Bone broth has become a buzzword in wellness circles, but it’s far from a new fad. Families around the world have simmered bones for generations to extract flavor and nutrients. Only recently has it reappeared in trendy cafés and specialty shops, prompting renewed interest and some confusion about what bone broth actually is.
At its core, bone broth is a stock made from bones—chicken, beef, pork, lamb, or a mix—slowly simmered for many hours, typically 18–36. The long simmering time breaks down collagen, gelatin, and other compounds in the bones and connective tissue, producing a richly flavored liquid that’s prized for its potential benefits such as gut-soothing gelatin and collagen, plus minerals and amino acids.
Making bone broth is simple. Start with bones rather than meaty cuts. For chicken, choose backs, necks, wings, feet, and other bony parts—the more joint and connective tissue, the more collagen ends up in your broth. I usually buy these at the butcher or farmers market, or save carcasses from roasted chickens and stow them in the freezer until I’m ready to make stock.
Beef bones benefit from a quick roast before simmering to deepen flavor and color; chicken bones can go straight into a pot or slow cooker. Because keeping a pot simmering on the stove for a day or more isn’t practical for most people, a slow cooker is an ideal option: it’s safe to leave unattended and will gently extract the goodness from the bones over many hours.
As the bones simmer, minerals, collagen, and other compounds leach into the water, creating a broth that’s warming, nourishing, and versatile. Use bone broth anywhere a recipe calls for stock, or sip it straight from a mug as you would tea or coffee. Many places serve bone broth with additions like turmeric, ginger, scallions, cayenne, or a pinch of sea salt to enhance the flavor.
Here are the essentials for making reliable, flavorful bone broth:
- Use bones, not primarily meaty cuts. For chicken, use carcasses, necks, backs, wings, and feet. Save bones in the freezer until you have enough to make broth—no need to defrost before adding them to the pot.
- Add a few vegetables for depth of flavor: a halved onion, two carrots, and two stalks of celery are a simple, classic combination.
- Begin with COLD water to help extract maximum flavor from the bones.
- Add a tablespoon of apple cider vinegar to help draw minerals from the bones.
- Simmer for at least 18 hours; up to 36 hours yields an even richer, more golden broth.
Store bone broth in the refrigerator for 4–5 days or freeze for up to three months. When refrigerated the fat will solidify on top—strain first, then cool and refrigerate; skim the solidified fat the next day for a cleaner, leaner broth.
The recipe below is a straightforward slow-cooker bone broth that produces about 4 quarts. It’s easy to scale and customize with different bones or additional aromatics.
Homemade Bone Broth
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Ingredients
- 3 ½ pounds bony chicken parts, such as backs, necks, wings and/or feet
- approximately 5 quarts cold water*
- 1 Tablespoon apple cider vinegar**
- 1 large onion, peeled and cut in half
- 2 carrots, cut if necessary (you can leave the peel on, just make sure they are scrubbed clean)
- 2 celery stalks, cut if necessary (try to use the leafy parts of celery, as they add lots of flavor)
Instructions
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Place the chicken parts and vegetables in a slow cooker and add the cold water and vinegar. Cover with the lid.
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Set the cooker to low for as long as it will run, with a minimum of 18 hours.
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Occasionally skim any foam that rises to the surface and continue cooking for 18–36 hours, resetting the cooker if necessary.
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Turn off the heat and strain into a large heatproof bowl. Use a coarse strainer first, then a fine-mesh sieve if needed. Allow to cool before refrigerating.
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Cover and refrigerate.
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After chilling, skim off the solidified fat from the top.
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Refrigerate the broth up to 5 days or freeze for up to 3 months.
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To drink, season with a pinch of sea salt or add ginger, green onions, hot sauce, turmeric, or other flavorings to taste.
Notes
If you prefer stovetop: bring the pot to a boil, reduce to a very gentle simmer and cook as long as needed. If you need to leave the house or sleep, transfer the covered pot to a 250°F oven to simmer safely for an extended period.
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