how to make bone broth to stay healthy this winter
how to make bone broth to stay healthy this winter is a easy American recipe that serves 6. 40 calories per serving. Recipe by Tim Laielli on YouTube.
Prep: 15 min | Cook: 2 hrs | Total: 2 hrs 30 min
Cost: $7.87 total, $1.31 per serving
Ingredients
- 2 lb Beef Bones (roasted, mixed marrow and joint bones)
- 0.5 medium White Onion (peeled and quartered)
- 2 stalks Leek (double washed to remove sand)
- 1 large Carrot (peeled, cut into chunks)
- 3 cloves Garlic (skin left on to avoid burning)
- 4 stalks Celery (washed, cut into pieces)
- 1 inch Fresh Ginger (sliced)
- 2 pieces Bay Leaf (dried)
- 1 tsp Black Peppercorns (whole)
- 2 sprigs Fresh Thyme (washed)
- to taste Salt (kosher salt)
- 8 cups Water (cold, enough to cover ingredients)
Instructions
Preheat and Roast
Preheat the oven to 425°F. Place the beef bones and all vegetables (onion, leeks, carrot, garlic, celery) on a roasting pan, drizzle lightly with oil, and roast for 30 minutes, turning halfway through.
Time: PT30M
Temperature: 425°F
Transfer to Pressure Cooker
Move the roasted bones and vegetables into the pressure cooker. Add sliced ginger, bay leaves, peppercorns, thyme, and pour in cold water until the ingredients are just covered (about 8 cups).
Time: PT5M
Pressure Cook
Seal the pressure cooker, bring to high pressure, and cook for 90 minutes.
Time: PT1H30M
Release and Strain
Allow the cooker to naturally release pressure for 10 minutes, then quick‑release the remaining steam. Open carefully, and pour the broth through a fine mesh strainer into a large bowl, discarding the solids.
Time: PT10M
Season
Taste the broth and add salt as needed, stirring to dissolve.
Time: PT5M
Cool and Store
Let the broth cool to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
Time: PT10M
Nutrition Facts
- Calories
- 40
- Protein
- 5g
- Carbohydrates
- 2g
- Fat
- 1g
- Fiber
- 0g
Dietary info: Gluten-Free, Paleo, Keto, Dairy-Free
Allergens: Celery
Ingredient Substitutions
- Instead of Beef Bones: Chicken bones, Pork bones
- Instead of White Onion: Yellow onion
- Instead of Leek: Green onions
- Instead of Carrot: Parsnip
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Celery: Celery seed (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Bay Leaf: None
- Instead of Black Peppercorns: White peppercorns
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of Salt: Sea salt
- Instead of Water: Low‑sodium broth (reduce salt added later)
Equipment Needed
- Oven
- Roasting Pan
- Pressure Cooker
- Knife
- Cutting Board
- Measuring Cup
- Ladle
- Fine Mesh Strainer
- Bowl
Critical Steps — Do Not Skip
- Roasting the bones and vegetables to develop deep flavor
- Cooking under pressure for 90 minutes to extract collagen and nutrients
- Straining the broth to achieve a clear, clean liquid
Chef Tips from the Video
- Roast bones at 425°F for at least 30 minutes to develop a deep, caramelized flavor.
- Include a tablespoon of apple cider vinegar to improve mineral extraction.
- Use a mix of marrow‑rich and joint bones for maximum collagen content.
Troubleshooting
Broth is cloudy
Skim off foam during the first 30 minutes of pressure cooking and strain through cheesecloth for a clearer result.
Broth tastes weak
Add more bones or extend the cooking time; increase salt gradually to enhance flavor.
Storage
Refrigerator: 4-5 days in airtight container
Freezer: Up to 3 months in freezer‑safe bags or containers
Room temperature: Not recommended; keep refrigerated
Make-Ahead Tips
- Make a large batch and freeze in portion‑sized containers for quick meals.
- After refrigeration, skim the solidified fat for a leaner broth.
- Add a tablespoon of apple cider vinegar at the start to help draw out minerals.
Frequently Asked Questions
What is the cultural significance and history of bone broth in American home cooking?
Bone broth has long been a staple in American households as a nourishing, budget‑friendly way to use leftover bones and vegetable scraps. Historically, it was prized for its restorative properties during cold months and for its ability to stretch limited ingredients into hearty meals.
How is bone broth traditionally used in winter health practices in Western cuisine?
In Western winter traditions, bone broth is sipped to boost immunity, hydrate, and provide joint‑supporting collagen. Many families serve it as a starter before meals or use it to enrich soups and stews during the cold season.
What regional variations of bone broth exist in the United States?
Regional twists include Southern pork‑bone broth flavored with smoked ham hocks, New England fish broth with kelp, and Midwest beef marrow broth seasoned with root vegetables. Each variation reflects local livestock and produce availability.
What authentic traditional ingredients are essential for Tim Laielli's bone broth versus acceptable substitutes?
Tim Laielli emphasizes roasted beef bones, onion, leeks, carrot, garlic, celery, ginger, bay leaves, peppercorns, and fresh thyme. Substitutes such as chicken or pork bones, green onions for leeks, and dried thyme can be used without compromising the core flavor profile.
What other dishes pair well with Tim Laielli's roasted bone broth?
The broth works beautifully as a base for classic chicken noodle soup, beef stew, mushroom risotto, or as a sipping beverage seasoned with a splash of soy sauce and scallions. It also enhances gravies for roasted meats.
How has homemade bone broth evolved over time in American cooking?
While early American cooks simmered bones for hours, modern home chefs like Tim Laielli use pressure cookers to extract nutrients in a fraction of the time. The rise of health‑focused media has also popularized bone broth as a functional food for gut and joint health.
What are the most common mistakes to avoid when making Tim Laielli's roasted bone broth?
Common errors include under‑roasting the bones (resulting in a bland broth), not skimming foam which leads to cloudiness, and over‑salting before the broth has reduced. Also, avoid using too much water, which dilutes flavor and collagen extraction.
Why does this bone broth recipe use a pressure cooker instead of a slow simmer?
A pressure cooker reaches higher temperatures than boiling water, breaking down collagen and minerals much faster, delivering a gelatin‑rich broth in 90 minutes versus several hours of simmering. This method also reduces energy use and kitchen heat.
Can I make Tim Laielli's bone broth ahead of time and how should I store it?
Yes, the broth can be prepared in advance. Cool it quickly, then refrigerate for up to five days or freeze in portion‑size bags for up to three months. Reheat gently on the stove or in the microwave before serving.
What does the YouTube channel Tim Laielli specialize in?
The YouTube channel Tim Laielli focuses on practical, budget‑friendly home cooking tutorials that emphasize flavor, nutrition, and efficient techniques for everyday meals.
How does the YouTube channel Tim Laielli's approach to cooking differ from other home cooking channels?
Tim Laielli combines straightforward, no‑nonsense instructions with a focus on using inexpensive, readily available ingredients. Unlike many channels that rely on elaborate equipment, he often demonstrates how to achieve great results with common kitchen tools like a pressure cooker.
Last updated: September 2, 2026
