How to Make Bone Broth: Step-by-Step Guide

Bone broth is a foundational kitchen skill that rewards you with deep flavor, concentrated nutrients, and a versatile base for soups and sauces. By learning a few reliable techniques and using the right equipment, you can extract gelatin, minerals, and savory richness from simple ingredients while saving money and reducing waste.

Top Picks

How We Picked the Tools

You want tools that help you extract maximum flavor and gelatine while keeping the process straightforward and safe. I evaluated items for heat distribution and material because even heating prevents scorch and encourages steady extraction. Ease of use matters, so I prioritized cookware with secure handles, compatible lids, and simple cleanup.

Strainers and jars were judged on fineness, seal integrity, and food-safety ratings so your finished broth stays clear and stores well. I also weighed value for size and durability because bone broth often requires large-capacity gear and repeated use.

Thirteen Chefs Mats

These large HDPE cutting mats make some kitchen tasks much easier when you make bone broth. You can rough-cut big marrow and knuckle bones without worrying about scratching countertops, then flip the mats to give yourself a fresh cutting surface. They’re flexible enough to slide scraps into a pot or compost bin and sturdy enough to use as a sink liner when you need to protect porcelain. Because they’re dishwasher safe and stain-resistant to an extent, you can keep prep messy and cleanup simple.

If you make broth regularly or roast and chop bones in bulk, these give you reliable coverage and a surface that’s quick to sanitize.

What People Say

Customers consistently praise the size and durability, noting these mats cover a lot of workspace and hold up under heavy use. People like the white color because it makes food easier to see and appreciate how simple they are to clean.

Common caveats are that the mats can mark with very sharp knives and may pick up some staining over time, but many users find flipping them and regular washing keeps them looking and working well.

Overall Sentiment: Positive

Versatility

These mats do more than handle chopping. Use one under a roasting tray to catch drips, line a sink when you’re cleaning bones, or place one on a counter to build large batches of stock.

They’re also handy for general prep, sandwich assembly for gatherings, or as a temporary surface when you need to protect delicate countertops.

Aesthetic

The clean white finish helps you see fat, connective tissue, and small fragments while you work, which is useful when preparing bones for broth. White can show stains faster than darker options, so expect some patina with heavy use, but flipping the mat and thorough washing keeps them serviceable and neat.

Key Benefits

• Extra-large footprint protects counters and contains mess when you chop bones
• Durable HDPE resists deep cuts and stands up to repeated use
• Flexible design makes transfer of scraps effortless and cleanup simpler
• Dishwasher safe for fast sanitizing between broth batches
• Reversible surfaces extend usable life

Rating: 4.3 (total: 352+)

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Bakken Stockpot

This 16-quart stainless stockpot is the kind of tool that makes large-batch bone broth feel manageable. You get a heavy-gauge base that spreads heat evenly so you’re not babysitting a simmer, plus sturdy riveted handles that let you lift and pour with confidence. The tight-fitting lid helps trap moisture while long, slow simmers coax gelatin and flavor from bones.

It’s oven-safe to 500°F, works on induction and gas, and its brushed finish hides wear while still looking sharp on the stove. If you make broth regularly or need a single pot that can handle canning, stocks, and family-sized batches, this one is a very practical choice.

What People Say

Users commonly highlight its build quality and how quickly it heats large volumes, which matters when you’re simmering stock for hours. Many appreciate the comfortable handles and snug lid for canning and broth-making.

A few note that because it’s stainless steel and not nonstick, foods can stick if you cook at very high heat without enough liquid.

Overall Sentiment: Positive

Versatility

This pot is equally at home simmering bone broth, boiling pasta, doing water-bath canning, or concentrating sauces in the oven. Its size makes it useful for entertaining and batch prep, and the compatibility with induction and other cooktops means you can move recipes between stovetop and oven as needed.

Aesthetic

The brushed interior and mirror-polished belt give a professional, understated look that pairs with most kitchens. It looks substantial without being overly flashy, and the finish tolerates regular use while staying easy to wipe clean.

Key Benefits

• Impact-bonded base for fast, even heating that reduces hot spots
• Large 16-quart capacity ideal for bone broth and batch cooking
• Sturdy riveted handles provide a secure grip when full
• Tight-fitting lid retains moisture and helps concentrate flavor
• Oven-safe up to 500°F and compatible with all cooktops

Rating: 4.7 (total: 911+)

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USA Pan Sheet

This extra-large sheet pan and bakeable rack is a workhorse you’ll reach for again and again. When making bone broth you can roast large batches of bones evenly across the roomy surface, then use the rack to collect and cool drippings or vegetables. The heavy, single-piece construction resists warping under high heat and the nonstick finish helps release browned bits so cleanup is easier.

It’s great for everyday baking, sheet-pan dinners, and holiday trays, and its durability means it will last through heavy use in both home and small-scale professional kitchens.

What People Say

Buyers commonly praise the pan’s build quality and how reliably it bakes and browns without warping. People mention the nonstick finish releases food well and that the set feels heavy-duty compared with thinner pans.

A few users point out the cooling rack is slightly less sturdy than the pan itself, but most find the combination highly dependable for regular baking and heavy-duty tasks.

Overall Sentiment: Positive

Versatility

Use it to roast bones before simmering to deepen your broth’s flavor, to catch drippings while the rack elevates bones or vegetables, or for cookies, sheet-pan dinners, and broiling. Its size and sturdiness make it suitable for both everyday cooking and special-occasion batch work.

Aesthetic

The silver, professional-looking finish is understated and practical; it hides wear well and gives a durable, pro-grade appearance on the rack or in the oven. It won’t add flair to your counter but will look right at home in any busy kitchen.

Key Benefits

• Large surface area for roasting many bones at once or batch baking
• Rigid aluminized steel construction reduces warping under high heat
• Reliable nonstick finish for easy release and faster cleanup
• Bakeable cooling rack nests inside pan for multi-use cooking and glazing
• Oven-safe up to 450°F and built for frequent, heavy use

Rating: 4.7 (total: 11524+)

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All-Clad Roaster

This roaster is built for serious home cooks who want reliable results when roasting bones or whole birds for broth. You get a heavy-gauge pan that browns evenly and a V-shaped rack that lifts bones so drippings collect below for easy gravy or stock-making.

The three-layer nonstick interior lets you release sticky bits with less fuss and speeds cleanup after long simmers. It handles large roasts and holiday jobs without feeling flimsy, so if you prefer a durable pan that performs in regular and occasional heavy-duty use, this is a solid pick.

What People Say

Reviewers often point to the roaster’s solid construction and dependable nonstick surface, saying it handles big jobs without warping. Many appreciate the rack and roomy footprint for large birds and briskets, and people note cleanup is easier than with cheaper pans. A few mention it’s a higher-end purchase, but the consensus leans toward it being worth the investment for frequent roasters.

Overall Sentiment: Positive

Versatility

Use it to roast bones before simmering to deepen your broth, to catch and reduce pan drippings into gravy, or to roast large meats and vegetables under the broiler. It moves between stove, oven, and table service well, so it’s useful for both everyday meal prep and seasonal entertaining.

Aesthetic

The matte black, hard-anodized finish reads professional and resists showing wear, while the riveted handles add a functional, robust look. It won’t be a decorative countertop piece, but it conveys durability and purpose.

Key Benefits

• Heavy-gauge build browns bones and meat evenly for better flavor
• V-shaped rack elevates bones so drippings concentrate for stock
• Durable nonstick coating reduces sticking and simplifies cleanup
• Sturdy riveted handles make lifting full roasts safe and steady
• Oven and broiler safe to 500°F for versatile finishing techniques

Rating: 4.7 (total: 1211+)

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Walfos Strainer

This compact 8.6-inch fine-mesh strainer is one of those small tools that makes finishing bone broth feel professional. You can use the 30-mesh screen to catch tiny sediment and clarify the stock after a long simmer, and the reinforced handle gives you confidence when holding it over a hot pot.

It’s light enough to maneuver for single-batch finishing but rugged enough for frequent use. Whether you’re rinsing grains, straining broth, or sifting sauce, it’s a reliable, no-nonsense option to keep within reach.

What People Say

Users frequently praise how effectively the fine mesh catches tiny particles and how solid the handle feels during use. Many call out its usefulness for rinsing rice or finishing broths and appreciate the durable stainless build.

A minority mention occasional assembly or mesh attachment issues, but most reviewers find it performs consistently for everyday kitchen tasks.

Overall Sentiment: Positive

Versatility

Use it to strain simmered broth for a clearer finish, rinse quinoa or rice, drain small pasta portions, sift sauces, or blanch vegetables. Its size and mesh make it handy when you need precision without hauling out a large colander.

Aesthetic

The utilitarian stainless-steel look is clean and unobtrusive; it won’t dress up a countertop but it matches most cookware and stays looking tidy with basic care.

Key Benefits

• 30-mesh screen captures fine particles for clearer broth
• Stainless steel construction resists corrosion and cleans easily
• Sturdy handle provides a secure grip over a hot pot
• Compact size fits small pots and drains single batches well
• Multiuse for rinsing grains, straining broths, and sifting sauces

Rating: 4.6 (total: 2626+)

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CURTA Containers

These 8‑quart CURTA bins give you roomy, reliable storage when you batch‑make broth or prep ingredients. You can stash leftover stock in the freezer, hold large quantities of bones or vegetables, or keep flour and rice handy for weekly prep.

The snap lids seal well and the built‑in handholds make lifting and carrying full containers manageable. They stack neatly to save space and the polycarbonate construction stands up to heavy use while remaining easy to clean in the dishwasher.

For regular broth makers who need organized, durable storage, these are a practical, no‑fuss option.

What People Say

Buyers often highlight the durability and practical features like the handholds and reliable lids, which make these containers easy to move and store. Many users appreciate the dishwasher‑safe construction and how well the containers stack. A small number of reviews mention occasional issues with lid fragments or fit, but most people find them robust and useful for home and light commercial tasks.

Overall Sentiment: Positive

Versatility

You can use them to freeze batches of broth, store dry goods like flour and rice, ferment pizza dough, rinse and hold produce, or organize bulk ingredients for meal prep. Their size and design mean they work for everyday kitchen chores as well as occasional large projects.

Aesthetic

The clear polycarbonate body makes it easy to see what’s inside at a glance, while the red lids add a practical, recognizable touch. They have a utilitarian, commercial look that suits busy kitchens and stacks neatly out of sight.

Key Benefits

• Generous 8‑quart capacity suits batch cooking and ingredient storage
• Durable food‑grade polycarbonate resists stains and warping
• Snap lids with good sealing performance keep contents fresh
• Stackable design and handholds simplify storage and transport
• Dishwasher and freezer safe for convenient cleaning and long‑term storage

Rating: 4.7 (total: 292+)

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KanBandz Jars

When you make bone broth, these quart mason jars make storing and preserving simple. You can portion finished stock, cool it quickly, and freeze or water-bath can batches for later use. The set includes reusable bands, lids, a jar opener, and labels so you’re ready to seal and organize without hunting for extras.

The glass is sturdy and the embossed measurements help when you’re dividing broth into servings. If you plan to batch, freeze, or gift broth, these jars are a practical, go-to option.

What People Say

Reviewers commonly note how durable the jars feel and that they arrive intact, which matters when you’re buying a multi-pack. People appreciate the complete kit—bands, lids, opener and labels—because it saves an extra trip to the shop.

A few mention using them for tinctures or long-term pantry storage, and overall the feedback emphasizes reliability for both canning and everyday storage.

Overall Sentiment: Positive

Versatility

Use them to freeze individual portions of broth, water-bath can preserves, store dry ingredients, make pickles, or package gifts. They work for tinctures, fermenting small batches, and general organization around the kitchen.

Aesthetic

The clear glass with embossed measurement marks looks classic and practical; it lets you see contents at a glance and presents homemade broth attractively if you plan to gift jars.

Key Benefits

• Generous 32 oz capacity ideal for single servings or recipe portions
• BPA-free glass safe for freezer, dishwasher, and water-bath canning
• Includes bands, lids, jar opener and labels for turnkey canning
• Embossed measurements simplify portioning and recipe prep
• Sturdy glass construction reduces risk of breakage in transit

Rating: 4.7 (total: 85+)

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Crock-Pot Slow Cooker

This 7‑quart programmable Crock‑Pot makes long, low simmers effortless, which is exactly what you want when making bone broth. Set the digital timer from 30 minutes up to 20 hours, leave the stock to extract flavor and gelatin, and trust the automatic warm mode to hold it safely once the simmer’s done. The large capacity handles whole bones or multiple batches, the soft‑grip handles make transfers easier, and removable, dishwasher‑safe parts speed cleanup after a long cook.

If you prefer a hands‑off method that still yields rich, gelatinous broth, this slow cooker is a solid everyday tool.

What People Say

Most users appreciate the roomy capacity and the programmable timer because it frees them to do other things while the broth simmers. Many call out the polished finish and sturdy feel as nice touches, and reviewers like that parts are dishwasher safe.

A minority report intermittent issues such as unexpected shutoffs or lid problems, but the overall consensus is that it performs well for slow cooking and batch prep.

Overall Sentiment: Positive

Versatility

Beyond bone broth you can use it for stews, braises, shredded meats, soups and even unattended potluck dishes. Its timer and keep‑warm function also make it handy for entertaining, meal prep, and simmering stocks for sauces.

Aesthetic

The polished platinum finish reads modern and pairs with stainless appliances, while chrome accents give it a tidy, elevated look that suits both counter display and functional use.

Key Benefits

• Large 7‑quart capacity for full bone batches and batch cooking
• Programmable 30‑minute to 20‑hour timer for unattended simmers
• Automatic keep‑warm protects finished broth until you’re ready
• Dishwasher‑safe parts simplify cleanup after long cooks
• Soft‑grip handles and stable base for safer handling

Rating: 4.5 (total: 4291+)

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FAQ

How Long Should You Simmer Bone Broth?

You want a slow, gentle simmer rather than a rolling boil because steady low heat extracts gelatin and flavor without turning the broth cloudy. For poultry bones aim for 6 to 12 hours, and for beef or veal bones plan 12 to 24 hours; marrow and knuckle bones benefit from the longer end of that range. Add a splash of acid like vinegar at the start to help draw minerals, and periodically skim off foam during the first hour.

If you need a quicker option, a 4‑6 hour simmer still produces respectable flavor, but longer cooks yield a richer, more gelatinous result.

What Equipment Is Best For Making Broth?

Choose gear that fits the volume you plan to make and the way you like to cook. A heavy, even‑heating stockpot is ideal for stovetop simmering and handling large batches, while a programmable slow cooker is perfect if you want an unattended long, low simmer. Roast bones first on a sturdy sheet pan or roaster to deepen flavor, then transfer to the pot; a V‑rack helps collect drippings you can reduce into stock. For finishing, strain through a fine mesh strainer to remove sediment and use durable cutting mats to protect surfaces while you prep bones.

For storage look for airtight, food‑grade containers or jars that are freezer and dishwasher safe so you can portion, freeze, and reheat easily.

How Do You Store And Preserve Bone Broth Safely?

Cool the broth quickly by transferring it to shallow containers and placing them in the refrigerator until the surface is cold, then move to long‑term storage. Once chilled you can skim or reserve the fat as needed and pour the clarified broth into jars or freezer‑safe bins for freezing.

If you plan to can broth, use a pressure canner—broth is low‑acid and is not safe for water‑bath canning. In the refrigerator expect 3 to 4 days, in the freezer up to several months depending on how airtight your containers are.

Label jars with date and contents so you rotate stock effectively.

Customer Preferences

When choosing between mats, a stockpot, and a sheet pan you focus on the job: a large, easy‑to‑clean mat for messy prep and transfer, a heavy 16‑quart pot for even heating and long simmers, and a rigid, nonstick sheet pan for browning and roasting without warping. Typically you pick the mat to protect surfaces and speed cleanup, the stockpot for volume and steady extraction, and the USA Pan when roasting performance and durability are top priorities.

Wrapping Up

Making bone broth is a reliable, low-effort way to add depth and nutrition to your cooking. Start by roasting bones to deepen flavor, then simmer slowly with aromatics for many hours to extract gelatin and minerals. Skim the surface, strain through a fine sieve, and cool quickly before storing in airtight containers or jars. With the right pot, strainer, and storage solutions you will produce clearer, richer broth more consistently and store batches safely for soups, sauces, and sipping.

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