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Homemade Bone Broth Recipe

Bone Broth #Recipe

Demetra Overton
Use a tall 8-10 quart stock pot to make your slow simmered broth. You will also need a ladle to skim the broth during cooking. You will need a colander to strain your stock and optional cheesecloth to remove any fine particles You can use a variety of bones for your broth. I use a combination of beef bones and chicken feet. The chicken feet give the broth great gelatin that adds body and richness to the stock. If you can't find chicken feet, use chicken wings and backs.
Prep Time 10 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Servings 2 -3 quarts


  • 5 pounds beef bones
  • 2 pounds chicken feet or a combination of wings and back bones
  • Water
  • Ice for the water bath to cool the broth
  • 2 tablespoons of apple cider vinegar
  • 2 carrots cut into chunks
  • 1 onion cut into chunks
  • 2 celery stalks cut into chunks


  • Place the beef bones on a sheet pan and roast them at 350 degrees for 30 minutes. Remove the bones from the sheet pan and place into the stock pot. (The bones may give off some fat, don't add the fat to the broth.)
  • Add the chicken feet (or other parts) to the stock pot and cover everything with water.
  • Let the water come up to a boil then reduce the heat so the water is just simmering.
  • Some fat and foam will rise to the top, skim this off with a ladle. You should skim the surface of the stock occasionally during cooking but it will be most foamy during the first hour or two of cooking.
  • If you're using vegetables and vinegar add them after the first hour of cooking. If you add the vegetable too soon you may end up skimming them out when skimming the foam and fat.
  • Simmer on low heat for 8-10 hours. You may need to add a little water to keep the bones covered.
  • You can also put this all in a crock pot for 10 hours.
  • Strain the broth through a colander (lined with cheesecloth if you like) into another pot and chill it in a large container or sink filled with lots of ice and some water (ice water bath) to cool quickly. Stir the broth occasionally during cooling. Add more ice as it begins to melt.
  • Cool in the ice bath about 20 minutes
  • Pour the stock into storage containers
  • Label the containers with the date.
  • Store in the refrigerator for a week or freeze for a month.
  • If there is any fat in the broth it will rise to the top and solidify after refrigeration. You can easily remove the fat at this point.
  • Reheat and add desired flavorings such as lime juice, ginger, chili, garlic, lemon grass