Savory Bone Broth is a rich, flavorful liquid made by simmering bones (usually beef, chicken,) for an extended period, allowing the nutrients, collagen, and minerals to be extracted from the bones. This broth is not only delicious but also incredibly nourishing, offering a wealth of health benefits, including improved joint health, gut healing, and enhanced immunity. Whether sipped on its own, used as a base for soups, or incorporated into other recipes, this savory bone broth is a versatile and wholesome addition to your kitchen.
Why You’ll Love This Recipe
This Savory Bone Broth is incredibly rich, full of umami, and deeply satisfying. The long simmering time extracts all the goodness from the bones, resulting in a nutrient-packed, flavorful liquid. The aroma that fills your kitchen as the broth simmers is comforting, and the resulting broth can be enjoyed on its own or as a base for countless recipes. It’s packed with collagen, which is great for skin and joints, and is a great way to use leftover bones to make something nourishing. Plus, it’s easy to make and can be stored for later use.
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the bones: If you’re using beef bones, you may want to roast them first for added flavor. Preheat your oven to 400°F (200°C), and place the bones in a roasting pan. Roast them for 30-40 minutes until they are browned and caramelized. This step is optional, but it adds depth to the flavor of your broth.
Combine the ingredients: In a large stockpot, place the bones (roasted or raw), apple cider vinegar, onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and salt. Add enough water to the pot to cover the bones and vegetables, usually about 12 cups.
Simmer the broth: Bring the mixture to a boil over high heat. Once it reaches a boil, reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
Cook the broth: Let the broth simmer for a long period of time—at least 6 hours for chicken bones or 12-24 hours for beef bones. The longer you simmer, the more nutrients and collagen will be extracted from the bones, resulting in a richer, more flavorful broth.
Strain the broth: Once the broth has simmered and the flavors have developed, remove the pot from the heat. Use tongs or a slotted spoon to remove the bones and vegetables from the broth. Then, strain the broth through a fine mesh strainer to remove any smaller bits of bones and vegetable debris.
Cool and store: Let the broth cool slightly before transferring it to storage containers. If you prefer, you can refrigerate the broth overnight to let the fat rise to the top, which can then be skimmed off for a leaner broth. Store the broth in the fridge for up to 4 days or freeze it in portions for later use.
Serve: You can enjoy this savory bone broth on its own or use it as a base for soups, stews, or risottos. It can also be sipped like tea for a warm, comforting beverage.
Servings and Timing
Servings: 6-8
Total time: 12-24 hours (including simmering time)
Prep time: 15 minutes
Cook time: 12-24 hours (depending on the type of bones)
Variations
Add more spices: Customize the flavor by adding spices such as cinnamon, cloves, or nutmeg for a unique twist.
Herb variations: Use rosemary, sage, or parsley instead of thyme for different flavor profiles.
Roast the vegetables: For a deeper, richer flavor, roast the vegetables (carrots, celery, onions, garlic) in the oven at 400°F for 30-40 minutes before adding them to the broth.
Add vegetables for extra nutrients: Include additional veggies like leeks, parsnips, or sweet potatoes for added nutrients and flavor.
Storage/Reheating
Storage: Once the bone broth has cooled, store it in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the broth in portions (using ice cube trays or freezer bags) for up to 3 months.
Reheating: Reheat the broth on the stove over medium heat or in the microwave. If frozen, allow it to thaw in the fridge overnight before reheating.
FAQs
1. Can I use any bones for bone broth?
Yes, you can use chicken, beef. Each type of bone will produce a different flavor and richness, but all make excellent broths.
2. Can I skip roasting the bones?
You can skip roasting the bones, but roasting them enhances the flavor of the broth by adding a deep, caramelized taste. It’s optional but highly recommended for a richer broth.
3. How long should I simmer the broth?
Simmer the broth for at least 6 hours for chicken and up to 24 hours for beef . The longer the simmer, the more nutrients and flavor are extracted from the bones.
4. Can I make bone broth in a slow cooker or pressure cooker?
Yes, you can use a slow cooker or Instant Pot for bone broth. In a slow cooker, simmer the broth on low for 12-24 hours. In a pressure cooker, you can cook the broth in about 2 hours on high pressure.
5. Can I use vegetable scraps for bone broth?
Yes, you can use vegetable scraps like onion peels, carrot tops, and celery leaves to add flavor to your broth, but they should not replace the bones as the main ingredient.
6. How do I know when the broth is ready?
The broth is ready when it has a rich, deep flavor, and the bones have softened, meaning that most of the collagen and nutrients have been extracted.
7. Can I drink bone broth daily?
Yes, you can drink bone broth daily if you wish. It’s a great source of collagen, amino acids, and minerals that support joint, gut, and skin health.
8. Can I add salt to the bone broth while cooking?
It’s best to wait until the end of the cooking process to add salt, as the broth may reduce and become saltier the longer it simmers. Add salt to taste once the broth is finished.
9. Can I use a bone broth concentrate or powder instead of homemade broth?
Yes, bone broth concentrate or powder can be used for convenience, but homemade bone broth will provide a richer flavor and more nutrients.
10. Can I freeze the bone broth?
Yes, bone broth freezes well. Store it in freezer-safe bags or containers, and freeze for up to 3 months. Be sure to leave some space at the top of the container for expansion.
Conclusion
Savory Bone Broth is a nutrient-dense, flavorful base for many dishes or can be enjoyed as a warming, comforting drink. Whether you use it in soups, stews, risottos, or sip it as a beverage, this broth is packed with health benefits and is incredibly easy to make. With minimal ingredients and time, you can create a rich, savory broth that’s perfect for all your culinary needs. Plus, making your own bone broth from scratch allows you to control the flavors and ensure it’s packed with nourishing goodness.
Savory Bone Broth is a rich, flavorful liquid made by simmering bones to extract nutrients, collagen, and minerals. Packed with health benefits, including joint and gut healing, this broth is perfect on its own or as a base for soups, stews, and more.
Prepare the bones: If using beef bones, roast them first for added flavor. Preheat oven to 400°F (200°C), roast bones for 30-40 minutes.
Combine the ingredients: In a large stockpot, add bones (roasted or raw), apple cider vinegar, onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and salt. Add enough water to cover.
Simmer the broth: Bring the mixture to a boil, then reduce heat and simmer. Skim foam for the first 30 minutes.
Cook the broth: Let the broth simmer for 6 hours for chicken or 12-24 hours for beef. The longer it simmers, the more nutrients are extracted.
Strain the broth: Remove the bones and vegetables, then strain the broth through a fine mesh strainer.
Cool and store: Cool the broth slightly before storing. Refrigerate overnight to skim off fat for a leaner broth.
Serve: Enjoy the broth on its own or as a base for soups, stews, or risottos.
Notes
Customize with additional spices like cinnamon, cloves, or nutmeg for a unique flavor.
Herb variations like rosemary, sage, or parsley can change the flavor profile.
For deeper flavor, roast vegetables before adding to the broth.
Include additional veggies like leeks or sweet potatoes for more nutrients.
