How To Make Bone Broth On The Stove

I recently shared a recipe for Instant Pot Bone Broth and it was a big hit! Some of my friends said they didn’t have an instant pot or electric pressure cooker and they wanted my go to recipe for broth on the stove. The beauty about making broth is that there is no perfect recipe. My biggest piece of advice is to save all your bone and vegetable scraps in a baggie all week, when you are planning on making broth. The flavor profile may change time to time, but it will still be delicious and nutritious broth!

You will add all your bones and veggie scraps to a pot with apple cider vinegar(don’t fret if you don’t have the ACV, just leave it out). As you can see in the photo, my scraps were onion and garlic chunks and peels, brussel sprout pieces, carrot peels and tops, and various chicken and beef bones. Then cover the scraps with water until everything is just covered. You can add more water, but your broth won’t be as gelatinous… it will still be super tasty and nutritious though!

Bring the pot to a boil and then reduce to low heat and cover with a lid. I love using my dutch oven for this because it retains the heat so well, but any pot with a lid will get the job done. You want to simmer the broth for as long as you can. The longer it cooks, the more nutrients from the bones you will get. I like to start mine in the morning and then drain it before I go to bed!

Be sure to strain your broth to get all the bone pieces out. Let it cool, then store it in an airtight container for 5 days, or you could freeze it or even pressure can it.

Stove Top Broth Recipe


  • Bones and vegetable scraps
  • Water
  • Apple cider vinegar (optional)


  1. Place your bones, apple cider vinegar and scraps into a pot. Add enough water to cover the bones. Over medium to high heat, bring the broth mixture to a boil, and then reduce the heat to low and place the lid on. Simmer with the lid on all day long. I usually start mine in the morning and then finish it at night before bed, for a total of 12 hours. You can simmer it for a few hours only if you are short on time, but the longer it simmers the better it gets.
  2. Remove the broth from the heat and take the lid off. Allow it to cool for a few minutes and then strain it to remove all the bone pieces. Store in an airtight container for up to 5 days in the refrigerator, or you can freeze it or even pressure can it. Use it as broth in your favorite recipes and enjoy!

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