If there's one recipe every home cook should have in their back pocket, it's bone broth. It's rich in protein, collagen, and amino acids, and it does a lot of...
If there's one recipe every home cook should have in their back pocket, it's bone broth. It's rich in protein, collagen, and amino acids, and it does a lot of quiet work behind the scenes: supporting muscle recovery, helping with hydration thanks to its natural electrolytes, and promoting gut health by strengthening the intestinal lining. Many people also find it helps ease joint pain and reduce inflammation.
This recipe makes a full pot of broth that will keep in the fridge for up to two weeks, or in the freezer for up to six months. Use it anywhere you'd use store-bought broth — it's especially great for boosting the protein in low-calorie soups — or simply sip it on its own. Best of all, it's designed to cut down on food waste, using ingredients most people already have sitting in their kitchen.
Ingredients
- 1 onion
- 2 carrots
- 2 ribs of celery
- 2 bulbs of garlic
- 1 bird carcass (chicken, turkey, or your protein of choice)
- 1 tablespoon apple cider vinegar
- About 32 oz water (amount depends on the size of your pot)
- 5–6 sprigs of fresh thyme
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
- Wash your carrots and celery.
- Cut the onion into fourths (no need to remove the skin).
- Slice the garlic bulbs in half (no need to remove the skin).
- If there's any meat left on your bird carcass, pick it off and set it aside.
Step 2: Add, Boil, Simmer
- Add all of your ingredients to a large stockpot and cover with water. Let the bones sit in the water without heat for 30–60 minutes.
- Bring the water to a boil.
- Reduce the heat to low and simmer for 8–10 hours. For an even deeper flavor, you can simmer for up to 36 hours, adding more water as needed.
Step 3: Strain
- Once cooked, remove the bones and let them cool. If you only simmered for about 8 hours, you can freeze the bones for a second use; otherwise, discard them.
- Strain the broth to remove any small bone fragments or solids.
Step 4: Store and Enjoy
- Transfer the broth to a container and store it in the fridge for up to two weeks, or in the freezer for up to six months.
- Once chilled, the broth should set into a jiggly, Jell-O-like texture — that's the collagen doing its job!
Alternative Cooking Methods
Instant Pot Bone Broth Follow the directions above, but set your Instant Pot to "Soup," low pressure, for 2 hours. Depending on the size of your Instant Pot, you may need to cut the recipe in half.
Crockpot Bone Broth Follow the directions above, but set your crockpot to low and cook for 18–72 hours.
Estimated Nutrition (Per 1-Cup Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~70 |
| Protein | 15g |
| Fat | 1g |
| Carbohydrates | 0g |
| Sugar | 0g |
Nutrition values are estimates and may vary based on the exact ingredients used.
Tips & Customizations
- Try different proteins: Chicken, turkey, and beef bones all work beautifully in this recipe.
- Get scrappy: Toss in whatever vegetable, herb, and seasoning scraps you have on hand — every addition adds another layer of flavor. Experiment with different combinations until you land on your perfect blend.
Ready to give it a try?
Grab that leftover carcass from your last roast chicken and put it to work! Make a batch this weekend, portion it into freezer bags or jars, and you'll have homemade, gut-healing broth ready to go anytime you need it. Tried this recipe? Snap a photo, tag us, and let us know in the comments how yours turned out!