The three most important things to remember are: First, use only as much water as is needed to cover the contents of your stockpot. Second, once you bring the liquid to a boil, immediately turn the stovetop heat down to its lowest setting. Bone broth should simmer at around 180 degrees F. You do not want to boil your bone broth for an extended period of time. And third, never waste anything! If the bones you have used to make any type of bone broth appear to still have cartilage on them that has not dissolved during the simmering, save the bones and reuse them to make a second batch of bone broth.
- 10-quart stockpot
- Slotted spoon
- Large heatproof bowl
- Colander
- Cheesecloth or flour sack towel
- Glass bottles for decanting
- 3 carrots, unpeeled and roughly chopped (see Note)
- 3 celery stalks, roughly chopped (see Note)
- 3 onions, any variety, unpeeled and roughly chopped (see Note)
- 4 to 5 bay leaves
- 10 black peppercorns
- 1 cup white vermouth or 1/4 cup apple cider vinegar
Beef Bone Broth
Watch the step-by-step recipe video at MarysNest.com/how-to-make-rich-and-gelatinous-beef-bone-broth- 2 beef shanks
- 4 to 6 medium marrow bones
- 2 to 3 oxtails, or 1 knuckle bone, or 1 patella bone
- Basic Bone Broth Ingredients
Transfer all the bones to the stockpot.
Use water to deglaze the roasting pan and transfer the deglazed bits, also known as the fond, to the stockpot.
Fill the stockpot with just enough water to cover the bones.
Add the vermouth or the apple cider vinegar to the water. Stir well and allow the contents of the stockpot to soak in the acidulated water for one hour.
After one hour, place the stockpot on the stovetop and bring the water to a boil. Next, immediately turn the heat down to its lowest setting and use a slotted spoon to skim off any foam that has risen to the top.
Add the vegetables, bay leaves, and peppercorns to the stock pot. Add additional water if needed to cover the vegetables.
Simmer on the lowest heat setting, uncovered, for 12 hours.
After 12 hours, remove the stockpot to a heat-proof surface and use a slotted spoon to remove the solids from the liquid.
Line a colander with cheesecloth or a flour sack towel and place it over a large heatproof bowl.
Carefully pour or ladle the liquid into the colander. (The liquid in the bowl under your colander is your beef bone broth.)
Decant the bone broth into glass jars and refrigerate. The fat will rise to the top to create a fat cap. This cap will keep your bone broth fresh in the refrigerator for 2 weeks. Once the solid fat is removed, beef bone broth will stay fresh in the refrigerator for 1 week.
Chicken Bone Broth
Watch the step-by-step recipe video at MarysNest.com/how-to-make-roast-chicken-bone-broth-for-pennies-a-jar- 3 roast chicken carcass and scraps, including skin and cartilage
- 6 chicken feet, optional but highly recommended
- Basic Bone Broth Ingredients
Fill the stockpot with just enough water to cover the bones.
Add the vermouth or the apple cider vinegar to the water. Stir well and allow the contents of the stockpot to soak in the acidulated water for one hour.
After one hour, place the stockpot on the stovetop and bring the water to a boil. Next, immediately turn the heat down to its lowest setting and use a slotted spoon to skim off any foam that has risen to the top.
Add the vegetables, bay leaves, and peppercorns to the stock pot. Add additional water if needed to cover the vegetables.
Simmer on the lowest heat setting, uncovered, for 6 hours.
After 6 hours, remove the stockpot to a heat-proof surface and use a slotted spoon to remove the solids from the liquid.
Line a colander with cheesecloth or a flour sack towel and place it over a large heatproof bowl.
Carefully pour or ladle the liquid into the colander. (The liquid in the bowl under your colander is your chicken bone broth.)
Decant the bone broth into glass jars and refrigerate. The fat will rise to the top to create a fat cap. This cap will keep your bone broth fresh in the refrigerator for 2 weeks. Once the solid fat is removed, chicken bone broth will stay fresh in the refrigerator for 1 week.
Pork Bone Broth
Watch the step-by-step recipe video at MarysNest.com/how-to-make-pork-bone-broth-in-a-slow-cooker- 6 pigs feet or 6 ham hocks (pork knuckles), preferably unsmoked
- Basic Bone Broth Ingredients
Transfer all the feet or hocks to the stockpot.
Use water to deglaze the roasting pan and transfer the deglazed bits, also known as the fond, to the stockpot.
Fill the stockpot with just enough water to cover the feet or hocks.
Add the vermouth or the apple cider vinegar to the water. Stir well and allow the contents of the stockpot to soak in the acidulated water for one hour.
After one hour, place the stockpot on the stovetop and bring the water to a boil. Next, immediately turn the heat down to its lowest setting and use a slotted spoon to skim off any foam that has risen to the top.
Add the vegetables, bay leaves, and peppercorns to the stock pot. Add additional water if needed to cover the vegetables.
Simmer on the lowest heat setting, uncovered, for 6 hours.
After 6 hours, remove the stockpot to a heat-proof surface and use a slotted spoon to remove the solids from the liquid.
Line a colander with cheesecloth or a flour sack towel and place it over a large heatproof bowl.
Carefully pour or ladle the liquid into the colander. (The liquid in the bowl under your colander is your pork bone broth.)
Decant the bone broth into glass jars and refrigerate. The fat will rise to the top to create a fat cap. This cap will keep your pork bone broth fresh in the refrigerator for 1 week. Once the solid fat is removed, the bone broth will stay fresh in the refrigerator for 2 to 3 days.
Fish Bone Broth
Cook’s Note: Fish bone broth is the easiest bone broth to make. It’s more like a fish stock, but you will not be disappointed with its mild yet tasty flavor and gelatinous nature. The secret to a successful fish bone broth is a short simmering time to prevent the development of any “off” flavors or an overly fishy taste.- 3 non-oily fish carcasses, including heads and tails
- Basic Bone Broth Ingredients
Fill the stockpot with just enough water to cover the contents of the fish carcass, heads, and tails.
Add the vermouth or the apple cider vinegar to the water. Stir well and allow the contents of the stockpot to soak in the acidulated water for one hour.
After one hour, place the stockpot on the stovetop and bring the water up to a boil. Next, immediately turn the heat down to its lowest setting and use a slotted spoon to skim off any foam that has risen to the top.
Add the vegetables, bay leaves, and peppercorns to the stock pot. Add additional water if needed to cover the vegetables.
Simmer on the lowest heat setting, uncovered, for 45 minutes to one hour.
After no more than one hour, remove the stockpot to a heat-proof surface and use a slotted spoon to remove the solids from the liquid.
Line a colander with cheesecloth or a flour sack towel and place it over a large heatproof bowl.
Carefully pour or label the liquid into the colander. (The liquid in the bowl under your colander is your fish bone broth.)
Decant the bone broth into glass jars and refrigerate. Since there’s not much fat, your fish bone broth won’t form a thick fat cap. You can store your bone broth in the refrigerator for 3 to 4 days
You can also freeze your fish bone broth in freezer-proof containers. You should use your frozen fish bone broth within 2 months.
If at any time your bone broth takes on an “off” or foul odor after being refrigerated, discard it immediately.
If, at any time, mold forms on the fat on top of your bone broth or on top of the actual bone broth after being refrigerated, discard it immediately.
