Bone broth is not only delicious it's pack with nutrients and benefits. It contains high levels of collagen, amino acids (like glycine and glutamine), and minerals that support joint health, gut integrity, and immune function. You can use the following recipe and method to make chicken or beef bone broth.

Curious about the differences between bone broth, broth, and stock? It all comes down to the preparation methods! Bone broth is primarily created from bones and boasts a unique depth of flavor due to its longer cooking time, which transforms some of the collagen into a delightful gelatin, giving it a wonderfully rich texture. In contrast, traditional broth is typically made from with vegetables and seasonings, and is simmered for a shorter duration, resulting in a lighter and more delicate finish.

Now, let’s talk about stock! This savory base is made by simmering animal bones or meat with vegetables for an extended period, yielding a thick, collagen-rich liquid that beautifully enriches sauces and soups. While bone broth often garners attention for its name, it actually blends bones, meat, and vegetables. The crucial difference lies in the length of cooking time, which brings out its exceptional character. Bone broth focuses on bones rich in collagen to garner the desired finished product. Isn’t it fascinating how preparation can transform these delicious liquids?

Ingredients:

2-3 lbs chicken bones, including feet, necks, backs (for beef use marrow/knuckles)

2 tbsp apple cider vinegar (essential for drawing out minerals)

1 large onion, halved

2-3 carrots, roughly chopped

2-3 celery stalks, chopped

4-5 cloves garlic, smashed

Optional: parsley, thyme, bay leaves, salt, and peppercorns

Water (enough to cover the bones and vegetables)

Instructions:

Roast the Bones: Preheat your oven to 450°F (230°C). Arrange the bones on a baking sheet and roast them for 20-30 minutes, or until browned. This step enhances the flavor of the broth.
Combine the Ingredients: Place the roasted bones and chopped vegetables into a large stockpot or slow cooker. Add the apple cider vinegar and enough cold water to cover all the ingredients.
Simmer the Broth: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for at least 8-12 hours for chicken bones or up to 24 hours for beef bones.
Skim and Strain: Occasionally skim the foam or fat that rises to the surface during simmering. Once done, strain the broth through a fine-mesh sieve, discarding the solids.
Cool and Store: Allow the broth to cool, then refrigerate. A layer of fat will solidify on top; you can either remove this for later cooking or leave it on to help seal the broth. This fat is particularly great for enhancing the flavor of potatoes!

Your stock will be good refrigerated for 5 to 7 days. For longer-term storage, you can freeze your stock. A great tip is freeze in cubes so you can use what you need without thawing large amounts.