Build & Bloom

Ingredients

• 2-3 pounds of bones (beef knuckle, chicken carcasses, or pork bones work well)
• 10-12 cups of filtered or spring water
• 1 onion, quartered (papery skin removed)
• 2-3 carrots, cut into 2-inch pieces
• 2-3 celery stalks, cut into 2-inch pieces
• 2 teaspoons sea salt, plus more to taste

• Save bones in the freezer as you cook chicken dinners and beef meals—collect enough to make a large batch every few weeks rather than buying bones separately.
• A slow cooker or Instant Pot on low pressure can simplify the process; slow cooker takes 24-48 hours while pressure cooker produces results in 2-3 hours with slightly less gelatin development.
• Add 1-2 tablespoons of apple cider vinegar at the start to help leach minerals from bones, though this is optional if you prefer a more neutral taste.

Cuisinart Chef’s Classic Stainless Steel 12-Quart Stockpot

Best for: Anyone serious about making bone broth regularly

This heavy-duty stainless steel pot is the workhorse for bone broth making. Its 12-quart capacity accommodates generous amounts of bones and water, while the flat bottom distributes heat evenly for consistent simmering. The stainless steel construction resists staining and won’t interact with acidic ingredients. The pour spouts on either side make straining convenient, and it’s durable enough to handle decades of use. This investment pays for itself after just a few batches versus buying store broth.

Winware Stainless Steel 20-Quart Stock Pot

Best for: Budget-conscious homesteaders making large batches

An excellent value option for those wanting maximum capacity at minimal cost. This commercial-grade stainless steel pot holds 20 quarts, letting you make enough broth to freeze for months. The simple design means fewer parts to break, and it heats reliably on any stovetop. While it lacks fancy features, it performs the core function beautifully and costs significantly less than premium brands. Perfect for sharing broth with family or selling at farmers markets.

Instant Pot Duo Plus 6-Quart Pressure Cooker

Best for: First-time broth makers wanting faster results

This versatile pressure cooker reduces bone broth cooking time from 24-48 hours to just 2-3 hours, making it ideal for beginners who want quick results without watching a stovetop constantly. The Instant Pot’s multiple cooking modes and safety features prevent common mistakes. While pressure-cooked broth is slightly less gelatinous than traditionally simmered broth, it’s still nutrient-dense and delicious. The smaller capacity means more frequent batching, but the ease of use and speed make it excellent for building confidence.

Le Creuset Enameled Cast Iron 6.75-Quart Dutch Oven

Best for: Those who want beautiful cookware that doubles as tableware

While smaller than a dedicated stockpot, this iconic Dutch oven produces exceptional bone broth with gorgeous color and flavor development. The heavy enameled cast iron maintains steady low heat perfectly, and the lid traps moisture for efficient extraction. Its enamel coating eliminates maintenance, and the range of colors means it looks beautiful enough to bring directly to the table for serving. This is a heirloom piece that will last generations and justify its premium price through decades of use.

OXO Good Grips 5-Quart Stainless Steel Pot with Lid

Best for: Home cooks who want quality without excessive capacity

This mid-sized pot offers the perfect balance of capacity and manageability for regular broth batches. The stainless steel heats evenly, and the glass lid lets you monitor your broth without lifting it constantly. OXO’s reputation for durable, thoughtful design means comfortable handles and long lifespan. At this price point, you get premium features without paying for excessive size you may not need. Excellent if you’re making broth for a family rather than commercial quantities.

Cheesecloth Ultra Fine 90 Square Feet and Strainer Set

Best for: Getting crystal-clear broth without sediment

Crystal-clear broth requires proper straining, and this ultra-fine cheesecloth is essential for the job. The 90-square-foot roll provides enough material for multiple batches, and the included fine mesh strainer creates the perfect setup for two-stage filtering. Fine cheesecloth catches even tiny bone particles that impact clarity and mouthfeel. Reusable and compostable, it eliminates waste while producing professional-quality results. This affordable addition transforms cloudy broth into Instagram-worthy liquid gold.

Pyrex Glass Measuring Cup and Storage Container Set 8-Piece

Best for: Storing and measuring finished broth efficiently

Once your broth is finished, you need reliable storage that won’t leach chemicals into your finished product. This eight-piece glass set gives you options for different broth volumes, from single servings to quart-sized portions. Glass is freezer-safe, microwave-safe for reheating, and completely transparent so you can see exactly how much broth you have. The measurement markings on the side make portioning easy. Unlike plastic, glass won’t retain odors or degrade over time with repeated freezing and thawing.

All-Clad Stainless Steel 12-Quart Stockpot with Lid

Best for: Serious home chefs investing in lifetime cookware

All-Clad’s legendary bonded construction provides superior heat distribution and durability that justifies the premium investment. This 12-quart stockpot produces perfectly simmered broth with minimal scorching risk due to its tri-ply stainless steel core. The included lid keeps moisture in while allowing steam to escape as needed. Every All-Clad piece comes with a lifetime warranty, and these pots regularly outlast their owners. If you view cookware as heirloom pieces, this is the gold standard for bone broth making.

How do I know when bone broth is done?

Finished broth will be rich golden or amber in color, and bones should crumble easily between your fingers if you squeeze them. When chilled, it should have a jiggly, gel-like consistency due to collagen, though thin broth from shorter cooking times is still nutritious. If you prefer a richer product, extend cooking time by 12-24 hours.

Can I use any bones, or do specific types work best?

Beef knuckle and marrow bones, chicken carcasses, and pork bones all make excellent broth with slightly different flavor profiles. Beef produces the richest, most gelatinous broth and benefits from roasting first. Chicken is lighter and faster. Avoid bones from non-starchy animals or previously frozen-then-thawed bones which produce less gelatin.

Is the fat layer that forms on top of chilled broth something I should remove?

This is personal preference. The fat layer protects the broth below from oxidation and extends shelf life, so leaving it on is practical. However, if you’re reducing fat intake, you can skim it off. The broth underneath is still nutritious regardless. Some people render this fat separately for cooking.

How long does homemade bone broth actually last in the refrigerator?

Properly made broth with a fat cap lasts 5-7 days in the refrigerator. Without the protective fat layer, consume within 3-4 days. For longer storage, freeze in ice cube trays (perfect for adding to individual servings) or freezer containers for up to 3 months. Thaw overnight in the refrigerator or reheat gently on the stovetop.

Do I really need to simmer for 24-48 hours, or can I make faster broth?

Faster broth is possible but less nutrient-dense. A pressure cooker reduces time to 2-3 hours with decent results, or traditional simmering for 8-12 hours produces decent (though not optimal) broth. True collagen extraction requires prolonged, low-heat simmering, so patience yields superior nutrition and gelatin content worth the wait.