I love how a simple pot of bone broth can become a deeply nourishing staple for gut health, glowing skin, and everyday wellness. This easy recipe is the kind you’ll want tucked into your kitchen routine all year long.
I’m obsessed with bone broth because it tastes like real food with a backbone. Deep, savory, a little rich, and loaded with that slow-simmered flavor I crave when my body wants something legit.
I love using beef marrow bones for a broth that turns glossy and bold, or chicken bones when I want something lighter but still packed with flavor. And the gut-healing reputation?
I’m here for it. But honestly, I keep coming back because it’s satisfying in a way boxed broth never is.
Simple. Mineral-rich.
Drinkable, sippable, spoon-worthy stuff I always want stocked in my fridge.
Ingredients
- Beef bones make a rich, cozy broth with that deep, savory diner-soup vibe.
- Chicken bones keep it lighter, still comforting, and great for sipping straight.
- Cold water pulls the good stuff out slowly, which is basically the whole point.
- Apple cider vinegar helps draw minerals from the bones, but don’t worry, it’s subtle.
- Sea salt wakes everything up, so the broth doesn’t taste flat.
- Peppercorns add gentle warmth without making it spicy.
- Bay leaves bring that classic homemade soup smell you’ll notice right away.
- Onion adds sweetness and makes the broth taste fuller.
- Carrots give a mellow sweetness and a little color.
- Celery keeps things fresh and savory, like a good soup base should.
- Garlic adds cozy flavor, plus it’s always welcome in my kitchen.
- Parsley brightens the broth so it doesn’t feel too heavy.
- Thyme gives it an herby, earthy note that feels very homemade.
- Kombu or ginger adds minerals, umami, or a little zing.
- Turmeric brings golden color and an anti-inflammatory boost, if you’re into that.
Ingredient Quantities
- Beef option: 3 to 4 pounds beef marrow bones and/or knuckle bones
- Chicken option: 2 to 3 leftover roasted or raw chicken carcasses or 3 to 4 pounds mixed raw chicken bones
- Cold water to cover bones by about 1 to 2 inches, roughly 10 to 12 cups
- Apple cider vinegar 2 tablespoons
- Sea salt 1 to 2 teaspoons, to taste
- Whole black peppercorns 1 teaspoon
- Bay leaves 2
- Yellow onion 1 large, quartered
- Carrots 2 medium, halved
- Celery stalks 2, halved
- Garlic 3 to 4 cloves, smashed
- Fresh parsley 1 small bunch
- Fresh thyme 3 to 4 sprigs
- Optional for extra minerals and umami: 1 small strip kombu or 1 inch piece fresh ginger
- Optional anti inflammatory boost: 1 teaspoon ground turmeric or 1 inch fresh turmeric
How to Make this
1. Place 3 to 4 pounds beef marrow and/or knuckle bones or 2 to 3 chicken carcasses or 3 to 4 pounds mixed chicken bones in a large stockpot or a slow cooker.
2. Add 10 to 12 cups cold water to cover the bones by about 1 to 2 inches and pour in 2 tablespoons apple cider vinegar; let sit 20 to 30 minutes to help extract minerals.
3. Add 1 large quartered yellow onion, 2 halved medium carrots, 2 halved celery stalks, 3 to 4 smashed garlic cloves, 1 teaspoon whole black peppercorns, 2 bay leaves, 1 to 2 teaspoons sea salt to taste, 1 small bunch fresh parsley, and 3 to 4 sprigs fresh thyme.
4. If using, add 1 small strip kombu or a 1 inch piece fresh ginger for extra minerals and umami.
5. If using, add 1 teaspoon ground turmeric or a 1 inch piece fresh turmeric for an anti inflammatory boost.
6. Bring to a gentle simmer over medium heat, then reduce heat to maintain a bare simmer; skim off any foam or impurities that rise to the surface during the first 30 to 60 minutes.
7. Simmer chicken bones for 6 to 24 hours and beef bones for 12 to 48 hours, topping up with hot water as needed to keep bones covered by 1 to 2 inches.
8. Keep the pot barely simmering with the lid slightly ajar or the slow cooker vented to allow some evaporation and concentration of flavor.
9. When done, remove from heat and strain broth through a fine mesh sieve or cheesecloth into a large bowl or container, discarding solids and bones.
10. Cool, refrigerate or freeze in portions, skim off solidified fat if desired, and season to taste with additional sea salt before serving.
Equipment Needed
1. Large stockpot or slow cooker
2. Fine mesh sieve or cheesecloth
3. Large heatproof bowl or container for straining
4. Cutting board
5. Chef s knife
6. Tongs or slotted spoon for handling bones
7. Ladle for serving and transferring broth
8. Skimmer or large spoon for removing foam
9. Measuring cups and spoons
10. Airtight jars or freezer-safe containers for storage
FAQ
Easy Bone Broth Recipe (Beef Or Chicken!) Substitutions and Variations
- Beef marrow or knuckle bones
- Oxtail for rich gelatin and flavor
- Beef shank bones or meaty soup bones for more meatiness
- Mixed soup bones with a few marrow bones for balance
- Veal bones for a lighter, very gelatinous broth
- Apple cider vinegar 2 tablespoons
- White wine vinegar same acidity, milder flavor
- Rice vinegar milder and slightly sweet
- Fresh lemon juice bright acid if you prefer citrus notes
- Plain white vinegar stronger acid, use a bit less
- Fresh parsley 1 small bunch
- Fresh cilantro for a brighter, herbaceous finish
- Flat leaf parsley dried use 1 tablespoon, add earlier in cooking
- Fresh dill use sparingly, gives a fresh lift
- Chopped scallion greens for a subtle oniony herb note
- Optional kombu or fresh ginger
- Dried shiitake mushrooms for umami and minerals
- Fish sauce a few drops for deep savory boost
- Fresh galangal as a ginger alternative with citrusy bite
- Small piece dried seaweed variety wakame for iodine
Pro Tips
– Roast the bones first if you want a deeper, richer flavor and darker color. Roast beef bones at 425 F for 30 to 45 minutes until well browned; chicken bones only need 20 to 30 minutes. This step is optional but transforms the broth from mild to savory and complex.
– Always start with cold water and let the vinegar sit with the bones for 20 to 30 minutes before heating. That gentle acid soak helps pull more minerals and gelatin out of the bones without changing the flavor.
– Keep the simmer truly gentle. A bare simmer keeps the broth clear and prevents cloudy or bitter flavors. Skim foam during the first hour and top up with hot water as needed so bones stay covered by about an inch or two.
– Cool completely and refrigerate overnight, then remove the solidified fat if you prefer a cleaner broth. Save that fat for cooking later if you like the flavor or want the extra calories.
– Add delicate aromatics like kombu, ginger, turmeric or fresh herbs toward the last hour of cooking for bright umami or anti inflammatory notes, rather than the very start, to preserve their subtle flavors. Adjust salt only after straining and reducing so you do not over season.
Easy Bone Broth Recipe (Beef Or Chicken!)
I love how a simple pot of bone broth can become a deeply nourishing staple for gut health, glowing skin, and everyday wellness. This easy recipe is the kind you’ll want tucked into your kitchen routine all year long.
8
servings
60
kcal
Equipment: 1. Large stockpot or slow cooker
2. Fine mesh sieve or cheesecloth
3. Large heatproof bowl or container for straining
4. Cutting board
5. Chef s knife
6. Tongs or slotted spoon for handling bones
7. Ladle for serving and transferring broth
8. Skimmer or large spoon for removing foam
9. Measuring cups and spoons
10. Airtight jars or freezer-safe containers for storage
Ingredients
-
Beef option: 3 to 4 pounds beef marrow bones and/or knuckle bones
-
Chicken option: 2 to 3 leftover roasted or raw chicken carcasses or 3 to 4 pounds mixed raw chicken bones
-
Cold water to cover bones by about 1 to 2 inches, roughly 10 to 12 cups
-
Apple cider vinegar 2 tablespoons
-
Sea salt 1 to 2 teaspoons, to taste
-
Whole black peppercorns 1 teaspoon
-
Bay leaves 2
-
Yellow onion 1 large, quartered
-
Carrots 2 medium, halved
-
Celery stalks 2, halved
-
Garlic 3 to 4 cloves, smashed
-
Fresh parsley 1 small bunch
-
Fresh thyme 3 to 4 sprigs
-
Optional for extra minerals and umami: 1 small strip kombu or 1 inch piece fresh ginger
-
Optional anti inflammatory boost: 1 teaspoon ground turmeric or 1 inch fresh turmeric
Directions
- Place 3 to 4 pounds beef marrow and/or knuckle bones or 2 to 3 chicken carcasses or 3 to 4 pounds mixed chicken bones in a large stockpot or a slow cooker.
- Add 10 to 12 cups cold water to cover the bones by about 1 to 2 inches and pour in 2 tablespoons apple cider vinegar; let sit 20 to 30 minutes to help extract minerals.
- Add 1 large quartered yellow onion, 2 halved medium carrots, 2 halved celery stalks, 3 to 4 smashed garlic cloves, 1 teaspoon whole black peppercorns, 2 bay leaves, 1 to 2 teaspoons sea salt to taste, 1 small bunch fresh parsley, and 3 to 4 sprigs fresh thyme.
- If using, add 1 small strip kombu or a 1 inch piece fresh ginger for extra minerals and umami.
- If using, add 1 teaspoon ground turmeric or a 1 inch piece fresh turmeric for an anti inflammatory boost.
- Bring to a gentle simmer over medium heat, then reduce heat to maintain a bare simmer; skim off any foam or impurities that rise to the surface during the first 30 to 60 minutes.
- Simmer chicken bones for 6 to 24 hours and beef bones for 12 to 48 hours, topping up with hot water as needed to keep bones covered by 1 to 2 inches.
- Keep the pot barely simmering with the lid slightly ajar or the slow cooker vented to allow some evaporation and concentration of flavor.
- When done, remove from heat and strain broth through a fine mesh sieve or cheesecloth into a large bowl or container, discarding solids and bones.
- Cool, refrigerate or freeze in portions, skim off solidified fat if desired, and season to taste with additional sea salt before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 8
- Calories: 60kcal
- Fat: 4g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 1.8g
- Cholesterol: 20mg
- Sodium: 300mg
- Potassium: 200mg
- Carbohydrates: 4g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 6g
- Vitamin A: 800IU
- Vitamin C: 3mg
- Calcium: 40mg
- Iron: 0.8mg