A close relative of stock (some might say indistinguishable), bone broth is often used as a base for soups and stews—but it can also be enjoyed as a nourishing beverage. As a drink, it’s praised as a rich source of protein and calcium, often touted for its ability to aid digestion and boost joint health, among other benefits.
With a certified chill in the air, the season of sipping bone broth is upon us. But, while this particular fad has simmered hotly in recent years, the act of making bone broth spans centuries—some cite its creation to Paleolithic times.
If the premise of boiling animal bones and aromatics to extract their nutrients seems straightforward, good news: It is. But there are a few things you should keep in mind to ensure the most delicious, nutritious bone broth.
1. Start with good bones
Whether you’re using a leftover roast chicken carcass from the grocery store or heading to the butcher to pick up grass-fed beef bones, it’s important to consider what you’re making your broth with. Technically, you can use any bones to make bone broth, but having an array ensures a more complex and flavorful stock.
According to Marco Canora, chef and owner of Brodo in New York City, “Bones with more joints are better than those without (think feet, necks, back, and knuckles). Multi-joint bones typically have a fair amount of meat attached, which adds flavor and protein to the broth.” While many use marrow bones (femurs) for broth, Canora warns, “Femurs tend to be fully stripped of meat due to their long and smooth nature and are filled with fat that melts and floats to the top of your broth. Most will skim it off, but if you boil the broth too aggressively, the fat will emulsify into your broth, making it cloudy.”
Meanwhile, Chef and certified nutritionist Karlee Rotoly suggests adding in chicken feet for “an extra silky collagen-rich broth.”
2. Blanch your bones (or don’t)
If you’re wondering whether you need to boil the bones and strain them before using them to make broth, the answer is somewhere in the middle. The thought is that blanching removes impurities, giving you a “cleaner stock.” However, molecular biologist-turned-cookbook-author Nik Sharma says it’s not always necessary: “If you’re buying meat solely for the purpose of making broth,” he says, “and there might be animal hair or dust on it, I’d blanch it.” This could mean if you’re buying a freshly slaughtered farm chicken or soup bones straight from a butcher. But if you’re making broth using the bones from a piece of meat that’s been cooked—such as the carcass of your Thanksgiving turkey—Sharma says there’s really no need to blanch them.
Another reason a cook might blanch bones for stock is cultural preference. Sharma notes the practice is preferred by some as a means of preparation that omits roasting altogether, thereby creating a broth with a more delicate flavor.
3. Roast before you simmer
Roasting the animal bones before simmering them is the surest way to coax out their flavor. And this simple step doesn’t take long. Sharma only roasts bones for 30 to 60 minutes, depending on what type of animal bones he’s using: 30 minutes for small bones like chicken or fish, 45 minutes for pork ribs, and 60 minutes for beef bones. As the bones roast, the marrow becomes caramelized while the outside turns golden brown, adding both flavor and color to your stock. To do this, place the bones on a rimmed baking sheet and roast them at 375˚F until aromatic, tossing gently at 20-minute intervals.
4. Be concise with add-ins
While it’s tempting to add all the herbs, alliums, and veggies from the bottom of your crisper drawer, it’s best not to complicate the flavors of your bone broth. Other supplements like ginger and turmeric might boost the benefits of bone broth incrementally, but it’s important to remember the impact should really come from the bones. Adding an onion, a few cloves of garlic, a spoonful of peppercorns, and a bay leaf won’t hurt, but be judicious with seasonings.
