Homemade Bone Broth - A Simple Way to Improve Your Health

Make your own healthy homemade bone broth to use in soups, stews, for cooking rice or making gravy.

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Course: Dinner

Cuisine: American

Keyword: Beef Broth, Bone Broth, Broth

Prep Time: 30

Cook Time: 1 1

Soaking Time: 1

Total Time: 1 2 30

Servings: cups

Calories: 14kcal

Begin by roasting the meat bones. Preheat the oven to 450° F. Place bones on a large sheet pan and roast for 30 minutes.
When finished roasting, place bones in a roaster oven. Scrape all of the little meat bits and juices into the roaster with the bones.
Add ¼ cup apple cider vinegar.
Add the onions, garlic, and black pepper.
Fill the roaster ⅔ full of water covering the bones. (approximately 2 gallons).
Allow this to soak for 1 hour with no heat to start the process of extracting the nutrients.
After 1 hour turn the heat to 175° F. Adjust to 200° F after 1 hour of cooking.
Cook for 24 hours.
Turn off the heat and preserve.

Check with your local butcher and ask if they have meat bones they will sell to you. They will often have these to dispose of or sell for a discounted price. Sometimes a local grocery store will have meat bones for sale.
The best meat bones that are highest in collagen are knucklebones, joints, and marrow bones. However, I’m a believer in “homemade is better than store-bought” so use what you have! A mix of different cuts adds the best flavor.
As you cook meals for your family, save the bones. Store them in a ziplock bag in the freezer until you have enough to make a batch of broth (approximately 7 pounds).
Save the skins of your onions and garlic to add to the broth as well as carrot tops and celery leaves. They have nutrients in them and will add flavor to your broth, so why not reap the benefits? Throw them into a ziplock bag and keep them in the freezer until you’re ready to use them.
Add in the apple cider vinegar to aid in leaching the minerals out of the bones.
Roast the meat bones before starting the cooking process. It adds depth and complexity to the flavor of the broth.
If you don't have a roaster, you can use a large stockpot and simmer on the stove, or you can use a crockpot and just cut the recipe in half.