaf
- Ginger
- Scallions
- Peppercorns
- Celery
- Onions
- Carrots
- Garlic
Pick the Best Cooking Method To Suit You
Each of the three cooking methods has its perks, but one probably stands out to you, right? If there is one that pulls you in more than the others, go with that option! Just remember that the longer the broth can simmer, the more flavorful it will be.
If you have the time to allow your broth to simmer for 24 hours or more, using a stock pot or slow cooker is a fantastic option. It’s easy to use and safe, so you don’t need to worry about leaving your stove on all night.
However, if you don’t have a lot of time and need to get things underway, we would recommend using an Instant Pot. This will get the job done in just a few hours.
Using something like this is also a good idea if you are not a fan of the smell since you will usually be simmering your bones over the course of a day or more.
Always Strain The Broth
Always remember to train your broth when it is done simmering. Get the bones out first, then use a cheesecloth or a fine mesh strainer.
It might sound obvious, but remember to strain it over a bowl! Too many people forget that it’s actually the broth they are after, and all the good stuff goes down the drain. Don’t make that mistake.
Allow the strained broth to cool down in a glass bowl, then place it in the refrigerator for a couple of hours. It will thicken up, and the fat will congeal, making it easy to remove with a spoon and throw away (or use another way).
Store It Properly
With your broth finally made, you can store it at last. Luckily, it freezes wonderfully, so you do not have to worry about rushing through it all. All you need to do is measure out the quantities you want to use and store the bone broth in jars or something similar.
We will take a look at some storage tips in one of the sections below.
Tips For Making Broth Gel
Getting your bone broth to be gelatinous is not the be-all and end-all. However, if you do want it, you need to take into account the number of bones you are using and the liquid.
Broth gels need bones that are full of connective tissue and cartilage. So, look for bones like oxtail and marrow bones, as these work nicely.
Always check the amount of water in the pot, and make sure the bones are covered. If you want your broth to be thick, limit the water, but never allow the bones to be exposed.
Here are some rough guidelines to follow when you are making bone broth and want it to be thick and gelatinous according to the size of the pot you are using:
- 6-quart slow cooker/pressure cooker/pot – 2–3 lbs of bones
- 8-quart slow cooker/pressure cooker/pot – 3–4 lbs of bones
- 10-quart slow cooker/pressure cooker/pot – 5 lbs of bones
Storing Bone Broth
Since you can easily freeze bone broth, storing it in glass jars or even ice trays is ideal. This makes it easy to use, and you don’t have to worry about taking too much out to thaw and wasting it.
The majority of recipes call for around 1–2 cups, so you can measure it out like that to make your life easier. If you are used to cooking smaller portions, the ice tray options might work very nicely.
If you would like to use the broth immediately after making it, all you need to do is store it in glass jars in the fridge. There, the broth will last for up to five days, and you can use it however you like.
In the freezer, you can expect the broth to last for up to 6 months. Just make sure that you do not fill them all the way to the top, or they will expand when the liquid expands in the freezing process.
Leave around ½ an inch of space at the top, and you should be good to go.
Final Thoughts
Bone broth is incredibly easy to make, and so rewarding. While it does take some time to get done, the results are fantastic. You can use bone broth in all different types of cooking, or you can sip it if you really love the flavor.
To get thick bone broth, make sure you get the right kind of bones with enough connective tissue and cartilage on them. If you want to water down your broth, simply add some water!
It’s so simple, but with how popular broth is, it’s great to know how to make your own.
Bone Broth Recipe: How to Make Bone Broth Using A Pressure Cooker, Slow Cooker, And On The Stovetop
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
4 lbs of beef bones
water
onion
carrots
garlic
parsley
apple cider vinegar
Directions
- All you need to do to blanch your raw bones is boil them for around 20 minutes before you drain and roast them. Doing this just gets rid of any impurities on the bone, which you might not want in your broth.
- Blanching is popular for most bones, but it can be skipped with beef bones if you really like. There are lots of different opinions when it comes to blanching bones, so it’s really up to you. Do your own research, and see what resonates with you! There’s no need to follow people’s way of doing things just because they say so.
- This is a step that you should never skip. Roasting the bones might be one of the most important steps in the whole process, and really adds the all-important flavor and depth to the broth.
- When you roast the bones, you caramelize them. The purpose is not to burn the bones, but to get the flavors to release. Always take the time to do this if you want to get the best results possible.
- If you want to level up your broth, you need to add vegetables and other seasonings like herbs and spices. While the basic bone broth is still good, you can make it incredible and game-changing with a few simple additions.
- Not only do the vegetables add flavor, but it also adds valuable nutrients to it! This makes it even more beneficial to enjoy however you choose.
- Again this is not a necessary step at all, but it will make a big difference. Things like carrots, celery, garlic, and onions are some of the most popular choices.
- Always remember to train your broth when it is done simmering. Get the bones out first, then use a cheesecloth or a fine mesh strainer.
- It might sound obvious, but remember to strain it over a bowl! Too many people forget that it’s actually the broth they are after, and all the good stuff goes down the drain. Don’t make that mistake.
- Allow the strained broth to cool down in a glass bowl, then place it in the refrigerator for a couple of hours. It will thicken up, and the fat will congeal, making it easy to remove with a spoon and throw away (or use another way).
- With your broth finally made, you can store it at last. Luckily, it freezes wonderfully, so you do not have to worry about rushing through it all. All you need to do is measure out the quantities you want to use and store the bone broth in jars or something similar.
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