Everyday Homemade Bone Broth

Name: Everyday Homemade Bone Broth
Prep time: 10 min
Cook time: 300 min
Ingredients: 1 kg raw chicken bones; 1 tbsp tomato paste; 1 carrot (roughly chopped); 2 onions (roughly chopped); 2 stalk celery (roughly chopped); 1 leek (roughly chopped); 1 head garlic (peels removed); 3 inch pc ginger (roughly chopped); 2 bay leaves; 1 tsp oregano; 3 sprigs thyme; 4 stems parsley; 1 tsp pepper corns; 2 tsp turmeric powder; 1/2 tsp cayenne pepper powder; 1/2 lemon; 5 cups water; Salt and crushed black pepper

Rich and wholesome, making your bone broth at home has never been easier. It is so simple to make and the perfect way to start on a healthy note for the year. It is such a good way to incorporate more nutrition into your diet and meals.

If you are new here, you might not have seen my Bone Broth recipe which I shared a few years ago. While that recipe is a must go to for anyone making broth for the first time it only seemed fair that I share my love for it even more. There are many ways to make broth, some might say it’s a stock and not necessarily a broth but we call it broth and we make it many ways to keep changing it up. This way we enjoy drinking it on its own but also use it in other recipes.

This is one of those recipes which you can make and stir in your freezer for months. It’s a great leftover makeover recipe as well since we can literally use any of the veg leftover in your fridge depending on the uses for it later. Before I get into any more details let’s understand a few important points that you MUST follow when making a good broth that is rich in nutrients, protein and collagen.

Difference between Bone Broth, Regular Broth and Stock?

So there isn’t a clear hard line separating one from the other, but there are a few differences which can distinguish them and its uses.

Bone broth: Super-flavorful and very rich. It is made by simmering bones (specifically those high in collagen) for longer periods of time (often 12-hours on the stovetop) or pressure cooker for at least 3-4 hours. Once cooled, bone broth will usually firm-up into a jelly-like consistency due to its high gelatin content which is very good for you.

Regular Stock: This can be can be quite gelatinous after cooking but depends on the type of bones used. It is simmered for longer periods of time compared to regular broth for around 6-8 hours. Homemade chicken stock, as an example, can bee made using an entire, uncooked, whole chicken or just the remaining chicken carcass.

Regular Broth: Much thinner as it contains less collagen. It is made from boiling actual meat, and less from marrow-rich bones. For example, after poaching chicken the resulting liquid is considered chicken broth

What are the benefits of drinking bone broth?

broth. Is done well is filled with protein, collagen, minerals and vitamins that are so good for your body. The addition of turmeric, ginger, parsley, pepper corns, garlic add flavor to it yes but they also help with so many health benefits. It helps your body recover, promotes flawless skin and works wonders for your metabolism. Not to mention a wonderful way to increase the nutrition in your diet.

What are the best bones for bone broth?

You can use chicken bones, beef bones, pork bones, lamb bones or fish bones. People say beef and pork are the best while others have suggested lamb and chicken to be the best. I usually use chicken bones but I have made this same recipe with beef bones as well. Keep in the mind the cooking time when using different bones, for chicken cook the broth for 2-4 hours, for beef/lamb cook the broth for 6-8 hours, for pork cook the broth for 4-6 hours, for fish cook the broth for 1-2 hours. The best bone broth comes from raw meat bones while others use leftover over cooked meat bones and that makes a delicious stock – I always recommend using raw bones to make a rich broth. Keep in mind this is an everyday bone broth which means it is easier to make and comes together quickly, I would always love to have it cooking on low overnight ideally but that doesn’t make it an everyday bone broth, so this recipe is literally tailored to prepare during a busy week and still yield wholesome and nutritious results.

What ingredients are needed to make homemade bone broth?

There are many ways to make bone broth. Traditionally it is made with raw bones of beef, chicken, pork or lamb that are roasted and boiled in water with vegetables a few spices and herbs for hours. This recipe is made with chicken bones, onions, carrot, celery, leeks, ginger, garlic. I have also used bay leaves, pepper corns, parsley, turmeric powder, cayenne pepper powder, oregano, thyme, lemons and salt. You can use beef bones, or any bones you like. I have also made this with scallions, broccoli stalks, coriander, etc. I like too save the vegetables once the broth is ready and blend them to a puree to make a wholesome and delicious mixed veg soup that is so hearty and yummy.

What equipment is needed to make homemade bone broth?

The beauty about this recipe is that you don’t need much to make it. I like to roast the bones in the oven on a baking tray but this time I roasted them in the stock pot directly. You need a large spoon to stir the ingredients together. Once the broth is done it needs to be strained, I like storing it in container which can be frozen but this depends on you.

How to make bone broth at home?

We start by roasting the bones until golden brown – you can do this in the oven at 200℃ for 30-45 minutes or just place the bones in a large stock pot on medium heat without any oil. Let the bones get color and caramelize on it’s own for 5-10 minutes, turning the bones on all sides. Brush the bones with tomato paste and continue to brown for 5 minutes. Add the vegetables and cook for 5 minutes, this is not cooking as much as we are adding color to the ingredients. If the pot is not wide enough at the bottom for the bones and veggies, remove the bones and brown the veggies separately.

Pour over the water add the herbs, spics and bring to a gentle boil. Once we see bubbles on the edges, reduce the heat and let this cook on the lowest heat for a minimum of 3 hours but I like to cook this for at least 5 hours. There will be a foam on the top – which is fine, keep skimming the top and discard the foam. One the broth is cooked through, switch off the heat and allow it to cool a little before straining and pouring into containers to cool down completely before storing. I love seasoning it with a little salt, pepper and ghee before drinking a cup.

How to store bone broth?

Allow the broth to cool completely before you store it. I like storing it in containers that you can freeze it in. Ideally liter containers so you know how much it is as well. You can store it in the fridge for 3 days in an air tight container or you can store it in the freezer for up to 2 months. If made properly the broth will form a jelly and that will melt away as it is heated up.

How to use bone broth in cooking?

I like drinking broth 4-5 times a week on its own. You can use it to make soups, stews and curries. I also using it to cook rice sometimes to add flavor. It is delicious in your pastas too. Don’t be afraid to use it in your everyday meals while cooking at home to boost flavor. Any recipe asking for stock can use broth as well.

Looking for recipes using bone broth?

Now that we have covered how to make this everyday homemade bone broth, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.