Homemade bone broth is so easy to make and a staple in the kitchen, you should be making it all of the time. Store-bought stocks aren’t really bone broth. They are loaded with sodium and rely on meat “flavors” rather than real bones. They also usually contain monosodium glutamate (MSG), which is a neurotoxin.

Save money

Bone broth is also a money saver as it is much cheaper to buy a whole chicken, cut it up yourself, and then use the bones and giblets to make your stock. Here is a video to show you how easy it is to cut up a chicken. Jacques Pepin can do it in under three minutes. With a little practice and a sharp knife, you can do it under five.

health benefits

Homemade bone broth has also been found to have many health benefits. In a study by The University of Nebraska, chicken broth was found to prevent infection and to have anti-inflammatory properties. Stock has also been found to boost the immune system and may be beneficial in healing asthma, allergies, and arthritis.

The longer you cook it, the more nutrients you will pull out of the bones. Make up a big batch and then freeze it in mason jars. Short on space? You can concentrate the stock by boiling it down, then reconstitute it with water when you are ready to use it.

Chicken Stock

Servings

quarts

Ingredients

4-6 pounds chicken bones
6 cloves
1 large onion quartered
2 leeks trimmed and washed
1 rib celery
2 carrots,
3 bay leaves
1 whole head garlic cloves peeled
1 bunch fresh parsley
1 tbsp. ground turmeric
1 tbsp. black peppercorns
1 Tbsp. apple cider vinegar

Servings

quarts

Ingredients

4-6 pounds chicken bones
6 cloves
1 large onion quartered
2 leeks trimmed and washed
1 rib celery
2 carrots,
3 bay leaves
1 whole head garlic cloves peeled
1 bunch fresh parsley
1 tbsp. ground turmeric
1 tbsp. black peppercorns
1 Tbsp. apple cider vinegar

Instructions

Put the bones in a large stock pot and cover with water. Bring to a boil. As the water boils skim the foam that rises to the top. Gently boil for one hour.
Add remaining ingredients. Simmer for at least 6 hours and up to 24 hours.
When finished, strain bones and vegetables. Once cooled the fat will rise to the surface and you can discard if desired.
Alternate: Place all ingredients in a crock pot after roasting and cook on low for 24 hours.

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Beef Stock

Course

Main Course, Main Dish

Servings

quarts

Ingredients

8 pounds beef, veal, or lamb bones
2 onions, quartered
8-10 carrots, cut into large chunks
1 whole head of garlic, cloves peeled
1 bunch parsley
4-6 stalks celery roughly chopped
4-6 bay leaves
3 sprigs fresh thyme
1 tablespoon black peppercorns
1 tablespoon apple cider vinegar
3 medium tomatoes or 1 28 oz. can tomatoes

Course

Main Course, Main Dish

Servings

quarts

Ingredients

8 pounds beef, veal, or lamb bones
2 onions, quartered
8-10 carrots, cut into large chunks
1 whole head of garlic, cloves peeled
1 bunch parsley
4-6 stalks celery roughly chopped
4-6 bay leaves
3 sprigs fresh thyme
1 tablespoon black peppercorns
1 tablespoon apple cider vinegar
3 medium tomatoes or 1 28 oz. can tomatoes

Instructions

Preheat oven to 400 degrees.
Roast bones in a large roasting pan or rimmed baking sheet for 1 1/2 hours.
Add onions and carrots and roast for 30 more minutes.
Remove bones and vegetables from pan and place in a large stock pot. Add remaining ingredients. Fill pot with water to cover about 2 inches over bones.
Bring to a boil and skim off fat from the surface. Reduce heat and simmer for at least 6 hours and up to 24. Continue to add water as needed.
When finished, strain bones and vegetables. Once cooled the fat will rise to the surface and you can discard if desired.
Alternate: Place all ingredients in a crock pot after roasting and cook on low for 24 hours.