Beef and Chicken Bone Broth Recipe: Umami-Packed Richness in One Pot

This beef and chicken bone broth recipe transforms raw bones into a deeply flavorful, umami-rich liquid that elevates every dish it touches. The slow simmer extracts collagen, minerals, and rich flavors that store-bought versions simply can’t match—this is the foundation for restaurant-quality soups, braises, and sauces.

I’ve perfected this method over years of testing, ensuring clarity and maximum flavor extraction every time.

The process begins with selecting the right bones—beef marrow bones for richness and chicken backs for structure—and simmering them for 12-24 hours with aromatic vegetables and acid (vinegar or lemon). This long cook time breaks down connective tissue into gelatin, creating that signature velvety texture.

The result is a golden, aromatic broth with layers of savory depth that builds as it cools.

What makes this broth exceptional is its versatility—use it as a base for soups, deglaze pans for braising, or reduce it into a glossy sauce for meats. Proper straining removes impurities, leaving you with a crystal-clear liquid that’s ready to work its magic.

With careful storage, this broth stays fresh in the fridge for up to 5 days or can be frozen for months, preserving its full flavor potential.

For maximum clarity, I recommend skimming fat regularly and using a fine-mesh strainer for the final pass. The difference between homemade and store-bought is night and day—this is the kind of broth that makes even simple dishes taste extraordinary. Let’s get started on creating your flavor foundation.

Ingredients for beef and chicken bone broth

Twelve ingredients, one pot, restaurant-quality flavor foundation for soups and sauces.

The bones are everything here. Beef marrow bones deliver that unmistakable richness, while chicken backs or necks add structure and collagen. Skip the pre-cooked bones—they won’t yield the same depth. For best results, source from a local butcher or Costco bulk bins. Look for bones with good marrow content (the beef) and clean, unbroken chicken bones. If you can’t find marrow bones, beef knuckle bones work as a substitute, though the texture will differ slightly. The aromatics—onions, carrots, celery—should be fresh but don’t need to be organic. Trader Joe’s often has pre-cut veggie packs that save time without sacrificing quality.

No apple cider vinegar? White vinegar or lemon juice works in a pinch, but the apple cider adds subtle sweetness that balances the umami. Fresh herbs like thyme and parsley are ideal, but dried thyme at one-third the amount gets you close if you’re short on time. The bay leaves and peppercorns can be omitted entirely if you dislike their flavor, but they add complexity. For a deeper color, leave the onion skins on—just remove them before straining. The broth will develop a golden hue from the caramelization during the long simmer, but don’t rush it. Patience is key for that velvety texture.

This broth is best made in a large stockpot or Dutch oven—8-10 quarts minimum. Skim the fat regularly during the first hour of simmering to keep it clear. For storage, let it cool completely before transferring to airtight containers. It keeps in the fridge for 5-6 days and freezes beautifully for up to 6 months. Label your containers with the date—trust me, you’ll want to use it before it gets buried in the freezer. The first batch will be your best; save the bones for a second round if you’re ambitious. Every time you make it, you’ll notice how the flavors deepen with each use.

Step-by-step instructions for beef and chicken bone broth

Here’s how to extract maximum flavor and collagen from your bones in a single, aromatic pot.

Begin by rinsing the 2 lb beef marrow bones and 2 lb chicken backs or neck bones under cold water to remove any debris, then pat them thoroughly dry with paper towels. This drying step is crucial—it prevents steam from forming on the bones during cooking, which would otherwise dilute your broth’s intensity.

Next, quarter the 2 whole yellow onions, leaving the skin on for natural color and additional flavor. Cut the 4 whole carrots and 4 whole celery stalks into 2-inch chunks—larger pieces take longer to break down, creating a more robust texture in the finished broth. Smash the 8 cloves garlic lightly with the side of your knife to release their oils without breaking the skin completely.

Here’s the thing—don’t peel the vegetables. The skins contain additional nutrients and contribute to the broth’s depth of flavor. Place all prepared bones and vegetables in a large stockpot, ensuring they’re all submerged when you add water later.

Add the 0.25 cup apple cider vinegar to the pot with the bones and vegetables. The acidity helps break down collagen and extract minerals from the bones more efficiently, resulting in a richer, more gelatinous broth. Stir gently to distribute the vinegar evenly.

Tuck the 4 whole fresh thyme sprigs and 2 whole bay leaves into the vegetable mixture, along with the 1 tbsp black peppercorns. You’ll remove these later, but their presence during cooking infuses the broth with layers of aromatic complexity. Sprinkle the 1 tsp salt evenly over the contents—this seasoning enhances flavor extraction during the long simmer.

This is where patience pays off. The acid and herbs work together to create a flavor foundation that builds throughout the cooking process. Don’t skip this step—it’s what transforms good broth into exceptional broth.

Add enough cold water to cover all ingredients by at least 2 inches. I use about 8-10 cups total, depending on the size of your pot. Place the pot over medium-high heat until the liquid reaches a rolling boil, then immediately reduce the heat to low to maintain a gentle simmer. You’re looking for small bubbles breaking the surface occasionally—this ensures slow, even cooking without boiling off the liquid.

Once simmering, partially cover the pot with a lid, leaving a 1-inch gap for steam to escape. This prevents the broth from becoming cloudy while still allowing moisture to circulate. Skim any foam or impurities that rise to the surface during the first 30 minutes of cooking—this ensures a crystal-clear finished broth.

Real talk: The first hour is the most critical. During this time, the bones release their initial minerals and proteins. After this period, you can remove the lid completely and let the broth cook uncovered, which helps concentrate the flavors through evaporation.

Let the broth simmer unattended for 12-16 hours. I recommend using a timer and cooking overnight for convenience. The longer simmer time is what transforms simple bones and vegetables into a luxurious, gelatin-rich broth. You’ll know it’s ready when the bones are so tender they can be easily pulled apart with a spoon and the broth has thickened noticeably.

Here’s what I do: After 8 hours, check the broth level and add hot water if needed to maintain the 2-inch liquid coverage. This prevents the vegetables from scorching and ensures even cooking. The broth should reduce slightly as it simmers, becoming more concentrated and flavorful with each passing hour.

This is the moment that matters: The collagen from the bones will begin to dissolve into the broth, creating that signature silky texture. Don’t rush this step—rushing leads to a broth that’s more watery than rich.

Once the broth has reached its ideal consistency, carefully strain it through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or clean pot. Press on the solids gently but firmly to extract every last drop of flavorful liquid. Discard the bones and vegetables—they’ve given everything they’ve got.

Return the strained broth to the pot and stir in the 0.25 cup fresh parsley sprigs. Bring to a gentle simmer for 5 minutes to infuse the bright, fresh flavor of parsley throughout the broth. Remove the parsley sprigs with a slotted spoon and discard. Taste and adjust the seasoning with additional salt if needed—though the broth should already be perfectly balanced.

Let the finished broth cool to room temperature, then transfer it to airtight containers. It will keep in the refrigerator for 5-7 days or can be frozen for up to 6 months. The flavor only improves with time as the broth continues to develop and meld.

Dietary considerations for these flavors

Gluten-Free Safety

This bone broth recipe is naturally gluten-free since it contains no grains, wheat, or gluten-containing additives. The bones and vegetables provide all the flavor and nutrients without any risk of cross-contamination. Always check your vinegar and spices for gluten-free labels if you have celiac disease or gluten sensitivity.

I use Bragg Apple Cider Vinegar, which is certified gluten-free, and Penzeys Spices for their pure, additive-free products. 🌱

Dairy-Free and Egg-Free

The recipe avoids dairy and eggs entirely, making it safe for those with lactose intolerance or egg allergies. The broth’s richness comes from collagen and gelatin extracted from bones, not dairy products.

This means you can use it confidently in recipes where dairy-free substitutes are required, like creamy soups or risottos. The natural umami flavors stand on their own without needing dairy for depth.

Low-FODMAP Adaptations

For those following a low-FODMAP diet, this broth can be adapted by omitting onions and garlic (high-FODMAP) and using leek greens or celery root instead. The carrots and celery stalks are naturally low-FODMAP when used in moderation.

I’ve successfully made this broth without onions by adding 1 tsp asafoetida (hing) for depth—it mimics onion flavor without the digestive triggers. Always check portion sizes to stay within low-FODMAP guidelines.

Paleo and Primal Compliance

This recipe aligns perfectly with paleo and primal diets since it contains only animal bones, vegetables, and herbs—no processed ingredients or grains. The collagen-rich broth supports joint health and gut healing, making it a staple in paleo meal plans.

For extra fat-soluble vitamins, I sometimes add grass-fed beef fat or duck fat during the final simmer. The result is a nutrient-dense broth that fits seamlessly into paleo nutrition protocols.

Keto-Friendly Foundation

With zero carbohydrates and high fat content from the bones, this broth is an excellent base for keto-friendly meals. Use it as a cooking liquid for meats, a soup base, or a sauce reducer for keto dishes.

The gelatin content also helps with satiety, making it ideal for low-carb diets. I often reduce this broth by half to create a rich, keto-compliant sauce for grilled meats or roasted vegetables. The umami depth satisfies cravings without the carbs. 💪

Allergen Considerations

For those with common food allergies, this broth is typically safe as long as you avoid cross-contamination. The recipe contains no top allergens like nuts, soy, or fish. However, always verify that your vinegar and spices are processed in allergen-free facilities if you have severe allergies.

I recommend keeping separate utensils and strainers for broth-making if you also prepare allergenic foods in your kitchen. The simplicity of this recipe makes it one of the safest pantry staples for allergy sufferers.

Frequently asked questions