The Best Bone Broth Recipes

Dr. Axe Chicken Bone Broth

Dr. Josh Axe is a doctor of chiropractic, certified doctor of natural medicine and clinical nutritionist with a passion to help people eat healthy and live a healthy lifestyle.

He discusses how using food as natural remedies for ailments and conditions, and shows the scientific evidence behind why eating foods like coconut, bone broth, wild-caught fish, fermented vegetables and leafy greens are essential to a healing diet. That’s why we think you should pay attention to his chicken bone broth!

You’ll need:

• 4 pounds chicken necks/feet/wings
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 medium onions, peel on, sliced in half lengthwise and quartered
• 4 garlic cloves, peel on and smashed
• 1 teaspoon Himalayan salt
• 1 teaspoon whole peppercorns
• 3 tablespoons apple cider vinegar
• 2 bay leaves
• 3 sprigs fresh thyme
• 5–6 sprigs parsley
• 1 teaspoon oregano
• 18–20 cups cold water

Directions:

• Place all ingredients in a 10-quart capacity slow cooker.
• Add in water.
• Simmer for 24–48 hours, skimming fat occasionally.
• Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover, and chill.
• Use within a week or freeze up to three months.

Dr. Kellyann Beef Bone Broth

In her own words: “Bone broth isn’t just broth. And it isn’t just soup. It’s concentrated healing. This broth is nutrient-rich “liquid gold,” one of the world’s oldest and most powerful medicinal foods.”

Dr. Kellyann Petrucci came to realize the ancient power of collagen and bone broth to heal the gut and slow aging while studying biological medicine at the Marion Foundation and Paracelsus Clinic, Switzerland.

By focusing her practice on a lifestyle that stops and reverses inflammation, Dr. Kellyann is able to help patients and readers reduce dangerous belly fat to become slimmer, younger, and healthier.

You’ll need:

• 2 unpeeled carrots, scrubbed and roughly chopped
• 2 stalks celery, including leafy part, roughly chopped
• 1 medium onion, roughly chopped
• 7 cloves garlic, peeled and smashed
• 3½ pounds grass-fed beef bones (preferably joints and knuckles)
• 2 dried bay leaves
• 2 teaspoons kosher salt
• 2 tablespoons apple cider vinegar

Directions:

1. Place all the vegetables and the garlic, bones, and bay leaves into a large pot on the stove or in a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups).
2. Cook for 12 to 24 hours on low.
3. Use a shallow spoon to carefully skim the film off the top of the broth. Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt as needed.
4. The broth will keep for 3 days in the fridge and 3 months in your freezer.

Hack: adding dried mushrooms or using 2 tablespoons fish sauce in place of salt (add it in Step 1) dramatically boosts the flavor of the broth.

Dr. Kellyann Turkey Bone Broth

Another one by Dr. Kellyann. Whenever you roast or grill a whole turkey, whether as the main event for Thanksgiving or as a family meal with lots of leftovers at any time of the year, you can use just about every part of the bird.

This expands the dishes or ingredients you get from the turkey while extending the value of your purchase. Once you’ve taken the meat from the bird, save the carcass and the giblets to turn them into an awesome broth with this turkey bone broth recipe.

So don’t just throw those precious bones away! Simmer them into some delicious bone broth to help keep you fueled up and slimmed down between feasts.

You’ll need:

• Turkey carcass (use the bones from your Thanksgiving feast!)
• Enough purified water to just cover the bones in the pot; the pot should be big enough to add 2 to 3 quarts of water
• 2 to 4 carrots, scrubbed and roughly chopped
• 3 to 4 stalks organic celery, including leafy part, roughly chopped
• 1 medium onion, cut into large chunks

Directions:

• Place your turkey carcass in a pot.
• Add onion, celery, a carrot or two, and any seasonings you like
• Cover your turkey bones with filtered water, then let your broth simmer for at least 6 to 8 hours on the stovetop or in a slow cooker.
• Discard the solids and strain the broth through a fine-mesh strainer into a large container.
• Ladle the broth into mason jars. Once it’s cool, you’ll be able to remove the fat on the surface easily with a spoon.
• Enjoy and refrigerate or freeze the leftovers for later.

Dr. Kellyann Fish Bone Broth

Since Dr. Kellyann has her broth game strong, we decided to add a third one of hers to the list! Fishbone broth has a lovely flavor if you drink it straight from the mug, and it also makes a wonderful base for soups—especially Asian-influenced soups.

And in addition to the wrinkle-blasting collagen and fat-burning nutrients you get from bone broth, fishbone broth gives you a healthy dose of iodine to keep your thyroid happy.

Since fish bones are smaller and more delicate, you can draw out the nutrients in much less time. In fact, some recipes require as little as one hour. Which means you get all the same benefits in a fraction of the time. Yes, please!

You’ll need:

• 5–7 pounds fish carcasses or heads from large non-oily fish such as halibut, cod, sole, rockfish, turbot, or tilapia (Non-oily fish is necessary because the fish oils in fatty fish such as salmon become rancid in cooking).
• 2 tablespoons ghee
• 1–2 carrots, scrubbed and coarsely chopped
• 2 ribs organic celery, including leafy part, coarsely chopped
• 2 medium onion, coarsely chopped
• Purified water to just cover the bones in the pot
• 1 bay leaf
• 1–2 whole cloves
• 2 teaspoons peppercorns
• 1 tablespoon bouquet garni or a small handful of fresh parsley and 4–5 stems of fresh thyme

Directions:

• Wash the fish and cut off the gills if present.
• In a large stockpot, melt the ghee over medium-low to low heat. Add the carrots, celery, and onion and cook, stirring occasionally, for about 20 minutes.
• Add the fish and enough water to cover it by 1”. Increase the heat to medium and bring the water to a bare simmer. Use a shallow spoon to carefully skim the film off the top of the broth. Add the bay leaf, cloves, peppercorns, and bouquet garni and reduce the heat to low. Cook at a bare simmer for about 50 minutes, uncovered or with the lid askew. Continue to skim the surface as needed.
• When the broth is done, remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones. Pour the fishbone broth through a fine-mesh strainer and discard the solids.
• Let cool on the counter before refrigerating. You can skim off the fat easily after the broth is chilled if desired. When chilled, the broth should be very gelatinous. The fishbone broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.

Pork Bone Broth

Have some leftovers after your pork ribs BBQ party? Well, the party is not over yet, because there’s a perfect way you can use the bones! Pork bone broth is a perfect base for Asian-influenced soups as well. Your ramen or a pho made with this broth will pleasantly surprise all your dinner guests!

You’ll need:

• 2 pounds spare ribs bones (4 pounds if with meat)
• 1 head garlic, halved
• a big knob of fresh ginger (about the size of 2 fingers), halved
• 3-4 stalks green onions, cut in half
• 1/4 cup apple cider vinegar
• salt to taste

Directions:

1. Place ribs, green onions, garlic, and ginger in a slow cooker.
2. Add apple cider vinegar and enough water to cover the bones by about an inch.
3. Let the mixture sit for 30-60 minutes without turning on the heat.
4. Simmer in the slow cooker on low for 24 hours. Top with water if too much evaporates.
5. Strain the broth and salt to taste (~1/2 tsp). Let it cool in the fridge and skim the fat off the top once hardened. Your broth is ready.

Bone Marrow Broth

Nutrition-wise marrow broth is the supreme one because bone marrow is the storehouse of all the good stuff we have already talked about. It’s so good it might give you superpowers!

You’ll need:

• 1lb grass-fed beef marrow bones
• Salt & pepper to taste
• 8 cups of water
• 1 tsp whole black peppercorns
• 1 tsp pickling spice
• ½ tsp Himalayan salt
• 1 large carrot, broken into 2-3 pieces
• 2 garlic cloves, smashed
• 1 onion, cut into large chunks
• 1 celery rib, broken into 2-3 pieces
• a handful of fresh parsley

Directions:

To make the roasted bone marrow:

• Preheat the oven to 425F.
• Place the marrow bones on a baking sheet and liberally sprinkle both sides with salt and pepper.
• Roast bones in the oven for about 10-15 minutes, until they turn golden and the marrow becomes soft and just barely starts to melt. You want to take them out of the oven when they get nicely crispy and golden and the marrow becomes soft and starts to bubble a little bit. Be careful not to overdo the cooking, or your marrow will end up completely melted down. The marrow, when done, should be enjoyably warm but not exactly hot.
• Remove to a plate and serve with a side of fresh leafy greens, or continue with broth making

To make the broth:

1. Add the roasted bones along with all the rest of the ingredients to a large saucepan or stockpot.
2. Bring to a roaring boil then lower heat, partly cover and simmer for 1 to 1½ hours, until the flavor of the broth is to your liking.
3. Strain through a fine-mesh sieve and serve, or use in your favorite soups/recipes.

Ham Bone Broth

Last, but definitely not least! You’ll love this ham bone broth recipe. Like with the largest bones, you can buy ham hock bone from your butcher, who has cut away virtually all the ham-on-the-bone, and who will usually discard the bone altogether.

Most butchers will just give you these for free. Isn’t that a good motivation to make yourself this delicious broth?

You’ll need:

• 2 medium ham hock bones with meat removed or a little meat left on them
• 8 cups of water
• 2 large red onions, roughly chopped
• 3 medium carrots, chopped
• 2 bay leaves
• 1 bunch thyme or parsley (or both)
• 1 teaspoon coriander or cumin seeds
• 10 black peppercorns
• 2 portobello mushrooms, sliced

Directions:

1. Preheat the oven to 190ºC/375ºF/gas mark 5. Spread the ham hock bones in a large roasting pan and transfer to the oven to cook for 45 minutes, allowing the fat to drain out of the bones and into the pan. Lower the oven temperature to 180ºC/350ºF/gas mark 4.
2. Transfer the bones to a heavy ovenproof casserole dish (Dutch oven), and pour over the water. Add the remaining ingredients, cover, and bring to a boil over high heat. Once boiling, transfer to the oven and leave to cook, covered, for 5-10 hours.
3. Remove from the oven, allow to cool, then strain the stock through a double sieve (strainer) into a container. Store in the fridge overnight, then remove any fat from the top of stock before using. This can be kept in the fridge for up to 6 days, or frozen for up to 3 months.

Bottom Line

We really hope your findings were successful and you’re already on your way to the store or market to get your broth ingredients! Tell us which one you like the most?