Easy Homemade Bone Broth
Easy Homemade Bone Broth is a easy International recipe that serves 4. 40 calories per serving. Recipe by Dr. Taz MD on YouTube.
Prep: 15 min | Cook: 13 hrs 57 min | Total: 14 hrs 42 min
Cost: $16.10 total, $4.03 per serving
Ingredients
- 3 lb Beef Bones (mix of marrow and joint bones) (Trim excess meat; include knuckles, marrow, and neck bones for gelatin)
- 12 cup Water (Cold tap water)
- 2 tbsp Apple Cider Vinegar (Helps draw minerals out of the bones)
- 1 tsp Salt (Kosher or sea salt)
- 1 tsp Black Peppercorns (Whole peppercorns, lightly crushed)
- 2 medium Carrots (Peel and cut into 1‑inch pieces; add in the last hour)
- 0.25 cup Fresh Parsley (Chopped; add in the final 15 minutes)
Instructions
Gather Bones
Visit your local butcher or save bones from previous meals; you’ll need about 3 lb of a mix of marrow and joint bones for maximum gelatin.
Time: PT5M
Blanch Bones
Place the bones in a large stockpot, cover with cold water, bring to a rolling boil and continue boiling for 20 minutes to remove impurities. Skim off any foam that rises.
Time: PT20M
Temperature: Boiling
Roast Bones
Preheat the oven to 425°F. Drain the blanched bones, pat dry, spread them on a baking sheet, and roast for 22 minutes until they turn a deep caramelized brown, turning once halfway through.
Time: PT22M
Temperature: 425°F
Combine Ingredients
Return the roasted bones to the stockpot. Add 12 cups cold water, 2 tbsp apple cider vinegar, 1 tsp salt, and 1 tsp whole black peppercorns. Stir briefly.
Time: PT5M
Long Simmer
Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Partially cover and let it cook for 13 hours, stirring and skimming the surface every few hours to remove fat and debris.
Time: PT13H
Temperature: Low Simmer
Add Carrots and Parsley
About 1 hour before the end of cooking, add the chopped carrots and parsley. Continue to simmer for an additional 15 minutes so the vegetables stay firm.
Time: PT15M
Temperature: Low Simmer
Strain and Store
Remove the bones with tongs, then pour the broth through a colander into heat‑proof containers, discarding solids. Let the broth cool slightly before handling.
Time: PT10M
Cool and Store
Allow the broth to reach room temperature, then refrigerate for up to 4 days or transfer to freezer‑safe containers and freeze for up to 3 months.
Time: PT30M
Nutrition Facts
- Calories
- 40
- Protein
- 5 g
- Carbohydrates
- 0 g
- Fat
- 1 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Paleo, Keto‑Friendly, Whole30‑Compliant
Allergens: None (contains animal‑derived ingredients)
Ingredient Substitutions
- Instead of Beef Bones (mix of marrow and joint bones): Chicken bones, Turkey bones, Pork bones
- Instead of Apple Cider Vinegar: Lemon juice, White wine vinegar
- Instead of Salt: Low‑sodium salt
- Instead of Black Peppercorns: White peppercorns, Ground black pepper (½ tsp)
- Instead of Carrots: Celery sticks, Parsnips
- Instead of Fresh Parsley: Cilantro, Fresh thyme
Equipment Needed
- Large Stockpot (6‑8 qt)
- Baking Sheet
- Oven
- Colander
- Cutting Board
- Chef’s Knife
- Measuring Spoons
Critical Steps — Do Not Skip
- Blanch the bones to remove impurities
- Roast the bones for deep flavor
- Simmer the broth for 13 hours to extract collagen and minerals
- Strain the broth to achieve a clear liquid
Chef Tips from the Video
- Use a mix of marrow‑rich bones and joint bones for maximum gelatin
- Add a splash of fresh lemon juice after cooking to enhance mineral absorption
- If you prefer a richer mouthfeel, finish the broth with a tablespoon of butter just before serving
Troubleshooting
Broth is cloudy
Ensure you blanch the bones and skim the surface regularly; a gentle simmer rather than a hard boil keeps the broth clear.
Broth tastes bland
Roast the bones longer for deeper flavor, add a pinch more salt, or finish with a splash of lemon juice for brightness.
Too much fat on top
Skim the fat off during the simmering process or chill the broth and remove the solidified fat layer before reheating.
Storage
Refrigerator: Up to 4 days in airtight containers
Freezer: Up to 3 months in freezer‑safe jars or bags
Room temperature: Do not store at room temperature; cool quickly and refrigerate
Make-Ahead Tips
- Make a large batch and freeze in ice‑cube trays for easy portioning
- Label each container with the date made
- Reheat gently on low heat; avoid rapid boiling which can break down gelatin
Frequently Asked Questions
What is the cultural significance and history of bone broth in traditional cuisines worldwide?
Bone broth has been a cornerstone of healing foods for thousands of years, appearing in Chinese, European, and Indigenous diets as a restorative elixir for colds, post‑surgery recovery, and gut health. Its long simmer extracts collagen, minerals, and gelatin, which were prized for strengthening the body before modern supplements existed.
What are the traditional regional variations of bone broth in Asian cuisine?
In Chinese cuisine, bone broth (often called "tang") may include ginger, scallions, and star anise, while Japanese "dashi" uses kombu seaweed and bonito flakes. Korean "gomtang" typically uses beef leg bones with garlic and radish, and Vietnamese "pho" broth incorporates charred onion, ginger, and aromatic spices for a fragrant base.
How is bone broth traditionally served in European folk medicine?
European folk traditions served bone broth hot, sometimes seasoned with herbs like thyme and bay leaf, and drank straight or with a splash of vinegar. It was given to convalescents, new mothers, and the elderly to rebuild strength and support digestion.
What occasions or celebrations is bone broth associated with in traditional cultures?
Bone broth is often prepared for seasonal festivals, post‑fast re‑feeding, and as a comforting dish during winter solstice celebrations. In many cultures it is also served to new mothers during the "lying‑in" period to aid recovery.
How does bone broth fit into the broader health‑focused cuisine of the Paleo and Whole30 movements?
Both Paleo and Whole30 emphasize whole, unprocessed foods; bone broth provides a nutrient‑dense, animal‑based liquid that supplies collagen, electrolytes, and amino acids without grains or dairy, making it a staple for gut‑healing protocols within these diets.
What are the authentic traditional ingredients for bone broth versus acceptable modern substitutes?
Traditional bone broth uses raw animal bones, water, a splash of acid (vinegar or lemon), and optional aromatics like onion, garlic, and herbs. Modern substitutes can include pre‑roasted bones, apple cider vinegar instead of lemon, and optional vegetables such as carrots or celery for added flavor.
What other soups or dishes pair well with this homemade bone broth in a balanced meal?
Use the broth as a base for vegetable soups, ramen, or hearty stews. It also works beautifully when cooking grains like quinoa or rice, adding depth to risottos, or as a sipping starter before a main course.
What are the most common mistakes to avoid when making bone broth at home?
Common errors include skipping the blanch step (resulting in a cloudy broth), boiling instead of simmering (which breaks down gelatin), roasting bones too long (causing bitterness), and adding vegetables too early (making them mushy). Follow the timing and skimming tips to ensure a clear, flavorful broth.
Why does this bone broth recipe call for a 13‑hour simmer rather than a shorter 2‑hour boil?
A long, low simmer extracts maximum collagen, gelatin, and minerals from the bones, creating a richer mouthfeel and greater gut‑healing benefits. Shorter boils produce a thinner broth with less gelatin and fewer extracted nutrients.
What does the YouTube channel Dr. Taz MD specialize in?
The YouTube channel Dr. Taz MD focuses on evidence‑based nutrition, functional medicine, and practical recipes that support gut health, immune function, and overall wellness, often explaining the science behind each ingredient.
How does the YouTube channel Dr. Taz MD's approach to bone broth differ from other health‑focused cooking channels?
Dr. Taz MD emphasizes the biochemical rationale—like the role of gelatin, glycine, and minerals—in each step, while also providing clear, time‑efficient methods (blanch‑then‑roast) that make the process accessible for busy home cooks, unlike some channels that focus solely on flavor without scientific context.
Last updated: August 21, 2026
