Bone Broth Grandma’s Recipe: How to Make a Nourishing Broth Like in the Old Days

Bone broth made following Grandma’s recipe is a timeless kitchen classic: just a few ingredients, plenty of time – and a rich, flavorful broth that truly tastes like home.

Traditionally, it was the foundation for clear soups, stews, and sauces. Today, many are returning to this recipe because it’s an excellent way to make use of bones and keep a delicious, versatile “all-purpose broth” ready in the refrigerator.

In this recipe, I’ll guide you step-by-step through making bone broth the Grandma’s way – including her secrets to a clear broth, ideal cooking times, and storage tips.

Bone Broth Grandma’s Recipe: The Basic Principles

To get that authentic taste, just follow three simple rules:

• Start cold: Always cover the bones with cold water.

• Simmer gently: Avoid boiling vigorously or the broth will turn cloudy.

• Give it time: simmering gently for 8 to 12 hours brings out rich depth and wonderful flavors.

If you’re short on time, you can also enjoy a ready-made alternative in a jar: JARMINO Organic Bone Broth.

Ingredients just like grandma used: bones, vegetables, and herbs

For about 3 to 4 liters, you’ll need – and to get that authentic grandma’s bone broth taste, it’s worth using a good mix of bones:

• 1.5 to 2 kg of bones (ideally a mix)

• Soup vegetables: carrot, celery, leek

• Flavors: onion (preferably with skin), bay leaf, peppercorns, Parsley

• optional: 1–2 tbsp apple cider vinegar (a classic kitchen trick)

• Add salt only at the end

Which Bones Are Best for What?

Step-by-step: How to cook bone broth like in the old days

Ingredients

• 1.5–2 kg bones

• 3–4 liters cold water (enough to cover the bones)

• 1–2 onions, halved

• 2 bay leaves, 8–10 peppercorns

• 2–3 carrots, ½ celery, 1 leek stalk

• optional: 1–2 tbsp apple cider vinegar

Preparation

1. Rinse the bones. For an extra clear broth: blanch them for 5 minutes, then drain and rinse.

2. Optional roasting: roast the bones for 30–45 minutes at 200 °C to develop richer flavors and a deeper color.

3. Place the bones in a pot, cover with cold water, and optionally add some apple cider vinegar. Heat slowly.

4. Once foam begins to rise: skim it off, then reduce the heat to maintain a gentle simmer.

5. Let it simmer for 8–12 hours, with the lid slightly ajar.

6. Add vegetables only during the last 1–2 hours to avoid bitterness.

7. Strain the broth through a fine sieve or cheesecloth. Avoid transferring the sediment.

8. Let the broth cool, then skim off the fat from the top (or leave it in if you prefer), and add salt only now.

For more variations—such as boiling beef bones, cooking times, and creative ideas—check out the Bone Broth Basic Recipe and our detailed guide How to Boil Beef Bones.

Grandma’s Tips for Clear, Rich Broth

• Simmer, don’t boil: Just gentle bubbles are enough.

• Skim regularly: This keeps your broth clear and clean.

• Add vegetables later: This preserves their flavor and keeps the broth’s color bright.

• Add salt at the end: That way you can season perfectly without overdoing it.

Quick tip for busy cooks: Using a pressure cooker, you can often develop rich flavor in just 2–3 hours.

Storage, Freezing, and Portioning

Bone broth made with Grandma’s recipe stays freshest in the fridge, if you cool it quickly (using shallow containers or a cold water bath) and store it cleanly. As a guideline: use it within a few days when refrigerated – and freeze any remaining portions.

Helpful tips for everyday use:

• freeze as ice cubes (ideal for quick cooking)

• freeze in 250–500 ml portions (perfect for soups and stews)

• use as a flavorful base for cooking rice or quinoa instead of water

Shelf life & Hygiene: How to keep Grandma’s recipe safe

Especially when cooking large batches, a quick hygiene check is important. For ensuring food safety, here’s how to do it: cool leftovers quickly, store them airtight, and keep refrigerated. The Federal Institute for Risk Assessment (BfR) recommends storing food leftovers in the fridge and using them promptly; to cool food quickly, use several shallow containers instead of one big pot (BfR’s guide to safe cooling at home). Here’s a practical tip: Place the pot in a cold water bath (ice cubes work great) and stir 2–3 times – this helps the broth cool down much faster. You can find more hygiene tips at infektionsschutz.de.

Thinking about canning? Broth is considered a “low-acid food.” If you want to preserve it by canning, please follow tested methods—usually using a pressure canner. The National Center for Home Food Preservation (UGA) offers a reliable guide for meat broth/stock at Meat Stock.

Looking for recipe inspiration? Have a look at our Books & PDFs – for example, with extra ideas related to bone broth.

FAQ: Bone Broth According to Grandma’s Recipe

How long should bone broth according to Grandma’s recipe simmer?

For everyday use, simmer for 8–12 hours over very low heat. If using a pressure cooker, 2–3 hours usually suffice.

Why doesn’t my bone broth gel?

This is usually due to a lack of collagen: use more joint and cartilage bones, simmer it longer, and avoid diluting it too much.

Can I freeze bone broth according to Grandma’s recipe?

Yes. Ideally cooled, portioned, and sealed airtight. This way, you always have a quick and flavorful base ready for soups, sauces, and stews.

Which bones are best for bone broth?

The quality of the bones is key to making a rich and nourishing bone broth. We use bones from organic, pasture-raised cattle and free-range organic chickens. Especially good choices are bones from the neck, feet, and femur, as they contain valuable nutrients that create a robust and flavorful broth.

Further reading:

Bone broth recipe
Bone broth health benefits
Bone broth, grandma’s traditional recipe
Jarmino
Bone broth side effects
Bone broth concentrate
Bone broth benefits
Bone broth for dogs
Bone broth according to Hildegard von Bingen
Collagen
Collagen powder reviews
Collagen effects
Weight gain from collagen
Collagen side effects
What is collagen good for
Collagen Type 2
Too much collagen symptoms