What’s all the fuss about bone broth? 

In just a few years, bone broth has gone from specialty shop item to supermarket staple. Stocks and broths have always been available, but only recently has bone broth been sold along side them in the soup aisle, let alone at coffee counters and trendy cafés.

Bone broth is a deeper beef stock made by simmering roasted collagen-rich bones in water with a bit of onion, ginger, or other vegetables (optional) for more flavor. After hours of cooking, you’ll get a nutritious, savory broth that can be sipped slowly from your favorite mug or added to other recipes for a nutritious punch.

Is bone broth as healthy as people claim? 

It is healthy, yes, but beware of anything that claims to be a magical potion. While supporters claim it can help you sleep, reduce joint pain, aid in digestion, and even extend your life, there isn’t much research at the moment to back it up.

While the specific nutritional content largely depends on preparation and ingredients, bone broth can be chock-full of nutrients, minerals, and amino acids, especially when vegetables are included in the recipe.

What does bone broth taste like?

Slow-simmered bone broth has a rich, delicate flavor. It’s savory, satisfying, and can be surprisingly filling. It will take on notes of whatever vegetables are present in the pot.

Can I make it at home?

Yes! Bone broth is simple to make at home, though it needs to be cooked at least 12 hours, but ideally, you’ll cook it for 24 to 48 hours.

What are the best bones to use? 

Bone broth is best made with a variety of different bones. Use a mix of big beef bones from roasts and even knuckle or neck bones, as these have a lot of collagen and flavor. You can even mix in bones from other animals like leftover turkey bones or the bones from a rotisserie chicken.

Where do I find bones? 

You can save bones from dishes you make, but if you don’t make a variety of different cuts of meat at home you usually scoop some up at the supermarket. Whole Foods sells frozen bone marrow bones. You can also stop in at a local butcher.

Is roasting the bones required?

Roasting the bones is not required, but you would be passing on delicious flavor and beautifully dark color. Plus, roasted ensures that your broth doesn’t end up with a metallic taste.

Great! How do I get started? 

Follow the recipe below for 2 to 2.5 quarts of bone broth.

How to make bone broth


  • 2 pounds of mixed bones
  • 3 quarts of water, plus more to cover bones, as needed
  • 2 tbsp apple cider vinegar
  • 1 carrot, chopped
  • 1 yellow onion, chopped
  • 2 stalks celery, roughly chopped


  1. Rinse the bones well, then pat dry well with paper towels. Preheat oven to 400ºF. Arrange bones in a single layer on a rimmed baking sheet. Roast 30 minutes or until golden brown.
  2. Transfer the hot bones to a large soup pot. Pour water and vinegar into pot and stir. Let rest for 30 minutes.
  3. On high heat, bring the pot to a high simmer, then turn the heat down to the lowest setting. Check the pot often during the first hour and skim off foam that forms on the surface. Add water as need to keep bones submerged. Keep pot on a low simmer for 24 hours.
  4. Add carrots, celery and onions and simmer for another 24 hours, adding more water to keep all ingredients covered. The broth is done when the bones are falling apart at the joints and the liquid has developed a deep golden-brown color.
  5. When the broth is done, carefully strain. Discard bones and vegetables.
  6. Cool quickly by preparing an ice bath. Fill a sink with cold water and ice, and place container with broth inside the bath, stirring regularly for about 15 minutes. If you have a thermometer, you’re looking to get the broth down to about 50ºF as quickly as possible.
  7. Transfer cooled brother to airtight containers. Keep broth in refrigerator or freezer.

Also try, Roasted Cauliflower soup.

Follow us on Instagram.




Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.