Homemade Bone Broth: How to Make It Right and What It Actually Does for You

ByNina Sloane

Bone Broth vs. Stock vs. Regular Broth: The Real Difference

These three terms get swapped constantly, but they’re not the same thing. Regular broth is made from simmering meat — thin, light on collagen, fine for quick cooking. Stock sits in the middle: it uses bones and simmers longer, and depending on which bones, it can gel slightly when cold. Bone broth goes the furthest — collagen-heavy bones cooked long enough that the liquid firms up like loose jello when refrigerated. That gel is the whole point.

Which Bones to Use

Not all bones contribute equally. Marrow bones add richness and fat. Knuckle bones and feet — chicken feet especially — are loaded with collagen. Joint-end bones, those gristly tips, are packed with cartilage that breaks down into gelatin over a long simmer. For beef, a mix of marrow bones, knuckles, and oxtail covers all three. For poultry, a whole carcass works well, but tossing in an extra back or two makes the broth noticeably more substantial.

Bones from grass-fed or pasture-raised animals tend to produce richer broth, likely because the bones themselves are denser and more minerally complex.

Roast the Bones First

This step gets skipped too often. Short version: don’t skip it.

Before the bones go anywhere near a pot, spread them on a sheet pan and roast at around 400–425°F for 20–30 minutes, until they’re browned and starting to caramelize. For beef especially, this is what gives finished broth its deep color and that complex, savory undertone. Chicken and turkey bones benefit from it too, though less dramatically. Deglaze the pan with a splash of water, scrape those browned bits in with the bones. Don’t leave them behind.

The Apple Cider Vinegar Question

Almost every bone broth recipe calls for a tablespoon or two of apple cider vinegar. The reasoning: acid helps draw minerals out of the bones and may speed the breakdown of connective tissue. The amount used is small enough that you won’t taste it in the finished broth, so there’s no downside. Add it before the heat goes on and let it sit with the bones for 20–30 minutes first. White wine vinegar or a squeeze of lemon work fine as substitutes.

Cook Time by Method

  • Stovetop: Bring to a boil and skim the gray foam that rises in the first 30 minutes, then drop to the lowest possible simmer — just a few lazy bubbles. Poultry: 12–24 hours. Beef: 24 hours or more. Low and slow keeps the broth clear.
  • Slow cooker: Low setting, 24–36 hours. Entirely hands-off and safe to leave overnight, which makes it the easiest option for most households.
  • Instant Pot / pressure cooker: 3–4 hours at high pressure produces something close to what a long stovetop simmer gives you. Some cooks find the flavor slightly flatter, but it’s fast and still far better than anything in a box.

The gel test matters: after cooking, refrigerate a small amount in a bowl. If it sets like loose jello within a few hours, the collagen content is high. If it stays liquid, the bones weren’t collagen-rich enough, the cook was too short, or too much water was used. Adjust next time.

Vegetables, Herbs, and What Not to Add

Onion, carrot, celery, and garlic are the standard starting point. Bay leaves, fresh thyme, and parsley stems all work well over long cooks. What to skip: cruciferous vegetables like broccoli or cabbage turn bitter after many hours of simmering. Starchy vegetables (potato, corn) cloud the liquid. Salt is best added at the very end — or left out entirely if you’re freezing in bulk and seasoning when you use it.

What the Research Actually Shows

Bone broth is genuinely nutritious. It contains glycine, proline, hydroxyproline, and other amino acids released from collagen during the long simmer, along with minerals including calcium, magnesium, and phosphorus. Glycine in particular has solid research behind it — it’s been linked to better sleep quality and reduced joint discomfort.

The broader claims are more contested. A 2019 review found that bone broth is unlikely to deliver collagen precursors at concentrations high enough to meaningfully stimulate the body’s own collagen synthesis. That doesn’t make it worthless. It’s a real food with real nutrients. It’s just not a pharmaceutical, and treating it like one sets you up for disappointment.

Cleveland Clinic dietitians and MD Anderson’s nutrition team reach similar conclusions: bone broth is a solid addition to a healthy diet, with modest benefits that accumulate over regular consumption — not a cure triggered by a single mug.

Freezing and Storage

Refrigerated bone broth keeps 4–5 days. For longer storage, freeze it. Silicone ice cube trays and standard muffin tins make small portions easy — freeze solid, then transfer to a bag. Quart mason jars handle larger amounts well; leave an inch of headspace or the jar will crack. Frozen bone broth holds its quality for up to 6 months without meaningful loss.

If you go through large volumes in winter, it’s worth dedicating a full freezer shelf to it and batching every few weeks rather than making small amounts constantly.

The Turkey Carcass

A post-Thanksgiving carcass is some of the best raw material you’ll work with all year. Strip any remaining meat first (save it for soup), then break the carcass into pieces small enough to fit your pot. You can roast the pieces briefly for more color, or go straight to simmering — the bones are already well-seasoned from the original roast. Twelve to sixteen hours gives a lighter, slightly sweet broth that works beautifully as a base for vegetable soup or anything that calls for chicken stock. Throwing it out really is one of the more avoidable wastes in a home kitchen.

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