There’s something grounding about a recipe you come back to every week. For us, that ritual is homemade bone broth. It’s simple, deeply nourishing, and one of those habits that makes everything else feel a little more manageable.
And once you’ve made bone broth at home, it’s hard to go back.
Homemade bone broth is one of the most nutrient-dense staples you can keep in your kitchen. It’s:
- Loaded with collagen, which supports skin, gut health, and joints
- High in protein, making it a satisfying sip or base for meals
- Rich in minerals, which can support immune health—especially during cold and flu season
While store-bought options exist, truly high-quality bone broth can be surprisingly hard to find. Many versions are diluted, overly processed, or made with bones of unclear origin. When we make it ourselves, we control everything, from the quality of the bones to the depth of flavor.
Starting with the Right Bones
The foundation of great bone broth is, well… great bones. We start by roasting organic beef bones from Misfits Market. They’re our go-to because they’re:
- All natural
- 100% grass-fed
- No added antibiotics
- No added hormones
That level of quality can be tough to track down at a regular grocery store, but it makes a huge difference in both flavor and nutrition.
We drizzle the bones with olive oil, add a mix of vegetables alongside them, and slide everything into the oven to roast. This step brings out deep, savory flavor and gives the broth its rich, roasted backbone.
Pro tip: save your weekly vegetable trimmings—onion skins, garlic papers, herb stems, and leftover veggie scraps. Toss them into the pot for extra flavor and less food waste.
Keep reading: Make Your Own One Pot Vegetable Stock
Once the bones are roasted, we add everything to a large pot, cover with water, and let it simmer.
The key to truly great bone broth is time. We let ours cook for about 24 hours, often in the oven at a low temperature so it stays at an even simmer without needing constant attention.
As it cooks, the broth becomes richer, more concentrated, and deeply flavorful.
After simmering, we strain out the bones and vegetables and transfer the broth to containers. Once it chills overnight in the fridge, it thickens into that signature gelatinous, jiggly texture.
You’ll notice a solid layer of fat on top. That’s how you know it’s ready. We scrape it off and save it too, using it later as cooking fat or for dressings. Nothing goes to waste.
How We Use Bone Broth All Week Long
Bone broth is incredibly versatile. We use it for:
- Soups and stews
- Sauces and grains
- Even boxed mac and cheese, for extra flavor and protein
But our favorite way to enjoy it is simple: warm, in a mug, in the afternoon. It’s cozy, satisfying, and the perfect alternative to that ninth cup of coffee.
Get the recipe for Homemade Bone Broth:
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Homemade Bone Broth Recipe
Ingredients
- 3–4 pounds natural beef bones
- 1–2 tablespoons olive oil
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, halved (skins included)
- 1 head garlic, halved
- Optional: herb stems, peppercorns, bay leaf
- Water, to cover
Instructions
- Preheat oven to 425°F. Place bones on a baking sheet, drizzle with olive oil, and roast for 40–45 minutes until deeply browned.
- Transfer roasted bones to a large pot or Dutch oven. Add vegetables and any saved veggie scraps.
- Cover with water. Bring to a gentle simmer, then reduce heat.
- Simmer for 18–24 hours (on the stovetop or in a low oven), skimming foam as needed.
- Strain broth into containers. Cool, then refrigerate overnight.
- Remove the fat layer if desired. Store in the fridge for up to 5 days or freeze for later.