Cook bone broth at home
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Roast the bones.
400°F / 200°C for 30 minutes. Roasting deepens flavor: raw bones make pale, bland broth.
- Any bones work: save the roasting juices
- Veg optional: onion, carrot, celery ends
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Cover with cold water.
Bones in your biggest pot, water 2 inches above. Add 2 tbsp apple cider vinegar to pull minerals.
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Simmer, never boil.
Bring barely to a bubble, skim the foam once, lid ajar. Boiling clouds the broth.
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Hold 12-24 hours.
Chicken: 12 h. Beef: 24 h. Top up water as needed: cold-jelly wobble is the goal.
- Slow cooker: low, lid on, walk away
- Water always tops the bones
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Strain and cool fast.
Through a fine sieve into jars. Fridge 5 days, freezer 6 months.
- 1 Roast-first distillation core @bernard ⚡ 340 cooking
- 2 Instant-pot adaptation @pressure_pete ⚡ 1.2k cooking
#1 becomes the Core. Win votes here, earn ⚡ cooking.
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Stock pot, 12+ quart pickcommunity pick · bones need headroomamazon ↗ - 2
Instant Pot / pressure cooker, 8 qtchallenger · 2 hours instead of 24, ties into the split-voteamazon ↗ - 3
Fine-mesh sievethe strain in step 05amazon ↗
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