Soups & Stews
This beef and chicken bone broth recipe transforms simple ingredients into a deeply flavorful liquid gold that elevates every dish it touches. The secret lies in slow extraction—8 hours of gentle simmering that unlocks rich umami from bones while preserving their natural collagen.
I've perfected this method after years of testing, ensuring a clear, nutrient-packed broth that's versatile enough for soups, braising, or sipping straight from a mug.
The process begins with roasting bones to deepen their flavor, then simmering them with aromatics like onions, carrots, and celery—a classic mirepoix that forms the foundation of countless recipes.
What sets this broth apart is its balance: chicken bones contribute lightness, while beef adds depth, creating a complex flavor profile that works equally well in hearty stews or delicate sauces. The key is patience—no shortcuts here, just time and temperature doing the heavy lifting.
By the time you strain the finished broth, you'll have a golden, aromatic liquid that's richer than store-bought versions and packed with gelatinous goodness. The collagen released during simmering not only adds body but also supports gut health—a bonus that makes this broth worth every minute of effort.
Whether you're prepping for meal prep or stocking your pantry, this recipe delivers results that justify the wait.
Store it in the fridge for up to 5 days or freeze for months, ensuring you always have a flavorful base at your fingertips. The best part? Every batch tastes better than the last as flavors develop over time. Let's get started on creating your own liquid treasure trove.
Ingredients for beef and chicken bone broth
Simple bones and aromatics create liquid gold after eight hours of simmering.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Bones 🦴 | 3 lb | Chuck or marrow bones preferred |
| Chicken Bones 🍗 | 2 lb | Backbone or necks for gelatin |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Large, scrubbed, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed, skins left on |
| Fresh Parsley 🌿 | ½ cup | Stems included, loosely packed |
| Fresh Ginger 🌿 | 2 tbsp | Grated, peeled, fresh preferred |
| Apple Cider Vinegar 🍎 | ½ cup | Deglazes pot for brightness |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, not ground |
| Bay Leaves 🍃 | 4 whole | Dried, standard size |
| Cold Water 💧 | 12 cups | Enough to cover bones |
The bones are everything here—chuck and marrow bones from beef give you that deep umami, while chicken backs or necks add lightness and gelatinous goodness. Costco and local butchers often have these in bulk, but grocery stores carry them too if you ask. Look for bones that are fresh (not dried out) and have good marbling. The more surface area, the better the flavor extraction. If you can't find marrow bones, knuckle bones work too—they're just harder to cut. For the aromatics, don't peel the carrots or onions—those skins add color and flavor. Trader Joe's sells pre-cut mirepoix if you're short on time, but fresh is always better.
No fresh ginger? Powdered ginger at half the amount works in a pinch, but fresh is worth it for that bright kick. Running low on bay leaves? Dried thyme or rosemary can step in, but reduce to one-third the quantity. The apple cider vinegar might seem odd, but it's a game-changer—it helps extract collagen and adds brightness. Bragg or Mott's are solid choices, but any raw, unfiltered vinegar works. No vinegar? A splash of lemon juice gets you close. The salt and pepper should be coarse—Diamond Crystal kosher salt dissolves slower, so you get better flavor control. And if you're using dried herbs, toast them in the roasting pan with the bones first to wake up their flavors.
This broth tastes even better after 24 hours in the fridge—give it time to chill and settle. For storage, use glass jars or freezer-safe containers with at least an inch of headspace. It keeps 5 days in the fridge or 6 months frozen. Label everything—trust me on this. When freezing, portion into 1-cup or 2-cup batches so you can grab exactly what you need. The first batch will be your best—save it for special dishes, and use the later batches for cooking. And if you end up with extra bones? Save them in the freezer for your next batch.
Why You'll Love This Recipe
- No-Fuss Setup: I swear by this combo—just toss in beef bones, chicken bones, a chopped onion, carrots, and celery. Honestly, the hardest part is deciding whether to use marrow bones or knuckle bones first.
- Deep Umami Magic: That slow-simmered mix of beef and chicken bones? Pure flavor gold. The onions caramelize just enough to add sweetness, while the celery brings a bright, herbal punch—like a warm hug in a pot.
- Meal Prep MVP: Freeze the broth in ice cube trays for easy use later. I dump it into soups, braises, or even rice dishes—no one ever guesses it’s just a few bones and veggies.
- Budget Booster: Beef and chicken bones are cheap, and this recipe stretches them into gallons. Between us, I’ve made three big batches in a weekend and still have jars left—zero waste, maximum flavor.
Step-by-step instructions for beef and chicken bone broth
Here's how to extract maximum flavor and nutrients from your bones in just eight hours.
Prepare and Roast the Bones for Deep Flavor
Preheat your oven to 450°F. Line a baking sheet with parchment paper and arrange the 3 lb beef bones and 2 lb chicken bones in a single layer. This high heat will render fat and caramelize the bones, creating a rich foundation for your broth.
Roast the bones for 30-40 minutes, flipping halfway through, until they develop a deep golden-brown crust. You'll know they're ready when the oven smells intensely of caramelized meat and the bones look almost blackened in spots. This step is non-negotiable—it unlocks the umami depth that separates good broth from extraordinary broth.
While the bones roast, quarter the 1 whole yellow onion and cut the 4 whole carrots and 4 whole celery stalks into 2-inch chunks. Peel and grate the 2 tbsp fresh ginger and smash the 8 cloves garlic with the flat side of a knife, leaving the skins on. These aromatics will infuse the broth with complex flavors during the long simmer.
Sear the Roasted Bones and Build the Broth Base
Transfer the roasted bones to a large stockpot—one that can comfortably hold all ingredients with room to spare. Add the onion, carrots, celery, ginger, and garlic to the pot with the bones. Pour in the 12 cups cold water, ensuring the bones are completely submerged.
Bring the mixture to a boil over medium-high heat, then immediately reduce to a gentle simmer. Here's the thing—you want just enough bubbles to maintain movement without a vigorous boil, which can make the broth cloudy. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering to ensure clarity.
Add the 0.5 cup apple cider vinegar now. This might seem odd, but it serves two purposes: it helps extract minerals from the bones and prevents the broth from becoming too alkaline during the long cook. The vinegar will mellow out as it simmers, leaving behind just its brightening effect.
Simmer Low and Slow for Maximum Extraction
Once you've skimmed the pot and added the vinegar, cover the pot and reduce heat to maintain a very gentle simmer. This is where the magic happens—your broth needs to cook at 180-200°F for 6-7 hours to properly break down collagen and extract gelatin from the bones. If your pot doesn't have a thermometer, look for tiny bubbles that break the surface occasionally and steam that barely rises from the lid.
After 4 hours, add the 2 tbsp kosher salt, 1 tbsp crushed black peppercorns, and 4 whole bay leaves. The salt will enhance flavor and help preserve the broth, while the pepper and bay leaves add depth. Stir gently to distribute these ingredients throughout the broth.
I like to check the broth after 6 hours—this is when the bones should begin to feel soft when you test one with tongs. If they're still firm, continue simmering for another 30-60 minutes. The broth should have a rich, meaty aroma and a deep golden color from the caramelized bones and vegetables.
Finish with Fresh Herbs and Strain
When the bones are tender and the broth has developed a beautiful, deep color, add the 0.5 cup fresh parsley (stems included). This herb adds freshness and brightens the broth's flavor profile. Let the broth simmer uncovered for another 15 minutes to incorporate the parsley's aroma.
Remove the pot from heat and let the broth sit for 10 minutes to allow any settled particles to sink to the bottom. Then, carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean container. Press gently on the solids to extract every last drop of flavorful liquid—this is where you get the most gelatin and richness.
Discard the bones and vegetables (or save them for compost). Your finished broth should yield about 6-8 cups of rich, golden liquid. Let it cool completely before refrigerating, then skim off any fat that rises to the surface. This broth keeps beautifully in the refrigerator for 5-7 days or can be frozen for up to 3 months.
Pro Tips For Making Beef And Chicken Bone Broth
- ROAST THE BONES FIRST: I learned this the hard way—raw bones take forever to render, and the broth ends up cloudy. Toss beef and chicken bones on a sheet pan at 400°F (200°C) for 20-30 minutes until they’re deep brown, almost charred in spots. The extra effort? Richer flavor and clearer broth.
- CHOP VEGETABLES LARGE: Small diced onions, carrots, and celery will turn your broth into soup. Cut them into 2-inch chunks instead—big enough to stay intact but small enough to release flavor. No need to strain them out later; just fish them out before serving.
- SKIP THE BOIL: The moment you see bubbles, turn the heat down to a simmer. Boiling burns the collagen and makes the broth bitter. Aim for a gentle roll—tiny bubbles at the edges, not a full-on party. Patience here means gelatinous, restaurant-quality broth.
- ADD ACID LATE: Save a splash of vinegar or lemon juice for the last hour. It brightens the broth and cuts through any funk from long cooking. Too early, and it’ll break down the bones faster than you want—you lose that deep, slow-developed flavor.
Best sauces and condiments for beef and chicken bone broth
Rich Sauce Base
Your homemade broth makes an incredible sauce base for everything from pan sauces to gravies. Deglaze the roasted bones with ½ cup apple cider vinegar after removing them, then reduce by half to create a concentrated umami sauce.
Add 1 tbsp cornstarch to thicken, and finish with 1 tsp fish sauce for depth. This works perfectly with seared steaks or roasted vegetables. 💛
Gravy Perfection
For pan gravy, strain the broth after simmering, then whisk in 2 tbsp cold butter and 1 tbsp flour to make a roux. Simmer for 5 minutes until thickened, then season with ½ tsp black pepper and 1 tsp Worcestershire sauce.
This elevates mashed potatoes or roast chicken to restaurant-quality. Use 1 cup broth per 2 cups liquid in your dish.
Braising Liquid
Use this broth as a braising liquid for tough cuts like chuck roast or beef short ribs. Add 1 cup broth to your Dutch oven with the meat, then cover and braise at 300°F for 3-4 hours.
The gelatin from the broth keeps the meat tender and juicy, while the deep flavors infuse the meat directly. Save 2 cups for reheating later.
Soup Elevator
Transform any soup into a gourmet version by replacing water with your broth. For chicken noodle soup, use 4 cups broth instead of broth powder. Add 1 tbsp lemon juice and 1 tsp fresh thyme to brighten flavors.
The collagen in the broth thickens the soup naturally, creating a silky texture without extra starch. 🌟
Marinade Magic
Use ½ cup broth as a marinade for grilled meats or tofu. Combine with 1 tbsp soy sauce, 1 tsp honey, and 1 minced garlic clove.
The umami from the broth tenderizes while adding complex depth. Marinate for 4-6 hours (or overnight for best results) before grilling or roasting.
Risotto Boost
Replace stock with your broth in risotto for a richer, creamier result. Use 2 cups broth per 1 cup Arborio rice, adding it gradually as the rice absorbs liquid.
The natural gelatin gives risotto a luxurious mouthfeel without heavy cream. Finish with 1 tbsp grated Parmesan and 1 tbsp butter for extra richness.
Nutrition facts
Frequently asked questions
Can I use chicken and beef bones from different sources?
Mixing beef marrow/chuck bones with chicken backs or necks creates the perfect balance of richness and lightness. Just ensure they're fresh (not dried or cooked) for maximum flavor extraction. Butcher shops often sell them pre-packaged, or ask your local grocer to set aside bones for you when they process whole cuts.
What if I don't have a large stockpot?
Use a Dutch oven or divide the broth between two pots if needed. The key is maintaining a gentle simmer—never boil vigorously, which can make the broth cloudy. If using multiple pots, keep them at the same temperature for even cooking. For extra insurance, a slow cooker on low works too, though you may need to extend simmering to 10-12 hours.
Why does my broth look cloudy?
Cloudiness usually means the broth boiled too hard or didn't skim impurities early enough. For clearer broth, skim foam for the first 30 minutes of simmering, and maintain a temperature below 200°F. If it's already cloudy, strain it through a cheesecloth-lined sieve after cooking. The first batch often has more sediment—later batches will be clearer as you reuse bones.
Can I make this broth in a pressure cooker?
Yes! Pressure cooking cuts time to 2-3 hours while preserving nutrients. Use a 6-quart pressure cooker, add all ingredients (including vinegar), and cook on high pressure for 2 hours. Release pressure naturally, then strain. The broth will be slightly more concentrated—dilute with water if needed for soups. Just skip the roasting step (the pressure cooker adds enough heat).
How do I know when the bones are done?
Test with tongs after 6 hours—beef bones should feel soft enough to pierce with a fork, while chicken bones should separate easily. If they're still firm, continue simmering for another 30-60 minutes. The broth's color will deepen to a rich amber, and you'll smell intense umami aromas. Overcooking won't hurt, but bones may disintegrate after 8 hours.