Beef and Chicken Bone Broth Recipe: Deep Umami Flavor in 8 Hours

This beef and chicken bone broth recipe transforms simple ingredients into a golden, nutrient-rich elixir packed with deep umami flavor—perfect for elevating soups, braises, or even cocktails.

The secret lies in slow-cooking bones and aromatics for 8 hours, unlocking collagen and gelatin that give broth its signature richness and body. Unlike store-bought versions, homemade broth builds layers of flavor while delivering collagen for joints, glycine for digestion, and minerals that commercial products lack.

The process is straightforward but requires patience: beef and chicken bones (mixed for complexity) simmer with onions, carrots, celery, and herbs until the liquid reduces to a glossy, amber hue.

A fine-mesh sieve or cheesecloth ensures a crystal-clear finish, while optional finishing touches—like a splash of apple cider vinegar or a pat of cold fat—enhance depth.

Whether you use a stovetop, slow cooker, or pressure cooker, the result is a versatile foundation for recipes worldwide, from French fond to Asian dashi.

What sets this broth apart is its dual functionality: use it as a savory base for risottos, stews, or ramen, or reduce it into a glossy sauce for searing proteins.

The collagen-rich liquid also makes an unexpected star in bone broth cocktails, adding a savory twist to spirits. With minimal effort and maximum reward, this recipe turns a humble pantry staple into a flavor powerhouse that deserves a permanent spot in your freezer.

For those short on time, a pressure cooker cuts the process to 90 minutes without sacrificing depth, while traditionalists will appreciate the stovetop method’s gradual flavor development.

Either way, the result is a nutrient-dense, umami-packed broth that rivals restaurant-quality stocks—proof that slow cooking yields the most rewarding flavors. Let’s get started.

Ingredients for beef and chicken bone broth

Golden, nutrient-rich broth begins with these twelve ingredients—each playing a vital role in unlocking umami depth and collagen richness.

The bones form the foundation: beef marrow bones deliver gelatinous body while chicken backs or necks contribute protein and depth. Source from a reputable butcher—look for bones with visible marrow channels and minimal surface fat. Organic bones from Whole Foods or local farms ensure higher mineral content. If using beef chuck bones, trim excess fat to prevent cloudiness. For chicken, necks and backs provide more collagen than breasts. The apple cider vinegar isn't just for flavor—its acidity helps extract minerals from the bones during the long simmer, creating a more nutrient-dense broth.

No beef bones? Pork femurs or veal shanks work as substitutes, though flavor will differ. Short on chicken? Turkey necks provide similar collagen yield. The Diamond Crystal sea salt is crucial—it dissolves more slowly than table salt, preventing over-salting. For the aromatics, frozen vegetables (carrots, celery) work in a pinch, but fresh yields superior flavor. The parsley stems add subtle sweetness while the thyme sprigs infuse earthy notes. Skip the vinegar? A splash of lemon juice or white wine can replace it, though flavor will be slightly different. The olive oil finishing touch? Only add if you're storing the broth—it creates a protective fat layer that preserves freshness.

Store the finished broth in glass jars with tight lids—plastic can absorb odors. Keeps for 6 months in the freezer or 1 week refrigerated. For best quality, portion into 1-cup servings before freezing. The fat layer solidifies when cold—simply skim it off before reheating. For restaurant-quality results, reduce the broth by half on the stovetop to create a glossy sauce perfect for deglazing pans. The collagen-rich liquid also makes an unexpected star in bone broth cocktails—just strain and chill before mixing with spirits. Always cool broth rapidly in an ice bath before storing to prevent bacterial growth.

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

Here's the precise method to extract maximum flavor and nutrients from your bones.

Start by cutting the 3 lb beef bones and 2 lb chicken bones into 2-3 inch chunks using a heavy cleaver or meat saw. I prefer marrow-rich beef bones—they release rich, gelatinous collagen during cooking. Pat them dry with paper towels to remove any surface moisture, which prevents cloudiness in the broth.

Next, peel and halve the 2 whole yellow onions lengthwise, leaving the root end intact. Cut the 4 whole carrots and 4 whole celery stalks into 2-inch pieces—larger chunks prevent the broth from becoming too soft. Smashed 8 garlic cloves (skin left on) and tie the 1 bunch fresh parsley stems and 4 whole fresh thyme sprigs with kitchen twine to form bundles for easy removal later.

Preheat your oven to 425°F and place the bone chunks on a rimmed baking sheet lined with parchment paper. Roast for 30-40 minutes, stirring occasionally, until they develop a deep golden-brown crust. This Maillard reaction creates complex, caramelized flavors that infuse the broth. The bones should smell nutty and toasted when done.

While the bones roast, lightly crush the 1 tbsp black peppercorns in a mortar and pestle or with the flat side of a knife. This releases their aromatic oils, which will intensify the broth's depth. Keep the 1 tbsp sea salt and 0.25 cup apple cider vinegar nearby—they'll help extract collagen and balance flavors later.

Transfer the roasted bones to a large stockpot or Dutch oven. Add the halved onions, carrot and celery pieces, garlic, parsley bundle, and thyme sprigs. Pour in the 12 cups water and bring to a rolling boil over high heat. Once boiling vigorously, reduce heat to maintain a gentle simmer—you should see small bubbles breaking the surface, but no rolling action.

Skim any foam or impurities that rise to the surface during the first 30 minutes of simmering. This ensures a crystal-clear broth. Add the 0.25 cup apple cider vinegar and 1 tbsp sea salt now—the acidity helps break down collagen, while the salt enhances flavor extraction. Cover the pot and simmer for 6 hours, replenishing water as needed to maintain the 12-cup level.

After 6 hours, carefully remove the vegetable bundles and bones with tongs. Strain the broth through a fine-mesh sieve into a clean pot. For a rich fat layer, slowly ladle the 0.5 cup cold-pressed olive oil over the surface while the broth is still hot. The oil will solidify as it cools, creating a protective barrier that preserves flavor and prevents oxidation.

Return the broth to a simmer and cook uncovered for another 2 hours to develop maximum gelatin content. The broth should reduce slightly, intensifying its flavor. Taste and adjust seasoning—you may need to add more salt, as the broth's concentration changes during reduction. Let it cool completely before refrigerating.

Transfer the cooled broth to airtight containers, leaving 1-inch headspace to prevent mold growth. The fat layer will solidify on top—simply scoop it off before reheating. This broth keeps in the refrigerator for 5-7 days or can be frozen for up to 6 months. The gelatin will thicken as it chills, creating a luxurious, restaurant-quality consistency perfect for soups, risottos, or sipping straight.

Dietary considerations for these flavors

Gluten-Free Adaptations

This broth recipe is naturally gluten-free as long as you avoid cross-contamination. Use certified gluten-free sea salt (like Redmond Real Salt) and ensure your bones and aromatics are free from gluten additives.

I always double-check labels on spices and vinegar—some brands use wheat-based processing aids. Store your finished broth in glass jars to avoid any potential plastic leaching or gluten residue from shared containers. 🌾

Dairy-Free and Vegan Options

For a dairy-free version, simply follow the original recipe—no dairy is involved. However, if you're making a vegan broth, replace the animal bones with mushrooms, seaweed, or kombu for umami depth.

I substitute 2 lb king oyster mushrooms (sliced) and 1 sheet kombu (cut into strips) for the beef and chicken bones. Simmer for 4-6 hours to extract maximum flavor.