How To Make Bone Broth

5 from 1 vote

The Ultimate Guide to Making Bone Broth will show you how to make delicious and nutritious beef bone broth on the stove. Use this liquid gold to infuse protein, collagen, vitamins, and minerals in all of your soups, stews, and gravies.

Cook Time12

Course: Soup

Cuisine: American

Keyword: Benefits of Bone Broth, Bone Broth, Broth, Homemade Bone Broth

Servings: jar

Author: Silvia Dunnirvine

Ingredients

4 grass-fed beef bone marrow
3 lb organic carrots, chunks
1 large yellow onion, quartered
1 head garlic, whole head, top chopped
1 whole fennel bulbs, thick slices
4 celery stalks, chunks
4 bay leaves
ginger knobs, sliced
turmeric, whole or sliced
12 cups filtered water
a bundle of fresh/ dried herbs like rosemary and thyme

Instructions

Place bones, carrots, onion and garlic in a sheet pan, drizzle a little oil over garlic head and roast at 450F degrees for 40 minutes.
Transfer roasted bones and veggies to a big stock pot or large dutch oven. Add in fennel, celery, bay leaves, ginger and turmeric as well as any herbs you are using. Cover with filtered water* (see notes).
Cover and cook on low-simmer for anywhere from 8-12 hours. The longer the broth cooks the more flavorful it will get, however the broth will reduce the longer it cooks. I cooked mine for 10 hours which yield one jar (32 oz)
When done cooking the broth, allow it to cool down completely
Carefully pour the broth through a fine mesk basket that is large enough to hold the solids. Be sure to also have a bowl that is large enough to collect the broth. Lift mesh basket carefully allowing for the last few drops to fall, afterall this is liquid gold!
Transfer broth to a large jar and let it sit for a few minutes for the oil to separate, so that you can get rid of the excess fat. Alternatively, when you refrigerate the broth and the oil/fat will create a thick layer on top and you can scoop that out too.
Once the oil/ fat separates you can use a turkey baster to remove the excess fat contents, which is the top layer (as seen here)**
Once all the fat has been removed, close lid to your jar and refriegerate for up to 4 days or freeze for up to 6 months.

Notes

*mine took about 12 cups of filtered water. Depending on the size of the pot you are using you may need more or less water. Be sure to use enough water to cover the bones and veggies.

**fat can be used in future cooking

Nutrition