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If you’ve never made homemade bone broth before, you’re in for a treat! This recipe is rich, flavorful, and packed with nutrients. The secret? Roast the bones and vegetables before simmering.
Whether you make it in the Instant Pot for convenience or on the stovetop for a more traditional approach, this bone broth is the perfect base ingredient for soups, stews, gravies, sauces, or even for sipping from a mug for a warm and comforting protein boost!
Keep reading for the full recipe and tips, health benefits of homemade bone broth, frequently asked questions, how to make bone broth for your dog, saving beef tallow for cooking, and more!
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Homemade Bone Broth Recipe
Table of contents
Why You’ll Love This Recipe
- Deep, rich flavor – Roasting the bones and veggies caramelizes them, giving your broth a beautiful golden-brown color and restaurant-quality taste.
- Saves money + sustainable – Bone broth can be surprisingly pricey at the store, especially if you’re buying high-quality or organic brands. Making it at home not only saves money, but it’s also a smart way to cut down on food waste.
- Flexible – Works with chicken bones, beef bones, or a mix, depending on what you have. Toss in veggie scraps for an easy zero-waste broth or use fresh veggies you’re needing to use up!
- Nutrient-dense – Loaded with collagen, amino acids, and minerals that support joint health, digestion, and immunity.
- Kid-friendly – It’s easy to sneak into recipes like mac and cheese for a boost of nutrients and protein!
- Freezer-friendly – Makes a big batch that you can portion and freeze, so you always have homemade broth on hand.
Health Benefits of Homemade Bone Broth
Bone broth has been used for centuries as both food and medicine. While it’s not a cure-all, it does provide some impressive benefits:
- Collagen & gelatin – When bones simmer, collagen breaks down into gelatin, which helps support healthy joints, skin, hair, and nails.
- Mineral-rich – Contains calcium, magnesium, phosphorus, and trace minerals extracted from the bones.
- Gut-friendly – The gelatin and amino acids (like glutamine) support digestive health and may help repair the gut lining.
- Immune support – Warm broth is soothing, hydrating, and can help you when you’re sick.
- Protein boost – A cup of broth typically has 6–10 grams of protein, depending on the bones used.
The Ingredients
For this recipe, you’ll need:
Chicken or Beef Bones – Chicken: 1-2 carcasses, plus wings, necks, and/or feet for extra collagen | Beef: A mix of marrow bones, knuckles/joints, and some meaty bones (short ribs, ox tail).
Vegetables – You can use scraps saved from cooking (I save a bag in the freezer) or fresh veggies. Save all your onion ends, carrot peels, celery tops, mushroom stems, and herb stems. They all work well. Roasting the scraps with the bones adds even more flavor. Keep in mind, cabbage, broccoli, cauliflower, and Brussels sprouts can make broth taste bitter or sulfurous if too much is used. A few of these scraps will be fine (tbh I use them almost every time and still enjoy the broth)!
Apple Cider Vinegar – Acidity helps extract minerals and collagen from the bones, creating a richer, more nutrient-dense broth. It won’t make the broth taste sour!
Olive Oil – A drizzle of olive oil helps the bones and veggies caramelize as they roast, adding richer flavor and a deeper color to your broth.
Peppercorns & Salt (optional) – Peppercorns add a mild, aromatic spice that balances the richness of the broth, while salt enhances the natural flavors. You can skip one or both if you want a non-peppery or unsalted broth for a clean start to a soup recipe, etc. If you’re using it for sipping, I recommend salting it to your liking after it’s finished cooking!
How to Make It
Roast the bones and veggies
Preheat your oven to 425°F (220°C). Arrange bones and veggie scraps (or fresh cut vegetables) on a sheet pan, drizzle with olive oil, and roast for about 45 minutes, turning once, until deeply browned.
Transfer to a pot or Instant Pot
Place the roasted bones and veggies in your Instant Pot or a large stockpot (8–10 quarts for stovetop). Add a splash of vinegar, plus peppercorns if you wish to use them.
Add water
- Instant Pot: Fill to the max line (about 10–12 cups for a 6-quart).
- Stockpot/Stovetop: Cover bones by about 2 inches (16–18 cups).
Cook the broth
- Instant Pot: Cook on high pressure for at least 2 hours for chicken, and 4 hours for beef (or even longer if you have time). Allow natural release.
- Stockpot/Stovetop: Simmer gently for 6–12 hours for chicken, 12–24 hours for beef. Avoid a rolling boil to keep broth clear. Longer cooking extracts more flavor and gelatin!
Strain and cool
Strain the homemade bone broth through a fine-mesh strainer or cheesecloth into a large bowl or pot. Let cool, then transfer to jars or containers. Skim off fat if desired (and save it as beef tallow – more on this below!)
How to Store Homemade Bone Broth
One of the best things about homemade bone broth is that you can prepare a large batch and enjoy it over time. Proper storage keeps it fresh and makes it easy to use in soups, sauces, grains, or even as a cozy mug of broth on its own.
With a few simple tips, you can store it in the fridge or freezer without losing flavor or texture. You may also be interested in this article “How to Can Broth.”
In the Refrigerator
Homemade bone broth stays fresh for 4–5 days in the refrigerator! You can store cooled broth in glass jars or airtight containers.
If a fat cap forms on top, it’s normal! You can leave it in place as a natural seal and remove it just before reheating.
In the Freezer
Homemade bone broth keeps its best quality in the freezer for 4-6 months. Good ways to store it are in:
- Ice cube trays: Pour broth into trays, freeze until solid, then pop cubes into a freezer-safe bag. This makes it easy to grab just what you need, whether it’s for sautéing veggies, deglazing a pan, or adding to sauces.
- Mason jars: Use wide-mouth jars and leave at least 2 inches of headspace at the top to prevent cracking.
- Silicone freezer molds: Flexible, food-safe, and durable, silicone soup freezer molds are perfect for freezing soups, sauces, broths, and other dishes in the portion size of your choice.
Reheating
To reheat the homemade bone broth, thaw it overnight in the fridge, or run the container under warm water to loosen.
You can also warm the broth gently on the stovetop until steaming. There’s no need to boil it!
Dog-Friendly Homemade Bone Broth
Homemade bone broth also has benefits for dogs! You can give it to them as a healthy treat or an addition to their meals. It’s full of collagen and amino acids that support joint and gut health. Just make sure you keep it plain and pet-safe.
I’ve been adding it to our dog Bentley’s meals for years. Thankfully, he’s a healthy fourteen-year-old with no signs of joint pain or other health concerns. I use homemade bone broth in place of water with The Honest Kitchen Human Grade Dehydrated Grain Free Fruit & Veggie Base Mix Dog Food and fresh chicken. I buy a whole chicken and portion it, freeze it, and save the carcass and bones to make homemade bone broth. It saves money and prevents waste, win-win!
Here are some tips for making bone broth for dogs:
- Do not add: onions, garlic, excess salt, or peppercorns (these can be harmful to dogs). Use instead: just bones, carrots, celery, and parsley if you like, along with the water.
- To save time, I usually skip roasting the bones when making homemade bone broth for my dog. I simply place the carcass/bones into the instant pot or stock pot straight from the freezer or fresh. However, you can roast the bones if you want to boost the flavor! Otherwise, follow the same steps as written in the recipe.
- Store in the fridge for 3–4 days or freeze in ice cube trays for easy single servings. You can pop out a cube or two to melt over their kibble or give it to them as a little frozen treat on hot days!
Disclosure: I am not a veterinarian. Always check with your vet before adding new foods to your pet’s diet, especially if they have health conditions!
Tip: Save & Use Beef Tallow for Cooking
Whenever you make beef bone broth, don’t toss the fat that rises to the top. Turn it into homemade beef tallow!
After the broth chills in the refrigerator, a firm layer of fat will solidify on the surface. Gently lift it off, then melt it in a small pot over low heat and strain it through a fine mesh sieve or cheesecloth to remove any bits or moisture. This extra step helps the tallow last longer and stay smooth.
Pour the melted tallow into a jar or portion it into silicone ice cube trays for easy use. Once frozen, you can pop the cubes into a freezer bag for long-term storage.
Beef tallow is so versatile! Use it for searing steaks, roasting vegetables, frying eggs, browning ground beef, crisping up potatoes, or adding rich beefy flavor to soups and stews. It has a high smoke point, reheats beautifully, and is a great way to avoid waste while keeping a nutrient-dense cooking fat on hand. 🥩
Homemade tallow stays fresh for several months in the fridge and even longer in the freezer, so every batch of broth leaves you with a bonus pantry staple!
FAQ: Homemade Bone Broth
No, you don’t have to! However, roasting adds depth of flavor and a richer color. Skipping this step will result in a lighter, less caramelized broth. I say take the extra step and roast the bones!
Yes. Beef bones can often be used a second time, though the broth will be lighter. Chicken bones usually give most of their flavor and collagen in the first batch.
This is optional. Skimming creates a cleaner broth, but leaving a thin layer of fat can act as a natural seal during refrigeration. Beef broth usually has a lot more fat, so skimming is more necessary. You can skim the fat with a spoon and store it for beef tallow (more on this above).
Yes! This is a great way to prevent waste. Save all your onion ends, carrot peels, celery tops, mushroom stems, and herb stems. They all work well. Roasting the scraps with the bones adds even more flavor. Keep in mind, cabbage, broccoli, cauliflower, bell peppers, and Brussels sprouts can make broth taste bitter or sulfurous if too much is used. Kale or spinach stems can add a slightly metallic or overly “green” taste in large amounts. With all of this in mind, I still normally use all veggie scraps I save to avoid waste.
Use more collagen-rich bones (chicken feet, wings, necks, or beef knuckles) along with the chicken carcass and cook long enough. Gelation indicates high collagen and gelatin content!
Butcher or meat counter: Ask for beef marrow bones, knuckles, or chicken carcasses. Many butchers will save scraps for you.
Grocery store: Chicken backs, wings, necks, or beef soup bones. Some stores sell bones specifically for broth.
Save from home cooking: Freeze leftover bones from roasted chicken or beef until you have enough to make broth.
Yes, but keep it simple during cooking. Peppercorns, parsley stems, or bay leaves work well. Salt is best added after cooking to control flavor!
Yes. Adding roasted vegetables, using bones with joints and cartilage, or including chicken feet or beef knuckles increases collagen and flavor.
Skim foam during the first 20–30 minutes of simmering (if on the stove), avoid boiling aggressively, and strain through a fine mesh strainer. Roasting bones also helps improve clarity and color.
There’s something so satisfying about turning a pile of bones and veggie scraps into a broth that’s rich, nourishing, and full of flavor. It’s simple, wholesome cooking at its best.
Keep a few jars of homemade bone broth in the fridge or freezer, and you’ll always have the perfect base ready to bring extra comfort to your soups, sauces, and weeknight meals. I hope you love it!!! 🍲🍜🍗
I’d love to hear about your experience with this Homemade Bone Broth recipe! Please leave a question or comment, get in touch via email, and follow me on social media, which I have linked below.
You can also subscribe to the Heavenly Spiced email list to stay updated on new recipes, giveaways, life updates, and more! Hope to see you there. – Jenna 😊💌
Use homemade bone broth in these recipes:
- Chicken Manchow Soup [Healthy One Pot Meal]
- Easy Italian Wedding Soup Recipe
- Potato Corn Chowder with Bacon [Instant Pot]
- Stuffed Cabbage Rolls [Oven & Instant Pot Instructions]
- Pasta with Roasted Garlic Butternut Squash Sauce
- Roasted Tomato Basil and Red Pepper Soup
Homemade Bone Broth [Chicken and Beef!]
- Total Time: 2 hours 10 minutes
- Yield: about 16 cups of bone broth 1x
- Diet: Low Salt
Description
Rich, nourishing, and full of flavor, this homemade bone broth is made from beef or chicken bones, veggie scraps or fresh vegetables, and simple seasonings. Whether you use the Instant Pot for a quick batch or let it simmer low and slow on the stovetop, you’ll end up with a deeply flavorful broth perfect for sauces, soups, or sipping on its own. Freezer-friendly and easy to customize, this is a staple recipe you’ll come back to again and again!
Ingredients
- 2–3 pounds chicken or beef bones *see note 1
- 3–4 cups/handfuls veggie scraps or chopped fresh veggies *see note 2
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons whole peppercorns (optional)
- 1 teaspoon salt (more or less to taste, or leave unsalted)
Get Recipe Ingredients
Instructions
- Roast the bones and veggies. Preheat your oven to 425°F (220°C). Arrange bones and veggie scraps (or fresh cut vegetables) on a sheet pan, drizzle with olive oil, and roast for about 45 minutes, turning once, until deeply browned.
- Transfer to a pot or Instant Pot. Place the roasted bones and veggies in your Instant Pot or a large stockpot (8–10 quarts for stovetop). Add the apple cider vinegar, plus peppercorns if using.
- Cook the broth. Instant Pot: Cook on high pressure for at least 2 hours for chicken, and 4 hours for beef (or even longer if you have time). Allow natural release. Stovetop: Simmer gently for 6–12 hours for chicken, 12–24 hours for beef. Avoid a rolling boil to keep broth clear. Longer cooking extracts more flavor and gelatin!
- Strain and cool: Strain the homemade bone broth through a fine mesh strainer or cheesecloth into a large bowl or pot. Let cool, then transfer to jars or containers. Skim off fat if desired (and save it as beef tallow – more on this in the post above!)
- Add salt to taste (start with a teaspoon) and stir, or leave the homemade bone broth unsalted. See above for refrigerator and freezer storage instructions. I hope you enjoy this recipe!
Equipment
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5 Gallon Stainless Steel Stock Pot with Lid
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Buy Now → Notes
- For the Bones: Chicken: 1-2 carcasses, plus wings, necks, and/or feet for extra collagen | Beef: Mix of marrow bones, knuckles/joints, and some meaty bones (short ribs, ox tail).
- For the Veggies: You can use scraps saved from cooking (I save a bag in the freezer) or fresh veggies. Save all your onion ends, carrot peels, celery tops, mushroom stems, and herb (parsley, thyme) stems. They all work well. Roasting the scraps/veggies with the bones adds even more flavor. Keep in mind, cabbage, broccoli, cauliflower, and Brussels sprouts can make broth taste a little bitter or sulfurous if too much is used. A few of these scraps will be fine (I use them almost every time!)
- The total cook time can range anywhere from 2 hours to 24 hours, depending on your chosen method (Instant Pot or stovetop) and how long you choose to cook it for.
- You can freeze the homemade bone broth in ice cube trays or silicone freezer molds!
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Fall Recipes, Healthy Drinks, High-Protein, Instant Pot Recipes
- Method: Instant Pot or Stovetop
- Cuisine: N/A
I’ve always wanted to make a broth but not really known how to go about it, so thank you! This has been super informative and as we have lots of vege scraps in our house, it would be great to use them. Fingers crossed it comes out as nice as yours on the first go!
I’m so glad you’re excited to try my homemade bone broth recipe, Casey! Your leftover veggie scraps will be perfect. I hope it comes out great for you! Don’t hesitate to reach out if you have any questions. 🙂
This was so easy and tasted way better than store bought!
Yay, I’m so glad you found the recipe easy and tasty, Jen! Thanks so much for leaving your feedback. 🙂
There’s nothing quite like homemade broth—it’s cozy, flavorful, and makes everything taste better. I always forget how simple it is until I do it, and then I wonder why I ever buy store-bought again. Thanks for sharing such a great recipe!
I totally agree, there’s nothing like homemade bone broth! You’re so welcome, thank you for giving the recipe a try!
So delicious… homemade is so much better!!
Yes, there’s nothing like homemade bone broth! Thank you so much for stopping by, Heidi. 🙂
Oh, wow! This looks soo yummy and I can even smell this just by looking at those gorgeous photos!