{"id":1757,"date":"2026-11-02T19:45:31","date_gmt":"2026-11-02T17:45:31","guid":{"rendered":"https:\/\/health-me.co.il\/?p=1757"},"modified":"2026-11-02T19:59:20","modified_gmt":"2026-11-02T17:59:20","slug":"homemade-bone-broth-recipe-beef-chicken","status":"publish","type":"post","link":"https:\/\/health-me.co.il\/en\/homemade-bone-broth-recipe-beef-chicken\/","title":{"rendered":"How to Make Nourishing Homemade Bone Broth (Beef & Chicken Recipe)"},"content":{"rendered":"

Why Make Homemade Beef or Chicken Bone Broth?<\/h2>\n

While the convenience of store-bought products is tempting, making bone broth at home is simple, cost-effective, and ensures you get the most nutritious product possible. You have complete control over the quality of the ingredients, from the bones to the vegetables and water. As we discussed in Part 1 of this series<\/a>, the health benefits are vast, and a homemade version guarantees you’re getting a pure, potent broth free from additives and preservatives.<\/p>\n

Essential Ingredients and Equipment<\/h2>\n

The beauty of bone broth lies in its simplicity. You’ll need a large stockpot, glass jars for storage, and a few key ingredients.<\/p>\n

For the Broth:<\/h3>\n
    \n
  • Bones:<\/strong> 1 kg or more of high-quality bones (beef or chicken) per 5 liters of water. For chicken, use a whole carcass. For beef, use a mix of marrow bones and joints.<\/li>\n
  • Vegetables:<\/strong> Organic, coarsely chopped vegetables add flavor and nutrients. Good choices include carrots, onions, leeks, potatoes, sweet potatoes, parsley root, and celery root\/stalks. Use about one vegetable per liter of water.<\/li>\n
  • Herbs and Spices:<\/strong> A quarter bunch of parsley, cilantro, or dill, along with bay leaves, allspice, black peppercorns, and salt to taste.<\/li>\n
  • Apple Cider Vinegar:<\/strong> 2-3 tablespoons. This acidic medium is crucial for helping to draw the minerals out of the bones.<\/li>\n
  • Water:<\/strong> Use filtered water for the purest result.<\/li>\n<\/ul>\n

    Step-by-Step Recipe for Homemade Bone Broth<\/h2>\n
      \n
    1. Roast the Bones (Optional):<\/strong> For a richer flavor, spread the bones on a baking sheet and roast at 180\u00b0C (350\u00b0F) for 30 minutes. If you’re using a carcass from a previously roasted chicken, you can skip this step.<\/li>\n
    2. Soak the Bones:<\/strong> Transfer the roasted bones (and any rendered fat) to a large stockpot. Cover with cool, filtered water, add the apple cider vinegar, and let it sit for about 30 minutes.<\/li>\n
    3. Add Ingredients and Simmer:<\/strong> Add the remaining water, chopped vegetables, and spices to the pot. Bring to a rolling boil over high heat.<\/li>\n
    4. Reduce Heat and Cook Low and Slow:<\/strong> Once boiling, reduce the heat to the lowest possible setting. The broth should maintain a very gentle simmer, with just a few bubbles breaking the surface. The longer you cook the broth, the more nutrient-dense and flavorful it will become. Recommended times are 12-24 hours for chicken broth and up to 48 hours for beef broth.<\/li>\n
    5. Important Safety Note:<\/strong> Never leave a simmering pot unattended. If you need to leave the house, you can turn off the heat and resume simmering when you return.<\/li>\n
    6. Strain the Broth:<\/strong> Once the cooking is complete, turn off the heat and let it cool slightly. Strain the broth through a fine-mesh sieve to remove all the bones, vegetables, and spices, leaving you with a clear liquid.<\/li>\n<\/ol>\n

      How to Store and Use Your Bone Broth<\/h2>\n

      Storage<\/h3>\n

      For best results, pour the hot broth into sterilized glass jars. To sterilize jars, you can wash them and then carefully rinse them with boiling water. If your jars have airtight lids, you can fill them with the hot broth, seal them, and immediately turn them upside down. This creates a vacuum seal, ensuring maximum sterility and a longer shelf life. Once the jars have cooled completely, store them in the refrigerator for up to a week. You can also freeze the jars for several months. Leave about 2-3 cm of space at the top, and keep the lids loose until the broth is frozen solid, because the liquid expands as it freezes and can crack a sealed jar.<\/p>\n

      Usage<\/h3>\n

      Incorporating bone broth into your daily diet is easy. Any dish that calls for water can be made more flavorful and nutritious with broth.<\/p>\n

        \n
      • Use it as a base for soups, stews, and sauces.<\/li>\n
      • Replace some of the water with broth when cooking rice or quinoa.<\/li>\n
      • Simply warm a cup and sip it on its own for a nourishing and comforting drink.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        Learn to make nourishing homemade bone broth with our easy step-by-step recipe for both beef and chicken. Perfect for gut health and overall wellness.<\/p>\n","protected":false},"author":3,"featured_media":1738,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"word_count":644,"read_time":4,"subtitle":"A step-by-step guide to preparing this healing, nutrient-dense superfood in your own kitchen. It's easier than you think!","editor_feedback":"","takeaway_1":"Making bone broth requires simple ingredients: high-quality bones, vegetables, herbs, and apple cider vinegar.","takeaway_2":"Roasting the bones before simmering is an optional step that deeply enhances the flavor of the final broth.","takeaway_3":"Adding apple cider vinegar to the water helps extract valuable minerals from the bones.","takeaway_4":"The key to a nutrient-rich broth is a long, slow simmer: 12-24 hours for chicken and up to 48 hours for beef.","takeaway_5":"Properly stored in sterilized glass jars, homemade bone broth can be refrigerated for a week or frozen for months.","faq_q_1":"My bone broth didn't gel in the fridge. Did I do something wrong?","faq_a_1":"A broth that gels is a sign of high collagen content, but not gelling doesn't mean it's not nutritious. It might mean the ratio of water to collagen-rich bones (like joints and feet) was a bit high. Your broth is still full of valuable minerals and amino acids.","faq_q_2":"Can I make bone broth in a slow cooker or pressure cooker?","faq_a_2":"Yes! A slow cooker is excellent for making bone broth as it can maintain a low, steady temperature safely for 24-48 hours on low. A pressure cooker, like an Instant Pot, can dramatically speed up the process to just 2-4 hours, though some argue the slow extraction method is superior for nutrient extraction.","faq_q_3":"How long does homemade bone broth last?","faq_a_3":"In a sealed container in the refrigerator, bone broth will typically last for about 5-7 days. For longer storage, it's best to freeze it in glass jars (leave space at the top for expansion) or silicone trays for up to 6 months.","faq_q_4":"What's the purpose of roasting the bones first?","faq_a_4":"Roasting the bones at a high temperature for about 30 minutes caramelizes them and any remaining meat. This step is optional but highly recommended as it develops a deeper, richer, and more complex flavor in the finished broth.","faq_q_5":"Do I need to skim the 'scum' that rises to the top?","faq_a_5":"The foam that can form on the surface during the initial boiling phase consists of coagulated proteins. Skimming it off is mostly for aesthetic reasons, resulting in a clearer broth. It's not harmful to leave it, but most recipes recommend skimming for the best clarity and flavor.","source_1_name":"\u05d7\u05d9 \u05d1\u05e8\u05d9\u05d0","source_1_url":"https:\/\/haibari.co.il\/%D7%AA%D7%A7%D7%A0%D7%99%D7%9D\/","source_2_name":"\u05de\u05e9\u05e7 \u05de\u05dc\u05de\u05d3","source_2_url":"https:\/\/www.lul-organi.co.il\/","source_3_name":"Dr. Ben Lynch","source_3_url":"https:\/\/www.drbenlynch.com","source_4_name":"","source_4_url":"","source_5_name":"","source_5_url":"","footnotes":""},"categories":[352,355],"tags":[374,373],"admin-flag":[],"class_list":["post-1757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-nutrition","tag-digestive-system","tag-immune-system-tag"],"_links":{"self":[{"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/posts\/1757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/comments?post=1757"}],"version-history":[{"count":2,"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/posts\/1757\/revisions"}],"predecessor-version":[{"id":1843,"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/posts\/1757\/revisions\/1843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/media\/1738"}],"wp:attachment":[{"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/media?parent=1757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/categories?post=1757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/tags?post=1757"},{"taxonomy":"admin-flag","embeddable":true,"href":"https:\/\/health-me.co.il\/en\/wp-json\/wp\/v2\/admin-flag?post=1757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}