How to Make Bone Broth at Home (Beef, Pork, & Chicken)

Bone broth is one of the simplest, most nourishing foods you can make at home — and one of the easiest ways to get more value from quality meat.

Despite what trendy recipes suggest, bone broth doesn’t need complicated steps or exotic ingredients. It just needs good bones, time, and patience.

Here’s how to make rich, flavorful bone broth using beef, pork, or chicken bones, plus why sourcing matters more than anything else.

What Is Bone Broth?

Bone broth is a slow-simmered stock made by cooking bones and connective tissue for an extended period of time. This process:

• Extracts minerals from the bones

• Breaks down collagen into gelatin

• Creates a deeply savory, nutrient-dense liquid

Unlike quick stocks, true bone broth is simmered 12–24 hours (or longer), allowing the broth to thicken naturally when cooled.

Why Bone Broth Is Worth Making

People make bone broth because it:

• Uses the whole animal

• Stretches your food budget

• Adds flavor and body to meals

• Is easy to digest

But the real difference comes from what the bones came from.

Why Sourcing Matters (More Than the Recipe)

Bones reflect how the animal was raised.  Bones from pasture-raised animals tend to:

• Produce clearer, cleaner-tasting broth

• Gel more consistently

• Avoid residues associated with industrial feed systems

That’s why bone broth made from grocery store bones often tastes flat — and why farm-direct bones produce such rich results.

Best Bones for Bone Broth

Beef Bones

Best options include:

• Knuckle bones

• Marrow bones

• Meaty soup bones

Beef bone broth is rich, hearty, and ideal for soups, stews, and sipping.

Pork Bones

Best options include:

• Pork bones

• Ham hocks

• Neck bones

Pork broth is lighter than beef but deeply savory, making it perfect for beans, greens, and ramen-style dishes.

Chicken Bones

Best options include:

• Chicken backs

• Chicken feet

• Necks and carcasses

Chicken feet are especially valuable because they’re high in collagen and help broth gel beautifully.

Basic Bone Broth Recipe (All Types)

This method works for beef, pork, or chicken.

Ingredients

• 2–3 pounds of bones

• Water (enough to cover bones)

• 1–2 Tbsp apple cider vinegar

• Optional: onion, garlic, herbs

Instructions

1. Place bones in a large stockpot or slow cooker (we just use a crock pot in our kitchen on low).

2. Cover with water and add vinegar. Let sit 30 minutes (helps mineral extraction).

3. Bring to a gentle simmer on low — do not boil aggressively.

4. Simmer:

   • Chicken: 12–24 hours

   • Pork: 18–24 hours

   • Beef: 24–48 hours

5. Skim foam as needed.

6. Strain and cool completely.  Bones will be crumbly -- a good sign that you've extracted a lot of minerals and nutrients from the bones!

Once chilled, a good broth will gel in the refrigerator — that’s a sign of success.

Tips for Better Bone Broth

• Use multiple bone types for depth

• Avoid boiling — gentle heat preserves flavor

• Don’t rush it

• Season after cooking, not before if you plan to use it in multiple recipes

Common Bone Broth Mistakes

• Cooking too hot

• Using too much water

• Skipping connective tissue

• Starting with poor-quality bones

Bone broth is forgiving — but better ingredients always win.

How to Use Bone Broth

Bone broth can be:

• Sipped warm

• Used as a soup base

• Added to rice or grains

• Used for sauces and braising

It’s one of the most versatile staples you can keep on hand.

A Simple Way to Start

If you’re new to making bone broth:

• Start with chicken backs or feet

• Use a slow cooker

• Keep the recipe simple

Once you see how easy it is, it becomes part of your routine.

How to Store It

In our kitchen, we simply put it in ice cube trays and freeze it.  Once frozen, cubes can be kept in a freezer bag and used a little at a time for more than one recipe.

Or, if you're into canning, you can certainly can it for room temperature shelf-life.

A Final Thought

Bone broth isn’t a trend — it’s a traditional food that rewards patience and quality.

When you start with well-raised animals, the result is richer, cleaner, and far more satisfying than anything that comes out of a carton.

FAQ

Q: How long should I cook bone broth?
A: Chicken broth takes 12–24 hours, pork 18–24 hours, and beef up to 48 hours.

Q: Why didn’t my bone broth gel?
A: You may need more connective tissue, longer cooking time, or higher-quality bones.

Q: Can I reuse bones?
A: Yes — but the second batch will be lighter and less gelatin-rich.