Bone Broth Recipe: How to Make It 3 Ways (Slow Cooker, Instant Pot & Stovetop)

If you have been buying expensive bone broth from the grocery store at $8-$12 per carton, you need this bone broth recipe. Homemade bone broth is one of the most nutrient-dense, deeply flavorful, and cost-effective kitchen projects available to the home cook — producing a rich, gelatinous liquid that store-bought versions cannot match in flavor complexity, collagen content, or overall quality. The bones that most people discard or ignore are the raw material for one of the most versatile and health-supporting foods you can make in your own kitchen.

As a kitchen efficiency expert based in Austin, Texas, I make bone broth regularly in my kitchen using all three methods covered in this guide — the slow cooker for weekend batch cooking, the Instant Pot for weeknight preparation when I need broth quickly, and the stovetop Dutch oven method when I want the deepest, most complex flavor from an extended 24-hour simmer. Each method produces excellent bone broth with slightly different characteristics, and knowing which method suits your schedule and equipment is the key to making bone broth a sustainable part of your cooking routine.

Here is my complete, tested bone broth recipe covering all three preparation methods, the health benefits that have made bone broth one of the most searched kitchen topics of 2026, and everything you need to know about ingredients, storage, and using your finished broth.

What Is Bone Broth and Why Is It Different From Regular Stock?

Before we dive into the bone broth recipe, understanding what makes bone broth unique — and why it has generated such extraordinary interest in 2026 — helps you appreciate what you are making.

Bone Broth vs Regular Stock vs Regular Broth:

The Gelatin Test — How to Know Your Bone Broth Is Exceptional:

The defining characteristic of quality bone broth is its gelatin content. When refrigerated, properly made bone broth should set into a firm, jelly-like consistency — similar to Jell-O. This gelatin comes from collagen in the bones, cartilage, and connective tissue that has been extracted through long, slow cooking.

If your bone broth stays liquid when cold, it is still nutritious and flavorful — but it has not extracted maximum collagen. The tips in this recipe will help you achieve that coveted gel.

The Benefits of Bone Broth

With 1,100 monthly Bing searches for “benefits of bone broth,” this section addresses what drives so many people to make this recipe in the first place.

The Key Nutritional Components:

Collagen and Gelatin:
Bone broth is one of the richest dietary sources of collagen — the most abundant protein in the human body. When consumed, the gelatin in bone broth provides the amino acid building blocks (glycine, proline, and hydroxyproline) that support collagen synthesis throughout the body.

Glycine:
Bone broth is exceptionally rich in glycine — an amino acid that supports liver detoxification, promotes quality sleep, and plays a critical role in the synthesis of glutathione, the body’s most important antioxidant.

Minerals:
Extended cooking extracts calcium, magnesium, phosphorus, potassium, and trace minerals from the bones into the broth — providing a bioavailable mineral profile that supports bone density and metabolic function.

Gut Health:
The gelatin in bone broth has been studied for its ability to support the integrity of the intestinal lining — the protective barrier between the gut contents and the bloodstream. A healthy gut lining is associated with improved digestion, reduced inflammation, and better immune function.

Joint Support:
The glucosamine and chondroitin naturally present in bone broth — extracted from cartilage during cooking — are the same compounds sold as expensive joint support supplements. Bone broth provides these compounds in a food-based, bioavailable form.

The Important Caveat:
While bone broth has genuine nutritional value and a long history of traditional use across virtually every food culture worldwide, the specific health claims circulating on social media often exceed what the current scientific evidence supports. Bone broth is an excellent, nutrient-dense food — it is not a cure-all medicine. Include it in a balanced diet and enjoy it for its extraordinary flavor as much as its nutritional content.

The Essential Bone Broth Ingredients

Before we cover the three cooking methods, let’s address the ingredients that apply to all three approaches.

The Bones — The Most Important Variable:

Beef Bones (Best for Richest Broth):

• Knuckle bones: Extremely high in cartilage — the single best bone for maximum gelatin extraction
• Marrow bones: Provide rich, fatty flavor from the bone marrow — roast first for best results
• Oxtail: Combines marrow, collagen-rich connective tissue, and meat — produces the most complex beef bone broth
• Short rib bones: High cartilage content with excellent flavor from residual meat

Chicken Bones (Best for Everyday Broth):

• Chicken backs: The most economical and widely available — ask your butcher for free or discounted backs
• Chicken feet: The highest gelatin content of any chicken part — the secret to a strongly gelling chicken bone broth
• Whole carcass: From a roasted chicken — the most convenient source for regular home bone broth making

Pork Bones:

• Pork neck bones: High collagen content with mild flavor
• Ham hocks: Provide smoky, rich flavor with significant gelatin

The Vinegar Secret — Why Every Bone Broth Recipe Includes It:
Every bone broth recipe includes an acid — typically apple cider vinegar — for a specific and scientifically supported reason. Acid dissolves the calcium and mineral matrix of bone, releasing minerals into the broth that would otherwise remain locked inside the bone structure. The 1-2 tablespoons of vinegar used in bone broth does not produce a vinegary flavor — the acid cooks off completely — but it significantly increases the mineral content of the finished broth.

The Complete Bone Broth Ingredient List:

• 3-4 pounds beef, chicken, or pork bones (roasted for maximum flavor)
• 2 tablespoons apple cider vinegar
• 2 medium onions, halved (no need to peel)
• 4 garlic cloves, smashed (no need to peel)
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• Fresh herbs (thyme, parsley stems, rosemary — optional)
• Filtered water to cover (approximately 12-14 cups depending on vessel size)
• 1 teaspoon salt (add more to taste after straining)

The Bone Roasting Step — Do Not Skip This:

Roasting bones before making broth is optional but produces dramatically better results:

1. Preheat oven to 425°F
2. Arrange bones in a single layer on a rimmed baking sheet
3. Roast for 30-40 minutes until deeply browned — turning halfway through
4. Add the roasting pan drippings to the broth pot along with the bones — these drippings contain concentrated Maillard reaction flavors

The difference between roasted and unroasted bone broth is immediately perceptible — roasted bone broth has a significantly deeper, more complex flavor with a rich, dark color. For beef bone broth specifically, roasting is essential rather than optional.

Bone Broth Recipe Method 1: Slow Cooker (The Recommended Method)

The slow cooker is my personal preferred method for bone broth — the extended, low-temperature cooking produces the highest gelatin extraction and most complex flavor development of the three methods.

Why the Slow Cooker Is Best for Bone Broth:
The slow cooker’s low temperature (170-200°F) maintains the broth at a gentle simmer that extracts collagen without the aggressive boiling that makes broth cloudy and slightly bitter. The sealed environment prevents evaporation, concentrating flavors without requiring constant monitoring or water addition.

Equipment:

• 6-8 quart slow cooker (the Ninja Foodi PossibleCooker Pro or Crock-Pot 7-Quart are ideal)
• Fine mesh strainer
• Large bowl or pot for straining
• Glass storage jars or containers

The 2026 Slow Cooker Bone Broth Method:

Preparation (30 minutes):

1. Roast bones at 425°F for 30-40 minutes until deeply browned (highly recommended)
2. Place roasted bones in the slow cooker
3. Add all vegetables, herbs, and peppercorns
4. Add apple cider vinegar
5. Fill with filtered water until bones are completely submerged — do not exceed the maximum fill line
6. Allow to sit without heat for 30 minutes — this allows the vinegar to begin mineral extraction before heat is applied

Cooking:
7. Set slow cooker to LOW
8. Cook for a minimum of 12 hours — 18-24 hours produces superior gelatin extraction
9. For chicken bone broth: 12-18 hours is optimal
10. For beef bone broth: 18-24 hours produces the best results
11. The broth is ready when it has a rich, dark color and produces a noticeable aroma of roasted meat and vegetables

Finishing:
12. Turn off the slow cooker and allow to cool slightly
13. Using tongs, remove and discard the large bones
14. Set a fine mesh strainer over a large bowl or pot
15. Carefully ladle or pour the broth through the strainer — discard all solids
16. For crystal-clear broth, strain again through a cheesecloth-lined strainer
17. Allow to cool to room temperature
18. Refrigerate overnight — the fat will solidify on the surface and can be removed if desired (or stirred back in for richer broth)
19. Check the gel test — properly made slow cooker bone broth should set to a firm jelly consistency

Yield: Approximately 8-10 cups of finished bone broth

Related Guide: See my Best Slow Cooker 2026 for the best slow cookers for bone broth making.

Bone Broth Recipe Method 2: Instant Pot (The Fast Method)

When you need bone broth quickly — or did not plan far enough ahead for a 24-hour slow cooker batch — the Instant Pot produces excellent bone broth in approximately 3-4 hours total.

Why the Instant Pot Works for Bone Broth:
The pressure cooking environment raises the boiling point of water above 212°F — dramatically accelerating the extraction of collagen, minerals, and flavor compounds that requires 18-24 hours at atmospheric pressure. The Instant Pot compresses the equivalent of a 24-hour slow cooker broth into approximately 2 hours of actual cooking time.

The Trade-Off:
Instant Pot bone broth is excellent — but it is not quite identical to slow cooker bone broth. The higher pressure and temperature produce a slightly different flavor profile — more intense but slightly less nuanced than the gentle, long-extracted slow cooker version. For most cooking applications (soups, sauces, drinking broth), the difference is minor. For sipping as a standalone drink, many bone broth enthusiasts prefer the slow cooker version.

Equipment:

• 6-8 quart Instant Pot (any model with the pressure cooking function)
• Fine mesh strainer
• Large bowl for straining

The 2026 Instant Pot Bone Broth Method:

Preparation:

1. Roast bones at 425°F for 30-40 minutes (optional but recommended)
2. Place roasted bones in the Instant Pot inner pot
3. Add all vegetables, herbs, peppercorns, and apple cider vinegar
4. Fill with filtered water — do not exceed the MAX fill line (critical for pressure cooking safety)
5. Ensure the steam release valve is set to SEALING

Cooking:
6. Select the PRESSURE COOK or MANUAL function
7. Set to HIGH pressure
8. Set cooking time to 120 minutes (2 hours) for chicken bones or 180 minutes (3 hours) for beef bones
9. Press START and allow the Instant Pot to pressurize (approximately 15-20 minutes) and cook

Pressure Release:
10. When the cooking time completes, allow NATURAL PRESSURE RELEASE for a minimum of 30 minutes — do not quick release bone broth as the rapid pressure change can cause the hot liquid to spray through the steam valve
11. After natural release, carefully open the lid away from your face

Finishing:
12. Strain through a fine mesh strainer into a large bowl
13. Cool and refrigerate as per the slow cooker method

Yield: Approximately 8-10 cups

Related Guide: See my Best Instant Pot 2026 for Instant Pot model recommendations.

Bone Broth Recipe Method 3: Stovetop/Dutch Oven (The Traditional Method)

The stovetop method in a Dutch oven is the traditional approach to bone broth — the method used in professional kitchens and home kitchens for centuries before slow cookers and pressure cookers existed.

Why Choose the Stovetop Method:
The stovetop method provides the most control over the cooking process — you can monitor, adjust, skim, and taste throughout the cooking process in a way that neither the slow cooker nor the Instant Pot allows. The result can be a more refined, cleaner-flavored broth when properly managed.

The Challenge:
The stovetop method requires more active attention than the other methods — particularly during the first hour when foam and impurities rise to the surface and must be skimmed. And at 12-24 hours of cooking time, it ties up a burner for an extended period.

Equipment:

• 6-8 quart Dutch oven (Le Creuset, Staub, or Lodge Enameled)
• Fine mesh strainer
• Ladle for skimming

The 2026 Stovetop Bone Broth Method:

Preparation:

1. Roast bones at 425°F for 30-40 minutes
2. Place bones in the Dutch oven
3. Cover with cold filtered water — cold water is important for stovetop method as it causes proteins to coagulate slowly and rise to the surface for skimming
4. Add apple cider vinegar and allow to sit for 30 minutes before heating

Cooking:
5. Bring to a boil over medium-high heat
6. As the broth approaches boiling, grey foam and impurities will rise to the surface — skim these away with a ladle and discard
7. Once skimmed clean, add all vegetables, herbs, and peppercorns
8. Reduce heat to the lowest setting that maintains a bare simmer — tiny bubbles breaking the surface occasionally, not a rolling boil
9. Cook uncovered or partially covered for 12-24 hours:

• Chicken bone broth: 12-18 hours
• Beef bone broth: 18-24 hours

10. Add water as needed to keep bones submerged — stovetop evaporation requires periodic water addition unlike the sealed slow cooker

Finishing:
11. Strain, cool, and refrigerate as per the slow cooker method

Related Guide: See my Best Dutch Oven 2026 for Dutch oven recommendations ideal for stovetop bone broth.

The “Often Overlooked” Bone Broth Factors

The Blanching Option for Clear Broth:
For a cleaner, clearer bone broth — particularly important for chicken bone broth — blanch the bones before roasting:

1. Place raw bones in a pot and cover with cold water
2. Bring to a boil and cook for 10 minutes
3. Drain and rinse the bones thoroughly — discarding the grey, foamy blanching water
4. Proceed with roasting and the main recipe

The blanching step removes blood, bone fragments, and impurities that would otherwise cloud the finished broth.

The Chicken Feet Secret:
Chicken feet are the highest gelatin-containing part of the chicken — a single pound of chicken feet added to any bone broth recipe dramatically increases the gel strength of the finished product. Ask your local butcher or Asian grocery store — chicken feet are typically inexpensive and may even be free.

The 48-Hour Broth:
For the absolute maximum collagen extraction from beef bones, some bone broth enthusiasts extend the slow cooker cooking time to 48 hours — adding fresh vegetables at the 24-hour mark for a second round of flavor development. The resulting broth is extraordinarily rich and gels very firmly when cold.

Bone Broth Cooking Method Comparison Table

How to Store Bone Broth

Refrigerator Storage:

• Allow bone broth to cool completely before refrigerating
• Store in glass jars or airtight containers
• The fat layer on top acts as a natural preservation seal — leave it intact until ready to use
• Refrigerator life: 5-7 days

Freezer Storage:

• Freeze in portions sized for your typical use — 1-cup and 2-cup portions are the most practical
• Leave 1 inch of headspace in glass jars to allow for expansion during freezing
• Silicone muffin trays work well for freezing bone broth in smaller portions
• Freezer life: 6 months at peak quality, up to 12 months safely

The Ice Cube Method:
Pour cooled bone broth into ice cube trays and freeze. Transfer frozen cubes to a zip-lock bag. Each cube is approximately 2 tablespoons — perfect for adding small amounts to sauces, sautéed vegetables, and grain cooking.

How to Use Bone Broth

As a Warm Drink:
The most popular way to consume bone broth in 2026 — heat a mug of bone broth, season with salt, and drink as a warming, nourishing alternative to tea or coffee. Season with turmeric, ginger, or black pepper for additional flavor complexity.

As a Cooking Liquid:

• Replace water with bone broth when cooking rice, quinoa, or other grains
• Use as the liquid base for soups and stews
• Deglaze pans after searing protein — the gelatin in bone broth creates an instant sauce
• Add to slow cooker recipes in place of water or stock

As a Sauce Base:
Reduce bone broth by half in a saucepan — the gelatin concentration creates a naturally thick, glossy sauce that rivals classic French reductions.

Common Mistakes When Making Bone Broth

When making this bone broth recipe, avoid these errors:

• Boiling instead of simmering: A rolling boil produces a cloudy, slightly bitter broth — always maintain the gentlest possible simmer
• Not roasting bones first: Unroasted bones produce pale, less flavorful broth — roasting is worth the extra 40 minutes
• Skipping the vinegar: Without acid, mineral extraction from bones is significantly reduced — always include apple cider vinegar
• Cooking for too short a time: Less than 12 hours rarely produces a strongly gelling beef bone broth — commit to the full 18-24 hours for maximum results
• Overseasoning during cooking: Season lightly during cooking and adjust at the end — extended cooking concentrates flavors and salt
• Using poor quality bones: Factory-farmed bones from stressed animals produce less nutritious, less flavorful broth — seek out grass-fed beef bones or pasture-raised chicken bones when possible

Sarah’s Final Advice

This bone broth recipe is one of the most rewarding kitchen projects available to the home cook — transforming the bones that are typically discarded into one of the most nutritious and deeply flavorful foods you can make. The slow cooker method is my personal recommendation for first-time bone broth makers — set it up the evening before, cook overnight, and strain in the morning to find your kitchen filled with the extraordinary aroma of deeply developed bone broth.

In my Austin kitchen, I make a batch of slow cooker bone broth every two weeks using whatever bones are available — chicken carcasses from Sunday roast chickens, beef knuckle bones from my local Austin butcher, or pork neck bones from the farmers market. The cost is minimal, the effort is low, and the reward — a refrigerator stocked with rich, gelatinous bone broth — pays dividends across every soup, sauce, and grain dish I make throughout the week.

For the equipment needed to make this recipe, see my Best Slow Cooker 2026 for slow cooker recommendations, my Best Instant Pot 2026 for pressure cooking options, or my Best Dutch Oven 2026 for stovetop bone broth vessels.

Shop the Broth: Sarah’s Bone Broth Essentials

1. Ninja Foodi PossibleCooker Pro (8.5-Quart)
My top recommendation for slow cooker bone broth. The 8.5-quart capacity accommodates a full batch of bones with adequate water coverage, and the stovetop-safe vessel allows direct searing of bones before slow cooking — eliminating the need for a separate roasting pan.

[Check Price on Amazon]

2. OXO Good Grips Fine Mesh Strainer (8-Inch)
Essential for producing clear, smooth bone broth. The fine stainless steel mesh removes all bone fragments, vegetable solids, and small particles that cloud finished broth. The sturdy handle and bowl rest design make straining large batches of hot broth safe and comfortable.

[Check Price on Amazon]

3. Ball Wide Mouth Mason Jars (12-Pack, 32oz)
The best storage solution for homemade bone broth. Wide mouth design makes filling and cleaning easy, the glass material is completely non-reactive and freezer safe, and the 32oz size is perfect for storing 2-4 cup portions for weekly cooking use.

[Check Price on Amazon]