Bone Broth
How to Make Bone Broth
at Home: The Complete Guide
Beef, chicken, or pork — stovetop, slow cooker, or Instant Pot. Everything you need to make rich, nourishing bone broth from scratch using locally sourced bones.
Bone broth is one of those recipes that sounds more complicated than it is. At its core, it's simply bones simmered in water with vegetables and aromatics for a long time — long enough for the collagen, minerals, and flavour deep inside the bones to dissolve into the liquid. What you end up with is something that no store-bought carton can genuinely replicate: a rich, deeply savoury, golden broth that gels when it cools and tastes like the bones it came from.
It's also one of the most economical things you can make. Bones are among the least expensive cuts available, and the vegetables and aromatics you use are things you likely already have or can pick up at Farmfare for very little. A batch made on a Sunday will keep you in broth for the entire week — for soups, sauces, grains, or simply drinking from a mug on a cold morning.
This guide covers all three bones we carry at Farmfare — beef, chicken, and pork — and all three cooking methods, so you can use whatever you have and however much time you're working with.
"Bone broth is the original nose-to-tail cooking — a way of drawing every last bit of nourishment and flavour from an animal that gave a great deal. There's something satisfying about that beyond the taste."
The BasicsWhat Is Bone Broth and Why Make It at Home?
Bone broth is distinguished from regular stock primarily by time. A standard stock simmers for 2–4 hours and is focused mainly on flavour extraction. Bone broth simmers for 12–24 hours (or 3–4 hours in a pressure cooker), which extracts not just flavour but the collagen from connective tissue — which converts to gelatin — along with minerals, amino acids, and other compounds locked inside the bones themselves.
The result is a broth that gels when refrigerated, has a richer mouthfeel and deeper flavour than regular stock, and contains a more complex nutritional profile. It's been a staple of traditional cuisines worldwide for this reason — not as a trend, but as a practical, economical way of making the most of quality bones.
Making it at home matters because the commercial alternatives are, at best, a pale imitation. Most store-bought "bone broth" is either a flavoured stock, a concentrate, or a product made with far less bone than a proper homemade batch. When you make it yourself from quality local bones, the difference in both taste and substance is immediately apparent — especially when your broth sets solid in the fridge like a jar of savoury jelly.
We carry beef bones (knuckle, marrow, and neck), chicken carcasses and backs, and pork bones from our local, grass-fed and pasture-raised suppliers here in the Spartanburg area. Ask us what's available — bone availability changes with what's fresh. We also carry all the vegetables and aromatics you'll need: onions, carrots, celery, garlic, and fresh herbs.
Start HereChoosing Your Bones
The bones you choose determine the character, richness, and gelatin content of your broth. Different bones bring different things — understanding them helps you build the broth you want.
🦴 Bone Guide
- Beef knuckle bones — The collagen powerhouse. Knuckles are joints, which means they are packed with cartilage and connective tissue. When simmered long enough, this breaks down entirely into gelatin, giving beef broth its characteristic thick, jelly-like set when cold. Always include at least some knuckle in a beef broth batch.
- Beef marrow bones — Richness and depth. Marrow bones (cross-cut femur bones) contribute fat, richness, and a deep savoury flavour. The marrow itself can be scooped out after roasting and eaten on toast — a bonus before the broth even starts. Use in combination with knuckle bones for the best balance of richness and gelatin.
- Beef neck bones — Flavour and meat. Neck bones have more meat attached than knuckle or marrow bones, which contributes significantly to flavour. They produce a slightly meatier, more complex broth. A mix of neck and knuckle bones makes an outstanding everyday beef broth.
- Chicken carcasses and backs — Quick and flavourful. Chicken broth comes together faster than beef and has a lighter, more delicate character. Carcasses from a previous roast chicken are ideal — save them in a bag in the freezer until you have enough. Chicken feet, if available, are extraordinarily high in collagen and will give you a broth that sets as firmly as any beef batch.
- Pork bones — Sweet and savoury depth. Pork bones produce a broth with a slightly sweeter, more delicate flavour than beef — excellent as a base for Asian-inspired soups, ramen, or braised dishes. Pork neck bones are particularly good for broth. Roasting is optional but recommended for a deeper colour and flavour.
You don't have to use just one type of bone. A batch made with beef knuckle, a few marrow bones, and a chicken carcass produces a remarkably well-rounded broth. Don't overthink it — use what's available, roast it well, and the long simmer will do the rest.
What You'll NeedIngredients and Aromatics
Beyond bones, the vegetables and aromatics you add build the supporting layers of flavour that make a great broth more than just dissolved bone. All of these are available at Farmfare.
🥕 The Aromatics
- Onion — Halved and roasted in the pan with the bones, onion adds sweetness and body. The charred cut surface contributes colour and depth. One or two large onions per batch.
- Carrots — Bring natural sweetness and a warm golden colour. Roughly chop them — no need to peel. Two or three medium carrots per batch.
- Celery — Adds a savoury, slightly mineral note that rounds out the flavour. Three or four stalks. The leafy tops are particularly flavourful and worth including.
- Garlic — A whole head, halved crosswise, adds warmth and depth without dominating. Throw it in unpeeled.
- Bay leaves — Two or three dried bay leaves add an earthy, herbal background note that is subtle but missed when absent.
- Fresh thyme or rosemary — A few sprigs add a gentle herbal character. Optional but worthwhile, particularly in beef and pork broths.
- Black peppercorns — A teaspoon of whole peppercorns adds gentle warmth without sharpness. Add whole, not ground.
- Apple cider vinegar — One tablespoon per litre of water. This is not for flavour — you won't taste it — but the mild acidity helps draw minerals out of the bones during the long simmer. Don't skip it.
Bone broth is the perfect destination for vegetable scraps. Keep a bag in your freezer for onion skins, carrot tops, celery ends, leek greens, parsley stems, and mushroom stalks. When it's time to make broth, add a couple of handfuls straight from frozen. It costs nothing, wastes nothing, and adds genuine flavour.
The Critical StepRoasting the Bones First
This single step separates a pale, thin broth from a deep, rich, golden one. Roasting the bones before simmering triggers the Maillard reaction — the same browning chemistry that makes seared meat delicious — creating hundreds of new flavour compounds on the surface of the bones that dissolve into the broth during cooking.
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Preheat oven to 220°C / 425°F
Arrange Bones on a Roasting Tray
Spread the bones in a single layer on one or two roasting trays — don't crowd them or they'll steam rather than roast. Add the halved onions and garlic cut-side down on the same tray. No oil is necessary; the bones have enough fat to baste themselves.
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30–40 minutes
Roast Until Deeply Brown
Roast at 220°C until the bones are deeply golden-brown — almost mahogany — on the outside. This is not the time to be cautious about colour. The darker the roast (short of burning), the richer and more complex the finished broth. Turn the bones once halfway through. The fat rendering out of the marrow bones will fill the kitchen with an extraordinary smell.
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Don't skip this
Deglaze the Tray
The dark, sticky residue left on the roasting tray after the bones come out is pure concentrated flavour. Pour a cup of cold water onto the hot tray and scrape up all the browned bits with a wooden spoon. Pour this liquid directly into your pot along with the bones. Nothing should be wasted.
Roasting is optional for chicken broth. Unroasted chicken produces a lighter, more delicate, pale golden broth — ideal for soups and risottos where you want subtlety. Roasted chicken bones produce a deeper, richer, darker broth better suited to sauces and heartier dishes. Both are excellent — choose based on what you plan to use it for.
Three WaysStovetop, Slow Cooker, and Instant Pot
All three methods produce excellent broth. The differences are in time, hands-on attention, and the character of the finished result. Choose the one that fits your schedule.
🔥 Method 1: Stovetop
Best Flavour · 12–24 hrs- Place roasted bones, deglazed tray liquid, and all vegetables and aromatics into your largest stockpot.
- Cover with cold filtered water — starting cold helps produce a clearer broth. Add apple cider vinegar. The water should cover everything by about 5cm.
- Bring to a gentle simmer over medium heat. Do not boil. A boiling broth will be cloudy and greasy; a gentle simmer produces clarity and richness.
- As the broth heats, grey foam will rise to the surface — skim it off with a spoon during the first 30 minutes. This is coagulated protein and removing it gives you a cleaner, clearer final product.
- Once clear of foam, reduce heat to its absolute lowest. The broth should barely tremble — just the occasional lazy bubble rising to the surface. Partially cover with a lid.
- Simmer for 12–24 hours for beef and pork, 6–12 hours for chicken. Top up with water if the level drops significantly. The longer the simmer, the more gelatinous and rich the result.
- Strain through a fine mesh sieve into a large bowl or pot. Discard solids. Cool and store.
🍲 Method 2: Slow Cooker
Hands-Off · 12–24 hrs- Transfer roasted bones and all aromatics to your slow cooker. Add apple cider vinegar and cover with cold water to just below the maximum fill line.
- Set to LOW — never high. High heat on a slow cooker boils the broth, producing a cloudier, less refined result. Low and slow is the goal.
- Cook for 12–24 hours for beef and pork, 8–12 hours for chicken. You can set it overnight and wake up to a finished broth — one of the great pleasures of owning a slow cooker.
- There is minimal skimming required with the slow cooker method as the temperature stays more consistent and lower than stovetop. Check once at the beginning and skim any foam if present.
- Strain, cool, and store as usual. The slow cooker broth is often slightly less reduced than stovetop, so you may want to simmer it on the stove for 20–30 minutes after straining to concentrate the flavour if desired.
⚡ Method 3: Instant Pot / Pressure Cooker
Fastest · 3–4 hrs total- Add roasted bones, aromatics, apple cider vinegar, and water to the Instant Pot. Do not fill above the maximum fill line — bones take up significant volume, so you'll use less water than the stovetop method.
- Seal the lid and set to Manual / Pressure Cook on HIGH for 120 minutes for beef and pork bones, 60 minutes for chicken.
- Allow the pressure to release naturally — do not use quick release. Natural release takes 20–30 minutes and allows the broth to continue extracting quietly as the pressure drops.
- Strain carefully — the broth will be very hot. The Instant Pot method produces a slightly cloudier broth than stovetop due to the high pressure, but the flavour and gelatin content are excellent.
- For a clearer broth from the Instant Pot, let it cool completely in the fridge and skim the solidified fat from the top before reheating and straining through a fine mesh sieve lined with a piece of cheesecloth.
The Final StepsFinishing, Straining, and Storing
What you do after the simmer is just as important as the cooking itself. Proper finishing gives you a clear, well-seasoned, beautifully stored broth that's ready to use whenever you need it.
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Immediately after cooking
Strain Thoroughly
Pour the broth through a fine mesh sieve into a large bowl or second pot, discarding all solids. For an exceptionally clear broth, line the sieve with a piece of cheesecloth or a clean cotton kitchen towel. Let it drain without pressing — pressing the solids forces particles through and clouds the broth.
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Before refrigerating
Cool Quickly and Safely
Place the bowl of strained broth in a sink filled with ice water and stir occasionally until it reaches room temperature — this should take about 30 minutes. Never put hot broth directly into the refrigerator; it raises the internal temperature and can affect other foods. Once cool, refrigerate uncovered until fully cold.
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After refrigerating overnight
Skim the Fat
Once cold, the fat will have risen and solidified on the surface as a pale, waxy layer. Lift it off in pieces with a spoon and discard, or save it — rendered beef and pork fat from broth is excellent for cooking. Beneath the fat you'll find your finished broth, which should be set to a soft jelly or firm gel. This is exactly what you want.
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Before storing
Season and Store
Taste the broth and season lightly with salt — but keep it relatively unseasoned if you plan to use it in recipes, so you can control the salt level in the finished dish. Portion into jars or containers: store in the refrigerator for up to 5–7 days, or freeze for up to 6 months (12 months vacuum sealed). Freezing in ice cube trays first gives you small, convenient portions perfect for adding to sauces, rice, or anywhere you'd use a splash of water for extra flavour.
The best indicator of a well-made bone broth is whether it gels when cold. Spoon a small amount onto a plate and refrigerate for 20 minutes. If it sets to a jelly, your broth is rich in collagen and gelatin — exactly right. If it stays liquid, the broth is still good but would benefit from more knuckle bones or a longer simmer next time.
Put It to WorkWhat to Do With Your Bone Broth
Once you have a batch of good bone broth, you'll find yourself reaching for it constantly. Here are the best ways to use it.
🍜 Ways to Use Bone Broth
- Drink it straight. Warm a mug of broth and sip it as you would tea or coffee. Season with a pinch of salt and a crack of black pepper. Simple, deeply satisfying, and the most direct way to enjoy it.
- Soup base. Any soup benefits from a well-made homemade broth as its foundation. Chicken noodle, vegetable soup, French onion, minestrone — the quality of the broth is the whole flavour backbone.
- Cooking grains. Cook rice, quinoa, farro, or barley in broth instead of water. The grains absorb the flavour as they cook, transforming a plain side dish into something genuinely delicious with no extra effort.
- Deglazing and pan sauces. After searing meat, add a splash of broth to the hot pan and scrape up the browned bits. Reduce until glossy for an instant, restaurant-quality pan sauce. This is where the depth of homemade broth really shines over store-bought.
- Braising liquid. Use broth as the liquid for slow-cooked braises — pot roast, short ribs, chicken thighs, pork shoulder. The broth enriches the braising liquid and produces a more complex, layered sauce.
- Risotto and polenta. Both of these dishes absorb enormous amounts of liquid during cooking and take on the character of whatever liquid you use. Broth instead of plain water makes a profound difference to both.
- Mashed potatoes. Use warm broth in place of some of the butter or cream in mashed potatoes for a lighter, more savoury result with genuine depth of flavour.
"A jar of homemade bone broth in the fridge is one of the most useful things a home cook can have. It makes everything it touches taste better — quietly, without asking for credit."
Your Questions, AnsweredFrequently Asked Questions
How long should you simmer bone broth?
Beef and pork bone broth benefits from 12–24 hours on the stovetop or slow cooker, or 2 hours in a pressure cooker. Chicken bone broth is ready in 6–12 hours on the stovetop or slow cooker, or 1 hour in an Instant Pot. Longer simmering extracts more collagen and minerals, producing a richer, more gelatinous broth — the telltale sign of a proper batch.
How do I know if my bone broth is good quality?
The clearest sign is whether it gels when refrigerated. Good bone broth sets to a soft jelly or firm gel when cold, due to the collagen extracted from the bones converting to gelatin. If your broth stays liquid, try adding more collagen-rich bones (knuckle joints, chicken feet) next time, or simmer longer. A wobbly, gelatinous broth is exactly what you want.
What is the difference between bone broth and stock?
Primarily time and intention. Stock is typically simmered for 2–4 hours to extract flavour. Bone broth is simmered for 12–24 hours specifically to extract collagen, gelatin, and minerals from deep inside the bones — resulting in a richer, more nutritionally complex product that gels when cold. Stock stays liquid.
Why do you add apple cider vinegar to bone broth?
The mild acidity of apple cider vinegar creates conditions that help draw minerals out of the bones and into the broth during the long simmer. You use a small amount — about one tablespoon per litre of water — and you won't taste it in the finished broth. It simply makes the extraction more efficient. Plain white vinegar works too but apple cider vinegar is traditional.
How long does homemade bone broth last?
Refrigerated bone broth keeps for 5–7 days. For longer storage, freeze immediately — up to 6 months normally, or up to 12 months vacuum sealed with no loss of quality. Freezing in ice cube trays gives you convenient small portions ready to add to any dish. Once frozen solid, transfer the cubes to a freezer bag to save space.
Can I reuse bones to make a second batch of broth?
Yes — bones that have already been simmered once can be used for a second batch, though the flavour and gelatin will be lighter. A second broth is still useful for cooking grains or as a light soup base. After two batches the bones will have given everything they have and can be composted.