Bone Broth Recipe

Preheat oven

Preheat the oven to 425°F (220°C).

Spread the bones in a single layer on a large rimmed baking sheet or two. Pat bones dry with paper towels; remove any loose bone fragments.

Arrange the halved onions (cut side down), carrots, celery, garlic halves (cut side up) and tomato (or brush tomato paste on a small foil-lined tray) around and on top of the bones.

Roast for 30–45 minutes, turning once halfway, until bones and vegetables are well-browned but not burned. Browning develops rich flavor.

Remove the roasting pan from oven. Using tongs, transfer the roasted bones and vegetables to a large stockpot (6–8 quart) or slow cooker.

Place the roasting pan over medium heat on the stove (or use broiler briefly). Add 1 cup of water and scrape up browned bits (fond) with a wooden spoon; pour these deglazing juices into the stockpot.

Add the vinegar to the pot — this helps draw minerals out of the bones. Let sit 20–30 minutes before adding full amount of water.

Add remaining cold water to the pot so the bones and vegetables are covered by about 1–2 inches of water (do not overfill; leave headspace).

Add bay leaves, peppercorns, thyme sprigs, and parsley stems. Do not add fine salt yet — add a modest amount (about 2 tsp) to start so flavors come forward, but final seasoning is best at the end.

Bring to a gentle simmer over medium heat. As soon as it starts to simmer, reduce heat to the lowest possible setting so the surface shows tiny occasional bubbles. Skim off any foam or scum that rises during the first 30–60 minutes with a fine-mesh skimmer or spoon.

Maintain a very low simmer for 12–24 hours for beef bones (8–12 hours is sufficient for chicken). For an overnight simmer plan, aim for 12–18 hours. If using a slow cooker, simmer on low for the same period.

Check occasionally to ensure water level covers bones; add hot water if necessary. Keep a lid partially on (tilted) to allow some evaporation while keeping heat stable.

When simmering time is complete, remove from heat. Use tongs to lift out large bones and discard (or pick meat off for other uses).

Line a fine-mesh sieve with cheesecloth (or use a chinois) set over a large bowl or another pot. Pour the broth slowly through the strainer to remove solids and vegetables. Press gently on solids to extract liquid but do not force through fine particulates.

Taste the strained broth and adjust seasoning with salt as needed.

If you prefer a clearer broth, strain a second time through a clean cloth. For a more concentrated flavor, return strained broth to the pot and simmer uncovered until reduced to desired intensity (20–60 minutes).

Cool the broth quickly by placing the pot in an ice bath or dividing into shallow containers. Refrigerate until fat solidifies on the surface (4–8 hours). Skim off and discard or reserve the fat for cooking.

Portion the broth into jars or freezer-safe containers, leaving 1 inch headspace if freezing. Broth keeps refrigerated 4–5 days or frozen up to 6 months.

To serve, reheat gently. Adjust salt and acidity (a squeeze of lemon or splash of vinegar) to brighten flavor. Use as a base for soups, sauces, risottos, or sip warmed as a restorative drink.