This double-stock broth delivers unmatched depth that transforms any soup or stew from ordinary to extraordinary. The combination of chicken and beef creates a complex, rich base that can’t be achieved with either alone.
I developed this method after years of searching for a broth with enough body to stand up to hearty dishes. The long simmering time extracts maximum flavor while keeping the liquid crystal clear and deeply aromatic.
You’ll end up with a golden, velvety broth that adds restaurant-quality richness to every dish it touches. The process is simple but requires patience—6-8 hours of gentle simmering coaxes out every bit of flavor.
Use this as a base for soups, braising liquid, or anywhere a recipe calls for stock. The difference will be immediately noticeable.
Ingredients for Chicken and Beef Broth
A rich, aromatic foundation built from bones, vegetables, and careful simmering for unmatched depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 3 lb | Backs, necks, or carcasses preferred |
| Beef Bones 🥩 | 2 lb | Knuckle or marrow bones preferred |
| Yellow Onions 🧅 | 2 whole | Quartered, skins on for color |
| Carrots 🥕 | 3 whole | Cut into large chunks |
| Celery Stalks 🌿 | 3 whole | Cut into large chunks |
| Garlic Cloves 🧄 | 6 cloves | Smashed, unpeeled |
| Bay Leaves 🍃 | 2 whole | Dried, whole leaves |
| Black Peppercorns 🌶️ | 1 tbsp | Whole, lightly crushed |
| Fresh Thyme Sprigs 🌿 | 4 whole | Fresh, not dried |
| Fresh Parsley Stems 🌿 | 1 bunch | Stems only, no leaves |
| Cold Water 💧 | 6 cups | Enough to cover all ingredients |
| Apple Cider Vinegar 🍏 | 2 tbsp | For extracting minerals from bones |
| Sea Salt 🧂 | 1 tsp | Adjust to taste at end |
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The quality of bones is non-negotiable. Local butchers or farmers markets often sell soup bones at a discount—ask for grass-fed beef and free-range chicken when possible. The ratio of chicken to beef bones (3:2) delivers that layered complexity. Roasting the bones first (400°F for 30 minutes) deepens the flavor, though it’s optional for this recipe. Whole Foods carries excellent organic options if you’re short on time.
No beef bones? Additional chicken bones at a 1:1 ratio work in a pinch, though the depth won’t be as pronounced. Swap apple cider vinegar for white vinegar or lemon juice—the acidity is key for drawing out collagen. If fresh herbs aren’t available, dried thyme and bay leaves at half the quantity suffice. Skip the salt initially; reduce the broth at the end and season to taste.
Broth keeps in the fridge for 4-5 days or frozen for 6 months. For storage, strain and cool completely before dividing into airtight containers. Leave 1-inch headspace for expansion if freezing. The fat will solidify on top—skim it off before using or leave it for extra richness.
Why You’ll Love This Recipe
- Dump and Simmer: I toss the bones, onions, carrots, and celery into the pot, cover with water, and let the stove do the rest.
- Rich and Deep: The combo of chicken and beef bones gives it a complexity that store-bought just can’t match.
- Meal Prep Hero: I make a big batch on Sunday and use it for soups, stews, and cooking grains all week long.
- Pennywise Comfort: Between us, it costs almost nothing to make and turns scraps into liquid gold.
Step-by-Step Instructions for Chicken and Beef Broth
This method delivers maximum flavor extraction with a clear, rich double-stock foundation for any dish.
Step 1: Roast the Chicken and Beef Bones for Depth
Preheat your oven to 450°F. Arrange the 3 lb Chicken Bones and 2 lb Beef Bones on a baking sheet in a single layer. Roast for 25-30 minutes until deeply browned and caramelized, turning once halfway through.
This high-heat roasting develops complex, meaty flavors through the Maillard reaction. You’ll notice the bones darken significantly and release their fat, which creates a rich foundation. Don’t skip this—it’s what separates good broth from exceptional.
Step 2: Combine Bones and Aromatics in Stockpot
Transfer the roasted chicken bones and beef bones to a large stockpot. Add the 2 whole Yellow Onions, 3 whole Carrots, 3 whole Celery Stalks, 6 cloves Garlic Cloves, 2 whole Bay Leaves, 1 tbsp Black Peppercorns, 4 whole Fresh Thyme Sprigs, and 1 bunch Fresh Parsley Stems.
The onion skins contribute a beautiful amber color to the finished broth, so leave them on. The garlic, left unpeeled, infuses a mellow sweetness without overpowering. This aromatic base builds layers of flavor as the broth simmers.
Step 3: Add Liquids and Simmer for Maximum Extraction
Pour in the 6 cups Cold Water and 2 tbsp Apple Cider Vinegar. The cold water start ensures even heating, while the vinegar helps extract minerals and collagen from the bones, creating a nutrient-rich broth.
Bring the mixture to a boil over high heat, then immediately reduce to a low simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes. Maintain a gentle simmer—never a rolling boil—to keep the broth clear and clean.
Step 4: Simmer Uncovered for Concentrated Flavor
Partially cover the pot and let it simmer uncovered for 8-10 hours. The longer simmer time allows the gelatin from the bones to fully dissolve into the liquid, giving your broth body and richness. You should see the liquid reduce slightly, concentrating the flavors.
Occasionally skim the surface to remove any fat or impurities. The broth will develop a deep, golden color and a rich, savory aroma. The sea salt can be added at the end to taste, as reducing the liquid intensifies the seasoning.
Step 5: Strain and Finish the Broth
After simmering, strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard all solids—they’ve given up all their flavor. Let the broth cool slightly, then skim off any excess fat from the surface if desired.
Taste and adjust the seasoning with the 1 tsp Sea Salt if needed. The finished broth should be rich, aromatic, and deeply flavorful, ready to use as a base for soups, sauces, or any dish that needs a boost of depth. Store in the refrigerator for up to 5 days or freeze for longer storage.
Pro Tips For Making Chicken And Beef Broth
- Roast the Bones: Toss chicken and beef bones with a little oil and roast at 400°F for 30-40 minutes until deeply browned—I learned this the hard way after making bland broth for years.
- Skip the Peeling: Leave the skins on your onions, carrots, and celery; just give them a good wash. The peels add color and depth, and I was skeptical until I tried it.
- Start Cold, Simmer Low: Cover bones and veg with cold water, then bring to a gentle simmer—never a rolling boil. After burning three batches, I finally figured out that high heat makes broth cloudy.
- Add Vinegar: Splash in 2 tablespoons of apple cider vinegar per gallon of water. Sounds weird, but it works: the acid pulls more collagen and minerals from the bones.
Creative Variations of These Flavors
Asian-Inspired Ramen Broth
Swap 2 Bay Leaves for 1 tbsp toasted coriander seeds and 1-inch ginger slice. Add ¼ cup soy sauce and 2 tbsp miso paste during the last 30 minutes of simmering. This creates a rich umami base perfect for ramen bowls. 🌟
Herb-Forward French Style
Add 1 leek (white part only), 1 fennel bulb, and 5 parsley sprigs to the aromatic mix. Use white wine vinegar instead of apple cider vinegar for a brighter finish. Strain and reduce by half for a concentrated consommé.
Spicy Mexican Version
Incorporate 2 dried guajillo chiles, 1 tbsp cumin seeds, and 1 cinnamon stick for warmth. Simmer with the original ingredients for a broth that’s ideal for pozole or tortilla soup. The spices bloom beautifully over 8-10 hours. 🔥
Quick Pressure Cooker
Use the same ingredients but cook in an Instant Pot on high pressure for 2 hours. The pressure extracts gelatin faster. Natural release ensures maximum flavor. I find this method works great when I’m short on time but still want depth.
Vegetable-Boosted Light
Double the carrots and celery, add 1 turnip and 1 parsnip for sweetness. Reduce beef bones to 1 lb for a lighter but still complex broth. Perfect for spring soups or risottos.
Smoky BBQ Twist
Add 1 tbsp smoked paprika and 2 charred corn cobs for a campfire-inspired broth. Use this as a base for chili or baked bean dishes. The smokiness pairs wonderfully with the chicken and beef combination.
Nutrition Facts
Frequently Asked Questions
Can I use pre-cooked bones for this?
Yes, but roast them first for better flavor. Pre-cooked bones work, though fresh, raw bones yield richer results. Roasting at 450°F for 25-30 minutes enhances depth regardless of prior cooking.
Why simmer uncovered?
Simmering uncovered allows the liquid to reduce slightly, concentrating flavors. It also helps skim off impurities more easily. Cover partially to prevent excessive evaporation while maintaining clarity.
How do I store extra broth?
Cool completely, then refrigerate for up to 5 days or freeze for 6 months. Use airtight containers and leave 1-inch headspace for freezing. Skim fat before storing if desired.
Can I skip the vinegar?
It’s not mandatory, but vinegar helps extract minerals from bones. Use 2 tbsp apple cider vinegar or swap for lemon juice/white vinegar. Without it, your broth may lack some nutritional depth.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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