Bone Broth Recipes

Homemade bone broth is packed with nutrients like collagen, a protein that supports joint health, skin elasticity, and gut function. The beef, pork and chicken broth recipes are simple and delicious, creating a deeply flavorful and nourishing broth.

"The bones, skin, and connective tissues of animals are rich in protein, gelatin, collagen, gycine, and minerals. Bones contain more minerals per ounce than any other body tissue. When you simmer a big pot of bone broth, some of these minerals leach into the broth, making it a source of calcium, magnesium, iron, zinc, potassium, and many other trace minerals." - Lily Nichols RDN, CDE

Beef Bone Broth Recipe

Ingredients

  • 3-4 lbs. Grass Fed Cattle Co. Knuckle Bones, Soup Bones or Marrow Bones

  • 2 carrots

  • 2 stalks celery

  • 1 onion

  • 1 tbsp butter, oil or beef tallow

  • 2 tbsp apple cider vinegar

  • 1 bay leaf

  • 2 cloves garlic

  • Salt and pepper

Directions

  1. Thaw beef bones in fridge. Preheat oven to 400 F.

  2. Drizzle both sides of beef bones with butter, oil or beef tallow and season generously. Roast the bones on a a large sheet pan for 30 minutes. Flip bones and roast for an additional 30 minutes.

  3. Add bones, roughly chopped vegetables, apple cider vinegar, bay leaf and garlic to large soup pot or crock pot and cover with water.

  4. Bring to a boil, then reduce heat to low and let broth simmer for 12-18 hours. Add more water as needed. You'll know the broth is done when it's a rich, golden brown color.

  5. Discard bones and vegetables, strain broth when cool and pour into jars. You'll notice a layer of fat on the top of each jar. Skim it off before serving and enjoy in soup or other beef broth recipes.

Notes

Any of our beef bones will work well for this recipe. Our Soup Bones have more meat on them than our Knuckle Bones and Marrow Bones. The marrow bones are also great for making Bone Marrow Compound Butter or Roasted Marrow Bones.

Pork Bone Broth Recipe

Ingredients

  • 2-3 pounds pastured pork hocks

  • 8 cups water

  • tablespoons apple cider vinegar

  • 1 onion, peeled and chopped

  • 1 carrot, chopped

  • 1 stalk celery, chopped

  • 1 bay leaf

  • 1 teaspoon. black peppercorn 

  • 2 sprigs fresh thyme

Instructions

1. Preheat the oven to 350 F. On a baking sheet, spread out the pork necks or pork hocks in an even layer. Roast until golden brown, about 40 min.
2. Place in a slow cooker, set the temperature to high and cover with water. When broth begins to boil, reduce temperature to low.
3. Wait 1 hour and skim off scum that rises to the top. Discard.
4. Add the remaining ingredients and continue on low for 15 to 20 hours, adding water as necessary to just keep the bones covered. This is key to yielding a gelatinous bone broth. 
5. Use a fine strainer to separate broth.
6. Let broth cool for one hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.

Chicken & TURKEY Bone Broth Recipe

Ingredients

Instructions

1. Place all ingredients in a pressure cooker or crock pot.
2. Cover with water (for pressure cooker - below max line).

3. For pressure cooker, cook on max for one hour and use natural release. For crock pot, turn to low for 12-24 hours.
4. Use fine strainer to separate broth from other ingredients. Refrigerate for up to one week or freeze up to one year.

Tony WellsGrassfed Cattle Co.