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Stovetop Bone Broth

By Mikhaila

Stovetop Bone Broth

Stovetop Bone Broth

Bone broth truly has been around for centuries — every world cuisine has
their own version. Historically, bone broth was sometimes used as a
health tonic, a warm breakfast, a handy ingredient for family dinners,
or all of the above.

Prep Time 45 minutes
Cook Time 11 hours
Total Time 11 hours 45 minutes


  • 10 bones (ruminant preferably)
  • Roasting pan
  • 8qt stock pot
  • Fine strainer
  • Lid for pot
  • Jar
  • Oven


  1. Buy 5-10 bones (beef, chicken, turkey, etc.). Ask the butcher for the best bones for bone broth and have him cut those bones in half for you.
  2. Rinse off the bones and then heat your oven to 450°F. Once the oven is ready put the bones in for 30 minutes (use a roasting pan). 
  3. Flip the bones and roast for another 15 minutes (roasting the bones like this strengthens the flavor).
  4. Put an 8-quart stock pot on your burner. Put the bones in the pot and add 12 cups of water or enough water to cover the bones by about an inch. 
  5. Cover the pot with a fairly tight-fitting lid and bring the water to a low boil. 
  6. Then turn the burner down to low and let it simmer. Move the lid a bit so it is slightly ajar. Occasionally skim foam or excess fat. 
  7. Let it simmer for 8-12 hours.
  8. Once that time has passed strain the contents with a fine strainer. 
  9. Set the broth aside, as well as the bones, so that they can cool. 
  10. Put the broth into a glass jar and store it in the fridge. It will stay good for about 5 days. And if you freeze it - 6 months!

*Ideally, you buy a pressure cooker and use that instead, it's much more effective, tastier, faster, and easier. 

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