Soups & Stews
This beef and chicken bone broth recipe transforms simple ingredients into a deeply flavorful foundation for countless meals. The secret lies in slow-simmering bones with aromatic vegetables and herbs, extracting rich umami that elevates soups, braises, and sauces.
I’ve perfected this method over years of testing—balancing traditional patience with modern efficiency for restaurant-quality results at home.
The process is straightforward yet transformative: bones roast until golden, releasing collagen that dissolves into a velvety broth. Aromatics like onions, carrots, and celery form a flavor base, while bay leaves and peppercorns add depth.
Simmering for 12–24 hours (or using a pressure cooker for 3 hours) ensures maximum extraction without bitterness.
What you’ll end up with is a deeply aromatic, nutrient-packed broth—clear enough for elegant dishes but rich enough to stand alone. Strain out impurities, store in the freezer for months, and use it to braise meats, enrich soups, or deglaze pans. Every sip delivers the essence of slow-cooked comfort.
Whether you’re a home cook or a seasoned chef, this broth is a game-changer for flavor and versatility. Let’s get started—your pantry (and taste buds) will thank you.
Ingredients for beef and chicken bone broth
Twelve ingredients, one pot, restaurant-quality depth in your broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Bones (Marrow or Neck) 🦴 | 2 lb | Raw, uncooked, for deep flavor |
| Chicken Bones (Back or Neck) 🍗 | 1 ½ lb | Raw, uncooked, for lighter broth |
| Yellow Onions 🧅 | 2 whole | Peeled, halved, for aromatic base |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🧄 | 4 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Smashed, for potent flavor |
| Fresh Parsley Stems 🌿 | 1 cup | Tough stems only, for brightness |
| Bay Leaves 🌿 | 4 whole | Dried, for aromatic depth |
| Black Peppercorns 🌶️ | 10 whole | Crushed lightly for warmth |
| Apple Cider Vinegar 🍎 | 2 tbsp | For drawing out collagen |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Cold Water 💧 | 12 cups | Enough to cover bones |
The bones are everything—marrow bones for richness, chicken necks for clarity. Costco or local butchers are your best bets for quality; avoid pre-cooked bones. Look for bones with good marbling and minimal sliminess. If you can't find marrow bones, beef knuckle bones work too. The vinegar is non-negotiable—it helps extract collagen, giving you that velvety texture. I always buy organic bones when possible, but even conventional works if they're fresh. For the aromatics, fresh celery and carrots (not baby carrots) add more flavor than pre-chopped mixes.
No beef bones? Pork bones or oxtail work in a pinch, but the flavor profile shifts. Chicken necks hard to find? Chicken backs or wings are fine, just adjust simmer time. Fresh herbs like parsley stems are ideal, but dried thyme at one-third the amount gets you close. The vinegar can be swapped for lemon juice, though it won't draw out collagen as effectively. For the salt, Diamond Crystal dissolves more easily than table salt—trust me on this. If you're short on time, pressure cooker bones for 3 hours instead of 12, but you'll lose some depth.
This broth gets better with time—3-6 months in the freezer, no problem. I portion it into 1-cup ice cube trays for easy use later. The fat solidifies on top when chilled, so just skim it off before reheating. For maximum clarity, strain through a fine-mesh sieve or cheesecloth. If you're using it for braising, you can leave in some impurities for extra richness. Store in glass jars or freezer bags, squeezing out air to prevent freezer burn. The first batch is always the best—save the scraps for stock instead.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by the "mirepoix" trick—just roughly chop onions, carrots, and celery into 1-inch chunks. No peeling carrots, no precision needed. The bones do all the work while you sip wine and pretend you’re a fancy chef.
- Rich Umami Magic: That first sip? Pure satisfaction. The beef marrow bones melt into velvety depth, while chicken bones add a lighter, almost buttery note. Honestly, the celery and onions caramelize just enough to round out the flavor—no extra seasoning required.
- Soup Base Superstar: Turn this into instant ramen, braised short ribs, or even a creamy risotto. I keep a jar in the fridge because it’s my secret weapon for weeknight dinners. One ladle transforms a bland meal into something restaurant-worthy.
- Zero-Waste Goldmine: Use every scrap—roast the bones first for extra flavor, then simmer for 12+ hours. The leftovers? Freeze them in ice cube trays for future broth boosts. Between us, this is the most budget-friendly way to make my pantry feel luxurious.
Step-by-step instructions for beef and chicken bone broth
This method unlocks rich, collagen-packed broth with layers of umami and depth.
Prepare the Bones and Aromatics
Place the 2 lb beef bones (marrow or neck) and 1.5 lb chicken bones (back or neck) in a large stockpot. Rinse them briefly under cold water to remove any debris, but don't soak—this removes valuable minerals. Pat them dry with paper towels to ensure maximum flavor extraction.
Next, peel and halve the 2 whole yellow onions and cut the 4 whole carrots and 4 whole celery stalks into 2-inch chunks. Slice the 6 cloves garlic in half horizontally. Add these to the pot along with the 1 cup fresh parsley stems, 4 whole bay leaves, and 10 whole black peppercorns. Lightly crush the peppercorns with the side of a knife to release their oils.
Roast for Deep Flavor Development
Preheat your oven to 450°F. Transfer the bones and aromatics to a large roasting pan or baking sheet. Roast for 30-40 minutes, stirring once halfway, until the bones develop a deep golden-brown crust and the aromatics are caramelized. This step is crucial—it creates the Maillard reaction, which builds complex flavors.
Return the roasted bones and aromatics to the stockpot. Add the 2 tbsp apple cider vinegar and 1 tbsp kosher salt, stirring to coat. The vinegar helps draw out collagen from the bones, while the salt enhances flavor balance. Let the mixture sit at room temperature for 10 minutes to allow the vinegar to work its magic.
Simmer for Maximum Extraction
Pour in the 12 cups cold water, ensuring all bones and aromatics are fully submerged. Bring the broth to a gentle boil over medium-high heat, then immediately reduce to a low simmer. The liquid should bubble softly with occasional tiny bubbles breaking the surface—this indicates proper simmering.
Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer for 8-10 hours (or overnight for even deeper flavor). Skim off any foam or impurities that rise to the surface during the first hour using a fine-mesh skimmer or ladle. This ensures a crystal-clear broth.
Strain and Finish
After simmering, carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or clean pot. Press down gently on the solids with a wooden spoon to extract every last drop of flavor without breaking the sieve. Discard the solids or compost them.
Taste the broth and adjust seasoning if needed. It should be rich and savory with a deep umami quality. If it tastes slightly flat, add a pinch more salt or a splash of vinegar. Let the broth cool to room temperature before refrigerating or transferring to airtight containers. It will keep in the refrigerator for up to 5 days or freeze for 3 months.
Pro Tips For Making Beef And Chicken Bone Broth
- ROAST THE BONES FIRST: I learned this the hard way—skipping the roast means broth that tastes more like hospital food than home cooking. Toss beef and chicken bones on a sheet pan with oil, salt, and pepper, then roast at 425°F (220°C) for 20-30 minutes until deeply browned. That caramelization? Pure flavor gold.
- CHOP VEGETABLES LARGE: No need to dice onions, carrots, and celery into tiny cubes—just rough chop them into 1-inch pieces. Smaller bits turn to mush and cloud the broth; bigger chunks infuse flavor without gunking it up. Toss them in whole or in chunks, and you’ll end up with a clearer, richer liquid.
- SKIP THE BOILING START: Resist the urge to blast the pot on high heat right away. Instead, start on medium-low, letting the bones and veggies simmer gently for the first 10 minutes. This prevents the broth from foaming over like a science experiment and keeps the collagen from breaking down too fast—meaning more gelatin and depth later.
- STRAIN THROUGH A FINE-MESH SIEVE: That colander you’re eyeing? Too loose. Use a fine-mesh sieve or cheesecloth for the final strain to catch every last bit of grit. I used to skip this, and my broth always had a weird texture—like drinking soup through sandpaper. Take the extra 30 seconds, and your broth will be silky smooth.
Dietary considerations for this recipe
Gluten-Free Foundation
This broth is naturally gluten-free since it contains no grains, wheat, or gluten-containing ingredients. The bones, vegetables, and herbs provide all the flavor without any risk of cross-contamination. I always double-check that my kosher salt and black peppercorns are certified gluten-free, especially if I’m using them in other dishes.
For extra peace of mind, store your broth in a dedicated glass jar to avoid any potential cross-contact with gluten-containing foods. 💛
Paleo and Whole30 Approved
Bone broth fits perfectly into Paleo and Whole30 diets because it’s made from simple, whole-food ingredients—just bones, vegetables, and herbs. The apple cider vinegar and kosher salt are compliant as long as they’re free from additives.
I skip the optional garnishes like fresh parsley (which is Whole30-compliant) if I’m being extra strict. This broth is a staple in my Whole30 meal prep—I use it to cook grains like rice or quinoa for added flavor without breaking the rules.
Low-FODMAP Options
For those following a low-FODMAP diet, this broth can be adapted with minor tweaks. Skip the garlic and onions (high-FODMAP) and replace them with leeks (in small amounts) or asparagus for a milder flavor. I also reduce the carrots to just 2 small ones since they’re lower in FODMAPs.
The parsley stems and celery are safe in moderate portions. Always check your personal tolerance levels, as reactions can vary.
Dairy-Free and Nut-Free
This recipe is inherently dairy-free and nut-free, making it safe for those with lactose intolerance or nut allergies. The broth’s richness comes from the bones and collagen, not dairy or nuts.
I’ve served this broth to guests with allergies without any issues—just be sure to label it clearly if you’re sharing it in a communal kitchen. For extra safety, I avoid using any shared utensils or cutting boards that might have traces of allergens.
High-Protein Boost
This broth is a high-protein powerhouse, thanks to the beef and chicken bones dissolving into the liquid. A 1-cup serving provides about 15-20 grams of protein, making it a great addition to smoothies, soups, or even as a base for protein-rich meals.
I often add it to my post-workout shakes for a collagen boost—it’s a game-changer for muscle recovery. For even more protein, consider adding a scoop of unflavored collagen peptides after straining.
Gelatin and Collagen Benefits
The slow simmering process extracts gelatin from the bones, which supports joint health, gut healing, and skin elasticity. This makes the broth especially beneficial for those with autoimmune conditions or digestive issues.
I’ve noticed improved digestion and reduced joint stiffness after incorporating this broth into my daily routine. For an extra boost, strain the broth through a cheesecloth to capture even more gelatin-rich particles before freezing.
Nutrition facts
Frequently asked questions
Can I use chicken bones instead of beef bones?
If you only have chicken bones, you can make a lighter but still flavorful broth. Use 3-4 lbs of chicken bones (necks, backs, or wings work best) and reduce the simmer time to 6-8 hours for maximum clarity. The result will be more delicate than the beef-chicken combo but still packed with collagen and umami.
Why does my broth taste bitter?
Bitterness usually comes from overcooking or using bones that weren't roasted properly. Always roast your bones at 450°F for 30-40 minutes to develop deep flavors, then simmer at a gentle bubble—never a rolling boil. If it's too bitter, strain out the bones and aromatics early, or add a splash of apple cider vinegar to balance the flavor.
How long can I store homemade bone broth?
Store your broth in the refrigerator for up to 5 days in airtight containers. For long-term storage, freeze it in 1-cup portions (use ice cube trays for easy thawing). It keeps for 3-6 months in the freezer—just leave 1-inch headspace to prevent cracking. Label with the date! The fat will solidify on top when frozen, so skim it off before reheating.
Can I make this broth in a slow cooker or Instant Pot?
Yes! For a slow cooker, follow the same steps but simmer on low for 12-16 hours (or high for 8-10 hours). For an Instant Pot, roast the bones first, then pressure cook on high for 90 minutes (natural release). The Instant Pot version will be faster but slightly less gelatinous. Both methods work—choose based on your time!
What can I do with leftover bones and veggies?
Don't throw them out! Save the leftover bones and aromatics for a quick second batch of stock—just add fresh water and simmer for 2-3 hours. The second batch won't be as rich, but it's perfect for soups or cooking grains. Compost the veggie scraps or save them for homemade vegetable stock. Every bit counts in the kitchen!