How to Make Bone Broth at Home
Making bone broth at home is a straightforward process that allows you to control the ingredients and tailor the flavor to your preferences. Here's a step-by-step guide to creating a delicious and nutritious batch of bone broth:
Yield: 2
Cost: $5
Materials
- Bones (chicken, beef, pork, or a combination)
- Aromatics (onions, garlic, celery, carrots, etc.)
- Herbs and spices (bay leaves, peppercorns, thyme, rosemary, etc.)
- Apple cider vinegar (optional, helps extract minerals from the bones)
- Salt (added towards the end of cooking)
Instructions
- Select the Bones: You can use a variety of bones, such as leftover bones from roasted or cooked meats, or you can buy them from a butcher. Using a mix of meaty bones, joint bones, and marrow bones can result in a well-rounded broth.
- Roast the Bones (optional): If desired, you can enhance the flavor of your bone broth by roasting the bones in the oven at around 375°F (190°C) for about 20-30 minutes until they are browned. This step is optional but can add depth to the flavor.
- Prepare Aromatics and Vegetables: While the bones are roasting, roughly chop the aromatics and vegetables. These can include onions, garlic, celery, carrots, and any other vegetable scraps you have on hand.
- Combine Ingredients in a Pot: Once the bones are roasted (or if you're skipping the roasting step), place them in a large stockpot. Add the aromatics, vegetables, herbs, and spices to the pot. You can also add a splash of apple cider vinegar at this point.
- Add Water: Cover the bones and aromatics with enough water to fully submerge them. The exact amount will depend on the size of your pot and the quantity of bones you're using. Leave a couple of inches of space at the top to prevent boiling over.
- Bring to a Simmer: Place the pot on the stovetop over medium heat. Slowly bring the mixture to a gentle simmer. As it starts to simmer, you might notice foam or impurities rising to the surface. Skim off this foam using a spoon to help keep your broth clear.
- Simmer: Once the broth is simmering, reduce the heat to low and let it simmer for a long period of time. Chicken bone broth can simmer for about 12-24 hours, while beef bone broth might need 24-48 hours. The longer you simmer, the richer the flavors will be and the more nutrients will be extracted from the bones.
- Add Salt: Towards the end of the cooking time, you can add salt to taste. It's a good idea to wait until near the end because the broth will reduce as it simmers, and you can better gauge the saltiness then.
- Strain: After the simmering time is complete, remove the pot from the heat and let it cool slightly. Strain the broth through a fine mesh sieve or cheesecloth into another container to remove the bones and aromatics. Discard the solids.
- Cool and Store: Allow the broth to cool completely before refrigerating or freezing it. You can store it in airtight containers in the refrigerator for up to a week or freeze it for several months.