Soups & Stews
This beef and chicken bone broth recipe transforms raw bones into a golden, umami-packed liquid that elevates every soup, stew, or braise. The secret lies in low-and-slow cooking—where collagen dissolves into gelatinous richness over hours, creating a foundation more valuable than any shortcut. I’ve perfected this method through years of testing, ensuring every batch delivers deep flavor without bitterness or cloudiness.
The process is simpler than it sounds: roast bones for caramelized depth, simmer with aromatics (onions, garlic, celery), then strain for crystal-clear perfection. No pressure cooker? No problem—this works equally well on the stovetop or in the oven. The result? A broth so versatile it turns bland ingredients into restaurant-quality dishes, whether sipped alone or as the heart of your next meal.
What sets this recipe apart is its foolproof technique—no fancy equipment, just time and patience. The gelatin-rich broth thickens as it cools, making it ideal for ramen, braising meats, or even a comforting cup of broth on its own. Store it for months, and you’ll always have a flavorful base at your fingertips.
Ready to unlock the secret weapon of home cooks? This isn’t just broth—it’s the difference between ordinary meals and extraordinary ones. Let’s get started.
Ingredients for beef and chicken bone broth
The foundation of restaurant-quality cooking begins with these bones and aromatics.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Bones 🦴 | 4 lb | Knuckle or marrow bones preferred |
| Chicken Bones 🍗 | 2 lb | Backbone or neck bones ideal |
| Yellow Onions 🧅 | 2 whole | Cut into quarters, skins on |
| Celery Stalks 🥬 | 4 whole | Trimmed, cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed, skins left on |
| Fresh Rosemary 🌿 | 2 sprigs | Woody stems trimmed |
| Fresh Thyme 🌿 | 4 sprigs | Leaves only, stems removed |
| Fresh Parsley 🌿 | ½ cup | Stems removed, loosely packed |
| Apple Cider Vinegar 🍎 | ¼ cup | For acidity balance |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly |
| Bay Leaves 🍃 | 4 whole | Dried, standard size |
| Whole Grains 🌾 | ½ cup | Optional, for extra body |
Bone quality is everything here. Knuckle and marrow bones from the butcher yield the richest gelatin, while chicken bones add depth without overpowering. Local butchers or Costco often have the best selections—look for bones with visible marrow and minimal meat clinging. If you can't find knuckle bones, beef shin bones work well too. The chicken bones should be raw, never cooked—this ensures maximum collagen extraction. For aromatics, the classic trio (onion, celery, garlic) is non-negotiable, but don't skimp on fresh herbs—they elevate the broth from good to extraordinary.
No knuckle bones? Beef neck bones or oxtails deliver similar results, though with slightly different flavor profiles. Chicken bones can be substituted with cornish game hens or whole chicken carcasses for a lighter broth. The apple cider vinegar might seem unusual, but it's crucial for breaking down collagen and preventing bitterness—red wine vinegar works in a pinch. Fresh herbs are ideal, but dried thyme at one-third the amount suffices if needed. For the grains, uncooked brown rice or barley adds body without overpowering the broth's clarity. Always rinse bones thoroughly before roasting to remove any surface impurities that could cloud the broth.
Roasted bones develop deep caramelized flavors that infuse the broth—never skip this step. Store the finished broth in glass jars or airtight containers in the refrigerator for up to 5 days or freeze for 6 months. For long-term storage, portion into ice cube trays before transferring to freezer bags—perfect for adding to recipes one cube at a time. The broth thickens as it cools, so always reheat gently to preserve its gelatinous texture. When using frozen broth, thaw in the refrigerator overnight for best results.
Why You'll Love This Recipe
- Dual-Pot Magic: I swear by this combo—beef and chicken bones together? The collagen-rich depth in beef meets the lighter, brighter notes of chicken, and that onion-garlic base ties it all into one ridiculously balanced broth. Honestly, I’ve tried them separate, but this hybrid? It’s my secret weapon for when I’m lazy but still want restaurant-quality flavor.
- No-Chop Shortcut: Between us, I usually just eyeball my veggies—rough chop the onions, smash the garlic, and toss in whole celery stalks. The bones do all the heavy lifting while you sip wine and scroll. (Yes, even on a Tuesday night.) You’re not making soup here; you’re building flavor with minimal effort.
- Soup-to-Stew Upgrade: This broth isn’t just for sipping—it’s my go-to for instant ramen, braised short ribs, or even a quick pasta sauce. Freeze half the batch, and boom, you’ve got a 30-second weeknight dinner. My kids ask for it more than takeout, and that’s saying something.
- Pantry Goldmine: Use the ends of onions, the last few celery stalks, and whatever garlic cloves are lurking in your drawer. The bones? Often cheaper than meat, and you’re turning scraps into something dangerously useful. I’ve made 8 cups from a single batch—enough to feed the family for days without breaking the bank.
Step-by-step instructions for beef and chicken bone broth
This method extracts maximum flavor while preserving collagen—key for a rich, gelatinous broth.
Prepare Bones for Maximum Flavor Extraction
Rinse the 4 lb beef bones and 2 lb chicken bones thoroughly under cold water to remove any impurities. Pat them completely dry with paper towels—this ensures better browning. Place the bones in a large stockpot, arranging them in a single layer to allow even browning.
Preheat your oven to 450°F. Spread the bones on a baking sheet and roast for 30-40 minutes, turning occasionally, until they develop a deep mahogany color. This step, called "browning," creates the Maillard reaction, which deepens flavor. Watch closely—they should be golden brown, not blackened. Once roasted, transfer the bones back to the stockpot.
Build the Aromatic Base
Add the 2 whole yellow onions (cut into quarters, skins on), 4 whole celery stalks (trimmed and cut into 2-inch pieces), and 8 smashed garlic cloves (skins left on) to the pot. These vegetables form the "holy trinity" of broth building, providing sweetness, earthiness, and aromatic depth.
Pour in 8 cups cold water (enough to cover the bones by about 2 inches) and bring to a rolling boil over high heat. Once boiling, reduce heat to low and skim off any foam or impurities that rise to the surface using a fine-mesh skimmer. This ensures a clear, clean broth. Let the mixture simmer gently for 10 minutes to release initial flavors.
Add Herbs, Vinegar, and Seasonings
Stir in the 2 sprigs fresh rosemary, 4 sprigs fresh thyme, 0.5 cup fresh parsley, 0.25 cup apple cider vinegar, 1.5 tbsp kosher salt, 1 tbsp crushed black peppercorns, and 4 whole bay leaves. The vinegar helps break down collagen for a thicker broth, while the herbs infuse subtle, complex flavors. The 0.5 cup whole grains (if using) can be added now for extra body—simmer for 5 minutes to integrate all ingredients.
Cover the pot and maintain a barely simmering temperature—you should see only the occasional tiny bubble at the surface. This gentle simmer is critical; it prevents the broth from boiling vigorously, which can cause it to become cloudy or lose delicate flavors. Simmer for 8-12 hours, ideally overnight, for maximum collagen extraction and depth of flavor.
Strain and Finish the Broth
After simmering, turn off the heat and let the broth sit for 15 minutes to allow any settled particles to sink. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and strain the broth into a large bowl or clean pot. Discard the solids—your broth is now ready for use.
Taste and adjust seasoning if needed. The broth should have a rich, umami depth with a subtle herbal note. Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months. This nutrient-dense broth is perfect for soups, stews, or as a cooking liquid for grains and vegetables.
Pro Tips For Making Beef And Chicken Bone Broth
- ROAST BONES FIRST: I learned this the hard way—raw bones take forever to render. Toss beef and chicken bones in the oven at 400°F (200°C) for 20-30 minutes until they brown deeply. This caramelization unlocks richer flavors and cuts simmering time by hours. (Yes, even if you're impatient like me.)
- CHAR THE VEGETABLES: Skip the gentle sauté—get those onions, celery, and garlic blistered and dark at the edges. High heat for 8-10 minutes until they smell like a forest fire. Burnt bits? Good. They add depth that raw veggies never will.
- SKIP THE BOIL: The moment broth bubbles, it’s ruined—foamy, cloudy, and weak. Start with cold water, bring to a gentle simmer, then lower heat until it’s barely moving. A thermometer helps: aim for 180-195°F (82-90°C). Patience here makes all the difference.
- USE THE BONE FRAGMENTS: After simmering, strain out the bones—but don’t toss the scraps. Crush them with a rolling pin or mortar and return to the pot for another 30 minutes. The marrow releases more gelatin and fat, turning weak broth into something velvety. (Your future self will thank you.)
Storing and reheating your beef and chicken bone broth
Refrigerator Storage
Store your freshly made broth in glass jars or airtight containers—I love Ball mason jars for their durability. Let it cool completely before refrigerating to prevent condensation, which can dilute flavors. In the fridge, it stays fresh for 5 days while maintaining its rich, gelatinous texture. The broth will thicken as it chills, so always reheat gently to preserve its luxurious mouthfeel. 💛
Freezer Storage
For long-term storage, I recommend freezing in quart-sized bags with 1-inch headspace to prevent ice crystals. Lay the bags flat to save space, and label with the date—this broth keeps for up to 6 months without losing quality. When ready to use, thaw overnight in the fridge or reheat directly from frozen over low heat for 15-20 minutes, stirring occasionally. Never microwave frozen broth—it can create a skin and uneven texture.
Portioning for Convenience
Save time by freezing broth in ice cube trays—just pop out cubes and store in a freezer bag. Each cube equals about 1 tablespoon, perfect for adding to recipes like risotto or braised dishes. For larger projects, freeze broth in pint-sized containers—ideal for soups or stockpots. Label everything clearly to avoid freezer confusion. This method ensures you always have broth on hand without thawing large batches. ✨
Reheating for Maximum Flavor
Always reheat broth gently on the stovetop over medium-low heat to avoid breaking down the gelatin. For stovetop reheating, pour broth into a pot and heat until just steaming—never boil. If it looks too thick, add 1-2 tablespoons of water to restore consistency. For microwave reheating, use 50% power in 1-minute intervals, stirring between each, until warmed through. This preserves the rich, velvety texture you worked so hard to create. 🔥
Reviving Cloudy Broth
If your broth develops cloudiness after reheating, don’t panic! Simply strain it again through a fine-mesh sieve lined with cheesecloth to remove any particles. For extra clarity, chill the broth completely, then skim off any fat that rises to the top. This simple step restores that crystal-clear appearance and ensures a smooth, restaurant-quality finish. The effort is minimal, but the results are worth it. 💡
Using Frozen Broth Directly
No need to thaw frozen broth before using it in recipes—just add it directly from the freezer to soups, stews, or braising liquids. The cold temperature will gradually warm as the dish cooks, ensuring even flavor distribution. For pressure cookers or Instant Pots, add frozen broth along with other ingredients—it will melt and integrate seamlessly. This shortcut saves time without sacrificing quality, making broth an even more versatile kitchen staple. ⚡
Nutrition facts
Frequently asked questions
Can I use chicken and beef bones from a grocery store?
Yes, but choose carefully! Look for raw, uncooked bones from the meat or butcher section—never cooked bones from the deli counter. Knuckle or marrow bones for beef and chicken backs or necks work best. Avoid bones with excessive meat clinging, as they can make the broth cloudy. Local butchers often have the best quality—ask for bones that still contain marrow for extra richness.
Why does my broth look cloudy after cooking?
Cloudiness usually means tiny food particles or fat didn't settle properly. Skim foam during the initial simmer and strain through a fine-mesh sieve lined with cheesecloth for crystal-clear results. If cloudiness appears after reheating, simply strain again and chill to remove any floating particles. The vinegar helps prevent this, but even small amounts of unskimmed impurities can cause it.
Can I make this broth in a pressure cooker or Instant Pot?
Use the same ingredients but reduce cooking time to 2-3 hours on high pressure. Brown bones in the oven first for maximum flavor, then add all ingredients to the pressure cooker. After cooking, let the pressure release naturally for 15 minutes before straining. The gelatin will still form, though the texture may be slightly less thick than stovetop methods. Perfect for busy schedules!
What can I do with the leftover bones after making broth?
Don't throw them away! Rinse the bones, then use them for bone marrow (if beef marrow bones) or make a second batch of broth with fresh water and aromatics. For chicken bones, you can even blend them into homemade chicken stock powder by dehydrating and grinding. Every part of the bone has flavor potential—just give them another chance!
How do I know when the broth is done cooking?
The broth is ready when it develops a deep, rich color and the bones can be easily separated. For beef, the meat should slide off cleanly; for chicken, bones should be nearly bare. The broth will also have a gelatinous consistency when chilled—it should thicken noticeably. Taste it too: the flavors should be fully developed with no lingering bitterness. 8-12 hours is ideal, but you can test earlier if needed.