What are the best bones for making bone broth?

For beef, knuckles, joints, feet, marrow bones, oxtail, and short ribs are ideal. For chicken, feet, backs, necks, and wings are excellent choices for the best bone broth recipe.

What should you not put in bone broth?

Avoid too many strong vegetables (like lots of cabbage, broccoli, or very bitter greens), heavy salt during cooking, and aluminum pots; they can lead to off-flavors or less clean broth in your bone broth recipe.

What happens if I drink bone broth daily?

Many people report better digestion, improved joint comfort, calmer inflammation, and deeper sleep from drinking bone broth recipe regularly. However, results vary, and medical concerns should always be discussed with a healthcare professional.

Can I just boil bones to make bone broth?

You can, but blanching and roasting first makes the bone broth recipe clearer, cleaner-tasting, and much more flavorful, with little extra hands-on work.

Which bone broth is highest in collagen?

Broths made from collagen-rich parts like chicken feet, knuckles, and joints (either chicken or beef) are usually highest in collagen. When chilled, a proper bone broth recipe forms a firm gel.

Is it cheaper to make bone broth or buy it?

Homemade bone broth recipe is typically cheaper per quart than store-bought, especially when you buy bones in bulk or use leftover carcasses from roasted chicken.

Which bone broth has the most benefits: chicken or beef?

Both bone broth recipe versions offer benefits. Beef is often richer in certain minerals, while chicken (especially with feet) can be particularly high in collagen. Many people rotate or combine them for variety.

What types of bones are best suited for stock?

For the richest bone broth recipe, use bones with lots of connective tissue: beef knuckles, joints, neck bones, oxtail, and marrow bones cut in half. For chicken stock, backs, necks, feet, and wing tips work beautifully.

How to make the most beneficial bone broth?

Use organic, grass-fed or pasture-raised bones in your bone broth recipe, include multiple collagen-rich bone types, blanch and roast for purity and flavor, add apple cider vinegar, simmer for at least 12 hours but no more than 24, and keep bones fully submerged throughout cooking.

How long to boil bones to get collagen?

A gentle simmer of 8-12 hours is usually enough for good collagen extraction in your bone broth recipe; 12-14 hours is ideal for beef on the stovetop, or 3-4 hours under pressure in an Instant Pot.

Bone Broth Recipe: 7 Steps to Healing Broth (2026 Guide)

Ingredients

10 pounds beef bones (mix of marrow bones, knucklebones, short ribs, and oxtail)

4 large carrots, chopped into 2-inch pieces

2 medium onions, quartered

2 whole heads garlic, halved crosswise

6 stalks celery, cut into 2-inch pieces

4 bay leaves

1 tablespoon whole black peppercorns

4 whole star anise

2 cinnamon sticks

2 tablespoons apple cider vinegar

24 cups cold water (approximately)

Sea salt, to taste when serving

Instructions

1. Divide bones between two large pots, cover with cold water, bring to boil, and simmer 10-15 minutes. Drain and rinse bones thoroughly.

2. Preheat oven to 450°F. Spread blanched bones and vegetables on roasting pans. Roast 30 minutes, toss, then roast 15-30 minutes more until deeply browned.

3. Wash stockpots. Divide roasted bones, vegetables, and pan drippings between pots. Add bay leaves, peppercorns, star anise, cinnamon, and vinegar (split between both pots).

4. Pour 12 cups cold water into each pot, ensuring bones are covered by 1 inch. Cover with lids.

5. Bring to low boil, reduce heat to low, simmer with lid slightly ajar for 8-12 hours (ideally 12-14 hours). Skim foam periodically. Add water if needed to keep bones submerged.

6. Pour broth through fine-mesh strainer into large bowls. For extra clarity, strain again through cheesecloth.

7. Pick meat from cooled bones for future meals. Save or blend cooked vegetables.

8. Add ice to broth, refrigerate overnight. Remove hardened fat layer from top.

9. Store in glass jars or freezer bags. Refrigerate up to 6 days or freeze up to 6 months.

Notes

Choose organic, grass-fed bones when possible for best nutrition and flavor.

Blanching beef bones is essential for clear, clean-tasting broth.

Gelatinous consistency when chilled means successful collagen extraction.

For Instant Pot: Use high pressure for 3-4 hours, natural release.

For Slow Cooker: Cook on low 24-48 hours with lid slightly ajar.

Use broth as base for soups, stews, cook grains, or sip warm with sea salt.

Bone broth is paleo-friendly, keto-approved, gluten-free, and dairy-free.

Author: Jhon Forman
Prep Time: 1 hour
Cook Time: 12 hours
Category: Wellness Drinks, Bone Broth
Method: Blanch, Roast, Simmer
Cuisine: Traditional, Wellness

Nutrition

Serving Size: 1 cup (240ml)
Calories: 45
Sugar: 0g
Sodium: 95mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 9g
Cholesterol: 15mg

Keywords: bone broth recipe, homemade bone broth, beef bone broth, healing broth, collagen broth, anti-inflammatory broth