To make a bone broth takes a good 24 hours. Yes some people boil the bones a few hours but it takes closer to 24 hours to boil out the marrow. A electric roaster makes it easy work. Add your bones some water and whatever else you like bring to a boil and simmer at a low simmer for 24 hours...strain and skim fat. Beef bones will taste beefy ....chicken bones like chicken. Think broth but much richer.

We do whenever we have turkey or chicken for dinner. We just throw the bones and scraps into a ziploc bag until we have enough to make stock. DH adds onions, celery, carrots etc. and then lets it simmer all day. Then we freeze it in small containers and use it whenever we need to make gravy or to flavor a dish.

I made chicken bone broth weekly for dd when she had stomach problems, but didn't cook them a full 24 hours. She thinks it helped, though she is over her problems now for several years.

I think cooking time is between 18&24 hours. Sure does take a long time to boil out the marrow.

I cook and use broth (chicken, pork neck and/or beef) all the time. I use a soup pot, boil the bones for 20 to 25 minutes then take the bones out and wash them with clean cool water in the sink. The boiled water will be discarded. I was taught to do this by my grandmother and mother. We don't want the marrow to "taint" the water. Then in a big pressure cooker (my grandmother used a big soup pot on the stove and she boiled the bones for hours), boil new water and then put the cleaned bones in and pressure cook it for a good hour or 2 (sometimes I go over the 2-hour mark but not often and only with beef bones). When it's done, discard the bones. Then I use a sieve and filter out all the marrow. Discard marrow and now I've a nice flavorful clear broth. Some times I add onion, carrots, celery, potatoes, etc. to add flavor but not always. I'm Asian so my soup recipe maybe different than others. I cook soup several times weekly and the pressure cooker gets used daily for cooking.

For chicken broth I use chicken backs. necks and wing tips. Again roasting first gives a richer flavor. After simmering, with veggies and vinegar, I strain and refrigerate when cool. Next day I skim off the fat which has hardened on top. The meat from the bones is used for something like macaroni salad or mixed with red pepper and mayo for a sandwich.

A turkey or chicken carcass can also be used for broth and beats store bought to use in recipes.

I do use bones when making stock, usually roasting some of them to brown in the oven first for another layer of flavor.

But, I picked up a case of cartons chicken bone broth at Costco by mistake, and it sat in the pantry until my next trip when I exchanged it for the regular broth. I use it for sauces, cooking vegetables, sometimes rice etc when I don't have my own. For some reason, can't quite explain it, a commercial broth/stock of chicken bones base was making me question it. In fact, the clerk at the return desk said good choice - you wouldn't have liked it ;0) She didn't expand on that and I was busy, didn't ask her to.

Yes, I went on a bone broth kick a while back. I used a slow cooker and cooked for 24 hours. I'm not really convinced it's worth the time. I did it for the collagen, but now I use great lakes collagen dissolved in water. To be honest, I don't know it that is helping either. My skin is still thin and bruises easily.

tweety, it's the marrow in bones that gives broth much of its flavor. It's fine that you filter/strain out the pieces and of course remove the floating flotsam and jetsam but with that first boiling that you discard, you're pouring flavor down the drain.

I was interested in the "Gut Health" benefits. I've heard its good for diverticulitis. Anyone use it for that?

We always smash chicken bones with a pair of pliers before heating for stock.

I use the bones from two chickens or one turkey. Cover with water. Add 1T apple cider vinegar and a few peppercorns. Bring to boil and simmer 24 hours. I use An electric turkey roaster. Then add two Each chopped carrots and stalks celery. One whole chopped onion. One whole clove of garlic. Simmer 24 hours. I add Herbs that I would Use for poultry at this point: poultry seasoning and salt. And I add Some chicken boilion powder. Simmer another day. Add a bunch of fresh parsley and simmer one hour. Then strain through cheesecloth. Do not get rid of the fat!!! It’s the best part. It also gives extra flavour!!! I grew Up on home made soup. We never skimmed the fat off. Once you reheat it you won’t notice it’s there. The soup may gel when it’s cold. If that happens you did it perfectly! It’s all melts together. I drink One cup a day. I hate Beef broth. It stinks. But you may like it.

Debby I think your the first person I've ever heard that doesn't skim the fat off. I seriously don't think I would like it with the fat left.

I do not skim the fat off either.

thinking "bone broth" might be a term that's "trending" right now?? canned/boxed broth/stock is not very tasty and making your own is very easy to do.

What is the difference here between bone broth and stock? TIA

I think stock can be made without bones, or very little, and mostly meat and isn't simmered for as long.

Bone broth is an odd, somewhat newish (trendy) term - it's the same thing as chicken beef or ham broth/stock. I use bone-in meats for making my broth/stock - and I still call it BROTH. Some people will define broth as "no bones" and stock as "from bones". Frankly, I don't think it makes a whole lot of difference.

https://www.reluctantgourmet.com/is-chicken-stock-the-same-as-chicken-broth/

• Broth is water simmered with meat, vegetables, aromatics, and sometimes bones. It’s cooked for only a short time—about two hours.
• Stock is water simmered with bones, vegetables, and aromatics. It’s cooked for a medium amount of time—usually four to six hours.
• Bone broth is made from bones, with or without meat. It’s cooked for a very long time—around eight hours for chicken, and 24 hours or even more for beef.

Yes because bone broth is extracting the marrow from the bones to flavor the otherwise just broth. Its a much longer process than just making broth. I don't usually add anything to the cooking of the bones other than bay leaf.

Eta I hsve collected enough beef bones which are in the deep freeze so I need to plan to get them in the electric roaster soon.

I want to add that the reason I don't add things like veggies to my bone broth is because what I'm making is bone broth. IMO adding the veggies changes it to more of a broth mixed with vegetable broth which changes the flavor of just bone broth to tasting almost like vegetable broth. ..am I making sense. Lol.

Most of the stock I make ends up being technically bone broth. Low and slow for a day- and then after letting it chill and getting the fat off, I put it back on the extra low heat and reduce it down to pretty much jello-cubes to go into the freezer.

Sometimes I don't skim the fat and keep it liquid- like if I'm making a particular couple kinds of soup. But mostly the reduced cubes suck up less space in the freezer and work great for pretty much anything.

I do not find adding a few vegetables makes it taste like vegetable broth, but rather enhances the beef flavor. Broth with bones alone would be too bland for me to drink daily.

A side note from an older cookbook, 1920's, is that if you added veggies when making stock when kept in the frig it would go bad quicker. Most did not have freezers to save things in. As far as skimming the fat it contains fat soluble flavoring compounds that would be lacking if removed. One person I used to know would remove the layer of hard fat after the stock cooled then form it into a tube shape. If a recipe called for fat and the recipe was in the same flavor profile a slice or two would be incorporated rather than a neutral fat. Pasta with chicken or turkey fat rather than butter, garlic, and cheese was much better than with regular butter. Mash potatoes was another thing that it was used in.

I think removing the fat originally started because of canning reasons. Think it has something to do with not getting a good seal on the jars.

mama I used to have cookbooks dating back to 1862 that mentioned removing the fat. While canning was done before that time most home canning included placing a layer of fat on top of the food to seal it in. It wasn't until 1915 that the current lids with rubber were used.

Sadly I stored my older cookbooks at my parents and a roof leak destroyed them. I think my current oldest is in the 1880's.

History of pressure cookers, condensed version, http://thecharmedkitchen.com/2014/04/03/history-of-pressure-cannerscookers/

"Bone broth is an odd, somewhat newish (trendy) term - it's the same thing as chicken beef or ham broth/stock."

I agree with this comment. Broth/stock has always been made using bones and meat (or not) from unfavored or otherwise unused pieces (like chicken backs, or knuckles or cut up long bones). That's what a ham hock is, a flavor rich piece to use but for which fat skimming is necessary. You can put in other things for flavor or leave them out, and call it whatever you want.

In the olden days, fat was removed because like bacon fat, it was used for cooking. These days, I think it's most commonly removed because it's unhealthy to eat.

The fat certainly is unhealthy for me to eat, and for that reason I don't find it appealing at all. Fortunately, it's easy enough to chill the broth and remove the fat.

Something else I didn't find appealing was store-bought bone broth. I bought a couple of boxes organic bone broth--two different brands--and I thought it was vile! It tasted nothing like the stocks I used to make with bones. I don't know why it tasted so bad. Anyone else have this experience?

Stock is a quick make and bone broth takes more time (or pressure). Bone broth is about the marrow, the collagen, and even some of the bone minerals. (However, compared to other sources, bone broth is a weak supply of minerals.) I think of it as a healthy food options - (but not as something that can supply a significant amount of daily nutrition).

Acid is often added when making bone broth (lemon juice or vinegar -- rather small amounts). Lime juice adds a particularly nice flavor, IMO.

I have yet to purchase a truly great tasting one, though sometimes WH sells bone broth in their refrigerator section that is pretty good.

sometimes WH sells bone broth in their refrigerator section that is pretty good.

The White House? ;-)

Sorry. Whole Foods (that guess was a good one)