Do I have to roast the bones?

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!

Can I reuse bones for a second batch?

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.

Should I skim the fat?

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).

Can I just use veggie scraps?

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.

How do I get a gel-like broth?

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!

Where can I find bones for broth?

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.

Can I add herbs and seasonings?

Yes, but keep it simple during cooking. Peppercorns, parsley stems, or bay leaves work well. Salt is best added after cooking to control flavor!

Can I make a richer broth without extra bones?

Yes. Adding roasted vegetables, using bones with joints and cartilage, or including chicken feet or beef knuckles increases collagen and flavor.

How do I prevent cloudy broth?

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.

Homemade Bone Broth [Chicken or Beef]

Homemade Bone Broth [Chicken and Beef!]

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5 from 2 reviews

Author: Jenna
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

Scale

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)

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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

Instant Pot

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5 Gallon Stainless Steel Stock Pot with Lid

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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

Find it online: https://heavenlyspiced.com/homemade-bone-broth/

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