If you’re a BIG soup girl like me, then homemade broth is a fridge and freezer staple. Not only do you get much more bang for your buck by making your own, but it’s also infinitely more flavorful than the store-bought stuff. This bone broth is by far my favorite of all broths. I drink it straight out of a mug more often than I use it for soup or sauce—and I wouldn’t have it any other way.

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The longer you simmer the broth, the better it gets, so I recommend a minimum of four hours. That said, I often let mine go overnight (with a lid placed ajar on the pot). Not only does it develop deeper flavor, but a longer simmer also extracts more collagen from the cartilage—which is fantastic for your skin, hair, bones, and joints. 

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You will lose a good amount of water throughout the process due to evaporation, but the more water you lose, the more concentrated the flavor and nutrients become. For best food safety practices, make sure the bones stay submerged the entire time, which is why we cover them with at least two inches of water at the start. It is important that you do not salt your broth until the very end of the cooking process. Otherwise, it is likely that your broth will become immensely salty as your water evaporates.

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To optimize freezer space and convenience, you could strain the broth through a fine mesh sieve before too much water has evaporated, then return it to the heat to reduce and concentrate the flavor even more. Once cooled, freeze it in an ice cube tray—and boom, you’ve got homemade bouillon cubes.

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I get these bones from the freezer section at Sprouts, but you can find good bones at almost any store with a butcher.

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Thank you so much for reading! I hope you thoroughly enjoy, and feel incredible after having some of your very own homemade bone broth. 

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- Cornelia

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Keywords: healing bone broth, beef bone broth, traditional stock, high collagen, joint health, skin and hair health, gut health, wellness recipe, soup recipe