About the RecipeJump to Recipe
I really enjoy making my own bone broths for soups. I save bones from previous dinners (i.e. pork chops, steaks, Boston butts, chicken thighs, etc.) by cutting all the meat off and storing the bones in a Ziploc bag in the freezer. I make sure to label it with “bones for making broth” and the date of when I first put the bones in the bag. I simply fill the bag up until I have enough to make broth or have a chicken carcass from baking a whole chicken. I’ll even use the herbs and citrus that was used to cook the meat, because it adds even more flavor to the broth. Everyone has his or her own special techniques for making broth, and I am by no means looking to compete against those who put in a lot more effort into making it more magical. This is just my simple way of making it!
Quick Tips for making Bone Broth
1. I always start making broth in the evening around 6-8pm. This is for two reasons:
- It is after we’ve eaten dinner, so I’m not overwhelmed trying to do too many things at once.
- It simmers for 24 hours, so when I need to strain it, I won’t be overwhelmed with trying to do anything else at that time.
2. I throw the bones in a large pot with enough water to go over the top of them. I will also add spices and herbs, such as bay leaves, star anise, garlic, onion, lemon, etc. (really anything that I have that would be good in a broth) along with the bones too.
3. I start out on medium heat for the water to come to a boil. Once it starts to boil, I turn down the heat to low and cover it, making sure air can still get out. If your lid doesn’t have a steam hole, just adjust the lid so that there is a small gap between the opening of it and the pot.
4. I leave it on a very low simmer for about 24 hours, adding water when needed to keep above the bones. When you can smush the chicken bones with your fingers, the broth is done. Note: other bones may take longer but I will still go ahead and strain everything once the chicken bones are done.
5. I use a fine strainer, a colander, and a large Pyrex dish to strain the bones from the broth. Add salt and other spices as desired.
6. If I am going to use the broth soon, I will leave it in the Pyrex dish and put a lid on it.
7. If I’m going to save it for later, I’ll put it in mason jars or Ziploc bags in my freezer.
Get the Recipe
This Bone Broth recipe is super easy to prepare and you’re going to have a blast making it!
- Chicken bones
- 8 cups water
- In a large pot, add the chicken bones and cover with the water. Add spices and herbs, such as bay leaves, star anise, garlic, onion, lemon, etc. (really anything that you have that would be good in a broth) along with the bones too.
- Cook on medium heat until the water comes to a boil.
- Once boiling, turn the heat down to low and adjust the lid so air can escape.
- Leave it on a low simmer for 24 hours, adding water as needed to keep the level above the bones.
- When you smoosh the chicken bones with your fingers, the broth is done.
- Using a fine mesh colander, strain the bones from broth.
- Discard the bones.
- Add salt and other spices as desired. Refrigerate and use within 7 days or freeze immediately to use for another time.
Meet our Founder
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!