Simple, Slow & Steady Bone Broth

It’s so simple to make the most delicious bone broth, the kind you sip by the mug…

Bone broth is one of those classic staples that gently reminds you to slow down. It doesn’t ask for much—just good bones, low heat, and time. This is the same simple method we use to make the bone broth and chicken bone broth we sell in the Farm Store.

Its more delicious and healthier than what you’ll find at the grocery store. It’s made with the freshest bones straight from the farm, simmered slowly, with no preservatives or additives—just real, nutrient-dense food you can feel good about using every day.

It’s an easy, dependable recipe that fits right into real life. Set it up, let it simmer, and go about your day (or night). By the time it’s done, you’ve got something nourishing, comforting, and deeply satisfying—just real food, made with care.

What You’ll Need

For Chicken Bone Broth (8-quart pot)
For Beef Bone Broth (8-quart pot)

  • 1 bag grass-fed beef broth bones

  • 1–2 tablespoons apple cider vinegar

  • Water

  • Optional: You can add veggie scraps or aromatics if you’d like, we add Veggie scraps (Onion ends, carrot peels, celery tops—nothing moldy)
Step 1: Fill the Pot

  • Use an 8-quart stock pot.

  • Add the bones first.

  • Add veggie scraps for beef broth.

  • Cover the bones with plenty of water, leaving space for simmering.

  • Add the apple cider vinegar—it helps extract minerals from the bones.

 

Step 2: Low and Slow

  • Place the pot on the lowest burner possible.

  • Bring it to a gentle simmer.

  • Never let it boil.

  • Cover with a lid.

Let it simmer for 48 hours.
Stir once or twice if you think of it.
Overnight is fine—this is a trust-the-process kind of recipe.

Keep an eye on the water level and add a little as needed so the bones stay covered and the level stays about where you started.

Step 3: Cool (Just a Bit)

After 48 hours:

  • Turn off the heat.

  • Let the broth cool slightly—but not completely.

  • It should still be warm when you strain it.

Step 4: Strain

  • Remove the pot from the stove.

  • Strain through a fine-mesh sieve into another pot or large container.

 

Step 5: Store

  • Let the broth cool to room temperature.

  • Pour into glass jars or airtight containers.

  • Refrigerate for up to 1 week, or freeze for up to 3 months.

How We Enjoy It

Add salt to taste, a pinch of salt really brings out the flavors.
We drink it by the mug, especially in the colder months.

But bone broth is more than just a delicious soup base. We use it almost daily in our cooking—adding a splash here and there when sautéing vegetables, making stir-fries, cooking grains, or anytime a dish could use a little extra flavor and nourishment. The possibilities are pretty endless.

One Last Note

Making bone broth is a lot like building something meaningful—it takes time, good ingredients, and patience. There’s no shortcut here, and that’s the point. If you’re in the mood to take it a step further, we also have a more involved bone broth recipe that starts with roasting the bones….

And don’t forget—those leftover bones are great for pet food.
The leftover slow cooked chicken bones especially are a favorite with our barn cats .

Slow. Simple. Nutrient-dense.
Just good food, made with care.

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