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“How to Make Bone Broth”

Prep Time1 hr
Cook Time6 hrs
Total Time7 hrs


  • 4-6 pounds beef bones 2 pounds to 1 gallon of water
  • 2-4 pounds chicken parts
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • Additions:
  • 2-3 ribs of celery roughly chopped
  • 2-3 carrots roughly chopped
  • 1 large onion quartered
  • 2-4 cloves garlic peeled
  • bay leaves
  • fresh thyme


  • Heat oven to 375 F.
  • Place beef bones in a foil lined roasting pan and roast for 30-45 minutes or until browned as desired.
  • To a 16 quart stock pot, add roasted beef bones and all other desired ingredients.
  • Fill pot with cold water until about 2 inches below rim.
  • Bring to a boil over med/high heat and then turn to low.
  • Simmer on low heat for 6 hours or overnight.
  • Remove from heat and place pot in an ice bath until cool enough to strain and pour into smaller containers for storage.
  • Refrigerate or freeze, skimming off fat layer before use.